À la carte

Starters

• chicory with goat cheese and walnuts 28 pln
• smoked trout in oil with onion and capers 32 pln
• grilled Polish tofu with cucumber and sesame VEGAN 28 pln
• duck rillettes, coriander with chilli 34 pln

Soups

• bay bolete velouté VEGAN 35 pln

Main dishes

• butter fried zander with leek-saffron sauce / potato purée 58 pln
• beef burger with cheddar and caper’s relish / chips 65 pln
• grilled broccoli with vegan brown butter / parsley salsa verde VEGAN 38 pln

Desserts

• forest fruit tart with gingerbread ice cream 22 pln
• brownie with fermented dark cacao and vanilla ice cream VEGAN 22 pln

Tasting Menu (26-28.02)

• White Rabbit bread basket
• chives butter, caramel butter
• potato croquette with scorched leek and onion jam
• chopped beef with marinated mushrooms and smoked trout caviar
• Kashubian crayfish soup inspired by Paul Bocuse
• French corn-fed chicken with fime marmite sauce and carrots
• v-melba with vanilla ice cream and almonds
• Arriba ganache