Przystawki Appetizer

Total Page：16

File Type：pdf, Size：1020Kb

PRZYSTAWKI APPETIZER Carpaccio/rukola/parmezan/oliwki/sos Caesar Carpaccio/arugula/parmesan/olives/Caesar sauce 39,00 pln 80g/40g Tatar z sarny/jarmuż/grzyby/krakers/sos Worcester/pikle Roe deer tartare/kale/mushrooms/cracker/Worcester sauce/pickles 39,00 pln 110g/50g Makrela filet/trybula/tykwa/rzodkiew marynowana/oliwa Mackerel fillet/chervil/calabash/marinated radish/oil 26,00 pln 80g/40g Burrata/pomidor/rukola/szynka dojrzewająca/ ciasto kruche/figa Burrata/tomato/arugula/ripening ham/short cake/fig 37,00 pln 110g/60g Kurczak kukurydziany/komosa ryżowa/halumi/ ogórek zielony/cukinia/oliwki/pesto ziołowe Corn chicken/quinoa/halloumi/cucumber/courgette/olives/herbal pesto 34,00 pln 120g/80g ZUPY SOUP Kukurydza/makaron soba/szyjki rakowe Corn/soba noodles/crayfish 16,00 pln/220g Bulion z gęsi/żołądki z gęsi/spring rolls/jarmuż Goose broth/goose stomachs/spring rolls/kale 15,00 pln /220g Czernina/owoce suszone/szpecle “Blood” soup/dried fruits/spatzle 15,00 pln/220g Flaki z boczniaka/parmezan Oyster mushroom soup/parmesan 15,00 pln/220g Zupa dnia The soup of the day 14,00 pln/220g DANIA GŁÓWNE MAIN DISH Pierś z kaczki/pierogi z dyni/gruszka/pak choy/jarzębina Duck breast/pumpkin dumplings/pear/pak choy/mountain ash 39,00 pln 180g/170g Stek wołowy/ziemniak/warzywa grillowane/lazur/kahlua Beef steak/potato/grilled vegetables/azure cheese/kahlua 63,00 pln 200g/170g Pierogi z gęsi/oliwa szczypiorkowa/marchew Goose dumplings/chives oil/carrot 31,00 pln 7 szt. Golonka z dzika/kapusta czerwona/ owoce suszone/humus/pigwa Wild boar knuckle/red cabbage/dried fruits/hummus/quince 47,00 pln 250g/170g Makaron/krewetki/wołowina/okra/grzyby/pomidor Pasta/shrimps/beef/okra/mushrooms/tomato 38,00 pln 150g/130g Kapusta biała/kasza gryczana/grzyby/fasola/tofu White cabbage/buckwheat/mushrooms/bean/tofu 29,00 pln 250g Karczek/słonina wędzona/kluska żelazna/burak/demi glace Pork neck/smoked bacon/”iron” dumpling/beetroot/demi glace 36,00 pln 170g/150g Strojnik - ryba księżycowa/skorzonera/kapusta włoska/aronia Moon fish/skorzonera/Italian cabbage/aronia 41,00 pln 180g/150g Bułka/wieprzowina/czerwona cebula/ogórek konserwowy z chilli/colesław/frytki/tzatziki Roll/pork/red onion/pickled cucumber with chilli/coleslaw salad/ chips/tzatziki 35,00 pln 200g/170g DESERY DESSERT Malinowa chmurka Raspberry cloud 15,00 pln 120g Migdał/orzech włoski/kajmak/ciasto kruche Almond/walnut/kajmak/short cake 16,00 pln 120g Kokos/ananas/rum/cytryna Coconut/pineapple/rum/lemon 15,00 pln 120g MENU DLA NAJMŁODSZYCH CHILDREN'S MENU Pomidorowa z domowym makaronem Tomato soup with homemade pasta 13,00pln 200 g Nugetsy z frytkami i surówką z marchwi Nuggets with French fries and carrot salad 19,00pln 120g/140 g Placki z jabłkami i sosem wiśniowym Pancakes with apples and cherry sauce 15,00/140 g .

