Starting November 9, we invite you to a unique menu in which goose meat plays a central role!
“The roasting of geese on St. Martin’s Day dates back to very ancient times; this is probably where it comes from, that the landowners usually paid tribute at that time, among which were also geese. The collector, having an abundance of geese, would invite guests to a feast of roast goose. Usually the goose would then be roasted with sour apples (in the filling). The slaughtering and roasting of geese on St. Martin’s Day may come more from the fact that they are at that time the fattest and tastiest.”
Oskar Kolberg ( ethnographer)
Starter
Delicate goose liver pâté with thyme and cranberries £39 Ravioli with goose liver in truffle foam with forest mushrooms and cider
45 zł
Main course
Duo of goose leg rillettes and roasted breast, potato and celery gratin, pickled pumpkin and glazed carrots
79 zł
Dessert
Surprise white poppyseed mousse, in crunchy pistachio chocolate, on a delicate sponge cake with fruits of the forest 39 zł
offer valid from 9 to 30.11.2024
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