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Grzeszczak

Cheese „pantela”
Strawberry cheesecake, various types of sorrel for decoration, sour cream, sorrel and strawberry pickle.
The recipe comes from the book "A very good fashion of frying various confections" from 1686.

Chef Marcin Przybysz
Restaurant Epoka
Poland, Warsaw

Crispy romaine lettuce leaves, shrimps, anchovies dressing, croutons, and emilgrana cheese flakes

Chef Krzysztof Paprocki
Restaurant G14
Poland, Bydgoszcz

Fantastic Polish dry seasoned beef for 62 days. The dish is prepared on a yakitori grill, which gives the meat a unique crunchiness. The real icing is finishing with foie gras.

The dish can be composed with seasonal additions available in our menu.

Chef Kamil Wójtowicz

Restaurant Niewinni Czarodzieje 44

Warsaw, Poland

Sturgeon roulade stuffed with mushrooms, marjoram, white mushroom borscht sauce, mushroom tulle, morels, mushroom duxelle, and marjoram oil.

Chef @MarcinPrzybysz

Restaurant @Epoka

Warsaw, Poland

Udon with shrimps/green curry/coriander/nuts/sesame

Chef Łukasz Marcinowski

Restaurant "Boska Praga"

Warsaw

Oyster salad

Cucumber rolls with scallops and oysters, cucumber sauce with oyster, dill tulle, dill oil, trout eggs.

Recipe comes from the book „Kuchnia polsko-amerykańska” from 1917.

Chef Marcin Przybysz

Restaurant Epoka

"Duck dish with cream"

Recipe from the book "Kucharz Warszawski" from 1894.

Chef @przybyszmarcin

@epokarestaurant

Warsaw, Poland

"Hunting cabbage soup from young boar"

Recipe from "Hunting Kitchen" from 1845.

Venison cabbage soup with spruce oil, Christmas tree made of cabbage with wild boar meat, dried mushrooms, spelt, wild garlic capers and vegetables as Christmas ball.

Chef @przybyszmarcin

@epokarestaurant

Seasonal gooseberry lemonade!

The photo was taken on the roof of a veranda covered with plants.

Restaurant "Polana Smaków"