Eliza Dierzawina
Google
Husband’s Perspective
We recently visited this restaurant, drawn by its promise of a regional Polish tasting menu—this time focusing on Silesian cuisine. From the start, service was polite: they greeted us, collected our coats, and showed us into a small foyer before we entered the dining area. The interior felt like an eclectic mix of Polish and Scandinavian design, which seemed a bit improvised, though it might be an intentional choice.
Once we began the meal, we noticed that the dishes and drinks leaned heavily toward sour and bitter flavors. Many courses were either very acidic or overly salty, which overwhelmed the subtler elements. We chose what was presented as a Polish sparkling wine, though it turned out to be from a French winemaker who had settled in Poland. While that backstory was interesting, it felt odd when we were specifically looking for something unmistakably local.
Our non-alcoholic beverage pairings were inventive but often too bitter or earthy for our taste—one infusion had a pronounced mushroom flavor that was quite strong, and another tasted almost like lightly flavored water. The food courses included items like a dumpling approached in a modern way and a pita with feta, which didn’t seem to fit the Silesian focus. By the time we reached dessert, we were hoping for a highlight that would tie everything together, but it, too, felt imbalanced.
One final surprise was that they only offered filter coffee, which seemed out of step with the otherwise ambitious concept. In the end, while we respect the idea of exploring and reinterpreting local cuisine, the overall execution fell short of our expectations.
Mine’s perspective:
After our visit, I couldn’t help thinking that I might have been happier spending the same amount on a new pair of boots. While some of the dish-and-beverage pairings did make sense when taken together, the drinks on their own were often too bitter or sour for my liking.
I’m also not fond of strong goat cheese, which featured prominently in one of the dishes. As for the vegetarian dumpling, it contained a thick pumpkin purée that I found unappealing, almost like baby food, and I ended up leaving most of it. On the plus side, I did enjoy a well-prepared egg dish that used obviously high-quality ingredients.
Among the desserts, there were three small takeaway treats at the end that I found enjoyable, and I liked the playful concept of the “iceberg” dessert, although I still felt the flavors swung between overly salty and overly sweet, lacking a balanced middle ground. Overall, while I can see how fans of experimental or bold flavors might appreciate this restaurant, I personally left feeling that the meal did not justify the price.
