Mazurka

A platter of traditional Polish charcuterie including various smoked sausages and cold cuts. Rich, woody, and spicy flavors, typical of Eastern Europe. Ideal for sharing with bread at the start of a meal.

Polish sausages served hot and flambéed, adding a caramelized touch to the crispy skin. They have a pronounced smoky flavor and a firm texture. Served as a savory hot appetizer.

Marinated herring fillets presented with several sauces (often cream, oil, or onion-based). The fish has a characteristic briny and tangy flavor. A classic of Slavic zakuski (appetizers).

Thick pancakes made from grated potatoes and fried until golden and crispy. The inside remains tender and fluffy. Served with sour cream to mellow the taste.

A clear red soup made from fermented beets, offering a balance between acidity and earthy sweetness. Served hot with a mushroom-filled 'krokiet' (breaded crepe). A comforting and traditional dish.

Classic red borscht served with 'uszka', tiny ear-shaped mushroom dumplings. The broth is light but rich in beet umami flavor. An elegant starter often served during holidays.

Small, thick, and fluffy pancakes served with tarama, a creamy fish roe paste. The salty, marine taste of tarama contrasts pleasantly with the sweetness of the blini.

Traditional Slavic crepes served with slices of smoked halibut. The white, delicate flesh of the smoked fish pairs perfectly with the tender texture of the blinis.

A classic pairing of warm blinis and smoked salmon. The rich, oily flavors of the salmon are balanced by the neutral pancake batter.

A large tasting platter centered around blinis, accompanied by a variety of toppings: smoked fish, roe, and cream. Perfect for discovering different flavors of Slavic cuisine.

A hearty mixed dish combining pierogi (Polish dumplings) and a grilled beef skewer. Offers a diversity of textures, from the softness of the dough to the grilled meat.

Tender beef strips simmered in a rich sauce of cream, onions, and mushrooms. An iconic dish with a creamy and comforting flavor.

The hunter's stew, a Polish national dish. Made from fermented cabbage simmered for a long time with various meats and cold cuts. Deep, sour, and smoky flavors.

Cabbage rolls (gołąbki) filled with a tender mixture of minced meat and rice. Topped with a creamy mushroom sauce. A nourishing and flavorful family dish.

Cracow-style meatballs, made with a mixture of beef and pork. Served with a mushroom sauce, they are tender and juicy.

The Polish equivalent of Wiener Schnitzel. A tenderized pork cutlet, breaded and fried until golden. Crispy on the outside and tender on the inside.

Traditional half-moon shaped dumplings, stuffed with a seasoned meat mixture. The dough is soft and slightly elastic. Served boiled, often with a bit of fat or fried onions.

Classic 'Ruskie' pierogi, stuffed with a creamy mixture of mashed potatoes and farmer's cheese. A mild and comforting vegetarian option.

An assortment allowing you to taste different varieties of pierogi: meat, mushroom, and cheese/potato. Ideal for discovering the diversity of Polish fillings.

Simply prepared cod fillet (the menu indicates it as vegetarian, possibly for pescatarians). White fish with flaky flesh and delicate taste.