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Chef
Zbigniew Jóźwiak

Exquisite dinner

42 €/pp

Chef Zbigniew Jóźwiak
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Exquisite dinner

Appetizer Smoked salmon in capers Main course Beef cheeks stewed in beer with barley risotto and onion in beer sauce Dessert Chocolate ganache cream with salted caramel chop

€/pp for10 people

Chef
Mateusz Łuczaj

France Vert

65 €/pp

Chef Mateusz Łuczaj
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France Vert

Appetizer Veloute - velvety watercress and spinach soup, with aromatic blue Roquefort cheese and croutons Main course Sea bass with white Noilly Prat sauce based on white vermouth, served with vegetables of various textures Dessert Mi-cuit au chocolat - a chocolate cake with a flowing interior with vanilla ice cream

€/pp for10 people

Flavors of sea and mountains Italian style

Chef
Antonio Nicastro i Tania Montes de Oca Campbell

Flavors of sea and mountains Italian style

101 €/pp

Chef Antonio Nicastro i Tania Montes de Oca Campbell
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Flavors of sea and mountains Italian style

Starters Dates and bacon smoked on the table Oysters in green sauce Tuna tataki with teriyaki sauce First course Noodles with squid ink with seafood sauce Main course Country style rack of lamb Sea bass with lemon sauce Dessert Tiramisu with nutella

€/pp for10 people

Chef
Antonio Nicastro i Tania Montes de Oca Campbell

Spring with the smell of summer

70 €/pp

Chef Antonio Nicastro i Tania Montes de Oca Campbell
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Spring with the smell of summer

Starters Mango, tomato and beetroot tartare Mussels in vinaigrette (with dry ice) First course Pierogi with fresh truffles and boletus Main course Galician octopus leg with on a bed of potatoes (smoked on the table) Duck breast, red fruits and fresh vegetables Dessert Mini Easter Baba with ron Chocolate in textures

€/pp for10 people

Chef
Krzysztof Bachleda

Spring Fiesta

77 €/pp

Chef Krzysztof Bachleda
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Spring Fiesta

Appetizer - tapas Pan con tomate (croutons with tomato salsa and olive oil) Chorizo in cider with garlic and parsley Manzanilla olives Grilled octopus with salsa verde Piquillo peppers stuffed with goat cheese, honey and almonds Main course Sea bream fillet with baked sweet potato, on asparagus in green herb sauce Dessert Mini meringue with Catalan cream and fruit

€/pp for10 people

Chef
Paweł Michałowski

Tasting menu I

82 €/pp

Chef Paweł Michałowski
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Tasting menu I

Amuse bouche Croustade with mushrooms and parmesan cheese Appetizer Scallops with apple, celery, and trout caviar Soup Lobster bisque with lobster meat and chives Main course Beef tenderloin steak with truffle sauce, fried foie gras, potato croquettes and broccolini Dessert Crème brûlée with raspberry sorbet and fresh raspberries

€/pp for10 people

Chef
Paweł Michałowski

Occasional menu I

77 €/pp

Chef Paweł Michałowski
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Occasional menu I

Amuse bouche Fresh oysters with passion fruit Appetizer Scallops with apple, celery and trout caviar Soup Minestrone soup with green asparagus and parmesan cheese Main course Turbot fillet with clam mousse and seaweed sauce New potatoes with chives and broccolini Dessert Fresh raspberries and strawberries, raspberry sorbet with black pepper

€/pp for10 people

Chef
Paweł Michałowski

Occasional menu II

77 €/pp

Chef Paweł Michałowski
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Occasional menu II

Amuse bouche Sea bass with green apple and marjoram Appetizer Scallops served in a shell with miso butter and seaweed Soup Celery cream with oysters in tempura Main course Sirloin steak with béarnaise sauce Green asparagus and fried steppe mushroom New potatoes with chives butter Dessert Fresh strawberries and raspberries, strawberry sorbet with pomegranate molasses

€/pp for10 people

Chef
Paweł Michałowski

Tasting menu II

95 €/pp

Chef Paweł Michałowski
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Tasting menu II

Amuse bouche Buckwheat pancakes with creme fraiche and trout caviar Cold appetizer "Vitello tonnato" - boiled veal slices with tuna sauce and capers Warm appetizer Lobster tail with green asparagus and chives sabayon sauce Soup Soup with oysters, bacon and fennel Main course New Zealand lamb cutlets with spring vegetables New potatoes and thyme sauce Dessert Coconut panna cotta with strawberry granita and fresh strawberries

€/pp for10 people

Chef
Paweł Michałowski

Tasting menu III

95 €/pp

Chef Paweł Michałowski
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Tasting menu III

Amuse bouche Buckwheat pancakes with smoked salmon and sea algae caviar Cold appetizer Octopus carpaccio with seaweed salad, citrus dressing and sesame Warm appetizer Fried clams of St. Jacob with cauliflower, spring peas and maturing ham Soup Lobster bisque with lobster meat and herb cream Main course Beef tenderloin steak with truffle sauce Fried foie gras, potato croquettes and asparagus Dessert Chocolate fondant with strawberry sorbet and fresh strawberries

€/pp for10 people

Chef
Marcin Piotrowski

The flavors of Asia - Tasting menu

80 €/pp

Chef Marcin Piotrowski
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The flavors of Asia - Tasting menu

Cucumber in soybeans and sesame Octopus with Szechuan pepper, chili, and vegetables Fish in coconut cake with lemon sauce, coriander and mint Thai rice with vegetables and egg Tom Kha soup with prawns Thai fruit dessert

€/pp for10 people

Chef
Mateusz Łuczaj

Light menu I

65 €/pp

Chef Mateusz Łuczaj
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Light menu I

Appetizer Kale salad with smoked cottage cheese, young caramelized beetroot and pumpkin seed crumble Main course Pike perch fillet with new potatoes, asparagus and dill sauce Dessert Kohuke - cottage cheese bar with forest fruit coulis sauce with ice cream and trójniak honey

€/pp for10 people

Chef
Mateusz Łuczaj

Light menu II

65 €/pp

Chef Mateusz Łuczaj
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Light menu II

Appetizer Smoked trout with herb oil, marinated radish and horseradish remoulade Main course Turbot fillet with barley groats with vegetables and yoghurt dressing Dessert Tart with strawberries and rhubarb with kefir ice cream

€/pp for10 people

Chef
Antonio Nicastro i Tania Montes de Oca Campbell

Ocean textures

75 €/pp

Chef Antonio Nicastro i Tania Montes de Oca Campbell
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Ocean textures

Appetizers Prawn tartare with mango vinaigrette and French chlorophyll coral tuile wafers Scallops with citrus emulsion First course Green risotto with red prawns Main course John dory fish baked with menier sauce Dessert Chocolate in different texutres

€/pp for10 people

Chef
Jakub Kowalewski

Occasional meat menu

52 €/pp

Chef Jakub Kowalewski
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Occasional meat menu

Soup Consommé with parsley dumplings and root vegetables Appetizer Beef tartare / dill mayonnaise / pickled red onion / shallots / goat chives Main course Sous-vide chicken / carrot puree / root vegetables / roasted turnips / supreme sauce / beetroot powder Dessert Halva ice cream / roasted almonds / citrus granita / orange powder

€/pp for10 people

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