Copy Link

Recommended publications

The One Who Is Known Amy Hinman Grand Valley State University
Grand Valley State University ScholarWorks@GVSU Honors Projects Undergraduate Research and Creative Practice 12-12-2013 The One Who is Known Amy Hinman Grand Valley State University Follow this and additional works at: http://scholarworks.gvsu.edu/honorsprojects Recommended Citation Hinman, Amy, "The One Who is Known" (2013). Honors Projects. 307. http://scholarworks.gvsu.edu/honorsprojects/307 This Open Access is brought to you for free and open access by the Undergraduate Research and Creative Practice at ScholarWorks@GVSU. It has been accepted for inclusion in Honors Projects by an authorized administrator of ScholarWorks@GVSU. For more information, please contact [email protected]. Amy Hinman// 12 December 2013// Fredrik Meijer Honors College Senior Project// Grand Valley State University Adviser: Oindrila Mukherjee A very special thanks to my wonderful project adviser Profesor Mukherjee (who was never afraid to tell me to cut stuff) my adviser Laurence José, and the rest of the devoted Grand Valley Writing Department staff from whom I’ve learned so much the last three years. Many thanks as well to Gene Koscielski for letting me use his magical genealogy site, to Caleb for running around Chicago with me, to the tremendous staff at the Polish Museum of America Library, and to Chad & Heather Anderson for giving me a job and a farm to write about. The biggest thanks of all to my family; this project would have been literally impossible without you. Thank you for your patient answers (“yes, the kitchen was yellow”) devoted work, and years of support. Much love to you all. home means to forsake, for just a little while, my ability n a rippling dirt road, my childhood home lies to sink myself into the fragmented city sidewalks.
[Show full text]
Polish Foods List (Things You May Find on a Menu in Poland) a Typical Polish Accompaniment to Roast and Smoked Meats and Sausages
cwikla (CHFEEK-wah) - salad or relish made with grated cooked beetroot seasoned with horseradish; Polish foods list (things you may find on a menu in Poland) a typical Polish accompaniment to roast and smoked meats and sausages. edit: 2017-06-21 by Bruce Henry Lambert, on assignment by the European Commission to EEDRI / AoM in Łódź. cynamonowy - cinnamon Compiled from menus & online resources; particular thanks to Robert Strybel & Wojciech Bienkiewicz. Errors or update suggestions to: [email protected] -- please mention Polish foods list in subject line. cytrynowe - lemon http://reorient.com/polishfoods Aloha & happy eating: Smacznego! czarna porzeczka - blackberry ------------------------------------------------------------------------------------------------------------------------------- aksamitny krem z białych warzyw - velvety cream of white vegetables. czekolada / czekoladowe - chocolate ananasowy – pineapple czernina (chair-NEE-nah) / czarnina – tart, tangy duck or goose soup, contains the fowl's blood & dried fruit; usually served over noodles or potatoes; named for dark chocolate color (czerñ = blackness). anyż - anise czerwony barszcz - ranges from the hearty barszcz ukrainski containing beans, potatoes, other arbuz - watermelon vegetables and meat and/or sausage to the delicate czysty barszcz czerwony - a clear Burgundy-hued avocado z sosem tysiąca wysp i krewetkami z grilla, podane na sałacie - avocado w/ thousand beetroot broth islands sauce, grilled shrimps and salad. czosnek pieczony - garlic roasted; czosnkowym - garlic babka - tall tapered, turban-shaped sweet cake (savory babkas use potatoes, onions, meat, etc.) czysty barszcz czerwony (CHIS-tih BAHRSHCH chair-VAW-nih) - clear, ruby-red beetroot- baklazan – eggplant, aubergine flavored broth with a winey tang, often with a hint of garlic and mushroom; usually served with a hot mushroom- or meat-filled pastry on the side; a standard item on Polish restaurant menus.
