Get a taste of hospitality
The Distillery Restaurant (two-storey) is housed in the building of the old distillery. The industrial decor of the interiors combines modern elements with old machines and alcohol-distilling equipment. On the first floor, there is a cosy restaurant with an English pub climate together with a fireplace and stylish furniture.

Sugestie Szefa Kuchni

ZIMOWY DORSZ SKREI* / GRZYBY / PASTERNAK / OLEJ SOSNOWY

 29 zł



RISOTTO  / ZIMOWY DORSZ SKREI*  / BROKUŁ / GROSZEK / PARMEZAN

 32 zł



ZIMOWY DORSZ SKREI* / KOZIA BRODA / KALAFIOR  / ZIEMNIAK /  PALONE MASŁO / VELOUTE

49 zł



TARTA CYTRYNOWA / BEZA WŁOSKA / OWOCE LEŚNE

21 zł



DESER NIESPODZIANKA

 OD SZEFA KUCHNI

 

DORSZ SKREI – norweski dorsz zimowy, to niezwykła ryba z Morza Arktycznego. Skrei gości na stołach tylko od stycznia do kwietnia. Przyczyna tak krótkiego okresu połowu kryje się w jego naturze. Skrei, co po norewsku oznacza 'wędrowiec' dorasta za kołem podbiegunowym. Odławiany jest  dopiero, kiedy kończy pięć lat i udaje się w długą drogę na tarło ku norweskim Lofotom. Ponad 600-kilometrowa podróż zapewnia mu dużo ruchu i dobrą formę. To dlatego, w przeciwieństwie do wielu innych ryb, mięso Skreia jest zwarte, sprężyste i bogate w składniki odżywcze. Skrei uważany jest za najlepszy rodzaj dorsza na świecie! W krajach, w których jest znany, natychmiast podbija podniebienia smakoszy oraz serca szefów kuchni! Teraz można go spróbować w Restauracji Destylarnia. 

 

Distillery Restaurant Menu

Winter Distillery Restaurant Menu  PDF

Vineyard and Slow Food

The menu is based on an abundance of seasonal fruit and vegetables, herbs and vegetables grown by us, fish from nearby lakes, game meat and mushrooms. Drawing from the main foundations of Slow Food, the majority of products used in the composition of dishes comes from local suppliers.

The Mierzęcin Palace Vineyard – one of the biggest in the country – neighbouring the restaurants has an influence on the concept of the place. A wide range of self-made wines, which won awards in Poland and abroad, perfectly accentuates the taste of the dishes.

Maximum number of guests: 100.

AWARDS:

GAULT ET MILLAU 2016 – two hats for the Distillery Restaurant in the Gault et Millau guidebook.

SLOW FOOD RECOMMENDATION 2015 – respect for the local culinary tradition, our own crop and close cooperation with the local suppliers was appreciated by the Slow Food Poland organization by awarding the Distillery Restaurant the first recommendation the Lubuskie province.

GRAND AWARD – THREE FORKS 2015 – the highest distinction in the Poland 100 Best Restaurants 2015 competition

GRAND AWARD – THREE FORKS 2014 – the highest distinction in the Poland 100 Best Restaurants 2014 competition

Hermes 2013 and the title of THE BEST RESTAURANT IN THE REGION granted by Restaurateur Weekly.
 

Chef

The Head Chef of Mierzęcin Palace – Dawid Łągowski – under his direction the Distillery Restaurant received numerous awards and recommendations, among others, a recommendation from Slow Food Poland and two hats in the Gault et Millau 2016 guidebook. The chef eagerly uses the generosity of the surrounding nature as well as high-quality regional products. Skilful combination of the dishes with wine and grapes became the calling card of his cuisine.

 

 

 

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