• Venison saddle
    on white bean purée with thyme demi-glace and creamy beetroot
    76 pln
  • Veal leg
    with black pepper demi-glace, celery gratin, saffron milk cap mushrooms and fried beef marrow
    58 pln
  • Cooked skrei codfish
    served with capers, baked dumpling, monkfish liver and scorzonera, topped with butter with breadcrumbs
    48 pln
  • Guineafowl fillet
    served on sunflower purée with baked chicory and mushroom demi-glace
    48 pln
  • Warm smoked pork cheeks
    on warm salad of kale and champignon mushrooms, served with smoked broth
    38 pln
  • Grilled octopus tentacles
    served in potato cream with cumin, fennel, herbal olive oil and crustacean mayonnaise
    56 pln
  • „Clam chowder”
    i.e. mussels with roasted pork belly, pickled potato, served in white spicy sauce
    42 pln

When booking for more than four people and choosing the “synchronous service” option, the account will be increased by 12.5%.

cap in the yellow guide Gault and Millau Polska 2017

Poland 100 Best restaurant 2016 dla QualeCzapka dla Quale w Żółtym przewodniku Gault Millau Polska 2017World Luxury Restaurant Awards Nominee 2017 dla Quale