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: Marinated green strawberry

AMUSE BOUCHE: Cracker | beetroot tartare

AMUSE BOUCHE: Pickled asparagus | lemon | wild garlic

STARTER: Pyra z gzikiem | potato with cottage cheese from Krajków | potato cake

INTERMEZZO: Pickled asparagus | sour cream ice cream | elderberry

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: Smoked eel donut | lemon mayonnaise | sturgeon caviar

AMUSE BOUCHE: Cracker | duck tag

AMUSE BOUCHE: Pickled asparagus | lemon | wild garlic

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

SOUP: Mushroom soup | buttermilk | seasonal mushrooms

INTERMEZZO: Pickled asparagus | sour cream ice cream | elderberry

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: Smoked eel donut | lemon mayonnaise | sturgeon caviar

AMUSE BOUCHE: Cracker | duck tag

AMUSE BOUCHE: Pickled asparagus | lemon | wild garlic

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

SOUP: Mushroom soup | buttermilk | seasonal mushrooms

1st MAIN COURSE: Zander | potato cake | wild broccoli | peanuts | Old Polish sauce

INTERMEZZO: Pickled asparagus | sour cream ice cream | elderberry

2nd MAIN COURSE: Loin of venison | nut breading | beetroot terrine | blackberries | dogwood fruit

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

PETIT FOURS

WINE PAIRING

The best of Poland – 240 zł

Polska, Europa i Nowy Świat w najlepszym wydaniu -295 zł