degustation menu

Immerse yourself in the culinary philosophy of our head chef, Adam Adamczak, and indulge in the tasting menu that reflects his uncompromising approach to product quality and showcases his remarkable skill in combining flavors from Polish regions. Four sets await you including an appetizer, soup, main course, and dessert, all paired with glasses of wine from selected Polish vineyards chosen by our sommelier, Jacek Kulza.*

Tasting menu available by reservation only. Ask the staff what we can prepare for you at this time.

BOOK A TABLE

Traditional dishes in a modern and unique presentation. The scent and flavor of home. Nature and all it provides us with each season. And all of it…straight from Poland.

Adam Adamczak, Head Chef Concordia Taste.

n.1 270 PLN

AMUSE BOUCHE: Donut with fried Wielkopolska cheese | dogwood

AMUSE BOUCHE: Tomato tartare | wafers

STARTER: Potato with cottage cheese from Krajków | potato cake

SOUP: Mushroom soup | buttermilk | seasonal mushrooms

INTERMEZZO: Mirabelle | acacia

MAIN COURSE: Baked kohlrabi | buckwheat | broccoli | lemon mayonnaise | shallot V

DESSERT: Goat pipe cheesecake | white chocolate | rhubarb and raspberry compote | larch oil | rhubarb sorbet V, GF

PETIT FOURS

n.2 290 PLN

AMUSE BOUCHE: Donut with fried Wielkopolska cheese | dogwood | half-goose. Tomato tartare | wafers

AMUSE BOUCHE: Tomato tartare | wafers

STARTER: Beef tenderloin | tomato mayonnaise | sour cream | tomato | waffles

SOUP: Mushroom soup | buttermilk | seasonal mushrooms

INTERMEZZO: Mirabelle | acacia

MAIN COURSE: Duck breast | apple | dumplings | cocoa and caramel sauce

DESSERT: Goat pipe cheesecake | white chocolate | rhubarb and raspberry compote | larch oil | rhubarb sorbet V, GF

PETIT FOURS

n.3 350 PLN

AMUSE BOUCHE: Donut with fried Wielkopolska cheese | dogwood | half-goose. Tomato tartare | wafers

AMUSE BOUCHE: Tomato tartare | wafers

STARTER: Beef tartare | boletus | sour cream | mushroom cake

SOUP: Mushroom soup | buttermilk | seasonal mushrooms

1st MAIN COURSE: Sturgeon | broad bean puree with bacon and mint | kohlrabi cucumber | river crayfish sauce | bacon GF

INTERMEZZO: Mirabelle | acacia

2nd MAIN COURSE: Heifer roast beef | foie gras | cauliflower

DESSERT: Goat pipe cheesecake | white chocolate | rhubarb and raspberry compote | larch oil | rhubarb sorbet

PETIT FOURS

WINE PAIRING

Poland – 160 zł

The best of Poland – 200 zł

Polska, Europa i Nowy Świat w najlepszym wydaniu – 270 zł