RESERVATIONS

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 courses 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 upon prior reservation. Please inquire with our staff about what we can prepare for you.

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: Tartlet | fried Greater Poland cheese | chanterelles | boletes | dogwood V
STARTER: Potato with cottage cheese from Krajków | potato cake
SOUP: Porcini mushroom soup | mushroom pâté | curdled milk | saffron milk caps V
INTERMEZZO: Quince | elderberry vinegar V GF
MAIN COURSE: Baked kohlrabi | buckwheat | broccoli | lemon mayonnaise | shallot V
DESSERT: Chocolate cone | white chocolate with boletus | pickled pine cone | spruce sorbet

n.2 270 PLN

AMUSE BOUCHE: Tartlet | fried Greater Poland cheese | chanterelles | boletes | dogwood V
STARTER: Roe deer tartare | pickled chanterelle |, pickled Jerusalem artichoke | black elderberry | mushroom mayonnaise | butter with roasted juniper | chestnut buns GF LF
SOUP: Porcini mushroom soup | mushroom pâté | curdled milk | saffron milk caps V
INTERMEZZO: Quince | elderberry vinegar V GF
MAIN COURSE: Roe deer | chestnut mousse | parsnip | shank terrine GF
DESSERT: Chocolate cone | white chocolate with boletus | pickled pine cone | spruce sorbet V

n.3 350 PLN

AMUSE BOUCHE: Tartlet | fried Greater Poland cheese | chanterelles | boletes | dogwood V
1st STARTER: Waffles with goat cheese | rose jam V
2nd STARTER: Roe deer tartare | pickled chanterelle | pickled Jerusalem artichoke | black elderberry | mushroom mayonnaise | butter with roasted juniper | chestnut buns GF LF
SOUP: Porcini mushroom soup | mushroom pâté | curdled milk | saffron milk caps V
INTERMEZZO: Quince | elderberry vinegar V GF
1st MAIN COURSE: Zander with eggs | anchovy sauce | tartar sauce bacon | egg omelette | parsnip GF
2nd MAIN COURSE: Roe deer | chestnut mousse | parsnip | shank terrine GF
DESSERT: Chocolate cone | white chocolate with boletus | pickled pine cone | spruce sorbet V
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