PARIS POLSKA

A complete menu to discover the classics of Polish cuisine. Includes a varied selection of cold starters, an assortment of traditional hot dishes (stew, cabbage, pierogi), and a tasting of typical cakes.

Traditional Polish half-moon shaped ravioli. The soft dough is filled with a savory mixture of mashed potatoes and quark cheese (twaróg). Served hot.

Ravioli stuffed with sauerkraut and wild mushrooms. A classic dish, often served during holidays, offering an earthy and tangy flavor.

Ravioli filled with seasoned ground beef. Hearty and flavorful, often served with fried onions or bacon fat.

A tasting plate combining different varieties of pierogi (ruskie, cabbage-mushroom, meat). Ideal for trying several flavors in one meal.

Whole grilled trout, tender and delicate flesh. Served with rice and vegetables for a light and balanced meal.

Polish stuffed cabbage. Blanched cabbage leaves wrap a filling of minced meat and rice, all simmered in a mild tomato sauce.

The Polish equivalent of Wiener Schnitzel. A tenderized, breaded and fried pork cutlet until golden and crispy. Classically served with mashed potatoes.

Breaded chicken cutlet, pan-fried until golden. Tender inside and crispy outside, served with traditional side dishes.

The hunter's stew, a Polish national dish. A rich and complex mixture of sauerkraut, fresh cabbage, various meats, sausages, and mushrooms, slow-cooked.

Pork knuckle braised in beer. The meat is tender and falls off the bone, with a gelatinous or crispy skin. Served generously with horseradish to enhance the flavor.

Pork roulade filled with Oscypek (smoked sheep cheese from the Polish mountains) and bacon. A flavorful specialty combining the smoky taste of cheese and meat.

A large, crispy potato pancake topped with a rich beef goulash in sauce. A very hearty and comforting mountain dish.

Roast duck stuffed with apples. The tartness and sweetness of the apples complement the richness of the duck meat. A traditional festive dish.

Crispy salad of shredded white cabbage, seasoned with a light vinaigrette.

Polish pickled cucumbers (ogórki kiszone), fermented in brine with dill and garlic. Tangy and salty taste.

Grated beetroot salad, often served warm or cold, slightly sweet and tangy.

Portion of potatoes, served mashed or boiled.

Portion of steamed white rice.

Lunch menu including two dishes of your choice (starter and main course OR main course and dessert).

Full lunch menu including a starter, a main course, a dessert, and a coffee.

Classic creamy and airy chocolate dessert.

Mixture of cut fruits served in a sweet syrup.

Traditional Polish cheesecake made from twaróg (quark cheese). Dense and grainy texture, often flavored with vanilla or orange zest.

Polish apple pie, similar to a crumble or a covered tart. Shortcrust pastry filled with plenty of soft, cinnamon-scented apples.

Roll or cake filled with a sweet poppy seed paste, often with dried fruits and nuts.

The traditional apple pie served warm with a scoop of vanilla ice cream.

A tasting plate with small portions of our three signature desserts: Sernik, Szarlotka, and Makowiec.

Crepe filled with sweet quark cheese, then pan-fried until golden. Served warm, often with cream or fruit.

Two scoops of ice cream of your choice.

Three scoops of ice cream of your choice.

Gourmet ice cream cup with three scoops, whipped cream and chocolate topping.

Digestive dessert consisting of lemon sorbet drizzled with vodka.

Ice cream cup served with Advocaat, a creamy liqueur made from egg yolks, sugar and alcohol.

A crepe served with ice cream and whipped cream.

Gourmet dessert combining crepe, ice cream, and egg liqueur (Advocaat).