Slavonic Spirit

 
In a place with a magical aura, which the deer approach hesitantly in winter and where vast meadows explode with a myriad colours in spring – in Jagnia˛tków – at the foot of S'niez˙ne Kotły (Snow Kettles), amidst beech and fir woods stands Wedle Bucków tavern. The restaurant seats 40 and serves Polish cuisine. The dishes owe their existence not only to the chefs, but also to Slavonic traditions – often inspired by herbal, floral and fruit scents. Dishes are prepared from beef, veal, pork, venison and poultry, with the addition of fruits of the field, woodland and orchard and look such a picture that customers are often moved to photograph them before indulging themselves. Chicken in Provencal herbs, trout in almonds, stew from a stone pot with mushrooms and crispy pancakes, rabbit in plum sauce, roast veal in béchamel sauce – to name but a few main courses. And as hors-d’oeuvres: salmon with asparagus, leek in sesame pastry, poultry liver with broccoli and champignons. On the coldest days, stomachs will be warmed by the white borscht and meatballs, sauerkraut soup with spare-rib or pejzanka with pieces of grilled chicken. For gourmets: flambé pancakes with strawberry mousse, baked Alaska, jelly and sweet puddings, as mother used to make, not to mention yeast-raised cake and buns with garlic and onion.
 
www.wedlebuckow.pl
 

 
| 23 April 2010 |