[Show full text]
ODYSEJA” POLECA: CHEF of the ODYSEJA Restaurant RECOMMENDATIONS
SZEF KUCHNI RESTAURACJI „ODYSEJA” POLECA: CHEF OF THE ODYSEJA Restaurant RECOMMENDATIONS PRZYSTAWKI STARTERS GĘSIA FOIE GRAS PODANA NA CHRUPIĄCEJ 120 g 69 zł GRZANCE W TOWARZYSTWIE KARMELIZOWANYCH JABŁEK I ŻUBRÓWKI GOOSE FOIE GRAS SERVED ON CRISPY TOAST WITH CARAMELIZED APPLES AND BISON GRASS VODKA ZUPY SOUP WYKWINTNY KREM Z SALSEFII W AROMACIE PROSECCO 300 ml 22 zł EXQUISITE SALSIFY CREAM WITH THE AROMA OF PROSECCO DANIA GŁÓWNE MAIN DISHES GRILLOWANE COMBERKI JAGNIĘCE 160 g 76 zł PODANE Z PIECZONYMI WARZYWAMI, ZIEMNIAKAMI I GZIKIEM LAMB SADDLERS GRILED WITH BAKED VEGETABLES AND BAKED POTATOES AND COTTAGE CHEESE SELEROWE SPAGHETTI CARBONARA 300 g 28 zł CELERY SPAGHETTI CARBONARA DESER DESSERT LEGUMINA TRUSKAWKOWO-JOGURTOWA 120 g 18 zł STRAWBERRY- YOGURT LEGUME MENU PRZYSTAWKI STARTERS TATAR Z SIEKANEJ POLĘDWICY WOŁOWEJ 100 g 37 zł Z MARYNOWANYMI MAŚLAKAMI, CEBULKĄ ORAZ KISZONYM OGÓRKIEM BEEF TENDERLION TARTARE WITH MARINATED FOREST MUSHROOMS, ONION AND PICKLED CUCUMBER CARPACCIO Z JESIOTRA AROMATYZOWANE OCTEM Z CZARNEGO BZU Z DODATKIEM PIKANTNEJ CZEREŚNI 100 g 28 zł STURGEON CARPACCIO FLAVORED WITH ELDERBERRY VINEGAR WITH SPICY CHERRY PÂTĚE Z AWOKADO ,WASABI, OGÓRKIEM I JABŁKIEM 100 g 22 zł PÂTĚE WITH AVOCADO, WASABI, CUCUMBER AND APPLE ZUPY SOUPS CZERNINA KUJAWSKA 300 ml 24 zł KUYAVIAN BLOOD SOUP ZUPA Z LEŚNYCH GRZYBÓW 300 ml 17 zł FOREST MUSHROOM SOUP ROSÓŁ Z PERLICZKI Z DOMOWYM MAKARONEM 300 ml 22 zł GUINEA FOWL BROTH WITH HOMEMADE NOODLES SAŁATKI SALADS SAŁATKA Z GRILLOWANYM KURCZAKIEM, 250 g 29 zł PIECZONYM BURAKIEM I REGIONALNYM
[Show full text]
Dania Dla Dzieci / Children's Dishes Zupy / Soup
Dania dla dzieci / children's dishes Zupy / soup Zupka pomidorowa z makaronem 1/3/7/9 8zł Tomato soup with noodles Rosołek z makaronem 1/3/9 7zł Broth with noodle Dania główne dla dzieci / Main dishes for children Filecik drobiowy w złocistej panierce(płatki kukurydziane) z frytkami 1/3/7 15zł i suróweczką Chicken breast in a golden crispy coating with french chips and salad. Kotlecik z piersi kurczaka z frytkami i suróweczką 1/3/7 15zł Chicken breast chop with fries and salad Spaghetti bolognese 1/3/7 14zł Spaghetti bolognese Naleśnik z dżemem 1/3/7 9zł Pancake with jam Pierożki z serem i sosem malinowym (4szt.) 1/3/7 10zł Dumplings with cheese and raspberry sauce Desery/desserts Lody z owocami 10zł Ice cream with fruit and wafer ZESTAWY ŚNIADANIOWE / BREAKFAST Jajecznicza z trzech jaj na bekonie, pieczywo, ser, wędlina, pomidor, ogórek 1/3/7 18zł Tree eggs scramled with becon, bread, cheese, cured meat, tomato, cucumber Frankfurterki (3 sztuki), pieczywo, ser, wędlina, pomidor, ogórek 1/7 18zł Three Frankfurter sausages, bread, cheese, cured meat, tomato, cucumber Jajecznica z trzech jaj na bekonie z pieczywem 1/3/7 11zł Three eggs scrambled with bacon served with bread Jajecznica z trzech jaj na maśle z pieczywem 1/3/7 8zł Three eggs scrambled on butter served with bread PRZYSTAWKI / STARTERS Carpaccio z polędwicy wołowej na rukoli z cebulą i pieczarką marynowaną 1 26zł Beef loin Carpaccio served on rocket with onion and pickled mushroom Grzybki leśne w pierzynce 7 21zł Forest mushrooms in puff pastry Carpaccio z łososia surowego na
[Show full text]
Mysterious Czernina Dumplings. on Swedish Dishes and Their Translated Names in the Polish Emil of Lönneberga
