From May 23 to May 30A platter full of seafood and Mediterranean atmosphere
A water pipe in which molasses is used. The taste of the hookah is more intense and expressive, providing deeper sensations and denser smoke. The flavor blend is selected individually.
A water pipe based on aromatic molasses. The smoke is smooth, sweet, and perfect for long, relaxing sessions. The flavor blend is selected individually.
Silk Melon — a refined water pipe with the soft, velvety taste of ripe melon. The delicate sweetness unfolds smoothly, without being overly sweet, leaving a silky aftertaste.
Białe wino, gruszka, syrop cytrusowy, słodzik, przyprawy.
Czerwone wino, różany, granat, syrop cytrusowy, przyprawy.
A delicate blend of Bai Mu Dan white tea and natural rose buds with a soft, slightly sweet taste and floral honey aroma. Gently relaxing, it supports emotional balance and provides subtle energy without overstimulation.
A flavoured oolong with the addition of natural strawberry extract, which gives the tea a sweet and fruity character. It comes from Taiwan, where the oolong leaves are hand-processed and combined with dried fruits. The infusion has a light golden colour and an intense aroma of fresh strawberries. The tea has a refreshing effect and improves mood.
Milky Coconut Oolong Tea is a flavoured oolong originating from Fujian Province in China. It combines the classic character of Chinese oolong with a creamy coconut flavour profile, creating a dessert-like yet light infusion appreciated by lovers of mild teas.
This Chinese green tea was once called the 'Tea of Fear' due to its intense aroma. It has a delicate, sweet taste with floral and vegetal notes, along with a subtle nutty undertone. Its fresh, fruity aroma reminds of spring freshness. Biluochun supports metabolism, digestion, and concentration, while strengthening the immune system.
Wyrazista, wędzone czarna herbata z chińskiej prowincji Fujian, o intensywnie dymnym aromacie i głębokim, cierpkim smaku z lekką słodyczą w tle.
A warming red tea to improve concentration, made from buds picked in early spring.
A dark relaxing Oolong from north-east China, the pride of the Wuyi Shan mountains.
A classic with an Irish character: hot coffee with a hint of The Pogues and a touch of sweetness, topped with delicate cream.
espresso, lawenda, kokos, mleko
Sea buckthorn, Gooseberry, Honey, Apple juice, Citrus cordial
Cocoa, Milk, Salted caramel, Marshmallow
Becherovka, Passion fruit purée, Orange juice, Butter, Citrus cordial
Three types of rum infused with tropical fruits, Blackberry, Citrus cordial
Chocolate, coconut, pineapple
Citrus fruits, sweetness, sparkling water
Mango, citrus fruits, tonic, mango foam, passion fruit, basil, cucumber
Strawberry, basil, tonic, pineapple foam
Coconut, passion fruit, citrus syrup, sparkling water
Raspberry, pomegranate, citrus syrup, sparkling water
Pear, citrus syrup, sparkling water
Espresso, cherry liqueur, tonic
Vodka, passion fruit purée, passion fruit liqueur, citrus syrup, sugar syrup, egg white, Prosecco
Tequila, citrus syrup, agave syrup
Whisky, blackcurrant liqueur, citrus syrup, Port
Rhubarb gin, lime syrup, whisky, blackcurrant liqueur, citrus syrup, Port
Whisky, cinnamon liqueur, citrus syrup, sugar syrup, Port, egg white
Tequila, citrus syrup, grapefruit syrup, agave syrup, sparkling water
Blackcurrant liqueur, Prosecco
Spiced rum, toffee caramel liqueur
Gin, raspberry purée, sugar syrup, citrus syrup, egg white
Gin, melon liqueur, Suze Bitter, Lillet Blanc
Non-alcoholic gin with coffee and grapefruit, non-alcoholic vermouth, non-alcoholic prosecco
Orange juice, passion fruit purée, citrus syrup, vanilla, non-alcoholic prosecco
Apple juice, non-alcoholic wine, citrus syrup, matcha elderflower foam
Pear, citrus syrup, non-alcoholic beer, pear sorbet
Butterfly pea flower-infused gin, citrus syrup, violet liqueur, elderflower syrup, Prosecco. A magical garden captured in a glass — butterfly pea flower-infused gin lends it a hypnotic colour, while violet and elderflower create an elegant floral harmony. Sparkling Prosecco adds lightness and a subtle shimmer.
White rum, coconut syrup, citrus syrup, melon liqueur, basil, egg white. A pure exotic escape — white rum, coconut sweetness and juicy melon meet the freshness of citrus and the aroma of basil. A creamy texture and tropical character create a composition full of sunshine and lightness.
Becherovka bitter, peach liqueur, citrus syrup, strawberry foam. Like a soft, fruity dream — velvety Becherovka with herbal notes intertwines with the sweetness of peach and the freshness of citrus. Crowned with a light strawberry foam, it gives the feeling of floating above the everyday.
