chef's recommendations

This month we recommend

Strong, ambitious, energetic, passionate and always smiling, Mariola Monczak, the chef at Pod Papugami, loves cooking. She has worked in our restaurant for 16 years, becoming the Head Chef 5 years ago. She won the Culinary Champions Rally and qualified for the finals of the Polish Culinary Cup. She completed an internship at the prestigious Paul Bocuse Institut in Lyon and takes an active part in all social activities related to cooking and promoting healthy nutrition.

Seasonality, quality and passion - these three words describe her cuisine.

seasonal menu - october 2018

Soup

Goose broth

dried goose, roast buckwheat with goose liver mousse, vegetables, pickled bear’s garlic

Starters

Goose stomachs carpaccio

pickled bear's garlic, parsley puree, marinated beetroot, herbs

Ravioli style dumplings filled with goose (3 pieces)

rose sauce, marinated beets

Main dishes

Goose breast

saffron pear, bison grass, quince and pickled onions sauce, mashed potatoes

Confit goose leg

ginger sauce, seasonal vegetables, black lentils with seeds and herbs

Pheasant fillet with guanciale

green peas, leek, demi-glace sauce, potato bubble & squeak

Swordfish steak

quince puree, marinated quince, saccottini, black lentils with seeds and herbs

Dessert

Exotique

lime sponge cake, mango and passion fruit cream, sea buckthorn ice cream, coconut

Goose broth
Goose stomachs carpaccio
Ravioli style dumplings filled with goose
Goose breast
Confit goose leg
Pheasant fillet with guanciale
Swordfish steak
Exotique

© Pod Papugami 2018

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