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See Ingredients

Steak Tartare

After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.


Clean the meat, cleans it under water and dry it. Chop it finely with a sharp knife. Season with mustard and freshly ground black pepper. Add oil. Cool the dish. Shape it into a form and place it on a plate. Put a yolk on the top. Dice the pickled cucumbers and the onion finely and serve on the side, together with a slice of wholemeal bread. You may also add capers and marinated mushrooms.


Apple Strudel

Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!


  • 200g of beef fillet
  • 1 white onion
  • 2 pickled cucumbers
  • 1 teaspoon of mustard
  • 1 yolk
  • oil
  • salt, black pepper
  • marinated mushrooms, capers