Lillet Blanc, pomegranate syrup, citrus syrup, strawberry syrup, Prosecco. A sensual journey to the heart of Istanbul — dry Lillet Blanc blends with juicy pomegranate and a hint of strawberry, lifted by Prosecco bubbles. Elegant, slightly oriental, and perfect for long, golden evenings.
Limoncello, Bitter Suze, citrus syrup, sugar syrup, sparkling water, elderflower foam. A sunny dessert in a glass — refreshing limoncello meets the brightness of citrus and the subtle bitterness of Suze, topped with a delicate elderflower foam for a light, effervescent composition.
Pistachio fondant with white chocolate, served with lemon ice cream and forest berries. A rich, dense dessert with a pronounced nutty flavor, creamy sweetness, and a fresh citrus contrast.
A fondant with a rich hazelnut and dark chocolate flavour, served with lemon ice cream and forest fruits. Deep chocolate taste, nutty density and a fresh citrus contrast in one dish.
A rich Basque-style cheesecake with black sesame, berry sauce, and condensed milk cream. A luscious, creamy dessert with a delicate hint of caramel, berry tartness, and a subtle nutty sesame finish.
Delicate cottage cheese pancakes with condensed milk cream, complemented by raspberry jelly, pistachios, and hazelnuts. A rich, comforting dessert with a refined balance of creamy sweetness, berry freshness, and a distinct nutty character.
Thin layers of richly flavored honey cake with poppy seeds and juicy cherries, adding a light tartness and freshness to the dessert. Soft, indulgent honey cake with a vibrant berry presentation and a well-balanced sweetness.
Two juicy smash patties with a crispy crust, melted mimolette, caramelized onions, romaine lettuce, and pickles in a soft bun. Served with truffle aioli, barbecue sauce, and sweet potato fries, with a choice of sauce.
Creamy risotto with wild mushrooms, duck fillet, confit cherry tomatoes, and zucchini. Topped with milk foam and fresh chives, adding delicacy and freshness. A warm, rich dish with an earthy mushroom base.
Creamy risotto with shrimp, confit cherry tomatoes, Parmesan, dill oil, and paprika oil. Available with or without saffron: the former gives a more pronounced and deeper flavor, while the latter offers a more delicate, fresh profile.
Classic pasta with pancetta, pecorino cheese, and a rich egg-and-cheese sauce. Creamy in texture, lightly salty, and full-flavored — exactly what a true carbonara should be.
Pasta with a rich cheese-and-pepper sauce and slow-braised beef cheeks. Deep, warming flavor with a pronounced meaty character and a silky texture. * Cacio e Pepe with shrimp – 70 PLN * Cacio e Pepe with octopus – 80 PLN
Asparagus with a poached egg, hollandaise and caviar sauces, pistachios, chives, and dill oil. A light, well-composed dish where the creaminess of the sauces beautifully complements the asparagus and soft yolk.
Salmon in an oyster-and-eel sauce, served with citrus risotto and dill oil. A rich fish dish where the delicate sweetness of eel and the savory sauce beautifully complement the fresh citrus notes of the risotto.
Grilled octopus and shrimp served with sweet potato purée, confit tomatoes, and marinated shallots. Orange sauce adds freshness, while milk foam, paprika oil, and dill oil harmonize the flavors.
Delicate chicken supreme with a rich wild mushroom sauce, served with silky truffle purée and light milk foam. Complemented by young spinach with pistachios and dill oil, adding freshness, texture, and a subtle aroma.
Duck fillet with a charred miso cauliflower cream, red wine reduction, and confit tomatoes. Maldon salt flakes enhance the flavor and add a precise finishing touch. A rich, well-composed dish with a balanced interplay of sweetness, acidity, and depth.
Filet mignon with foie gras, shrimp, caviar, demi-glace, and truffle. A rich, full-flavored dish with a meaty base and a refined seafood accent.
Slow-braised beef cheeks with a rich demi-glace, served with silky truffle purée, confit tomatoes, and fermented shallots. Finished with fresh chives and red pepper oil, adding brightness, depth, and a subtle spicy accent.
Juicy filet mignon served with a pepper sauce, fermented shallots, and sautéed Padrón peppers. Accompanied by asparagus and a delicate leek-and-tuna emulsion, adding a subtle creaminess and refined gastronomic depth.
A rich creamy wild mushroom and button mushroom soup. Served with a delicate duck fillet, labneh, and brioche or wholegrain bread. A warm, hearty dish where the deep flavor of mushrooms perfectly blends with smooth creaminess.
Romaine lettuce, roast beef, cherry tomatoes, Parmesan, and crispy croutons. Served with Vitello dressing and paprika oil — a hearty, rich salad with a meaty character and a clean, familiar flavor.
Romaine lettuce, chicken, cherry tomatoes, arugula, crispy croutons, Parmesan, and quail eggs. Served with authentic anchovy aioli — rich, full, and delivering the classic Caesar flavor. * Caesar salad with shrimp – 65 PLN
A salad with crispy duck balls filled with melting gorgonzola and grilled goat cheese with raspberries. Complemented by fresh mixed leaves, cherry tomatoes, blueberries, and flaxseed, dressed with a honey-mustard vinaigrette.
