Home-baked sourdough bread made with whole-rye flour and wheat beer

Easter White Borscht on a 5-day starter made with whole-rye flour, cooked on smoked ribs, with organic vegetables, full of garlic and freshly grated horseradish, served with torn marjoram, porcini flakes, and homemade white sausage

Free-range hard-boiled egg from Green-legged Partridge hens with fresh spring cress and homemade tartar sauce

Old Polish wild boar pate full of fresh aromatic herbs with a deep sauce of forest blueberry berries with crushed juniper berries and bison grass

Traditional Easter vegetable salad, with steamed root vegetables, fresh Grójec apple, free-range eggs from Green-legged Partridge hens and fresh parsley

Raw white sausage with wild garlic, homemade, long-braised, full of marjoram and freshly ground pepper