Menu
ANTIPASTI | STARTERS
| BURRATA CON POMODORINI Cherry tomatoes served with arugula, creamy burrata cheese from Puglia and extra virgin basil olive oil | 250g |
40 zł |
| GAMBERI ALL'AGLIO
Five tiger prawns stewed in butter and wine with garlic, peperoncino and parsley. Bread is served with the dish | 320g |
72 zł |
| CARPACCIO DI MANZO Thinly smashed slice of beef tenderloin topped with rucola, fried capers, Parmigiano Reggiano flakes, olives and homemade truffle mayonnaise. The dish is served under dome filled with orange tree smoke | 180g |
70 zł |
| RAVIOLO CON UOVO | 28 zł |
PRIMI | FIRST COURSE
| ZUPPA DI FORMAGGIO Italian cheese soup from the region of Alto Adige. Served with croutons, fried speck and chive oil | 350ml |
36 zł |
| SPAGHETTI ALLA CARBONARA (PREMIUM) Spaghetti pasta in a sauce based on Pecorino Romano cheese, Guanciale and egg yolks. The dish is served by the Chef with a Parmesan ring | 480g |
89 zł |
| SPAGHETTI ALLA CARBONARA A classic dish of Roman cuisine. Spaghetti pasta in a sauce based on Pecorino Romano cheese, Guanciale and egg yolks | 450g |
64 zł |
| TAGLIATELLE „I LOVE PASTA” Tagliatelle pasta with fresh salmon, spinach, cherry tomatoes, onion and cream | 500g |
72 zł |
| TAGLIATELLE AI FRUTTI DI MARE Black tagliatelle pasta in a sauce with seafood, cherry tomatoes, wine, parsley and peperoncino | 500g |
99 zł |
| CARBONARA DI MARE Spaghetti pasta in a sauce based on Pecorino Romano cheese, egg yolks with fried salmon and shrimps | 350g |
80 zł |
| SPAGHETTI ALLA PUTTANESCA Spaghetti pasta in sauce of tomatoes, anchovies, olives, capers, onions, garlic, chili and parsley. Served with stracciatella cheese | 430g |
56 zł |
| SPAGHETTI AL NERO DI SEPPIA
A Sicilian delicacy! Black spaghetti pasta with calamari in black nero di seppia sauce. The dish is served with parsley. | 400g |
62 zł |
| SPAGHETTI AL POMODORO Spaghetti pasta in classic tomato sauce | 300g |
36 zł |
| TAGLIATELLE AL RAGU A traditional dish from Bologna. Tagliatelle pasta with meat ragu. | 450g |
56 zł |
| PENNE AI QUATTRO FORMAGGI Penne pasta in a sauce of four Italian cheeses, served with cherry tomatoes | 450g |
56 zł |
| SPAGHETTI AGLIO E OLIO A classic dish of Italian cuisine. It consists only of spaghetti pasta, extra virgin olive oil, peperoncino, garlic and parsley | 350g |
40 zł |
| SPAGHETTI ALLA CALABRESE A popular dish from Calabria. Spaghetti pasta with beef meatballs in tomato sauce sprinkled with parsley | 500g |
60 zł |
| PASTA CON I BROCCOLI Penne pasta baked with broccoli in cheese sauce | 450g |
60 zł |
| PASTA CON POLPETTE Tagliatelle pasta with meatballs in sauce with spinach, dried tomatoes and cream | 450g |
60 zł |
| TAGLIATELLE CON RAGU E ‘NDUJA Tagliatelle pasta with pork neck and beef ragu with spicy Calabrian 'nduja sausage and parsley | 450g |
56 zł |
| GNOCCHI CON BROCCOLI E SALSICCIA
It is a delicious and substantial dish. Potato gnocchi in broccoli sauce and fried salsiccia| 450g |
56 zł |
| RAVIOLI DI RICOTTA E SPINACI Twelve handmade heart-shaped ravioli with spinach and Ricotta cheese filling. Served with roasted sage butter. The dish is popular all over Italy | 260g |
60zł |
| RAVIOLI DI GAMBERI E GRANCHIO Twelve handmade raviolis stuffed with shrimp and crab meat. Served in a spicy shrimp ragu with limoncello and parsley | 290g |
76 zł |
| RAVIOLI D'OCA Handmade ravioli filled with roasted goose and portobello mushroom, served in a sauce of butter and sage, sprinkled with hazelnut | 290g |
64 zł |
| ROSE DI LASAGNE A rich and tasty dish of Italian cuisine. Wrapped lasagna with meat ragu sauce and béchamel. Served with parsley | 450g |
56 zł |
SECONDI | MAIN COURSES
| INSALATA AL DI SALMONE | 68 zł |
| INSALATA CESAR Caesare Cardini is considered to be the creator of this dish. The main ingredients are romaine lettuce, Parmigiano Reggiano cheese, croutons, cherry tomatoes and chicken breast | 350g |
60 zł |
| STINCO DI AGNELLO Pork escalopes in sauce of mushrooms and cream. The dish is served with parsley and bread | 400g |
86 zł |
| FILETTO DI SALMONE IN PADELLA Salmon prepared using the sous vide method, fried in a pan, served with lemon sauce and baked potatoes. | 350g |
84 zł |
| TRIPPA FINTA
Vegetarian dish. Oyster mushroom tripe in a rich vegetable sauce baked under Parmigiano Reggiano. The dish is served with bread | 350g |
58 zł |
| ZUPPA AI FRUTTI DI MARE Delicious stew of various types of seafood in wine sauce and tomatoes with garlic, parsley and peperoncino. Served with bread | 400g |
89 zł |
BAMBINI MENU | CHILDREN'S MENU
| SPAGHETTI AL POMODORO Spaghetti pasta in classic tomato sauce | 220g |
28 zł |
| TAGLIATELLE AL RAGU Tagliatelle pasta with meat ragu. A traditional dish from Bologna | 230g |
36 zł |
| RAVIOLI DI RICOTTA E SPINACI Six handmade raviolis stuffed with spinach and Ricotta cheese. Served with sage butter. A dish popular throughout Italy | 140g |
34 zł |
| PASTA BIANCA Pasta of your choice with butter or extra virgin olive oil | 200g |
22 zł |
DOLCI | SWEETS
| TIRAMISU A classic dessert of Italian cuisine. According to the Restaurant Guru website, we make the best TIRAMISU in Jelenia Góra | 250g |
36 zł |
| I LOVE GELATO Flavors change seasonally. If you are currently available, please ask the staff Ice cream of own production. Flavors change seasonally. If you are currently available, please ask the staff | 70g |
9 zł |
| PANNA COTTA A classic Italian dessert based on cream. Served with seasonal fruits sauce | 180g |
32 zł |
| CAFFÉ AFFOGATO Dessert based on coffee and cream ice cream | 100g |
26 zł |
| STRUDEL DI MELE A dish from the Trentino region. Apple strudel served with vanilla sauce | 220g
|
34 zł |
