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T.G.I. Friday’s®
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Tomo Sushi
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Tortilla Factory
Venezia
Villa Foksal
Villa Nuova
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Blue Cactus
Amigos
T.G.I. Friday’s®
new
Chinese
China Town
Pekin
Cesarski Pałac
Mandarin
new
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Papu
Cafe Zielnik
Fish & Steaks
Boston Port
Fusion
Kwai
Sense
German
Adler
Greek
Santorini
Meltemi
Taverna Patris
new
Hamburgers & Sandwiches
Below Bar
Indian
Tandoor Palace
Maharaja India
Indonesian
Galeria Bali
International
Villa Foksal
You & Me BAR
Restauracja 99
Italian
Chianti
La Strada
Venezia
Piccolo Bacio
Pappa Grappa
Castello
Piccola Italia
San Lorenzo
Bacio
new
Japanese
Bonsai
Inaba
Tokio
Tomo Sushi
new
Lebanese
Le Cedre
Mexican
El Popo
Tortilla Factory
Oriental
Matsu
new
Lemongrass
new
Polish
Dyspensa
Smaki Warszawy
Dekanta
Villa Nuova
new
Spanish
Mirador
Thai
Noodle House
Maharaja Thai
Suparom Thaifood
Turkish
Lokanta
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Papu
Starters
1b.
Nóżki
29.00
Polish style „nóżki” in gelly, marinated mushrooms and chopped onion
2.
Cynaderki cielęce
33.00
Veal kidneys pan fried in olive oil with garlic and finely chopped parsley
2a.
Matias
27.00
Baltic herring with onion and apple vinegar
3.
Tatar z łososia
47.00
Salmon tatar with rucola leaves
5.
Aromatyczne risotto
37.00
Aromatic risotto of veal marinated in white wine and tarragon, dusted with parmesan and black pepper
5a.
Befsztyk tatarski tradycyjny
45.00
Traditional polish tatar beefsteak with sprat and cucumber
6a.
Carpaccio z polędwicy wołowej
49.00
Carpaccio of beef fillet served on a delicate horseradish mouse with parmezan shavings
Soups
8a.
Ogórkowa
17.00
Cucumber soup seasoned with dill
9.
Zupa cytrynowa z krewetką
23.00
Lemon soup with shrimp and a leaf of fresh corriander
9a.
Krem
19.00
Cream of white vegetables
9b.
Krem z dyni
21.00
Pumpkin cream soup
Salads
10.
Zielone liście sałaty rzymskiej i chrupiącej rucoli z wątróbkami drobiowymi
33.00
Roman lettuce, rucola and radicio leaves served with chicken livers and balsamico – honey sauce
10b.
Grillowane plastry
29.00
Slices of autumn vegetables grilled and sprinkled with garlic oil
11a.
Chrupkie liście strzępiastych sałat
35.00
Crunchy rough edged salad leaves with morsels of char grilled chicken breast
11b.
Boczniaki
37.00
Crunchy rucola, oyster mushroom „hats”, sun dried tomatoes drizzled with boletus oil and parmesan shavings
13.
Plaster koziego sera w migdałach
39.00
Chunk of goats cheese with a drop of lime flower honey, covered with roasted almonds served with iceberg lettuce and drizzled with balsamic vinegar
Pierogi - Dumplings
14.
Pierożki ruskie
35.00
Russian dumplings
15.
Pierożki z cielęciną, grzybami, cebulką i skwarkami
35.00
Dumplings with veal, wild mushrooms, spring onions and lardoons of bacon
16.
Pierożki ze szpinakiem, serkiem mascarpone
35.00
Dumplings with spinach, mascarpone cheese dressed with clarified butter
18.
Pierożki w trzech smakach
35.00
Assortment of three flavours of dumplings
Main courses
21c.
Tagliatelle z prawdziwkami
39.00
Tagliatelle with wild mushrooms, parmezan cheese and fresh parsley
22.
Tradycyjny schabowy
33.00
Traditional Polish pork cutlet with hot beets
24b.
Żeberka z pieca
35.00
Spare ribs from the oven in linden honey
25a.
Halibut z grilla
49.00
Grilled halibut fish on boletus carpaccio
26b.
Filet z dorsza
37.00
Cod fillet on a leek mousse and white wine
27.
Wstęgi polędwicy
49.00
Julienne of tender beef fillet in truffle oil and with julliened leeks and carrot
27a.
Królik pieczony
53.00
Roasted rabbit in charlock white mustard and white wine with home-made potato dumplings
27c.
Tradycyjne gołąbki
31.00
Rolled cabbage with pork on a tomato mousse and thyme
28.
Kurcze pieczone po polsku
45.00
Oven baked chicken polish style with salad and potatoes
29b.
Kaczka
59.00
Duck from the oven in a sauce of roasted dried fruits, prunes and balsamic vinegar
Our chef's special...Cooked at the table on hot lava!
30.
Wachlarz białych mięs z "gorącej lawy"
49.00
A fan of white meats from hot stone with fries
31.
Tuzin krewetek z “gorącej lawy”
59.00
Dozen prawns from „ hot stone” served with vegetables, jasmine rice and roasted sesame
32.
Stek z polędwicy wołowej z "gorącej lawy"
75.00
Fillet steak cooked at the table on a hot lava bed served with grilled vegetables, some chips and three sauces
33.
Stek z tuńczyka z "gorącej lawy"
69.00
Tuna steak in lemon sauce with marinated ginger, vegetables and saffron rice
Desserts
34a.
Owoce z pieca
31.00
Baked fruits in zabaglione
35.
Sernik pieczony PAPU
25.00
Cheesecake
37a.
Tort bezowy
25.00
Meringue cake Dacquoise
38a.
Tirami su
27.00
Home style tirami su
Restaurant menu:
Papu
Al. Niepodległości 132/136
orders:
pn-pt 11.00 - 22.00
sb-nd 11.00 - 21.00
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