Spring is approaching, and with it comes new, seasonal flavors at Stolica Restaurant. The specially prepared menu insert "Prélude au Printemps / Prelude to Spring" takes guests on a culinary journey between winter and spring, offering exquisite dishes inspired by the interwar flirtation of Warsaw's cuisine with Parisian culinary art.
French Inspirations in the Heart of Warsaw
The spring menu at Stolica Restaurant pays homage to the culinary tradition of the interwar period, when Warsaw's gastronomy elegantly adapted French techniques and flavors. In our new menu insert, we combine Polish tradition with French craftsmanship, serving dishes prepared with the freshest seasonal ingredients. Smoked trout mousseline, braised rabbit legs, or sous vide pork cheeks - each dish tells a story of culinary heritage that connects Warsaw and Paris.
Asparagus and Spring Vegetables in the Leading Role
Early spring vegetables hold a special place in our seasonal menu. Succulent asparagus accompanying rabbit legs, delicate garden peas, or baby carrots - they bring freshness and lightness to spring compositions. Stolica Restaurant's chefs make every effort to use the best ingredients that early spring offers, creating dishes that delight not only in taste but also in appearance. The spring menu in our Warsaw restaurant is a true feast for all senses.
Culinary Techniques of the Highest Caliber
Each dish from the new menu insert is prepared using classic French culinary techniques. The sous vide method preserves the juiciness and tenderness of pork cheeks, while slow braising of rabbit legs in white wine with a bouquet of herbs brings out their noble flavor. Modern culinary elements are also present, which, combined with traditional recipes, create unique culinary experiences characteristic of Stolica Restaurant.
Drinks Paired with Spring Flavors
Particularly noteworthy is our selection of carefully crafted drinks that, at our guests' request, can be perfectly matched to each dish on the spring menu. Our bartenders create compositions that highlight and complement the flavors of the served dishes. For the trout mousseline, we recommend a refreshing drink with citrus notes; for pork cheeks, a whisky-based composition with aromatic herbs; and for rabbit legs, an elegant cocktail with white wine and floral accents. The culinary experience at Stolica Restaurant is not only about exquisite dishes but also perfectly paired accompanying beverages that complete the experience.
Sweet Culmination of the Spring Feast
The culmination of the spring menu is a sophisticated dessert - a velvety white chocolate cheesecake on an intense dark chocolate base, topped with fresh, slightly tangy raspberry sauce. It offers the perfect balance between sweetness and acidity, perfectly closing the culinary journey through early spring flavors at Stolica Restaurant.
We invite you to discover our spring menu today! Call, reserve a table, and treat yourself to a culinary adventure between winter and spring. The "Prélude au Printemps" menu insert will be available for the coming weeks - don't miss the opportunity to taste these unique, seasonal compositions at Stolica Restaurant in the heart of Warsaw.