The essence of good

taste and aroma

Hotel Górski Kalatówki

POKÓJ CYGAR

najlepsze kubańskie cygara

przewiń, aby zobaczyć

The essence of good

taste and aroma

Hotel Górski Kalatówki

POKÓJ CYGAR

najlepsze kubańskie cygara

– „SLEEPING KNIGHT” COMES TO LIFE …” –

Starting from now, Giewont is not only the sleeping knight. This is a unique place, made from love to people, good food & wine. It was our dream to reach heights of culinary perfection and we want to present it to you.

„The cook is a man with a tin opener and the chef is an artist ...” Escoffier Auguste

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– GOOD PRODUCT MEANS HEALTH –

Together with Mrs Angelika Tomasik we created our own vegetables growing for Giewont Maison De Cuisine. All culinary creations demand professionalism, time and patience but essentially you will find a huge passion for cooking of our Chef in them.

– TO SEE IS TO TRUST –

Our kitchen is an open kitchen. That gives you a possibility to look up to an extraordinary work of our cooks. We believe that being in touch with the kitchen and having the opportunity to chat with Chef is a key factor of Giewont Maison De Cuisine.
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– HEART IS THE ESSENCE –

Each object, each motive, each detail that you see in Restaurant Giewont has a history and were designed with a special attention so that your stay here was an unforgettable journey through the wonderland called Restaurant Giewont.

Information

  • THE AGE LIMIT FOR ENTRY IN OUR RESTAURANT IS 10+ 
  • FROM 18:00, EVENING DRESS-CODE APPLIES
  • WE HAVE NO PLACE TO TAKE CARE OF BELOVED PETS, THEREFORE, THEY MUST STAY AT HOME.
Reservation

+48 727 004 647

Opening hours
  • Wednesday - Saturday 
  • Sunday 1

Tasting menu

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5 course

Spring trout from Foluszowy Potok, bundz,
fermented peach 60 days

Seasoned beef tartare 30/100 days,
forest mushrooms

Egg from Lipowe Wzgórza, Reblochon
de Savoie cheese, bacon, oyster mushroom

Quail, pumpkin, pear, and jus sauce

Valrhona white chocolate millefeuille,
flower powder, cherrie

279 pln / per.

7 course

Spring trout from Foluszowy Potok, bundz,
fermented peach 60 days

Seasoned beef tartare
30/100 days, forest mushrooms

Foie Gras de Canard, moskol,
cherry and lavender jam,
Raglan heather honey

Seasoned mushroom broth
(fresh and dried), Volunteer brusek

Egg from Lipowe Wzgórza,
Reblochon de Savoie, cheese, bacon,
king trumpet maschroom

Aveyron rack of lamb, leek, poached lettuce

Apple Giewont 24/90, hay cold flavor,
chocolate crisp

349 pln / per.

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str. Nędzy Kubińca 4
34-511, Kościelisko, Poland
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