Między Mostami - Kuchnia Polska - Restauracja Wrocław

Eggs with wild garlic mayonnaise with chili-infused nut crumble

Crispy beef cheek with horseradish beetroot

Matured pork lard with apple mustard

Baked yellow beets in vinegar glaze with pistachios

Chicken liver pâté with cucumbers, wheat breadcrumbs

Beef tartare with pickled cucumber and spring onion oil

Marinated herring Bismarck with salad of low-salt cucumber, dill and buttermilk

Fried oyster mushrooms with straciatella, nuts, garlic and croutons

Castelfranco radicchio salad with cheese and red orange vinaigrette

Fried and baked bone marrow with parsley, tomatoes and smoked herring roe

Buckwheat blood sausage “from the farmer” with caramelized onion

Sorrel cream soup with potato and egg

Artichoke cream soup with parmesan, shaved truffle and truffle oil

Our take on dumplings with sour cream and green asparagus

Beef tenderloin with parsley, lemon and garlic, demi glace sauce

Lamb rack with broccoli and nutty vinaigrette

Roast chicken with brown butter sauce and bean

Duck fillet with blackcurrant sauce and morel mushrooms stuffed with liver pâté

Dumplings with goose legs, truffles and foie gras powder

Bone-in chicken de volaille with parsley root purée

Glazed baked cabbage with dill

White asparagus with Taleggio cheese and nuts

Butterhead lettuce with yoghurt and herbs

Mashed potatoes with chives and dill oil

Potato dumplings in golden breadcrumbs

Young carrots with sesame and chives

Lightly pickled cucumbers with mint curd cheese

“Nuts” cookies with nut cream, vanilla ice cream

Our take on Schwarzwald cake with chocolate mousse, cherries, dacquoise and belgian chocolate ice cream

Dessert of a day

Cheese selection (choice of: polish | world) served with homemade crackers and apple mustard