Przekładaniec. A Journal of Literary Translation 22–23 (2009/2010): 213–226 doi:10.4467/16891864ePC.13.011.0865 HANNA DYMEL-TRZEBIATOWSKA MYSTERIOUS CZERNINA DUMPLINGS. ON SWEDISH DISHES AND THEIR TRANSLATED NAMES IN THE POLISH EMIL OF LÖNNEBERGA Abstract: This article starts with a short overview of the fundamental role played by food in children’s literature. The motif of food can convey deep psychological as well as philosophical meanings, and Astrid Lindgren made use of it with various purposes in mind: symbolical, comical, anti-didactic or educational. The main analysis is limited to the Polish translation of the name of one dish in the old Swedish cuisine – palt – which appears in different contexts in Astrid Lindgren’s trilogy about Emil of Lönneberga. Keywords: food, Swedish palt, children’s literature, didacticism, Astrid Lindgren, cultural translation In children’s literature the motif of food and broadly understood cooking has always occupied a major position. It may be simply explained as an expression of greed that is typical of many children, or as a manifestation of an obvious human pleasure derived from food, to which the young can totally abandon themselves, especially when it comes to sweets. A frequent reappearance of this motif, however, may also be viewed from a broader perspective, with regard to its origins and a deeper psychological, socio- logical and even philosophical meaning. Maria Nikolayeva (1999) interprets the motif of food in children’s lit- erature as a continuation of the reformulated rite of passage characteristic of myths and folktales. The hero is often eaten or, once he is resurrected to a new life, he frequently consumes ritual food as part of the initiation process.
[Show full text]
Esa Standard Document
M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
[Show full text]
Cookbooks in the People's Republic of Poland
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Arrow@dit Dublin Gastronomy Symposium 2018 – Food and Power Power of Discourse: Cookbooks in the People’s Republic of Poland Marzena Keating Abstract: Based upon a qualitative content analysis of Poland between 1952 and 1989 is still at an early selected Polish cookbooks published in the People’s developmental stage. This paper, based upon Republic of Poland between 1952 and 1989, this paper a qualitative content analysis of selected Polish cookbooks, illustrates how recipes, practical suggestions for cooking is intended to fill in the gap in the research on the cookery and housekeeping followed and perpetuated the main books published during the second half of the twentieth socialist values and ideas. By relating to Foucault’s concept century in Poland. By relating to Foucault’s concept of of power working through knowledge, this paper locates power working through knowledge (1977, p. 27), it locates culinary discourses in a broader context of political control culinary discourses in a broader context of political control and reduced social autonomy. It demonstrates how the and reduced social autonomy. It illustrates how recipes, authorities in the People’s Republic of Poland influenced practical suggestions for cooking and housekeeping the content of cookbooks in order to disseminate socialist followed and perpetuated the main socialist values and propaganda. The aim of this research is to add to the ideas. The aim of this research is to add to the growing growing body of scholarship around Polish culinary body of scholarship around Polish culinary culture of the culture of the second half of the twentieth century, and second half of the twentieth century, and ultimately, ultimately, acknowledge the significance of ideological acknowledge the significance of ideological discourse discourse embedded within various cookbooks.
