Our Restaurant refers to the best traditions of the Polish cuisine, and we try to serve historic dishes in their new versions.
We are the laureate of the following competitions: The Culinary Fest „Culinary Heritage” 2014 Edition, The „Our Culinary Heritage – The Flavors of Regions” 2015 Edition, We are the member of the Greater Poland Culinary Heritage Network, The Culinary Fest: „The Roots” 2017 Edition, The „Our Culinary Heritage – The Flavors of Regions” 2017 Edition, The 11th All-Poland „Kaczka po poznańsku” („The Poznań Style Duck”) Good Taste Festival 2017 Edition, Goose on the Name Day 2017
All our dishes are prepared in our kitchen on the go and are made of natural and in most cases local ingredients. That is why we hope you will forgive us the time it takes to meet the particular order.
Servicing is not included in the price.
We add a 5% servicing fee to bookings of places for more than 6 people.
Chopped heart of the Angus breed cow beef shoulder, cured Spring vegetables, marinated chanterelles, home-made bread, gel made of yoke, and lovage oil
Our somewhat changed version of the tartar has been distinguished by one the greatest culinary bloggers of Poznań, „Maciej.je”, and by the crew of the „With Fork over the Map” („Widelcem po mapie”) Canal+ cooking show
Bathtub smoked mackerel, cottage cheese from Dorota Sumelka’s homestead near Środa Wielkopolska, low-salt cucumbers, Spring red beet leaf and root soup, cured cauliflower, and cold-pressed colza oil from Grodzisk Wielkopolski.
Powdered millet groats, broad beans, grilled vegetables, low-salt cucumbers, cold-pressed colza oil, lemon, fresh mint, and fresh lovage
Orange-colored, ripe goat cheese of an intense flavor
As Marek Grądzki explains it himself, the name of the cheese is a tribute paid to both Henryka Krzywonos and Maciej Kozłowski, a brilliant impersonator of the Kozak colonel in the „With Fire and Sword” film. Ripened, additive-free rennet cheese. Closure of the cheese rind with paraffin wax delays educing of the cheese whey, whereas the riper the cheese, the more intense its flavor is, the cheese itself being soft and moist
Marek Grądzki’s goat cheese ripened on burned hay from eco-meadows. The garlic used for this dish is the Polish Harnaś garlic genus, characterized by deep and intense flavor and smell. At the end of tasting the cheese, the light touch of the taste of garlic, being part of the rennet flavor which combines in it more than just one flavor, lingers on your tongue buds
Rome Salad, grilled chicken, ála Caesar sauce, ripened Amber Cheese, confit tomatoes, and toasts
Arugola, feta cheese from Marek Grądzki, local tomatoes, home-made balsamic sauce, and cold-press colza oil from Grodzisk Wielkopolski
Arugola, vegan mozzarella cheese toasts, tomatoes, black olives, dried tomatoes, home-made balsamic sauce, and cold-pressed colza oil from Grodzisk Wielkopolski
Long-matured pork chops made of pig from Złotnice, a mix of salads, lime-juice compressed cucumbers, dried tomatoes, fresh tomatoes, capers, nigella, and cold-pressed colza oil from Grodzisk Wielkopolski.
Sour rye soup cream served with pouched eggs, bonfire potatoes, white sausage, bacon, fresh marjoram, and home-made bread
Chanterelle cream with parsley chips, cold-pressed colza oil from Grodzisk Wielkopolski and fresh cream
We use seasonal ingredients to prepare traditional Polish soups for our guests.
Oat meal and chanterelle filling pierogis with cauliflower purée and chanterelle sauce
White, dry, Italy, Veneto, vine stocky: Pinot Grigio
Corn chicken breast, oat meal, Spring root vegetables, broad beans, cauliflower purée, thyme sauce, and celery leaf oil
New Zeland, Marlborough, vine stock: Sauvignion Blanc
Butter-fried trout from Zielenica served on a stew of broad beans, chanterelles, fresh spinach, tomatoes, and fresh thyme
Rosso, dry, Italy, vine stock: Sangiovese (70%); Ciliegiolo (15%); Montepulciano (15%)
Złotnica breed pig grilled using charcoal, bonfire potatoes, grilled vegetables, barbeque sauce, and Polish Tzatziki with low-salt cucumbers
South Australia, vine stock: Chardonnay
Beef stewed in wine and served with the Poznań style Spring cabbage, Spring potatoes cooked in butter and sprinkled with dill, and demi-glace beef with chanterelles and a little bit of cream
Dry, Spain, Jumilla, vine stock: Monastrell, producer: Juan Gil
Confit duck thigh and sous-vide duck breast served with home-made Greater Poland dumplings, red cabbage, apple, redcurrant purée and sauce
This dish was distinguished at the Good Taste Festival 2017 Edition
Red, dry, Spain, Rioja DOC, Crianza Vine stocky: Tempranillo/Mazuelo
Angus cow breed seasonal entrecōte beef steak, home-made French fries, chanterelles, Spring carrots, and pepper sauce
Dry, Spain, Ribera del Duero, wine stock: tempranillo. Producer: Bodegas Condado de Haza
Two confit duck thighs, two pink-color-roasted chicken breasts, four pierogis, Złotnica breed pig (two pig meat servings), beef stewed in wine (two beef meat servings), home-made Greater Poland dumplings, red cabbage, sliced, roasted apple, bonfire potatoes, grilled vegetables, and Spring carrots and gravy
Red, dry, Spain, Rioja DOC, Reserva, Vine stocky: Tempranillo/Graziano
Chicken loin in pannier with potato purée and carrot and apple salad
Roasted zucchini filled with cicer, pea, broad beans and tomatoes, vegan mozzarella cheese toast and dried tomato purée
Dry , Central Valley, vine stock: Chardonnay, Producer: Vina Carta Vieja
Chopped duck meat, red cabbage, red onion preserve, Poznań style grilled yeast dumplings
Chocolate ice-cream with chocolate chips, walnut flavor ice-cream with maple syrup, raspberry sorbet, mango/maracuja sorbet, creamy ice-cream with raspberry and white chocolate chips, ripe cherry with cherry bits, and salted caramel
Caramelized walnuts, salted caramel ice-cream (one scoop), ice-cream with nuts and maple syrup (two scoops), blackcurrant mousse with cassis liqueur, and whipped cream
Hot raspberries, raspberry ice-cream with white chocolate (one scoop), raspberry sorbet (two scoops), meringues, and whipped cream
Three scoops of ice-cream of choice, seasonal fruit and whipped cream
Home-made apple pie with rhubarb served with one scoop of home-made rhubarb ice-cream
Tender cheese cake served cold based on cottage cheese from Dorota Sumelka, gooseberry gel, and redcurrant
Improver-free, food-coloring-free, semi-finished-product-free, plant-fat-based (gluten-free colza oil) free home-made cake based on natural ingredients and sweetened using dactyls or honey