Historię tych miejsc tworzymy nieprzerwanie
warszawa@hotel.com.pl
v
NEW YEAR’S EVE GALA DINNER DISCOVER MORE
Hotel Copernicus > Copernicus Restaurant
Copernicus Restaurant

Opening Hours
Monday - Sunday: 12.00 - 23.00

Our renaissance inspired restaurant is based on polish royal cuisine. Copernicus stands for traditional recipes interpreted in an innovative manner by our talented Chef – Marcin Filipkiewicz. In our menu you will find mushrooms, quails, crayfish, asparagus and other precious products. Copernicus restaurant has gathered a lot of prizes and awards – among others, the Michelin guide recommendation. In the glass-covered courtyard, guests can relax in the intimate library or in the bar. In the spring and summer season, we invite guests to enjoy drinks on the summer terrace which looks out on the majestic Wawel castle, domes and towers of churches as well as rooftops of the old town. Among the guests of the Copernicus were world leaders, artists and actors. We are honored to name George W. Bush – the president of the United States and Prince Charles of Wales as our guests.
MENU

   MENU RECOMMENDED IN LUNCHTIME
HOT SANDWICHES

Smoked salmon and avocado salad
49 PLN

Salami, rocket and artichokes
49 PLN

Italian mortadella and roasted peppers
49 PLN


STARTERS

Salad with free range chicken boiled in butter
49 PLN

Salad with celery and Baltic salmon
49 PLN

Salad with roasted duck and egg in filo pastry
49 PLN

Baltic herring with apple, onions marmalade and basil pesto
49 PLN

Beef tartare with marinated cucumber
49 PLN


SOUPS

Cucumber soup with veal sweetbreads and dill
39 PLN

Consommé with noodles and egg
39 PLN


HOT MEALS

Home-made gnocchi with tomatoes and fresh basil
59 PLN

Pearl barley stewed in honey with beetroot and black currant vinegar
59 PLN

Tagliatelle with beef tail and Rubin cheese
69 PLN

Jurassic salmon with sorrel cream and vegetables
79 PLN

Zander in butter sauce with buckwheat kasha and spinach chips
79 PLN

Veal ossobuco with pepper sauce and vegetables
79 PLN

Beef with red wine sauce and baby vegetables
79 PLN

Heifer steak with truffle potatoes
89 PLN


DESSERTS

Ice cream and sorbets with fresh fruits
39 PLN

Cracow kremówka ( napoleonka ) – cream pie
39 PLN

Pancakes with apple and saffron orange sauce
39 PLN

Chocolate fondant with black currant ice cream
39 PLN

A selection of cheese with stewed onion and cranberries
59 PLN


The above dishes are served between 12.00 – 15.00

   KRAKOW’S CAPITAL MENU
Home made bread


Herbal garlic butter, home-made leberka, vegetarian lard with Sechna prunes ( Suska Sechlońska)


Jurassic salmon with beetroot, horseradish and Łackie apple caviar


River crayfish bisque with beef tripe and marjoram


Veal marinated in linden honey with veal tongue, carbonated puree of parsnip and potatoes strudel


Miodownik (chonek łejkech) z kaszą manną, krakowskimi makaronikami i lodami z palonego masła


Tasting Menu
160 PLN
   CHEF DE CUISNE TASTING MENU
DECEMBER, 2019

Baltic herring with smoked pepper and Sechna prunes


Oscypek ( sheep cheese) with elderberry, cornelian cherry and pumpernickel chips


Jurassic salmon with wasabi and Łackie apple jelly


Emmer wheat with octopus and Brussels sprouts salad


Beef tripe with river crayfish and marjoram


Forest mushrooms consommé with goose stuffed dumplings


Meagre with porcini and pickled beetroot


Zander with roasted Jerusalem artichoke and grain coffee


Saint Martin’s goose with cranberries and onions and Sechna prunes jam


Cracow’s maczanka with celery roasted in salt from Wieliczka


“PASTA” - ginger mousse with white chocolate and apricots


Beetroot brownie with chocolate and Amarena


A selection of cheeses with stewed onion and pear mustard
69 PLN

Antonius Siberian Caviar****( 30g ) with toasts and sour cream
275 PLN

5-course menu
220 PLN

7-course menu
300 PLN

12-course menu
430 PLN


Service is not included

Chef de Cuisine – Marcin Filipkiewicz

Gathered his experiences in several restaurants in Cracow, in Italy and in France. He had the honor to cook for many rulers, prelates, artists and actors form all over the world, He won the 1st prize in the second edition of Wine & Food Noble Night 2009. In the kitchen, he likes to combine different styles but the foundations are always derived from French and Italian cuisine. He appreciates the principle that the main flavor is dominant while the others – such as sauces and add-ons, serve to emphasize the depth and complete the dish. He appreciates the Polish tradition. With the help of modern techniques and innovative thinking about cooking, he tries to move away from the stereotypes of our native cuisine. He therefore creates light and aesthetically pleasing dishes. His work is far from molecular kitchen, although he uses some of the techniques to decorate his dishes. He admires supporters of classical cuisine such as Alain Ducasse as well as culinary revolutionists such as Granta Achatza or Petera Gilmore.
Book a table

Gallery