The Chef recommends

Chef Janusz Myjak is a true wizard of taste. You can now savor the scrumptious dishes which our Guests revel in at the Hotel’s restaurants in your own kitchen at home.

By conjuring up the unique dishes you will experience sublime relaxing moments. Sweet or savoury, spicy or mild, but always healthy and interesting. It is the perfect opportunity to surprise yourself, your partner or your friends...

The recipe of the month

Grilled tomato soup


Ingredients (serves 4):

  • 400g tomatoes
  • 2 tablespoons olive oil
  • 1 small shallot
  • 20g celery
  • 1 clove of garlic
  • dried oregano
  • 1l stock


Blanch the tomatoes in hot water, peel and cut into thick slices, sprinkle with olive oil and grill on a non-stick frying pan.

Quickly fry the previously chopped shallots, celery and crushed garlic in olive oil until soft. Add the stock and tomatoes, cook for about 5 minutes, then season with oregano, salt and pepper to your liking.

Recipes and tips

Mixed salad with poached salmon, prawns and mango with yoghurt and coriander dressing.


Ingredients (serves 4):

  • 400g salmon fillet
  • 200g peeled 16/20 prawns
  • 400g mixed salad
  • 1 large mature mango


Steam the salmon and prawns. Peel and dice the mango.


  • 160g natural yoghurt
  • 1 tablespoon honey
  • Juice of half a lime
  • Chili paste for seasoning
  • Half a bunch of coriander
  • Salt and pepper

Mix the yoghurt with the honey, chili paste and chopped coriander, then season with salt and pepper. Arrange the salad, prawns, salmon and mango on a plate and sprinkle with the yoghurt dressing.

Chicken with Dijon sauce



  • 4 pcs. chicken filet with skin and wings
  • 20ml olive oil
  • 1 clove of garlic
  • thyme
  • salt and pepper


  • 20g butter
  • 20g red onion
  • 1 tablespoon green pepper
  • 40g Dijon mustard
  • 80ml sour cream (30% fat)
  • 100ml stock
  • several branches of parsley
  • salt and pepper


Prepare a marinade using the olive oil, garlic, salt and thyme. Put the chicken filet in the marinade. Finely chop the onion, fry in butter until soft, add the chopped green pepper, mustard and stock, evaporate half of the volume, add sour cream and boil the sauce until it becomes dense. Add chopped parsley and season with salt and pepper.

Smoked duck breast served with a celery and mango salad with raspberry dressing



  • 400g smoked duck breast
  • 1 mango
  • 100g celery
  • 1 lemon
  • 150g raspberries
  • 1 tablespoon Worcestershire sauce
  • several drops Tabasco sauce
  • 1 tablespoon honey
  • a few grains of coloured pepper
  • alfalfa shoots for decoration


Wash, peel and dice the mango. Cut the celery into very thin slices, mix with the mango, sprinkle with lemon juice, add pink pepper, mix and leave to rest in a cool place.

Pass 100g raspberries through a sieve, add the Worcestershire sauce, tabasco and honey and mix well.

Cut the smoked duck into slices, serve with the celery salad and raspberry dressing. Decorate with the remaining raspberries and alfalfa shoots.

Expert tips:

You can replace the duck breast with smoked chicken or turkey breast. You can also add figs boiled in red wine.

Assorted salads with camembert cheese and pear marinated in wine with balsamic vinaigrette dressing



  • 3 types of lettuce, a few leaves of each
  • 1 red chicory
  • 250g camembert cheese
  • 4 small pears
  • 300ml red wine
  • 1 tablespoon honey
  • several cloves
  • 2 tablespoons tinned cranberries
  • 2 tablespoons balsamic vinegar
  • 50ml olive oil
  • a few raspberries for decoration


Peel the pears, halve and seed them, then put in a pan and pour in the wine. Add the honey and cloves and cook until soft, later remove from fire and leave to cool down. Wash the lettuce, dry it and delicately tear by hand and arrange on a plate.


Mix the cranberries with the balsamic vinegar, carefully stir with a whisk slowly pouring in the olive oil.

Sprinkle the dressing on the lettuce.

Halve the camembert circles and arrange on top of the lettuce, decorate with the pears, raspberries and chicory leaves.

Expert tips:

The camembert may be served hot with the salad.

The salad can also be served with gorgonzola cheese.

Bolete mushroom soufflé served with dill sauce



  • 200g boletes (may be frozen)
  • 200g boiled potatoes
  • 1 small onion
  • 50g butter
  • 2 eggs
  • 1 teaspoon chopped chives
  • 4 slices prosciutto
  • salt, pepper, some baking powder


Fry the onion in butter until soft, add the previously chopped boletes, fry some more and set aside to cool down. Mince the boletes and potatoes, add two egg yolks, beat the egg whites until stiff and mix gently, season with salt and pepper, add baking powder.

Line a soufflé dish with prosciutto slices, pour in the mixture and bake in the oven at 180 C for around 25-30 minutes.


  • 1 tablespoon chopped dill
  • 20g onion
  • 2 tablespoons olive oil
  • 30ml white wine
  • 100ml sour cream (30% fat)

Fry the onion in olive oil until soft, then add the white wine and evaporate slightly. Add the sour cream and dill and cook for another 2 minutes.

Expert tips:

The soufflé should be served directly after baking in the oven so that it is as airy as possible.

I recommend serving the soufflé as a hot snack, although it is also a good side dish for fine meats.

Pork tenderloin stuffed with traditional oscypek cheese and baked in a leaf of cabbage, served with potatoes and bolete mushroom sauce



  • 2 pork tenderloins (ca. 500g)
  • 60g oscypek cheese
  • 2 leaves white cabbage
  • 12 small potatoes
  • 100g bolete mushrooms (may be frozen)
  • 50ml olive oil
  • 2 tablespoons soy and mushroom sauce
  • 100ml sour cream (18% fat)
  • 2 cloves of garlic
  • several parsley leaves
  • salt and pepper


Clean the tenderloins and remove the membranes. Cut them along in the middle with a thin knife to create an elongated opening. Cut the oscypek cheese into 1cm thick slices and stuff the tenderloins.

Prepare a marinade using the garlic, half of the olive oil, salt and pepper and place the tenderloins in the marinade.

Put the cabbage leaves into hot water and boil for around 2 minutes. Wrap the tenderloins in the cabbage leaves (like cabbage rolls), wrap in tinfoil and bake in the oven for 18-20 minutes at 170 degrees.

Heat up the rest of the olive oil, add the sliced boletes and fry until brownish, add the soy sauce, sour cream and evaporate until sufficiently dense, season with salt and pepper, then add chopped parsley leaves.

Serve the tenderloins with the bolete mushroom sauce and boiled potatoes.

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