[Show full text]
Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
Rediscovering a Cuisine of the Past Maria Dembin'ska Translated by Magdalena Thomas Revised and Adapted by William Woys Weaver UNIVERSITY OF PENNSYLVANIA PRESS PHILADELPHIA In Memory of Henryk Dembinski (1911-1987) ix Editori Preface Three Latln words scribbled in the margin of the parchment WILLIAM WOYS WEAVER ledger book of Polish royal treasurer Henryk of Rog6w -ad regakm xxi List oflflu~tration~ scutellum, for the royal pot-not only extended a proprietary reach over the markets and gardens of medieval Poland; they also conjured 1 Chapter 1. Toward a Definition of Polish National Cookey up a court cuisine unique to Central Europe. Strangely Oriental, yet 25 Chapter 2. Poland in the Middle Ages peasantlike in its robust simplicity, it was a cookery that captured 47 Chapter 3. The Dramatis Personae ofthe Oid Polish Table all the complexities of Poland in that far-off age, a nation of great power slowly twisting toward upheaval, of farmlands and towns 7 1 Chapter 4. Food and Drink in Medzeval Poland thronging with emigrants from cultures unable to meld with the Pol- 137 Medieval Recipes rn the Polish Style ish countryside around them. And yet for a time, it was also a rare W~LLLAMWOYS W EAVER period of peace. Maria Demblnska went back to the royal account 201 Notes books - indeed, to all the medieval records she could find- in order 209 Bibliography to reconstruct this chapter of Poland's history. Her work is now a scholarly classic. 2 19 Acknowledgments Maria Dembinska's research was originally prepared in 1963 223 Inifex as a doctoral dissertation at Warsaw University and the Institute of Material Culture of the Polish Academy of Science.
[Show full text]
Poland Is Different Polish Cuisine
Poland is different Polish cuisine Each region in Poland has its own original and unique dishes, sometimes only differing in name. These are various dishes prepared with love by our grandmothers and the recipes are passed down from generation to generation (grandma’s bigos will never taste the same as the one that mom made). Often these are dishes with unique and strange ingredients. Bigos Bigos is a dish consisting mainly of sauerkraut cooked with tomato puree and with the addition of meat, various types of sausage and mushrooms, always served hot. This is one of the most popular dishes in Poland. White sausage - biała kiełbasa A type of sausage which, unlike others, is not smoked, but cooked fresh. It is made of medium minced pork (sometimes with the addition of beef) in the natural small pork intestine. Spiced with garlic, pepper, marjoram and salt which additionally preserves it. Blood sausage - kaszanka Sausage made from groats, blood and offal such as liver, lungs, tongues, pork rinds and fat. The basic spices are onion, pepper and marjoram. After mixing the ingredients, they are put into the intestine and cooked. Later, you can cook it a second time, fry it with onions in a frying pan or with sauerkraut on the grill. Blood soup - czernina Soup made with chicken broth and duck or rabbit blood (usually duck). The characteristic sweet and sour taste gives it sugar and vinegar mixed with blood to prevent it from clotting. most often it is served with noodles, pasta or potatoes. Pierogi The most popular Polish dish made of a special dough and filled with various stuffing such as fruit, cottage cheese, sauerkraut with mushrooms, spinach, meat, potatoes and onions.
