The Menu

Trout · 100g - 75 zł · 250g - 140 zl Pink salmon · 100g - 98 zł · 250g - 240zl Keta · 100g - 130 zł · 250g - 260 zl

Sturgeon · 100g - 505 zł · 250g - 1120 zl Beluga · 100g - 620 zł · 250g - 1360 zł

Finely diced tuna with ginger, soy sauce, sesame oil, lime, sesame seeds, and green onion. Served with chuka seaweed and a creamy peanut sauce that adds depth of flavour.

allergens: ryby, soja, sezam, orzechy, miód

Thinly sliced scallops on a delicate apple puree with butter, honey, and lime. Black caviar, sea salt, basil, and olive oil enhance the fresh, elegant character of the dish.

allergens: ryby, mleko, miód

Thinly sliced cured pork fat with crispy garlic and parmesan toasts. Gherkins, mustard, beetroot horseradish, and fresh garlic create a bold, rich appetizer.

allergens: gluten, mleko, musztarda

Selection of vibrant pickles and marinades: gherkins, pickled cherry tomatoes, pelustka cabbage, Korean-style carrots, and marinated mushrooms. Served with mustard, beetroot horseradish, green onions, and fresh dill, dressed with aromatic sunflower oil.

allergens: musztarda

Golden zucchini fritters served with lightly salted salmon and creamy guacamole blended with Philadelphia cream cheese and lime juice. Finished with fresh basil for a light, aromatic touch.

allergens: ryby, mleko, jaja, gluten

An assortment of fresh tropical fruit and berries: mango, pineapple, strawberries, blackberries and other seasonal fruit.

A board of selected cheeses, cured meats and artisan sausages, paired with local honey, marinated olives and seasonal delicacies.

A fresh oyster served the classic way, with lemon and a delicate vinaigrette that brings out its natural minerality.

Served with crisp grissini or corn chips.

Thinly sliced premium veal tenderloin in a signature Worcestershire marinade. Each delicate slice is layered with cream cheese and Parmesan.

Crispy bread toasted in butter, layered with salmon mousse, ripe avocado, thin slices of smoked salmon and a perfectly poached egg. Finished with honey sauce and lightly smoked tableside before serving.

Thinly sliced venison filet mignon, marinated in honey-whiskey with a touch of sweet chili, served with fresh spinach, Parmesan, and capers.

Hand-cut tartare of prime veal tenderloin in a rich, velvety mushroom and truffle sauce. Seasoned with red onion, capers, fresh herbs, honey, lime, and Parmesan. Served on crispy tacos with fried quail eggs and Parmesan flakes. · Elegant, succulent, and infused with the luxurious aroma of truffles – love at first bite.

Fresh salmon served with creamy avocado guacamole, finished with pike caviar and a gently spicy sweet-chilli sauce.

Thin pancakes with salmon and a creamy cheese filling, served with red caviar. Subtle, elegant and beautifully balanced.

Lightly seared fresh tuna, thinly sliced and served on mandarin orange segments. Drizzled with an aromatic tataki marinade, sprinkled with sesame seeds and microgreens.

Thinly sliced prawn carpaccio seasoned with olive oil. Served with a light dressing of olive oil, honey and lime juice, garnished with red caviar, lime slices and microgreens.

A herring fillet on rounds of jacket potato, served with pickled red onion and aromatic sunflower oil.

Roll z tuńczykiem, serkiem Philadelphia, ogórkiem, japońskim majonezem i tobiko, w ryżu z sezamem. Każdy kawałek zwieńczony jest kremową mieszanką kraba, majonezu i tobiko oraz cienkim plastrem świeżej trufli.

allergens: ryby, skorupiaki, jaja, mleko, sezam, soja

Fresh salmon and scallops finished with Japanese mayo. · An elegant, subtle composition.

A roll with tiger shrimp, spicy sauce, Philadelphia cheese, fresh cucumber and tobiko.

Eel and tuna with tobiko, creamy avocado and fresh cucumber, finished with Japanese mayo.

Crisp tempura rice with tuna and salmon, Japanese mayo, tobiko and kimchi sauce. Finished with unagi sauce.

