chef's recommendations

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 - december 2018

Soup

Borschtsch

Forest mushroom cream

pickled chanterelles, chervil

Starters

Marinated herring

potato dumplings, stugeon caviar, leek oil

Cod pate

vinegar reduction, leek oil, bread

Cabbage parcel

vension, buckwheat, wild boar, thyme sauce, buckwheat popcorn, root vegetables

Ravioli style dumplings

cabbage and mushrooms, sweet onion, mushroom mousse

Main dishes

Goose breast

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

Pike perch

red pine, mushroom sauce, watercress and lamb's lettuce salad, pickled bear leek puree, mashed potatoes

Leg of lamb

salsify, swede, beans, smoked plum sauce from the Tatra mountains, mashed potatoes

Dessert

Christmas gingerbread variations

Marinated herring
Cod pate
Cabbage parcel
Goose breast
Pike perch
Leg of lamb
Christmas gingerbread variations

© Pod Papugami 2019

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