The restaurant in the Granary Hotel has an excellent chef preparing Polish Fusion cuisine that is considered one of the best in the city. During our stay we sampled a number of the specialities and were most impressed with the creativity and presentation. We had:Thai coconut soup with chicken and tiger prawns; Roasted goose and rabbit bouillon; Goose confit in cabbage leaves, sous vide goose fillet, apples and celeriac puree, red wine and blackberry reduction; Baby chicken with green pea risotto and pistachio puree; Loin of lamb roasted with potatoes and black truffles. The food was tasty, but the experience was dragged down by a dining room with no ambience where the view was of the ugly breakfast buffet counter. The lighting was not romantic either and the first night we dined there staff seemed to be running double duty setting up the breakfast buffet counter while serving dinner. The decor and ambiance needs improving.
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