Spichlerz Resturant

The Art of tradition

The naturalness coming from traditional recipes subjected to modern methods of preparation is the most decisive element.

Spichlerz


Restaurant

Our Spichlerz Restaurant where tradition combines perfectly with modernity. Its concept, adopted by its young but exceptionally talented Head Chef, is to interpret Polish cuisine in a new fresh way.

Head Chef


Krzysztof Obliński

Krzysztof Obliński is the head chef in our Spichlerz Restaurant. He has been creating unique dishes that delight the palate of our guests for nearly five years. Despite his young age, he has a lot of experience. Krzysztof is passionately committed to cooking and his unconventional approach and huge talent bring benefits to his kitchen. Thanks to a group of chefs he works with in the Spichlerz Restaurant, he gains recognition of numerous guests from Poland and abroad.

Menu

The traditional Polish flavours result from combining historical recipes with modern methods of cooking. We cook at low temperature, we use special herbs and spices, we serve well known Polish delicacies such as smoked duck breast (which comes from our smokehouse), steak tartare from Polish beef fillet, stewed veal and pork in spices, all of which are given a completely new look.

Tasting menu 4 dishes

89

Tasting menu 6 dishes

119

Beef tartare with onion, pickled cucumbers and boletuses

39

Fried herring with apples, sour cream, corn salad and roasted potatoes

24

Cod from our smoke-house with potato pancakes, sour cream, cucumbers and caviar

29

Composition of salads with duck liver stewed in beer with mustard, cherries, rhubarb and celery

27

Romaine lettuce with smoked cod, kohlrabi, cucumbers, green peas and tomatoes

29

Chicken soup with beef dumplings and carrot

15

Polish sourdough soup with mushrooms and ribs in bread

19

Cold beetroots borscht with egg and spring onion

16

Dumplings with cheese, baked in egg on mushrooms with cream

29

Dumplings with roasted duck, marinated beetroots, carrot mousse and chokeberry sauce

36

Cod with carrot, kohlrabi and herbal olive oil

49

Zender fillet with spinach, green peas, tomatoes, cauliflower, broccoli and radish

57

Roasted duck with goose stomachs, red cabbage, apple mousse, cherries and mashed potato

52

Wild boar slowly cooked with carrot mousse, spinach, kohlrabi, brioche

59

Traditional pork chop with bone on dill cabbage with potatoes

44

Beef roulade with pork , roasted beetroots, bread sauce and mashed potatoes

47

Cold cheesecake with fruity mousse and crunchy sunflower seeds

16

Chocolate fondant with fruits and ice cream

19

Peach tart with lemon mousse and cherries

17

Parfait with halva, meringues and fruity mousse

16

Prosecco Metodus / Ariola Vigne e Vini / Veneto / Italy

NV/85

Alain Bernard Tradition Premier Cru / Brut / Champagne / France

NV/290

Riesling QbA Classik / Weingut Wilhelm Laubenstein / Rheingau / Germany

2013/80

Cotes Montravel / Chateau Puy-Servain / Bordeaux / France

2015/80

Chardonnay Reserva / Casas del Bosque / Casablanca Valley / Chile

2014/85

Hunky Dory Sauvignon Blanc / Hunky Dory / Marlborough / New Zeland

2015/120

Solaris / Winnica Turnau / Nizina Szczecińska / Poland

2015/120

Reserva Carménère / Casas del Bosque / Rapel Valley / Chile

2015/90

La Colegiada Tinto Lerma Crianza / Bodegas La Colegiada / Arlanza / Spain

2013/100

Famiglia Bianchi Malbec / Casa Bianchi / Mendoza / Argentina

2015/110

Campo Marino Primitivo di Manduria / Luccarelli / Puglia / Italy

2015/120

Schild Estate Shiraz / Schild/ Barossa Valley / Australia

2013/140

Rose d'Anjou / Calvet / France

2015/65

Casa de la Vega Macabeo / Bodega Munoz / La Mancha / Spain

65

Casa de la Vega Garnacha / Bodega Munoz / La Mancha / Spain

65
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Contact Details
Monday - Sunday

12:00 AM - 10:00 PM

(last order 9:30 PM)

* Sending question about reservation isn't equivalent to reservation.
** For groups from 10 guests it's added service worth 10% value of bill.

Zamek Topacz

Restaurant

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