Opening hours of Restaurant

 

Working days

06:30 - 10:00   breakfast, business breakfast | 11:00 - 14:00   daily menu, Á la carte | 14:00 - 22:30   Á la carte

Weekend and public holiday

07:30 - 10:00   breakfast, business breakfast  | 11:00 - 22:00   Á la carte

Monday 21.10.

SOUP: 0,25 l French onion soup 1

CLASSIC 300 g  |  Paella with chicken thigh on wine 7

LIGHT 300 g  |  Lasagna with salmon 1,3,4

BUSINESS 150 g  |  Veal medallions, mustard-honey sauce, sweet potato puree 1,7,10

 DESSERT: Poppy-sour cherry strudel 1,3,7

Tuesday 22.10.

SOUP: 0,25 l Goulash soup 1

CLASSIC 300 g  |  sheep cheese dumplings, fermented milk 1,3,7

LIGHT 300 g  |  Spaghetti with spinach, dried tomatoes and prawns 1,2,3,7

BUSINESS 150 g  |  Dark pork cheek served with parsnips puree 1,9

 DESSERT: Poppy-sour cherry strudel 1,3,7

Wednesday 23.10.

SOUP: 0,25 l Veal broth with noodles and vegetables 1,3,9

CLASSIC 150 g  |  Fried turkey cutlet and fried chips, cucumber salad 1,3,7

LIGHT 300 g  |  Beetroot groats with bryndze pieces 1,7

BUSINESS 150 g  |  Rabitt with potato gnocchi 1,3,7

 DESSERT: Poppy-sour cherry strudel 1,3,7

Thursday 24.10.

SOUP: 0,25 l Minestrone 1,7

CLASSIC 150 g  |  Spicy pork sauté, roasted potatoes and pancake 1,3

LIGHT 300 g  |  Caesar salad with egg 1,3,7

BUSINESS 150 g  |  Roast beef sirloin and pea rice 1,7

 DESSERT: Poppy-sour cherry strudel 1,3,7

Friday 25.10.

SOUP: 0,25 l Celery soup 1,7

CLASSIC 150 g  |  Roasted chicken breast with mozzarella, roasted potatoes 1,7

LIGHT 300 g  |  Asian vego plate 7

BUSINESS 150 g  |  Grilled zender on grilled vegetables, baby potatoes 4

 DESSERT: Poppy-sour cherry strudel 1,3,7

Seasonal menu

 Enjoy our Duck and Goose Feast.

 


 

  • Monday 21.10.

    SOUP: 0,25 l French onion soup 1

    CLASSIC 300 g  |  Paella with chicken thigh on wine 7

    LIGHT 300 g  |  Lasagna with salmon 1,3,4

    BUSINESS 150 g  |  Veal medallions, mustard-honey sauce, sweet potato puree 1,7,10

     DESSERT: Poppy-sour cherry strudel 1,3,7

  • Tuesday 22.10.

    SOUP: 0,25 l Goulash soup 1

    CLASSIC 300 g  |  sheep cheese dumplings, fermented milk 1,3,7

    LIGHT 300 g  |  Spaghetti with spinach, dried tomatoes and prawns 1,2,3,7

    BUSINESS 150 g  |  Dark pork cheek served with parsnips puree 1,9

     DESSERT: Poppy-sour cherry strudel 1,3,7

  • Wednesday 23.10.

    SOUP: 0,25 l Veal broth with noodles and vegetables 1,3,9

    CLASSIC 150 g  |  Fried turkey cutlet and fried chips, cucumber salad 1,3,7

    LIGHT 300 g  |  Beetroot groats with bryndze pieces 1,7

    BUSINESS 150 g  |  Rabitt with potato gnocchi 1,3,7

     DESSERT: Poppy-sour cherry strudel 1,3,7

  • Thursday 24.10.

    SOUP: 0,25 l Minestrone 1,7

    CLASSIC 150 g  |  Spicy pork sauté, roasted potatoes and pancake 1,3

    LIGHT 300 g  |  Caesar salad with egg 1,3,7

    BUSINESS 150 g  |  Roast beef sirloin and pea rice 1,7

     DESSERT: Poppy-sour cherry strudel 1,3,7

  • Friday 25.10.

    SOUP: 0,25 l Celery soup 1,7

    CLASSIC 150 g  |  Roasted chicken breast with mozzarella, roasted potatoes 1,7

    LIGHT 300 g  |  Asian vego plate 7

    BUSINESS 150 g  |  Grilled zender on grilled vegetables, baby potatoes 4

     DESSERT: Poppy-sour cherry strudel 1,3,7

  • Seasonal menu

     Enjoy our Duck and Goose Feast.