Open Tuesday to Sunday.
Kitchen until 21:00
Five things that come back on a weekly, monthly and yearly rhythm. We work out the dates as we go, so every event shows its next date.
Every Sunday, 13:00-16:00
Next date
Three courses, one table, no rush. The soup of the week, one of three mains that Basia picks for Sunday, and dessert. Nobody counts how much bread you took.
Every Thursday, from 18:00
Next date
Twelve pierogi on a plate, each filling separate: potato and curd cheese, black pudding with apple, or cabbage with mushrooms. Fried onion, soured cream and butter on the side.
The first Saturday of the month, 14:00-16:30
Next date
Basia shows the dough, the filling and the pinch. Two hours of folding at one table, then you eat what you made, with a glass of kompot.
The last Wednesday of the month, 19:00
Next date
Once a month someone we buy from sits at the table: a cheesemaker, a brewer, a winemaker or a beekeeper. Five courses built on their produce, and the story of where it came from.
Every year on 11 November, three sittings
Next date
On St Martin's Day Poles eat roast goose, so we roast one: with apples, red cabbage and potato dumplings. The farmer delivers the geese the day before, which is why we take orders in advance.
Birthdays, a company dinner, a christening, a farewell from work. We hire out the room for thirty-four on Mondays from 17:00, when we are closed anyway and the kitchen is back from the market. We plan the menu with Basia two weeks ahead.
+48 71 000 00 06or call Tuesday to Sunday during opening hours
You book a table for Sunday lunch or Dumpling Thursday the same way as an ordinary one. Workshops and dinners go through the booking system.