See Ingredients

Steak Tartare

After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.


Clean the meat, cleans it under water and dry it. Chop it finely with a sharp knife. Season with mustard and freshly ground black pepper. Add oil. Cool the dish. Shape it into a form and place it on a plate. Put a yolk on the top. Dice the pickled cucumbers and the onion finely and serve on the side, together with a slice of wholemeal bread. You may also add capers and marinated mushrooms.


Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!


  • 200g of beef fillet
  • 1 white onion
  • 2 pickled cucumbers
  • 1 teaspoon of mustard
  • 1 yolk
  • oil
  • salt, black pepper
  • marinated mushrooms, capers

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