ART DECO
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Shared on 3/26/2026
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Original Menu
STARTER
Spiced Marinated Herring
Spiced Marinated Herring
This is a starter dish featuring herring that has been marinated in spices. It is served with pickled cucumber, pear salsa, and red onion mousse, offering a combination of sweet, sour, and savory flavors. Herring is a common fish in Polish cuisine, often served pickled or marinated.
25 zł
Green Pea Hummus
Green Pea Hummus
A vegetarian starter featuring hummus made from green peas, served with herb-roasted vegetables and toasted buckwheat. Hummus is a Middle Eastern dip or spread made from chickpeas, but this version uses green peas for a unique twist. Buckwheat adds a nutty flavor and texture.
25 zł
SALAD
Smoked Mackerel
Smoked Mackerel
A salad featuring smoked mackerel, a flavorful and oily fish. It is served with pickled vegetables, kale, arugula, capers, and a mandarin vinaigrette, providing a mix of textures and flavors, from smoky and salty to tangy and fresh.
35 zł
Tofu
Tofu
A vegetarian salad featuring tofu, a soybean-based protein. It is served with pear, figs, plums, arugula, spinach, and a gingerbread vinaigrette, offering a combination of sweet, fruity, and slightly spicy flavors. Tofu is a versatile ingredient that absorbs the flavors of the accompanying ingredients.
35 zł
SOUP
Cream of River Crayfish Soup
Cream of River Crayfish Soup
A creamy soup made from river crayfish, a freshwater crustacean. It is served with fish terrine and sour cream, adding richness and depth of flavor. Crayfish soup is a delicacy in many European cuisines.
30 zł
Jerusalem Artichoke Cream Soup
Jerusalem Artichoke Cream Soup
A creamy soup made from Jerusalem artichokes, a root vegetable with a nutty flavor. It is garnished with sunflower seeds, Jerusalem artichoke chips, and browned butter, adding texture and richness. Jerusalem artichokes are also known as sunchokes.
20 zł
MAIN COURSES
Ojców Trout
Ojców Trout
A main course featuring trout from Ojców, a village in Poland. It is served with dill purée, radish, chanterelles (a type of mushroom), pickled cucumber, and rye sourdough sauce, offering a combination of earthy, tangy, and herbaceous flavors. Trout is a popular fish in Polish cuisine.
55 zł
Lightly Smoked Jura Salmon at 46°C
Lightly Smoked Jura Salmon at 46°C
A main course featuring lightly smoked salmon from the Jura region, cooked at 46°C. It is served with glazed beets, pearl barley, samphire (a type of sea vegetable), and butter espuma (a foamy butter sauce), offering a combination of smoky, sweet, and salty flavors. Cooking salmon at a low temperature ensures it remains moist and tender.
55 zł
Porcini Mushroom Tart
Porcini Mushroom Tart
A vegetarian main course featuring a tart filled with porcini mushrooms, cherry tomatoes, and arugula, drizzled with truffle oil. Porcini mushrooms are prized for their rich, earthy flavor, and truffle oil adds a luxurious touch.
35 zł
DESSERT
Chocolate and Caramel Mousse
Chocolate and Caramel Mousse
A dessert featuring chocolate and caramel mousse, a light and airy dessert. It is served with pear and almond crumble, adding texture and flavor. Mousse is a classic French dessert.
20 zł
Ferreus Cake
Ferreus Cake
A dessert featuring Ferreus cake, a type of cake. It is served with hazelnut mousse and forest berries, offering a combination of nutty and fruity flavors. The exact nature of Ferreus cake is not specified on the menu.
25 zł