01 · Meat
Dry-aged steaks
Dry-aged beef, seared in our open kitchen. House burgers on house-baked buns, fresh fish, hand-rolled pasta, wood-fired pizza. Signature menu by chef Dawid Golec.
Chapter 01
A working building.
This building has history in its walls. It's stood on Chorzowska since coal dust was part of daily life. We've kept the traces of that history — brick walls, floor mosaic, tall metal lamps, the miners' mural on the dining-room wall.
You feel it the moment you walk in.
Chapter 02
A kitchen that brings people together.
Hand-rolled pasta, fresh fish and seafood, dry-aged beef from our aging cabinet, wood-fired pizza, salads. Signature menu by chef Dawid Golec.
House-baked bread and rolls — on every table to start.
Chapter 03
Time spent at the table.
Good wine and good meat take time. So does a good evening. People linger long after dinner — over a glass, a coffee, a tiramisu. A 3-course weekday lunch, a separate kids' menu, and and a playroom next to the dining room.
Come in. The kitchen's open until 10 pm.
