An exciting taste of novelties
We are happy to welcome an exceptionally exquisite item, black caviar, to our new menu. We paired it with our delicious, freshly prepared blinis and sour cream. After such a sophisticated appetizer, it's time for the king of our main dishes, i.e. lamb shank, which in this year's version is served in a red wine-based sauce with Silesian dumplings and baked parsley. An equally interesting setting is duck breast, served on Hokkaido pumpkin puree with a pear marinated in white wine.
Stunning colors
For lovers of exceptionally delicate flavors and textures on a plate, we offer beef cheeks in gravy served on beetroot dumplings with goat cheese and stewed root vegetables. The intense, burgundy color of the dumplings hides a silky interior, which perfectly matches the fantastic melt-in-your-mouth beef in this version. For the youngest of our guests, we have prepared a dance of orange and green impressions about peas and carrots, accompanying grilled farm chicken with mashed potatoes. This classic dish has taken on a completely new form, thanks to the ingenuity of our chef Piotr Augustyńczyk.
Sweet ending
Among the sweets we offer, a unique chocolate dessert has reappeared in the form of a warm gateau with a liquid center. The lemon sorbet that accompanies it is our latest culinary discovery - known and liked as a solo dessert, also available as a duo. Let's also not forget about the kiss of French cuisine, i.e. vanilla cream under a crunchy brown sugar shell, i.e. creme brulee.
Autumn and winter feasting
No words or photos can convey the taste and smell of the dishes we serve in our new autumn-winter menu. It is full of seasonal additions that our chefs have created in a variety of inventive, exquisite forms and textures. We encourage you to visit the Stolica restaurant, where you will find offers full of unique flavors.