Warm futomaki with tuna and eel, Philadelphia cheese, tobiko and avocado.

A roll with salmon, shrimp, tobiko and chuka, served with peanut sauce and sesame.

A timeless classic: fresh salmon, ripe avocado and silky Philadelphia cheese.

A salad of fresh spinach, cherry tomatoes, takuan, celery, olives, and mint, served around a delicate roasted pumpkin cream. Chèvre cheese, pomegranate, pumpkin seeds, and pumpkin seed oil create a multi-dimensional autumnal composition.

We recommend: Chardonnay · Prosecco

allergens: mleko, seler, gorczyca

Vinaigrette salad with roasted carrots, parsnip, beetroot, herring, avocado, cornichons, olives, sauerkraut, and edamame. Lime, honey, and aromatic oil balance the flavour, finished elegantly with quail egg and red caviar.

We recommend: Lampka wina białego · Wódka

allergens: ryby, jaja, soja

Fresh cherry tomatoes, crisp cucumber, sweet pepper, olives and red onion soaked in cold water. Avocado, edamame and baby spinach round it out. Dressed with fragrant sunflower oil and lime juice, finished with creamy feta. Light, juicy and full of freshness.

Grilled chicken breast and crisp bacon on baby romaine with classic Caesar dressing. Topped with croutons, cherry tomatoes, balsamic-pickled quail eggs and capers.

A light salmon carpaccio brushed with beetroot juice, served with fresh greens and a pan-Asian sauce.

Salad with grilled eel and avocado, finished with sesame and a bold dressing. The signature element is a pancake "pasta" that adds unique structure and depth.

Fresh spinach, avocado, cherry tomatoes and pine nuts in a honey-mustard dressing. Topped with tuna tataki, Parmesan and an aromatic marinade.

A luxurious take on classic Spanish ensaladilla. Delicate salt-baked potatoes in a velvety emulsion of Japanese mayo, hondashi, anchovy, honey and lime juice. Layered with tuna and juicy king crab, crowned with black caviar, finished with aromatic anchovy oil and fresh basil.

Shrimp served with edamame, fresh cucumber, olives and pearl couscous, with herbs and aromatic green oil. A creamy peanut sauce ties it together with a distinct, lightly Asian character.

Aksamitny krem z pieczonej dyni na bulionie i śmietance, z dodatkiem masła, miodu i czosnku. Ser chèvre, pestki dyni i olej dyniowy pogłębiają smak, a chrupiące tacos wprowadzają wyraźny kontrast tekstury.

We recommend: Chardonnay · Matcha-Coconut

allergens: mleko

Kremowa zupa grzybowa na bazie białych grzybów i pieczarek duszonych w winie i śmietance, z podsmażanymi kurkami. Świeża trufla i oliwa truflowa wzmacniają aromat, a grissini i tacos dodają chrupkości.

We recommend: Negroni · Chardonnay

allergens: mleko, gluten

A classic vegetable bouillon served with smoked ribs glazed in teriyaki. Comes with traditional salo, fresh herbs, sour cream and homemade bread. Vegetarian version available.

An aromatic bouillon with quail eggs, ramen noodles, rooster meat, garlic, ginger and fresh herbs. Served with a vodka shot.

Delikatne kotlety z indyka z mozzarellą w środku, przygotowywane na parze i podawane na kremowym puree ziemniaczanym. Zielone masło dodaje świeżego, łagodnego akcentu na finiszu.

We recommend: Chardonnay · Negroni

allergens: mleko, jaja, gluten

Ravioli ręcznej roboty z foie gras i wiśnią, podawane na aksamitnym sosie śmietanowo-truflowym. Świeża trufla i oliwa truflowa wzmacniają aromat, a wiśnia równoważy bogaty charakter nadzienia.

allergens: gluten, jaja, mleko

Stek z jelenia obsmażany na maśle z rozmarynem i czosnkiem, podawany na gładkim puree z selera. Redukowany demi-glace z ziołami i aromatem badianu oraz chrupiące kapary tworzą głęboki, wyrazisty smak.

allergens: mleko, seler

Delikatny czarny dorsz na złocistym placku z cukinii z kremowym sosem szpinakowym. Świeża trufla i oliwa truflowa dodają wyrazistego aromatu i elegancko dopełniają rybną kompozycję.

