Opening hours: mon-fri: 8.30-22.00 | sat: 9.30-22.00 | sun: 9.30-18.00
just check how we have changed! We’ve just opened brand new space for our restaurant (we are still in Concordia Design but one floor down). We have beautiful, comfortable, functional interior (plus the outdoor space!) and, of course, delicious menu waintg for you!
You can find the restaurant entrance directly from Przystań (square between Bałtyk building and Concordia Design).
We are looking forward to see you!
Inspired by local – Great Poland’s cuisine – we have prepared new, special menu which is now added to the main carte!
In the Regional Menu you will not only find our original interpretations of traditional dishes but also some stories about local manufacturer, thanks to whom, we can create such unique tastes!
Great Poland’s cuisine, which we are offering you, is based on recipes and ingredients coming from here!
Hesitating which wine to go for? Ask about our wine of the week!
In this new series we will suggest exceptionally tasty wines at exceptionally good prices.
Selecting wine to your meal can be problematic, so in order to help you decide we are proposing bottles that our suppliers have found particularly attractive. White, rosé or red – from different corners of the world. Ask the waiter about our current wine offer.
You can purchase either one glass or a whole bottle. In either case, the price is very compelling.
|Two dish lunch set||30zł|
Pate from wild birds with cumberland sauce, tost from ciabatta and oak lettuce (LF)
Oriental tartar from tofu and vegetables with soy sprouts and tapioca chips (LF/GF/VEGAN)
Rutabaga cream with chilli and fresh cilantro (V/GF)
Classic sour cucumber soup with creme fraiche and dill (GF, ZERO WASTE)
Chicken supreme, caramelized Jerusalem artichokes, dry puff, puree from carrot, poultry sauce
Mackerel with compressed kohlrabi, burned leek and puree from baked rutabaga with smoked vegetables flavored olive (GF)
Shallot pearl barley risotto with slices of smoked duck and seasonal vegetables
Beetroot carpaccio with raspberry balsamic sauce, with fresh leafs and burned baby pear (GF/LF/VEGAN)
Cake of the day