Just like many before, and many after us, we’ve always dreamed about running our own restaurant. Once it actually happened, we always try our best to meet your expectations with top quality food and friendly atmosphere. That’s why our chefs prepare their signature dishes of best fresh products always from the scratch, without taking any short cuts!

Our menu is based on a slow food philosophy. Selection of dishes is short, seasonal and full of fantastic local products – from fresh asparagus with kashubian strawberries and mango chutney in early spring to homemade polish dumplings stuffed with duck meat served with mushroom sauce in autumn. June 2015 our restaurant was taking part in the prestigious Slow Food Festival organized by Slow Food Poland, which gathered best chefs and restaurateurs on the Sopots pier.

In our restaurant traditional ways of cooking meet innovative methods. We prepare our dishes using SOUS VIDE technique, which is based on using low, strictly controlled temperature to cook products. For these reason food consists much more vitamins, antioxidants and natural flavors comparing to traditional methods of cooking. But there are some traditional recipes that shouldn’t be changed. Our homemade polish dumplings are made with respect to old recipes continued in our family for years.