Pod Nosem

Our chef, Przemyslaw Bilski, earned his experience in London's Michelin-starred Zafferano and Locanda Locatelli restaurants and in the restaurant of Krakow's Copernicus Hotel. Modern versions of traditional Polish gastronomy making use of the sous-vide* technique are his speciality. They are far removed from the stereotypes of Polish national cuisine as they are as light as they are pleasing to the eye. The menu, adjusted for the season, is based on carefully selected regional products from local providers, and meets the expectations of the most refined palates.