[Show full text]
Przekąski Zimne
COLD SNAKS Terrine of hare with the cranberry ………………………………………… 20,00 pln Carpaccio ………………………………………………………………………... 20,00 pln Pazibroda plate of cold cooked meats …………………………………… 20,00 pln Herring in a country style …………………………………………………... 13,00 pln Bread with lard and cucumber …………………………………………….. 13,00 pln Beef tartare …………………………………………………………………….... 20,00 pln GREEN SALADS Salad with chicken ……………………………………………………………. 29,00 pln Variety salad …………………………………………………………………..... 24,00 pln Tuna salad ……………………………………………………………………..... 26,00 pln HOT SNAKS Scrambled country eggs …………………………………………………….. 15,00 pln Eggs fried on bacon …………………………………………………………... 13,00 pln Vege Potato fritters …………………………………………………………….. 15,00 pln Pancakes with jam …………………………………………………………..... 13,00 pln Pancakes with cottage cheese and vanilla sauce ……………………...... 15,00 pln Potato cake …………………………………………………………………….... 17,00 pln SOUPS Ragout soup …………………………………………………………………….. 15,00 pln Red borsch with ravioli ……………………………………………………... 13,00 pln Chicken soup In a king style ……………………………………………….. 10,00 pln Vege Pazibroda soup …………………………………………………………... 9,00 pln Beef guts soup ………………………………………………………………….. 13,00 pln Chanterelle mushroom soup ……………………………………………….. ... 13,00 pln Czernina soup ………………………………………………………………..... 13,00 pln Tomato soup …………………………………………………………………… 10,00 pln White borsch with egg ……………………………………………………….. 13,00 pln Curd milk with potatoes …………………………………………………….. 13,00 pln MAIN COURSES Pork hock from marinade …(horseradish, mustard)…………………..………... 43, 00 pln Stripe beef ……………………………………………………………………….
[Show full text]
Bamberka - Home and Regional Cuisine
Bamberka - home and regional cuisine Located at the very center of Poznań’s Old Town, Bamberka serves some of the most traditional dishes of Polish and Poznań regional cuisine. On the menu - żurek (rye soup) served in bread, blood soup, “ślepe ryby” - a regional meatless soup or goose meat with pyzy (steamed dumplings), available all year round. All dishes are prepared from scratch from natural, organic ingredients, tasty and served in hearty portions bringing to mind Sunday dinners at granny’s. The restaurant also offers workshops on how to make traditional “pyry z gzikiem” (boiled potatoes with cottage cheese) as well as beer and liquor tastings. The Bamberka well is a well recognized spot at the very heart of Poznań’s Old Market Square. Situated at the Western wall of the Town Hall, the sculpture depicts a woman in a characteristic Bamber dress, with slings and water jugs used in wine-making. The well pool that the water flowed into was used as a trough for horses and supposedly also as a water well for the local people. Today it is one of the most popular selfie spots in the city. Right behind the Bamberka statue there is a building and in it - the restaurant we are visiting today. It is worth mentioning that the restaurant is much bigger than it seems from the outside. Beef tartare with marinated mushrooms The restaurant we are visiting today, Bamberka, serves dishes of the regional cuisine, mainly from Wielkopolska. It is the ideal place to take your friends to try goose meat with homemade steamed dumplings, żurek served in bread, the famous Poznań “pyry z gzikiem” (boiled potatoes with cottage cheese), grey dumplings or kopytka (a type of gnocchi) - all of it made on the spot, from scratch and from all organic, natural ingredients.
[Show full text]
Regional Cuisine
Regional cuisine Regional cuisine leaves a great deal of room for interpretation - for some, it is a true calling and a mission of sorts; for others, it is mainly a source of inspiration or even fun. It is with great curiosity that we discover both the places who meticulously cultivate culinary traditions, and those who loosely base their creations on it. Luckily for Poznań, there are enough ideas for the presentation of our culinary heritage for everyone to find something for themselves. A nóż widelec ul. Czechosłowacka 133, Poznań www.anozwidelec.com | tel.: +48 61 832 91 78 A nóż widelec offers designer Polish cuisine. Michał Kuter, chef and owner in one, has managed to bring a very daring project to life. He created a popular and reputable space away from the city center, praised for its ambitious offer and tasty food. Winner of many awards in 2015, Michał Kuter is one of the brighterst stars of Poznań’s hospitality. If culinary inspriation is what brought you to Poznań, you have just found an absolute must on your list. Kuchnia Wandy ul. Święty Marcin 76, Poznań lokal posiada profil na FB | tel: +48 531 318 399 Kuchnia Wandy is one of 2017’s most successful premieres. After merely 12 months in operation, the establishment has gone down in its clientele’s memory as a spot with great food, nice service and impressive interior design. On the menu there are traditional Old Polish cuisine dishes in completely new versions - or so chef Łukasz Tomaszewski describes them. It is really tasty. Kuchnia Wandy has managed to find the balance between being easy going and elegant and to maintain the quality presented in the first few opening weeks.
[Show full text]