Restauracja U Barssa

Rynek Starego Miasta 12/14, Warszawa ubarssa.pl Menu ubarssa UBARSSA

4,7

5438 opinii

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Godziny otwarcia

Poniedziałek 11:00 - 22:00

Wtorek 11:00 - 22:00

Środa 11:00 - 22:00

Czwartek 11:00 - 22:00

Piątek 11:00 - 23:00

Sobota 11:00 - 23:00

Niedziela 11:00 - 22:00

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Restauracja U Barssa

Menu

Seasonal Dishes

Traditional herring fish with pickled onion served on potato salad

Bigos – traditional Polish hunter’s stew served in Polish bread

Classic-style beef tartare served with yolk, pickled cucumber, onion and marinated mushrooms from Podlasie

Prawns served in wine-butter sauce with garlic, chili peppers, parsley and baguette

Platter of cheese with grapes and walnuts in caramel

Sturgeon black caviar served with potato pancakes, hard boiled egg and sour cream

Polish sour rye soup based on home-made sourdough with boletus, sausage and egg served in bread

Polish cold beetroot soup served with cucumber, radish, dill and hard boiled egg

Noble chicken broth with noodles

Salad with prawns, avocado, strawberries and citrus vinegrette

Salad with goat cheese, fried beetroot, orange and balsamic sauce

Salad with grilled chicken, cherry tomatoes and anchovy sauce served with croutons and Grana Padano cheese

Home-made dumplings with duck and fresh marjoram served with deglazed onion

Home-made dumplings with meat, sprinkled with pork scratchings

Pork knuckle with a bone, traditionally baked in beer and linden honey served with horseradish and mustard

Fried Zander fillet served with early potatoes, broccoli and crawfish sauce

Sirloin steak served with pepper sauce, steakhouse fries and fried oyster mushroom

Side dishes

Ketchup, mayonnaise, sour cream

Vanilla ice cream with raspberry sauce and fruits

Chocolate fondant with vanilla sauce and orange

Red borscht served with dumplings filled with cabbage and wild mushrooms

Pike-perch terrine with lemon sauce and arugula

Home-made dumplings with cabbage and wild mushrooms, topped with sautéed onions

Pan-fried meagre with kale, porcini mushrooms and early potatoes in a white wine butter sauce