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Vegetarian dishes

Three ample pierogi with potato-cottage cheese filling with herbs, buttered with pan fried onions 35,-

Vegan dishes

Served with apple and quinoa 38,-

Main courses

Duck breast served with lavender sauce, carrots and roast buckwheat 66,-
Fried lamb rump served with burnt onion sauce, celery root in truffle olive, and potato purée with ramson (wild garlic) 70,-
Fried sturgeon fillet served with morel sauce, potato purée and marinated cabbages 70,-