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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 RECOMMENDED IN LUNCHTIME
Tasting lunch - 3 dishes
69 PLN


The above menu is served from monday to friday from 12.00 – 16.00
Every day a different menu

   CHEF DE CUISNE TASTING MENU
JULY, 2020

5 – course Chef’s Tasting Menu


Baked cauliflower with lemon hummus


Jurassic salmon with Łackie apple and wasabi


Red chard soup with young cabbage


Stewed pork with red cabbage with currants


Creamy parfait with raspberries in elderberry flowers consommé



7 – course Chef’s Tasting Menu


Baked cauliflower with lemon hummus


Asparagus bavarese with sour cream


Jurassic salmon with Łackie apple and wasabi


Red chard soup with young cabbage


Cod with mead and spinach


Stewed pork with red cabbage with currants


Creamy parfait with raspberries in elderberry flowers consommé



9 – course Chef’s Tasting Menu


Baked cauliflower with lemon hummus


Asparagus bavarese with sour cream


Jurassic salmon with Łackie apple and wasabi


Foie gras with strawberry chutney


Red chard soup with young cabbage


Cod with mead and spinach


Stewed pork with red cabbage with currants


Creamy parfait with raspberries in elderberry flowers consommé


Honey cream with poppy seeds cookie




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

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

5-course menu
200 PLN

7-course menu
280 PLN

9-course menu
350 PLN

5-course vegetarian menu
200 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. Winner of the prize “The best Chef De Cuisine of 2017 in South Poland” from the Gault & Millau guide. Awarded the title of Prix au Chef de L’Avenir – Chef De Cuisine of the future 2017 by AIG (Académie Internationale de la Gastronomie) PRIX. 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.
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