Golonkarnia menu

Boiled pork knuckle in a mildly spicy ginger and soy sauce, served with grated horseradish, mustard and a quarter loaf of crusty bread.

Smoked in a traditional oven, then cooked in lightly sour cabbage. Served with grated horseradish, mustard and a quarter loaf of crusty bread.

Roasted in beer with seasonal vegetables. Served with grated horseradish, mustard and a quarter loaf of crusty bread.

Golden pork knuckle with crispy skin, roasted in beer using the chef’s old recipe. Served on an oak board with grated horseradish, a pickled cucumber and a quarter loaf of crusty bread. Its aroma comes from roasting in a traditional wood-fired oven.

Braised with vegetables and served in its own gravy, with grated horseradish, mustard and a quarter loaf of crusty bread.

Roast pork knuckle, cutlet, traditional sausage, pan-fried potato and quark pierogi, meat pierogi, rib, sautéed cabbage, roast potatoes, smoked chicken, blood sausage, mustard, horseradish and bread.

Roasted in a wood-fired oven, served with spicy honey sauce, fries and a raw vegetable salad.

Served with fries and cabbage.

Potato pancake with Hungarian goulash made with beef cheeks, served with a selection of raw vegetable salads.

Served with a quarter loaf of crusty bread, mustard and horseradish.

Served with a quarter loaf of crusty bread and cucumber.

Fresh white sausage made from front pork knuckles, braised in lightly sour cabbage and seasoned with caraway. Served with a quarter loaf of crusty bread.

Topped with onion.

Żurek soup with white sausage and egg, served with a quarter loaf of crusty bread.

A traditional Polish dish.

Homemade potato and quark pierogi, pan-fried until golden or served boiled.

Bigos made with cabbage braised in beer, bay bolete mushrooms and smoked plum.