We’re kicking off on March 4!
To mark the occasion, our Head Chef, Maciej Glanowski, has created a unique, signature festival menu: two options to choose from, each featuring a starter, main course, and dessert. Discover our festival menu below.
Menu A
Starter: Gently confit pork belly in an aromatic teriyaki sauce, a crisp turnip and mango salad, finished with sesame oil.
Main course: Juicy sous vide duck breast, potato gratin, wild broccoli and young carrots, velvety beet purée, parsley oil, and a classic demi-glace with a hint of thyme.
Dessert: Mille-feuille with buttery almond pastry, delicate panna cotta, raspberry confiture, and crunchy pistachio.
Menu B
Starter: Halibut and salmon carpaccio with a hint of seaweed, fresh arugula, and crispy truffled potato shavings, drizzled with lime oil and served with salmon roe.
Main course: Tender cod loin, potato gratin, pea and carrot purée, crunchy sugar snap peas and young carrots, fragrant wild garlic oil, and an aromatic langoustine sauce.
Dessert: Light mango and raspberry parfait with passion fruit confiture.
Price & reservations
The festival three-course menu is available from PLN 69.99.
The following must be added to the price:
- a reservation fee of PLN 9.99 per person,
- a minimum booking for two people,
- a PLN 10 per person surcharge during prime time hours.
Availability is limited, so we encourage you to book your table in advance via the reservation panel.
CLICK HERE TO GO TO THE RESERVATION PANEL
This year’s edition of RestaurantWeek promises to be exceptionally delicious. It’s the perfect opportunity to experience signature cuisine in a festival setting and discover exciting new flavor combinations. See you at the table!
