The restaurant interior combines hunting trophies with a modern vibe. The air-conditioned room has very original lighting, a unique selection or wines and potted flowers. On sunny days, you can also dine outside. The dishes are always fresh, prepared using ecological meat that comes from our own farm. Our cuisine is tasty and healthy; it entices and delights with a richness of flavours and aromas.
OPENING HOURS: 12:00 – 22:00
RESTAURANT SPECIALTY:
CEPELINAI, GAME DISHES, FISH DISHES, REGIONAL CUISINE
Starters
- Deer steak tartare
- Fallow deer sirloin carpaccio
- Home-made meat preserve, Grandma Eugenia’s recipe
- Plate of safari cold cuts
- Crunchy potato blintz with salmon
Soups
- Hula – gula
- Żurek – sour rye soup with egg and white sausage
- Red tomato soup with puff pastry croutons
- Beef tripe
- Red borsch with meat pies
Main courses
- Fallow deer steak with roasted potatoes
- Deer sirloin served on potato blintz
- Home-made dumplings with various fillings
- Yotvingian’s bowl (a cepelinai, kiszka, kugel) served with fried onion and greaves
- Pork cutlet with a fried egg
- Grilled chicken fillet with peach
Desserts
- Hot apple pie a la mode
- Ice cream with hot cherries
- Cinnamon pancakes
- Home-made cakes