Fresh mixed leaves with grilled zucchini, halloumi, and tender octopus, complemented by Padrón peppers, avocado, cherry tomatoes, and pomegranate seeds. A honey-tahini vinaigrette enriches the ingredients, while labneh adds a creamy note.
Fresh mixed leaves with grilled zucchini, pan-fried halloumi, and delicate salmon, complemented by Padrón peppers, avocado, cherry tomatoes, and pomegranate seeds. A honey-tahini vinaigrette draws out delicate nutty-sweet notes.
Fresh mixed leaves with aromatic grilled zucchini and pan-fried halloumi, complemented by Padrón peppers, avocado, cherry tomatoes, and pomegranate seeds. A honey-tahini vinaigrette adds delicate nutty depth, while labneh brings a creamy accent.
Crispy balls of minced duck in golden panko breadcrumbs with molten gorgonzola inside. Served with spicy sriracha aioli, fresh chives, and paprika oil. A vibrant, rich dish with a pronounced balance of crunch, juicy texture, and creamy-spicy accents.
Crispy sweet potato fries with a delicate sweetness, generously topped with aged Parmesan. Served with spicy sriracha aioli and fresh chives, adding a bold character and expressive flavor. A perfect balance of sweetness and spice.
Tender eel paired with juicy shrimp creates a rich, perfectly balanced base with delicate sweetness and depth of flavor. Pickled daikon adds a fresh crunch and light acidity, highlighting the dish's marine character. A creamy unagi sauce brings a gentle caramel sweetness with a subtle Eastern accent. Fragrant chives add freshness and an elegant finishing touch.
Delicate salmon tartare with sesame oil and a subtle hint of oyster sauce, complemented by caviar, fresh cucumber, and creamy labneh. Served with pickled kohlrabi, paprika oil, and fermented tomato foam, adding brightness, freshness, and refined gastronomic depth. Finished with house-made bread. An elegant, multi-layered dish with a pronounced marine character and a delicate balance of creaminess, freshness, and gentle acidity.
Grilled eggplant rolls on skewers with tender slow-braised beef cheek and creamy labneh. Complemented by tahini vinaigrette, pomegranate, za'atar, fresh herbs, paprika oil, and dill oil. A vibrant, rich dish with a pronounced balance of smoky, creamy, and spiced notes.
Delicate duck liver pâté presented in a signature style — shaped like a duck, complemented by airy milk foam and whipped smoked butter with Maldon salt and caramelized onions. Served with house-made bread. An elegant and memorable dish with a refined texture, depth of flavor, and a distinctive gastronomic character.
Grilled shrimp with charred baby romaine, confit tomatoes, and pistachios. Served with a spicy sriracha aioli that enhances the natural sweetness of the seafood and adds a bold, modern accent. A light yet expressive combination of freshness, smoky notes, and delicate heat.
Delicate tartare of lightly smoked fresh beef tenderloin, complemented by truffle, truffle aioli with olive oil, and fermented shallots. Served with a quail egg, lightly salted cucumbers, chives, and dill oil, along with house-made bread, creating a deep, rich, and expressive flavor with an elegant meaty character.
Potatoes baked over charcoal to a golden crust with a subtle smoky aroma. Served with crispy pancetta and sweet caramelized onions. A delicate hollandaise sauce and young asparagus add creaminess and freshness, while dill and aromatic dill oil complete the dish with a light herbal note.
Delicate tuna tartare with bright citrus notes of yuzu and sesame oil, complemented by a cream of charred leek, tuna, and cream cheese. Served with caviar, fermented tomato foam, paprika oil, fresh chives, and lemon.
Project X to ściśle tajny projekt nieznanej grupy masońskiej. Jest to urządzenie, które w sobie kryje pewien sekret boskiej mocy. Pozwala dotknąć tej mocy i poczuć jej wpływ. Wystarczy jeden oddech — i przenosisz się w świat tajemnic, bogów i energii.
Espresso, salted caramel, orange juice
Gin infused with clitoria flowers, elderflower liqueur, four citrus cordial, lavender syrup, Prosecco. 'This cocktail was created just for you! It's all about me – my life, my music, and my passion for what I do. It's light, refreshing, and full of energy – just like my sound. I hope you love it as much as I do!' — Dj Korolova.
Grilled beef tenderloin, beef broth, vegetables, garlic butter brioche, sour cream. A fusion of traditional Ukrainian borscht with the exquisite taste of steak, served with soft garlic rolls and sour cream.
Grilled Padrón peppers with labneh, honey-glazed halloumi, za'atar, dill oil, and paprika oil, complemented by a cream of charred leek, tuna, and cream cheese, as well as tuna flakes. Served with house-made bread. A vibrant, complex, and gastronomic dish with a distinctive chef's signature.
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