When it comes to the menu, we don\u2019t choose anything but just eat what the chef prepares on a given day. We can, however, decide on some things such us how hungry we are and how much money we wish to spend. Dinner comes in three options consisting of 3, 5 or 8 dishes (called \u201emoments\u201d) and described in a very enigmatic way, e.g. perch \/ kale \/ millet groats, or poppy seeds \/ chocolate \/ sea-buckthorn. Therefore we know more or less what ingredients to expect, yet we have no idea how the dish will look like. This time, for instance, a combination of ribs \/ Jerusalem artichoke \/ chokeberry turned out to be a\u2026 soup. What kind of soup? I\u2019ll get to that in just a moment.<\/p>\n
Now, the prices. Well, what can I say \u2014 it is expensive. But as I\u2019ve mentioned at the very beginning, it\u2019s also absolutely worth it. Of course it\u2019s not a kind of place to go for dinner every day but only for some big occasions, and when we\u2019re there I would recommend choosing 8 moments (for PLN 280) or 5 moments (PLN 220). Don\u2019t go for 3 moments (PLN 145), as you\u2019ll leave the restaurant hungry and feeling ripped off for no good reason. To the menu you can add a set of Polish slow food vodkas, which taste quite surprising and are made of even more surprising ingredients. I won\u2019t tell you what ingredients as maybe you\u2019ll have a chance to give it a go yourselves \ud83d\ude42<\/p>\n
What is also important is that the menu changes every month and depends to a large extent on the availability of seasonal products. In other words, when nature meets science<\/i>\u00a0is definitely NOT marketing bullshit \ud83d\ude42<\/p>\n
So, what did we have on Saturday? To be honest, in order to remember all the dishes you have to take notes during the dinner or ask for a detailed description of each thing you eat (like we did). There\u2019s no way you can remember all the dishes otherwise! Anyway, before our dishes were served we were given three pre-starters\u2026<\/p>\n
- \n
![\"ma\u0142\u017ca](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8806.jpg\")
<\/a><\/dt>\n- Coquille St. Jacques marinated in juniper with a herring puree on top<\/dd>\n<\/dl>\n<\/div>\n
\n- \n
![\"por](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8813.jpg\")
<\/a><\/dt>\n- leek baked in dried mushrooms and burnt leek, topped with sheep’s milk blue cheese \u2014 just delicious \ud83d\ude42<\/dd>\n<\/dl>\n<\/div>\n
and the third \u2014 definitely the most spectacular one: first, we were given small places with butter and vanilla salt and then the waiter brought steaming potatoes under a see-through lid. Inside, there were campfire baked potatoes and \u2014 pay attention now \u2014 dry twigs made of leek and mushroom! Quite a nice alternative to crisps I must say \ud83d\ude09 Very crunchy. And the whole thing was just divine!<\/p>\n
\n- \n
![\"ziemniaki](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8820.jpg\")
<\/a><\/dt>\n- potatoes smoked in meadow hay with edible soil and burnt leek and mushroom dry twigs<\/dd>\n<\/dl>\n<\/div>\n
After the starters we were hungry for more and waited impatiently for dishes to come. First, however, we got some bread made by the cooks of Atelier. If you\u2019re following the blog or happen to eat with me from time to time than you\u2019ll know that I love all kinds of home-baked delicacies.. of course not only in restaurants. Believe me, eating half of a baguette dipping it in olive oil is no problem for me \ud83d\ude09 Here I had to resist it a bit to leave some space for more to come. It wasn\u2019t easy as the bread was delicious.<\/p>\n
\n- \n
![\"na](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8827.jpg\")
<\/a><\/dt>\n- wholemeal bread with nuts… yummy!!<\/dd>\n<\/dl>\n<\/div>\n
I was really waiting for the first “moment” described as cucumber\u00a0\/ goat’s cheese \/ walnut<\/em>\u00a0as lately I goat’s cheese has been my favourite.<\/p>\n
\n- \n
