Restaurant Week is back!
SPRING MENU AVAILABLE FROM
MARCH 4 TO APRIL 22
MENU A
CREAMY "KAPUŚNIAK" on wild boar broth
/ pork belly
/ pine shoot oil
PORK JOWL BRAISED IN CHOKECHERRY
/ thyme mashed potatoes
/ young cabbage
"KRAKOSKI CHEESECAKE" - cheesecake
/ coconut daqouise
/ raisin gel
/ mango sorbet
MENU B
BUCKWHEAT BLINIS
/ smoked trout
/ sour cream
/ roe
KRAKOSKI CABBAGE ROLL
/ roasted buckwheat
/ bay bolete mushroom
/ fermented onion
/ long reduced vegetable sauce
PLUM – Cheesecake
/ plant ganache with poppy seeds
/ burnt cream espuma
/ roasted crumble
