The Polish harvest festival in the language of fine dining. Two kitchens and produce with an address: fish from Jastarnia, vegetables from ReFarma, bread from a wood-fired oven in Malary. An off-menu tasting, for this one evening only.
Each dinner is built around a single product in its season. The menu is created for that one evening and never returns. Dishes are finished at the table, and the story of the product is also told by growers, farmers and local housewives’ associations.
A short season. A regional product. The Kashubian strawberry in a menu built on the summer flavours of Pomerania.
see how the evening wentMay 2026. Six courses around sturgeon and Antonius caviar, finished with caviar in dessert. Aperitif: Veuve Clicquot Brut.
We host the same format as closed evenings: for companies, partners and private occasions. Menu, hours and the flow of the evening are arranged individually.