![\"sa\u0142atka](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8833.jpg\")
<\/a><\/dt>\n- two types of lettuce with nettle dressing, raisins marinated in cucumber juice, candied walnuts and fennel \u00a0paper with goat’s cheese<\/dd>\n<\/dl>\n<\/div>\n
The salad was again delicious but I dare say it was the least surprising of everything we had that evening. Nevertheless, we smiled with awe seeing paper made of fennel and we really liked candied walnuts. It\u2019s actually quite hard to describe their taste. Let me just tell you that it was different than what could be expected and that I could eat them every day.<\/p>\n
Then it was time for trout \/ blackcurrant \/ cauliflower…<\/p>\n
\n- \n
![\"marynowany](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8846.jpg\")
<\/a><\/dt>\n- marinated trout, paper made of blackcurrant, creme fraiche purre and citrus fruit puree, proso millet crackers and cauliflower marinated in saffron<\/dd>\n<\/dl>\n<\/div>\n
The trout didn\u2019t blow me away but proso millet crackers, which tasted as a more sophisticated version of popcorn, and blackcurrant paper, which reminded me of summer flowers, were just amazing. The whole thing was simply like a breath of summer on a frosty day\u2026<\/p>\n
I have to say I was a little afraid of the next thing to come: ribs \/ Jerusalem artichoke \/ chokeberry. I\u2019m not a big fan of ribs\u2026 We didn\u2019t really know what \u201cJerusalem artichoke\u201d was (Wikipedia just gave us a different name for it, which we weren\u2019t familiar with either). So we just waited\u2026<\/p>\n
\n- \n
![\"zupa](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8856.jpg\")
<\/a><\/dt>\n- Jerusalem artichoke and celery soup with milk, with a rib glazed with chokeberry and buckwheat, served with chestnut slices, bison grass oil and green apple foam<\/dd>\n<\/dl>\n<\/div>\n
It looks beautiful, doesn\u2019t it? Delicate, creamy and sweet soup with the rib somewhere at the bottom that, together with the chokeberry flavour, perfectly overcame the sweet taste, was very clear and nicely went with all the other ingredients.<\/p>\n
\n- \n
![\"ciel\u0119cina](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8868.jpg\")
<\/a><\/dt>\n- veal \/ cabbage \/ beetroot<\/dd>\n<\/dl>\n<\/div>\n
… i.e. black radish and veal dumplings, beetroot dumplings with goat\u2019s cheese and apricot stones butter (the best!) and pumpkin dumplings with betony and apple. All served with sour-rye soup made on sourdough and prunes. To sum up: the most delicate dumplings I have ever tasted and I think the best dish of the evening.<\/p>\n
\n- veal \/ cabbage \/ beetroot<\/dd>\n<\/dl>\n<\/div>\n
- Jerusalem artichoke and celery soup with milk, with a rib glazed with chokeberry and buckwheat, served with chestnut slices, bison grass oil and green apple foam<\/dd>\n<\/dl>\n<\/div>\n
- marinated trout, paper made of blackcurrant, creme fraiche purre and citrus fruit puree, proso millet crackers and cauliflower marinated in saffron<\/dd>\n<\/dl>\n<\/div>\n
- two types of lettuce with nettle dressing, raisins marinated in cucumber juice, candied walnuts and fennel \u00a0paper with goat’s cheese<\/dd>\n<\/dl>\n<\/div>\n
- wholemeal bread with nuts… yummy!!<\/dd>\n<\/dl>\n<\/div>\n
- potatoes smoked in meadow hay with edible soil and burnt leek and mushroom dry twigs<\/dd>\n<\/dl>\n<\/div>\n
- leek baked in dried mushrooms and burnt leek, topped with sheep’s milk blue cheese \u2014 just delicious \ud83d\ude42<\/dd>\n<\/dl>\n<\/div>\n
- Coquille St. Jacques marinated in juniper with a herring puree on top<\/dd>\n<\/dl>\n<\/div>\n
![\"parfait](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8879.jpg\")
<\/a><\/dt>\n![\"oko\u0144](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8890.jpg\")
<\/a><\/dt>\n![\"jele\u0144](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8894.jpg\")
<\/a><\/dt>\n![\"sernik](\"http:\/\/en.tasteaway.pl\/wp-content\/uploads\/2013\/01\/dsc8902.jpg\")
<\/a><\/dt>\n