Cuisine
Restaurant
Podhale cooking, without the rush
The menu changes with the seasons, but a few dishes are always on it: kwaśnica (sour cabbage soup) cooked on smoked pork ribs, pierogi with sheep's cheese and mint, sourdough żurek (sour rye soup) with egg, and trout from a local farm in Poronin, grilled in herb butter. To go with them there is home-baked sourdough bread and house-made nalewki (fruit liqueurs): calamus, wild rose and rowanberry.
The main room seats 60, and there is an intimate parlour by the tiled stove for groups of up to 12 guests, ideal for family dinners or business get-togethers.
Breakfast and local produce
Breakfast is a buffet: cured meats and cheeses from nearby producers, eggs from a farm in Biały Dunajec, oscypek (smoked sheep's-milk cheese), home-made forest-fruit jams and freshly baked rolls. For guests setting off early for the trails we prepare a packed breakfast to take away; just ask at reception the day before.
Opening hours
| Breakfast (hotel guests) | 07:30–10:30, weekends 07:00–11:00 |
|---|---|
| Lunch and dinner | 12:00–22:00 daily |
| Last orders from the kitchen | 21:15 |
| Bar next to the dining room | 12:00–23:00 |
To reserve a table, call +48 18 20 44 187 or ask at reception. In July, August and during the winter school holidays we recommend booking at least a day ahead.