Name: Hotel Żywiecki**** Medical Spa & Sport
Address: Ul. Kępka 3, Przyłęków, Śląsk, Góry Beskidy, 34-331, Polska
Telephone: 0048 662 071 471
Price range: 200 zł - 800 zł

Repast

Surprise from the Chef

Menu Żywieckie

Polish dumplings with game and red wine sauce

46 pln

Żywiec style sauerkraut soup served with potatoes and ribs

38 pln

Trout baked with butter, garlic and lime leaves served with green beans and Belgian fries

94 pln

Stuffed quail in own sauce served on couscous with ripening ham and young vegetables

72 pln

A board of regional sheep cheeses for two with cranberry jam, grapes and walnut

190 pln

Snap

Poached egg served with hollandaise sauce on spinach salad with dried tomatoes, roasted pumpkin seeds, mini mozzarella and raspberry dressing

32 pln

Classic beef tartare mixed with pickled cucumber, shallot, capers, yolk, and brown butter mayonnaise served with crispy bread on side

74 pln

Grilled asparagus served with pancetta greaves, apple mayonnaise and yeast stick

44 pln

Tartlet with ricotta and parmesan cheese served with red onion chutney

38 pln

Roasted zucchini stuffed with tomato salsa and vegan parmesan cheese

38 pln

Soups

Green peas cream with a hint of lime served with mint foam

36 pln

Roasted pepper cream with ricotta and basil

36 pln

Cold cucumber and watermelon soup served with feta cheese and mint

38 pln

Chicken and beef broth served with lovage and dumplings

34 pln

Gazpacho served with grissini

38 pln

Main dish

Smoked duck breast in raspberry sauce for additions: creamy potatoes puree with fried wild broccoli on side

56 pln

Pulled slow cooked beef cheeks in demi-glace sauce with taste of chocolate for additions: white asparagus served on green peas and mint puree with young carrots with thyme

64 pln

Confit guinea fowl thigh for additions: hasselback potatoes and creamy spinach with mascarpone and parmesan cheese

44 pln

Rabbit saddle in thyme sauce for additions: carrots assiette and grilled pak-choi cabbage

56 pln

Lamb loin in delicate morel sauce for additions: fondant potatoes, white asparagus and pancetta

96 pln

Roe deer saddle in delicate truffle sauce for additions: red pepper puree and young broad bean fried on garlic butter

96 pln

Supreme corn Chicken breast for additions: trofie pasta in sweet and sour sauce with young vegetables

62 pln

Cauliflower steak marinated in curry for additions: green peas and mint puree, corn salad with apple, and raspberry dressing

42 pln

Baked sturgeon fillet for additions black risotto with peas, baby spinach, butter and parmesan cheese

54 pln

Kansas City steak

138 pln

Chateubriand sirloin steak

174 pln

Stek tomahawk dla dwojga

238 pln

Propozycja dodatków do steków: ziemniak 18 PLN , frytki belgijskie 18 PLN, papryka/cukinia/pieczrka 22 PLN, sos smardzowy z jagnięciny, szparagi 22 PLN, kukurydza kolba 22 PLN, pak choi 18 PLN

Makarony

Garganelli pasta in cream sauce with smoked salmon and broccoli

64 pln

Spaghetti alla carbonara

58 pln

Spaghetti with vongole in delicate wine and butter sauce with parsley and parmesan cheese

64 pln

Tagliatelle with spring vegetables, cherry tomatoes, pine nuts and vegan parmesan cheese

68 pln

salads

Caesar chicken salad with Garlic sauce, anchois, grilled romaine salad and crispy herb and pepper croutons

48 pln

Salad mix with grilled white asparagus, strawberries, pomegranate and raspberry balsamic vinegar

48 pln

Baked salmon served on salad mix with grapes, olives, almonds and delicate herb dressing

68 pln

Salad mix with vongole, cherry tomatoes, red onion, fruits and roasted sesame with aromatic vinaigrette

