Cooked over fire and herbs

Sourdough baked in the cooling hearth, cultured butter whipped with ash salt.v

Trout from Gostyń smoked over alder, cold buttermilk, cucumber, a great deal of dill.

Leeks burnt whole in the coals, hazelnut cream, wild garlic oil.vn

Hand-cut sirloin, chanterelles pickled last August, rye crisp, egg yolk cured in salt.

Breast aged eight days, sour cherry glaze, roasted beetroot, marjoram.

Twelve hours over low embers, fermented cabbage, juniper jus, apple.

Grilled on birch, brown butter sauce, sorrel, young potatoes in ash.

Buried in coals for three hours, toasted buckwheat, smoked cream, horseradish.v

Forty-day dry-aged, bone marrow, fresh horseradish, burnt onion salt. Please allow 35 minutes.

Baked hot and dark, buckwheat toasted in butter, honey from the Warta meadows.v

Frozen poppy seed cream, plums cooked in their own syrup, burnt meringue.v

Szara Reneta apple, brown butter ice cream, oat crumble, cinnamon bark.v

Warm dark chocolate, smoked salt, sour cream, a little chilli from the courtyard.v

Dill and lemon cordial, sparkling wine, soda, a sprig from the courtyard beds.

Rye whisky smoked at the table over beech, birch syrup, orange oil.

Dry, taut, from a five-hectare vineyard near Zielona Góra. By the glass.

House-pressed sea buckthorn, honey, sparkling water. No alcohol.v

Four glasses chosen by our sommelier, Kasia, to follow the menu from fire to sugar.