We received old or frozen potatoes that were terrible, the pork chop roulade was raw in the middle, and the żurek didn't even taste like żurek. After reporting this to the staff, I was told that the owners were gone and there was nothing they could do about it. The wait was an hour and a half, even an hour and a half, with the restaurant empty. So, I wouldn't recommend this to anyone.
This was our first time here, even though the restaurant is in the middle of town, it's a very quiet and atmospheric place. The waiter was very nice and helpful. We ordered chicken in bacon and pork tenderloin with chanterelles, which were delicious and beautifully presented. We'll definitely be back.
The food was very average. Beautifully presented, but the taste left much to be desired. According to Mnis, the potatoes were probably fried in not-so-fresh oil. The pasta with mushrooms was tasteless.
A solid 4 stars. The tenderloins were juicy and tender. The sauce was a bit too salty. The apple pie was very good. Friendly service.
It was supposed to be so beautiful and delicious, but unfortunately, it was just... beautiful. The menu, checked on Google, "sounded" professional, with a nice selection, most importantly fish, well-composed dishes, interesting side dishes, but a bit of a shock – only three reviews (the first orange light). The waitress asked why – because we're associated with the restaurant at the hotel and few people come here, although (she reflected) luckily more and more do (the second orange light, but we're already seated). The appetizer wasn't anything special, a la grissini with dip, decent onion rings as an appetizer, not even very fatty, unfortunately, we arrived quite some time later, and after an even "larger" time, the soup... oh, so onion-y again :) And here comes the disappointment, so hot it's shocking, and despite the distinct, very positive flavor of thyme, the rest... tasteless, as if it were made of water. And the main courses. Zander with almonds, nuts, and honey (a nice dish, an interesting combination, I'll make it for my sons someday, but with a spicier note; after a few bites, I simply got too sweet), and potato pancakes. I must admit, this addition tempted me to choose this particular dish, and then I was devastated - my mother couldn't manage to put more flour into the potatoes, they were floury pancakes with added potatoes and probably not seasoned with anything, not even salt - rubbery and tasteless. And my husband's dish – tenderloin in chanterelle sauce and, hmm, unseasoned tenderloin overcooked – tough, chewy, and lifeless, more boiled than fried, a strange shape, as if it had been sliced lengthwise rather than crosswise (though I don't believe such a mistake was made). The chanterelles were a nightmare – cold (!!!), indigestible, and tasteless, the baked potatoes were practically scalding, and the boiled vegetables were impossible to spoil, although they were al dente when cool :) but again, they lacked even the taste of basic salt. The cooking idea is there, and so is the idea for combining flavors. You can see the potential, but you can't feel it. The dishes looked really good until... the first bite. It's as if they stripped the chef of all the spices as punishment; he can't find the right temperatures, or he's a beginner and afraid to "slip up." One more thing about shuffling. Chairs scraped loudly, ceramic plates scraped against the stone table, and cutlery scraped against plates. It was impossible to eat quietly, an interesting vocal experience. Unfortunately, my rating will slightly alter the standard of the three "five" reviews, but I'm keeping my fingers crossed.