52 pln

Desserts

Basque cheesecake served with fresh seasonal fruits and mango mousse

42 pln

Lavender tart brulee served with fruits and raspberry sauce

36 pln

Chocolate flan served with delicate rhubarb sauce and homemade ice creams

34 pln

Amaranth cookie with white chocolate and moiito mousse served with grilled pineapple

44 pln

Three scoop of homemade ice cream served with whipped cream, fruits and mango sauce

38 pln

Chief dishes

Repast

Surprise from the Chef

Menu Żywieckie

Polish dumplings with game and red wine sauce

Żywiec style sauerkraut soup served with potatoes and ribs

Trout baked with butter, garlic and lime leaves served with green beans and Belgian fries

Stuffed quail in own sauce served on couscous with ripening ham and young vegetables

A board of regional sheep cheeses for two with cranberry jam, grapes and walnut

Snap

Poached egg served with hollandaise sauce on spinach salad with dried tomatoes, roasted pumpkin seeds, mini mozzarella and raspberry dressing

Classic beef tartare mixed with pickled cucumber, shallot, capers, yolk, and brown butter mayonnaise served with crispy bread on side

Grilled asparagus served with pancetta greaves, apple mayonnaise and yeast stick

Tartlet with ricotta and parmesan cheese served with red onion chutney

Roasted zucchini stuffed with tomato salsa and vegan parmesan cheese

Soups

Green peas cream with a hint of lime served with mint foam

Roasted pepper cream with ricotta and basil

Cold cucumber and watermelon soup served with feta cheese and mint

Chicken and beef broth served with lovage and dumplings

Gazpacho served with grissini

Main dish

Smoked duck breast in raspberry sauce for additions: creamy potatoes puree with fried wild broccoli on side

Pulled slow cooked beef cheeks in demi-glace sauce with taste of chocolate for additions: white asparagus served on green peas and mint puree with young carrots with thyme

Confit guinea fowl thigh for additions: hasselback potatoes and creamy spinach with mascarpone and parmesan cheese

Rabbit saddle in thyme sauce for additions: carrots assiette and grilled pak-choi cabbage

Lamb loin in delicate morel sauce for additions: fondant potatoes, white asparagus and pancetta

Roe deer saddle in delicate truffle sauce for additions: red pepper puree and young broad bean fried on garlic butter

Supreme corn Chicken breast for additions: trofie pasta in sweet and sour sauce with young vegetables

Cauliflower steak marinated in curry for additions: green peas and mint puree, corn salad with apple, and raspberry dressing

Baked sturgeon fillet for additions black risotto with peas, baby spinach, butter and parmesan cheese

Kansas City steak

Chateubriand sirloin steak

Stek tomahawk dla dwojga

Makarony

Garganelli pasta in cream sauce with smoked salmon and broccoli

Spaghetti alla carbonara

Spaghetti with vongole in delicate wine and butter sauce with parsley and parmesan cheese

Tagliatelle with spring vegetables, cherry tomatoes, pine nuts and vegan parmesan cheese

salads

Caesar chicken salad with Garlic sauce, anchois, grilled romaine salad and crispy herb and pepper croutons

Salad mix with grilled white asparagus, strawberries, pomegranate and raspberry balsamic vinegar

Baked salmon served on salad mix with grapes, olives, almonds and delicate herb dressing

Salad mix with vongole, cherry tomatoes, red onion, fruits and roasted sesame with aromatic vinaigrette

Desserts

Basque cheesecake served with fresh seasonal fruits and mango mousse

Lavender tart brulee served with fruits and raspberry sauce

Chocolate flan served with delicate rhubarb sauce and homemade ice creams

Amaranth cookie with white chocolate and moiito mousse served with grilled pineapple

Three scoop of homemade ice cream served with whipped cream, fruits and mango sauce

Visit our ski slope

Elektryczna stacja ładowania pojazdów

Rate us