MENU

WITH BABY LEEK-WILD GARLIC PURÉE AND WHITE TRANSPARENT APPLES FROM BESKID SĄDECKI

WITH NEW POTATOES AND RADISH GREENS PESTO

WITH SHEEP CHEESE, ASPARAGUS AND WILD STRAWBERRY SAUCE

SPRINKLED WITH BRYNDZA CHEESE, SERVED WITH MARINATED PORCINI MUSHROOMS AND APPLE MAYONAISE

WITH PARMIGIANO REGGIANO

WITH CHARRED SHALLOT AND CHIVE-INFUSED OLIVE OIL

WITH LENTILS AND POACHED EGG

WITH BABY BROAD BEANS, GRILLED OCTOPUS AND PARSLEY PURÉE

WITH LOW-SALT CUCUMBER, BABY CARROT PURÉE, SPRING LETTUCE LEAVES WITH BUTTERMILK SAUCE

WITH BABY NETTLE LEAVES, ROCKET, FRESHLY GRATED PARMIGIANO REGGIANO AND TRUFFLED OLIVE OIL

WITH ROAST SWEET POTATO PURÉE, SUN-DRIED TOMATOES, GRILLED PAK CHOI AND WILD ASPARAGUS

WITH MIXED LETTUCES, COURGETTE-OYSTER MUSHROOM RAGOÛT AND WINE-PEPPERCORN SAUCE

STUFFED WITH BUCKWHEAT GROATS, SERVED WITH MOUNTAIN FRUIT SAUCE

WITH HOME WINE SAUCE, BAKED SHALLOTS AND A HINT OF HONEY

WITH FRIED EGG, GREEN ASPARAGUS, NEW POTATOES AND SOURED MILK FROM SHEPHERD’S HUT

WITH SALTED CARAMEL AND REDCURRANTS

WITH MASCARPONE AND MERINGUE ICE CREAM

WITH HOT CHOCOLATE SAUCE

WITH BATTER NOODLES

WITH BOILED VEGETABLES AND POTATOES

WITH TOMATO SAUCE AND PARMIGIANO REGGIANO

WITH DILL SAUCE, POTATO PURÉE AND CARROT SALAD

WITH HOMEGROWN POTATOES AND CUCUMBER SALAD

WITH FRUITS, WHIPPED CREAM AND CHOCOLATE

WITH STRAWBERRIES AND MERINGUE