KOLACJA DEGUSTACYJNA
dziczyzna & wino

Join us for a 5-course culinary feast with game and wine

December 10 at 8:00 PM; Aura Restaurant at Belmonte Hotel Krynica-Zdrój

Late autumn and winter are hunting seasons. Hence, our menu now includes special seasonal game dishes, a former castle delicacy savored by rulers. The culinary arrangements of original dishes by Chef Mirosław Jabłoński will provide all game enthusiasts with incredible taste experiences. The indispensable complement to the dishes will be Polish wines from various regions, specially selected for the occasion by one of the best sommeliers, Tomasz Kolecki. His passion and excellent skills will perfectly highlight the full taste of each dish.

Spend an unforgettable evening in the company of exquisite food and delicious wines. We invite you to check the menu prepared for this evening.

Tasting Menu

game & wine

Aperitif: Gostchorze Gostart Winery Riesling 2020

Roe Deer Tartare with Roasted Shallot Mayonnaise, Marinated Boletus, Juniper-Yolk Powder and Roasted Maca

Wine: Miłosz Winery Orange Pinot Blanc - Gewürztraminer 2021

Game Stroganoff with Morels and Roasted Apple

Wine: Płochockich Winery Inspira Volcano 2019

Pheasant Broth with Corn Polenta and Pulled Meat

Deer Saddle with Fennel and Sweet Potato Purée, Bison Grass Sauce, and Caramelized Pear

Wine: Białe Skały Winery Pinot Noir 2019

Chocolate Mousse with Honey Gingerbread and Spicy Chutney

Wine: Półtorak Winery Piwnice Cuvee Reserve 2016

Mirosław Jabłoński as the Chef of Belmonte hotel creates the restaurant that combines the highest quality European mountain cuisine with what is unique in the regional cuisine of the Beskid Sądecki. Creative, bold breaking of the classics, but also respect for locality and seasonality are the most important features of his signature menu.

Tomasz Kolecki President of the Polish Sommelier Association, Polish Champion of Sommeliers and author of many recognized and awarded Wine Lists, including the Aura Wine List. As he says about himself "Wine has been circulating in my life for almost a quarter of a century, and since gastronomy was not a random choice, the result of their combination could only be one sommelier".