Restaurant Jasna specializes in regional cuisine, combining the cuisines of the Upper and Lower Silesia in its menu.
Restaurant Jasna specializes in the regional cuisine. And the region is primarily all about local products, the places where we grew up and the cooking techniques that we enrich today with the 21st century knowledge, combining the Upper and Lower Silesia cuisines. The restaurant collaborates with regional suppliers. The kitchen is dominated by vegetables, which make approx. 70 percent of all products. Jasna also uses direct supply of fish from the Dutch markets.
The menu prepared by Chef Tomasz Hartman offers home-made flavours. Soups: chicken soup with giblets with home-made, seven-egg noodles, cream of roasted Opole beet with fresh horseradish, fish soup with freshwater fish and roasted tomato.
The vegetables are: Jerusalem couscous with cauliflower, pumpkin seeds and saffron milk cap oil, pasta with mushrooms and Bursztyn cheese, roasted peppers with goat cheese and chive oil, grilled champignons with roasted beets and eggplant paste.
Meat: dumplings with smoked trout and burnt butter, glazed ribs with pickled carrots, farm chicken fillet with parsnip in a spicy sauce, the traditional Silesian beef roulade with red cabbage, bigos stew of venison with dried mushrooms, sea trout with oyster mushrooms.
The desserts are: pop.py cake, baked apple with citrus sauce, hot chocolate with cherries