Home / Kitchen & Cellar
Few ingredients, one cellar
The carte changes six times a year and the cellar does not leave Central Europe. Here are the tasting menus, the work with the suppliers, and the way we pour by the glass.
The kitchen
Chosen well, cooked exactly
The carte changes six times a year, following the season rather than the calendar. The chef works with twenty-eight suppliers across Mazovia, Podlasie, Kuyavia and the Bay of Puck. The buckwheat that three of our courses rest on arrives the day after milling.
Technique stays in the background. Stocks reduced for hours, fish from the boat cooked to the degree, vegetables of the season we barely touch. If a course needs explaining, it usually comes off the carte.
“Adding is not the hard part. The hard part is taking away and still having a course.”
The cellar
Three hundred and twenty references from the middle of Europe
The cellar occupies the vaulted ground floor, where the temperature holds itself at twelve degrees. We set ourselves one rule: tell Central Europe first, and only then look further.
Hungarian Tokaj in vertical, riesling from Moravia, blaufränkisch from the Burgenland, Romanian Fetească, Slovenian rebula, and Polish vineyards from the Podkarpacie and the San valley. The sommelier suggests the pour out loud, course by course.
For guests who do not drink alcohol we keep a parallel list: cold herb infusions, unfermented juices, seasonal kombucha and a house non-alcoholic vermouth.