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.
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.
Szef Kuchni Pałacu Mierzęcin - Dawid Łagowski - to pod jego egidą Restauracja Destylarnia otrzymała liczne nagrody i wyróżnienia m.in. rekomendację Slow Food Polska oraz dwie czapki w przewodniku Gault et Millau 2016, 2017, 2018. Chętnie korzysta z hojności otaczającej natury oraz wysokiej jakości produktów regionalnych. Umiejętne łączenie potraw z winem i winogronami stało się wizytówką jego kuchni.
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.