Our menu changes seasonally, every three months.
For the spring Chef Łukasz Rakowski proposes:
|Ajo blanco, creamy Spanish cooler with the addition of garlic and almonds||22 zł|
|Deer tartare , chopped with olive oil flavored with bison grass, mushroom muffin prepared on sourdough, creamy yolk||39 zł|
|Bliny with the addition of tempura salmon, goat cheese with chutney, foie gras and cherries||36 zł|
|Ravioli with pike brown butter and emulsion from smoked leek||34 zł|
|Quail in a Korean BBQ sauce with grilled scallops, seasonal tempura vegetables with soy sauce, micro-sprout salad||64 zł|