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Game in dense forest fog
The Renaissance restaurant in the Radisson Blu Hotel in Szczecin is serving a new, fall menu.
Presented at the end of October, it comprises mainly forest mushrooms and game.
New, fall menu has been presented by the Renaissance restaurant
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Piotr Garus, CEO of Wineland, talking about the wines selected for the fall menu of the Renaissance restaurant
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Dishes at the Renaissance restaurant are prepared under the watchful eye of Wiesław Kartasiński, the head chef
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The venison tartare is served in a spectacular way at the Renaissance restaurant
/fot.: Dagny Walter /
Beetroot ice cream served on pumpkin sponge cake as a dessert at the Renaissance restaurant
/fot.: Dagny Walter /
Venison fillet with Jerusalem artichoke puree, roasted pine nuts and garlic potatoes in chanterelle sauce – the main dish served by the Renaissance restaurant
/fot.: Dagny Walter /
Small forest mushroom dumplings in herbal sauce and guinea fowl consommé served with meatballs and porcini mushrooms are recommended as an appetizer by Wiesław Kartasiński, the head chef. Venison fillet with Jerusalem artichoke puree, roasted pine nuts and garlic potatoes in chanterelle sauce would be a perfect choice of the main course.
The Renaissance restaurant prepares its dishes using the sous-vide method of cooking, in which food is sealed in airtight plastic bags then placed for a long time in a water bath, which preserves the natural taste of meat, vegetables or fruit.
Venison tartare with onion, chanterelle mushrooms, smoked yolk and roasted juniper berry powder is another example of a dish of the day prepared in an innovative way. Guests ordering this dish may experience a small culinary performance – it is served under a glass dome which, when lifted, releases a cloud of steam, to reveal this amazing appetizer emerging as if from dense forest fog.
Wiesław Kartasiński recommends beetroot ice cream served on pumpkin sponge cake, an innovative fusion of flavors, as a dessert.
The fall menu of the Renaissance restaurant will be available until 27 November. These wonderful dishes are served together with wine selected by Wineland experts. Guests may also choose traditional, exquisite dishes from the restaurant’s Christmas menu.
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