Fancy winning a 100zł voucher for a multiple Restaurant Week award winning restaurant?
If so, take part in this competition and you may well just get lucky!
To take part, simply write down your favourite element of Polish Easter cuisine in the comments section below this page and your name will be added to the draw. The winner will be announced tomorrow lunchtime.
In the meantime, here's Alyki's own suggestions on what you could order with the voucher:
This time, our Chef has prepared an unforgettable flavors that excite the senses. As a starter, we offer you carpaccio with Parma ham, with parmesan sauce, black olives, pickled onions , capers and rocket salad. You can also enjoy delicious country soup with local sausage, bell peppers, potatoes and tomatoes. Sausage from pork ham, which enriches this dish is produced by the family business of Golędzinów according to traditional recipes. Double smoked on alder and beech tree, without artificial additives, fully brings out the flavor of the dish.
Traditionally, we prepared two types of salads. The first of these, vegetarian is a delicious mix salad with grilled Camembert, watermelon radish, chicory, cherry tomatoes, pomegranate vinaigrette and croutons. The perfect combination to welcome spring! In the second, you will find delicious shrimps with rocket salad, garlic, peanuts, dried tomatoes and avocados. That salad is served with homemade bread. It’s great idea to upcoming, more warmer days.
The chef recommends the excellent four main courses. The first is the risotto with juicy sous-vide chicken, dried tomatoes, zucchini and celery. Taste dishes complemented by garlic and parmesan. Lovers of poultry should taste our second main dish – sous-vide chicken breast, served with chutney of peppers and eggplant, red lentils, amaranth sprouts and pickled radish. Among the main courses, we invite you also to traditional veal schnitzel. Served with poached eggs, home fries, salad with kale and cherry gel. This is a truly royal dish. This month we offer you a special fish dish – juicy sous-ide salmon, which is served with a parsnip puree, celery, grilled pineapple, sprouts and fresh spinach.