We recommend: Sauvignon Blanc · Prosecco

allergens: ryby, jaja, gluten, mleko

Kremowe risotto z ryżu Carnaroli z białymi grzybami, kurkami i kasztanami, przygotowane na bulionie z białym winem. Parmezan i masło nadają mu aksamitną konsystencję, a świeża trufla podkreśla jesienny, grzybowy aromat.

allergens: mleko

Przegrzebki z chrupiącą panierką z tapioki z jednej strony, podawane na kremowym puree ziemniaczanym. Kremowo-ostrygowy sos nadaje daniu głęboki morski smak, a bazylia dodaje świeżego akcentu.

We recommend: Prosecco · Chardonnay

allergens: mięczaki, jaja, mleko

Delicate shrimp patties, golden and juicy, served with a light sauce that highlights the natural sweetness of the seafood.

Crisp chebureki filled with juicy chicken, an aromatic bouillon and cheddar. Served with ayran, capers, fresh coriander and garlic.

A classic chicken Kiev stuffed with herb butter, served on squid-ink potato croquettes alongside a trio of luxurious sauces: caviar, truffle and demi-glace.

Juicy ribs marinated for hours and slow-braised, glazed with an aromatic barbecue sauce — deep, intense flavour.

Tender beef cheeks on a bed of potato purée seasoned with green oil, topped with crisp onion chips.

A juicy beef steak pan-fried to a golden crust, served with crisp fried potatoes and a fried egg with a runny yolk. Pickled cucumbers and fresh tomatoes with herbs round out the classic plate.

Two juicy veal medallions seared in butter with rosemary and garlic, served over lightly sautéed spinach with pine nuts. Demi-glace served on the side.

Confit duck leg braised in an aromatic wine sauce, served over silky pumpkin purée.

Sea-bass fillet in a delicate wine sauce with Kalamata olives and capers, served with silky potato purée.

A perfectly seared salmon steak, gently finished to 50°C. Served on a silky honey sauce with a touch of lime and luxurious potato purée. Refined, succulent and beautifully balanced — the kind of dish that makes you close your eyes after the first bite.

Delicate pancakes filled with creamy julienne in a cream sauce, with Parmesan and fresh truffle.

Hand-folded pelmeni in a thin dough, filled with veal and chicken leg, onion and butter. Boiled and served with aromatic butter — a classic in an elegant restaurant rendition.

Homemade pasta with slow-braised duck in an intense red-wine demi-glace sauce, finished with green peas and fresh basil.

Homemade pasta in an aromatic tomato sauce with white wine, olives, capers and cherry tomatoes, finished with scallops, shrimp, calamari and octopus, and fresh basil.

Crispy jantyk made from thin dough, generously filled with melted mozzarella, ripe tomatoes and fresh coriander. Lightly torched and served with our signature homemade adjika. Warm, comforting, yet elegantly executed — a dish that feels like home, only better.

Juicy venison and beef cutlets coated in almond flakes and pan-seared to perfection. Served with creamy potato purée and a fragrant demi-glace infused with star anise. Wild, noble and elegantly balanced — for those who appreciate premium game and sophisticated flavor combinations.

Warm dark chocolate and butter fondant, served with a cherry and red wine sauce and a scoop of vanilla ice cream. Mint and freeze-dried raspberry add a fresh, fruity touch.

allergens: gluten, mleko, jaja

Ciepły strudel z wiśniowym nadzieniem. Podawany z wiśniowym sosem na czerwonym winie, gorzką czekoladą i lodami waniliowymi, z miętą i suszoną maliną.

allergens: gluten, mleko, jaja

A classic dessert of thin, crisp puff-pastry layers and a delicate silky cream — light, balanced and timeless.

Homemade flourless cheesecakes in a creamy champagne sauce, finished with a touch of salted caramel.

Peach, Lemon, Sweet, Foam

Bergamot , Bitters, Sweet, Smoke

Espresso, Coffee liquor , Almond, Homemade chocolate with gold