That’s 5th edition of the famous yellow guide. It contains reviews of over 500 gastronomic locals from all Poland. Each of them was judged by the anonymous jury. What is the most important for final assessment in Gault & Millau ? Certainly food quality and attractive presentations but also interior design of restaurants, their surroundings and professional service. Mystery auditors visiting selected restaurants assessed them according to the specific criteria and evaluate giving the points. Minimum points to be qualified to be in the guide is 10 points but maximum is 20.
Zamek Topacz restaurant appeared in Gault & Millet guide for the third time. Its head chef Rafał Borys was nominated for original approach to creative menu. Tailored- made tasting menu guarantees “ culinary trips full of unusual tastes”. The restaurant enchants the jury with vast range of elegance from luxurious dishes to hand made porcelain. Due to all this, our restaurant gained 14 points and 2 caps.
Our second restaurant – Spichlerz got 13 points and 2 caps. This result is also impressive. The talent of its head chef- Krzysztof Obliński influenced the score. The jury appreciated his modern culinary techniques combined with respect for tradition.
The youngest of our restaurants – Brasserie was appreciated for its informal atmosphere, variety of menu and possibility of observing chefs’ work live. Brasserie gained 11.5 points and 1 cap.