Seasonal menu - why our carte changes with the seasons

The ingredient dictates the menu

Seasonality means it's the best available ingredient that decides what lands on the plate. In spring, asparagus and young vegetables reign; in summer, fruit and grilled dishes; in autumn, mushrooms, pumpkin and plum; in winter, long-braised, warming dishes. We cook with what is, at a given moment, at the peak of flavour and freshness. This way of working is harder than a fixed menu, but quality rewards it. A seasonal ingredient in full flavour needs no masking - good technique and the cook's respect are enough.

Classics in a signature take

A changing menu doesn't mean abandoning what's familiar and liked. The base stays Polish and European - what changes is the interpretation: seasonal additions, new techniques and fresh flavour combinations. This way regulars have a reason every quarter to come back and try something new without losing their favourite classics. A signature take isn't a revolution but a fresh look at proven dishes. It's a balance between tradition and novelty that keeps the menu close to the guests while still being able to surprise and intrigue.

A shorter menu means fresher cooking

A dozen or so refined items instead of an encyclopaedia of dishes is a conscious choice in favour of quality. A shorter menu means a shorter route from produce to plate, a smaller store and zero compromises on freshness. The kitchen focuses on making every dish refined rather than maintaining hundreds of rarely ordered items. For the guest it's a guarantee that whatever they order will be prepared with care and from fresh ingredients. A short menu is sometimes mistakenly seen as poorer - in reality it's the mark of a restaurant that really cooks.

The rhythm of four seasons

Our menu lives to the rhythm of four seasons, each bringing different flavours and a different mood. Spring is light and fresh, summer colourful and grill-focused, autumn filling and spiced, winter warming and hearty. This rhythm means a visit at different times of year is each time a different culinary experience. The menu reflects what's happening in nature and in the region. For guests it means a reason for regular returns - because a restaurant that changes with the season never grows dull in flavour.

Local and fresh ingredients

Seasonality goes hand in hand with locality. Ingredients available in a given season in the region are fresher, often of better quality and more natural than exotics imported all year round. Cooking with what's local and seasonal isn't only a matter of flavour but of respect for the produce. This approach shows on the plate - in the intensity of the flavour of vegetables, fruit or mushrooms harvested in their time. Seasonal, local cuisine is the shortest route from a good ingredient to a good dish without needless compromises.

Where to check the current menu

Because the menu changes with the seasons, it's worth checking the current one before your visit. You'll find it on the Current menu page, where we present the kitchen's current proposals. The best way to get to know the seasonal menu, however, is simply to come for lunch or dinner and try what we're currently serving. Seasonal dishes have their time - it's worth making the most of it before the menu changes with the next season. A fresh, seasonal menu is an invitation to come back all year round.

You'll find the current menu on the Current menu page - or just come for lunch and try what the season suggests to the kitchen.