Creamy nettle soup with quail egg, our spring flagship dish.
Onion soup with croutons.
Beef steak.
Bigos with venison. Traditional dish of Polish cuisine. We serve with our own rye bread.
Beet green soup.
Pork tenderloin with mashed potatoes and red beetroot salad.
Meat stewed in red wine served with potato pancakes and brined cucumbers. Potatoes and cucumbers come from the surrounding fields.
Brined cucumbers come from our cultivation.
Sour rye soup. Always on your own sourdough with white sausage and egg from Dobkow.
Mushroom soup – from mushrooms collected in the Katshavian forests.
Pork neck with Silesian dumplings and fried cabbage.
Beef stew thick cut.
Cabbage rolls with white buckwheat groats and pork shoulder are roasted and served with a celeriac salad.
Bombs stuffed with meat and served with fried cabbage. The recipe comes from Ewelina’s grandmother from the Opoczno region.
Broth on three meats with homemade pasta from flour from Skokowa – our cyclical dish. It is always served on Sunday.
Poultry appetizer. A light dish liked by children.
Ribs with barley or buckwheat groats. To choose from.
Minced meat cutlets are a dish liked by toddlers. In Greta, minced meat cutlets are prepared from meat from the shoulder.
Greta’s salad is most often prepared with our lettuces, may be served with cold smoked duck breast, goat cottage cheese from Myslow or roasted salmon (to choose from).
Pork knuckle on beer from Lwowek with sauerkraut and rye bread baked in Greta.
Beef roulade with white buckwheat and red beetroot salad.
Pancakes with quark cheese.
Roasted trout with pan-fried vegetables and a bouquet of salads.
Tastes of childhood, i.e. young potatoes with butter and dill, fried eggs from hens burrowing in Dobkow and young cabbage.
Boletus from the Katshavian forests. During mushroom picking, we serve mushrooms in many versions :-).
