Miód i Wino Restaurant Menu

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 i młodych warzyw korzennych

cieciorką w miodzie, warzywami, sałatami oraz kurczakiem marynowanym w sosie sojowym

 podane z ziemniakami okraszonymi skwarkami i chipsem bekonowym oraz zsiadłym mlekiem

okrasą z cebuli dymki i młodą kapustą

z sosem jagodowym i granolą czekoladową 

served with marinated mushroom and additives from our pantry.

prepared on the basis of beer from our brewery in rapeseed oil and red onion.

with couscous with vegetables, baked with herb pesto and nut sauce cashews and roasted peppers.

in a hotel smokehouse with pickles, cranberry, horseradish and cistercian bread.

with dried fruit and cranberry confiture.

*Bread can be replaced with crunchy gluten-free bread.
*Our bread is baked on the bass of cistercian medieval recepis.

with ginger powder and parsnip chips.

with ramson served with dumplings stuffed with maturing ham.

with ripening cheese and toasts.

*A soup popular in medieval Europe, a variety of cheese soup and enriched with beer from our craft *Brevery Podklasztorze prepared on the basis of a recipe from an 18th century book.

with porcini mushroom sauce, sprinkled with cheese.

 with maturing pork bacon and Korytnica cheese.

*Pasta available in vegan and gluten-free versions.

apples, caramelized nuts in honey served with cranberry sauce.

*Salad served with bread.
*Bread can be replaced with crunchy gluten-free bread.

served on lettuce with vegetables and avocado with citrus and honey sauce.

*Vegan version available with grilled tofu.

*Salad served with bread.
*Bread can be replaced with crunchy gluten-free bread.

in thyme with seasonal salad.

stewed in rosemary and lemon, served on mashed green peas and salad of roasted pepper with capers sauce.

served on potato casserole and sauerkraut salad.

*It was the Cistercians who brought carp to Poland in the 12th century.
We marinate the fish for You today in the onion and buttermilk according to the traditional recipe.

served with butternut squash puree and compressed cucumber with ginger.

arugula, spinach and aioli paste.

served with baked potatoes and balsamic sauce with passion fruit.

stewed in amber beer, in prune sauce, served on baked potatoes with seasonal salad.

with root vegetables, mushroom and cistercian bread.

with sea buckthorn confiture and sorbet.

with cream and vanilla custard.

displayed in a cabinet.

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z makaronem lub ryżem 

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z frytkami i surówką z marchewki 

z ziemniakami i surówką colesław