Zamek Topacz Restaurant

The Art of creation

Passion and experience – these are the two most important assets of the Head Chef in the Zamek Topacz Restaurant.

Zamek Topacz


Restaurant

Our Zamek Topacz Restaurant is a place in which the respect for the food, its freshness and elegance is crucial, at the same time remembering that sometimes the simplicity of the dish determines its uniqueness. It is crucial to create flavours that come from the heart.

Head Chef


Rafał Borys

Rafał Borys is an experienced Chef and a true culinary virtuoso. He worked, among others, in London restaurants of Gordon Ramsay, and in the Brasserie Roux. Rafał is constantly looking for new inspirations. Completed internships in 2016:
Dinner by Heston Blumenthal
2 ** Michelin restaurant
London / England

Villa Rothshild Kempinski
2 ** Michelin restaurant
Königstein im Taunus / Germany

Menu

The tasting menu is prepared on the basis of three questions we ask our guests. That is all we need to know about them to satisfy and impress their palate.

Tasting Menu 5 dishes

139

Tasting Menu 7 dishes

169

Tom kha gai soup

21

Ravioli / parmesan / truffle caviar / baby courgette / asparagus / tomato confit

29

Baby spinach / capers / shallot / radish / cucumber / basil / avocado / chervil / halloumi

29

Shrimps / humus / garlic bears / saffron / lime / pepper / cucumber

34

Veal / tuna / capers / rocket / parmesan / egg / dill / truffle

34

Beef Carpaccio / mustard ice cream / truffle dressing / kohlrabi / rocket / Parmigiano Reggiano

36

Scallops / octopus / butter lettuce / pearl barley / tomato / chilli

39

Foie gras / red cabbage /passion fruit / tapioca / tea / rhubarb

39

Chicken supreme / green beans / brown mushroom / kale / celery / asparagus

32

Romaine lettuce / black truffle / celery / mornay sauce / Jerusalem artichoke / kale

39

Homemade spaghetti guitarra / sepia / shrimps / octopus / mussels

52

Duck breast / goose stomach / red cabbage / baby carrot / Jerusalem artichoke / beetroot

55

Sea trout / sturgeon caviar / broccoli / kale / radish / asparagus / tomato confit

64

Stone bass fillet / brown mushroom / baby spinach / savoy cabbage / courgette / carrot / celery

72

Aging rib-eye steak / baby vegetables / romaine lettuce / triple cooked chips

72

Rack of lamb / green peas / mint / shallot / celery / chorizo / polenta

79

Aging beef sirloin / courgette / asparagus / baby gem / anchovis / parmesan / triple cooked

89

Venison saddle / carrot / pickled beetroot / turnip / potato puree

89
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Contact Details
Monday - Friday

Lunch: 01:00 PM - 4:00 PM
Dinner: 06:00 PM - 11:00 PM
(last order 10:00 PM)

Weekend

01:00 PM - 11:00 PM
(last order 10:00 PM)

* Sending question about reservation isn't equivalent to reservation.
** For groups, from 10 guests, a service charge of 10%, will be added to the final bill

Spichlerz

Restaurant

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