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NAJLEPSZE RESTAURACJE W HOTELACH SPA

LUXURY WITH

A HIGHLAND CHARACTER

One of the most modern holiday resorts in Poland, Bania Thermal & Ski Hotel
has thermal pools with an Aquapark, the Sielsko Anielsko SPA zone, many
propositions of how to spend your free time and three interesting restaurants:
Tatrzanska, Góralska and Rohatka.

LETNIE SPECJAŁY
NA BANI
Produkty wykorzystywane w kuchni
pochodzą głównie od lokalnych dostawców.
Szef kuchni kładzie nacisk na ich jakość
i świeżość.

• Latem można korzystać z bogactwa owoców resh, homemade products and the The large selection in the Tatrzańska
i warzyw. Na tym restauracje bazują więc Chef’s skills are a combination that Restaurant include regional sausages,
przede wszystkim. Fwill provide even the most gour- sheep cheese, preserves and jams. Espe-
• Królują chłodniki, zaczynając tradycyjnie mand of guests a gourmet feast full of cially noteworthy are pastries from their
od chłodnika litewskiego, poprzez owocowe, aromatic culinary experiences. In the own confectionery with delicious cakes
a kończąc na chłodniku z żyntycy. Hotel Bania restaurants the dishes in the and freshly baked, homemade bread. The
• Bogaty wybór sałatek – koniec wiosny menu are inseparably connected with the special children’s menu is a compilation
Podhale tradition, such as the homema-
of dishes to taste with tempting names,
i wczesne lato jest też świetnym okresem de delicacies and sublime dishes which fun menus and presentations, for the
na szparagi. W tym roku podawane są ze are greatly appreciated in the world’s youngest of guests.
smażonymi smardzami i jajkiem poche.
culinary capitals. The Góralska Restaurant has a de-
– We combine traditional cuisine with lightful interior design and an atmos-
world cuisine and current trends, while phere created by the combination of
bearing in mind that the tradition and the Highland, homely atmosphere with
SUMMER SPECIALS consistency of Podhale dishes domi- elegance and refined taste. In a corner of
AT BANIA nate the result rather than the reverse. the room there is a stage where regional
bands play on selected days.
The ancient mountain precedents –
Products used in the kitchen come prima- meat and sheep products – are used in There is also the warm and atmos-
rily from local suppliers. The Chef places all types of dishes, both for appetizers, pheric Rohatka Restaurant. The cuisine
emphasis on their quality and freshness. main courses as well as for desserts, served here is the quintessence of the
– says Chef Piotr Chlebda. Traditional rich variety of Italian flavours. It is the
• In the summer the restaurants enjoy the
richness of fruits and vegetables. moskole (potato pancakes) are a great very place for a romantic dinner for two P
combination with fois gras, garlic but-
or a private evening with your family.
• Coolers predominate, starting with the tra- ter and rosemary. Salad soup is cooked
ditional Lithuanian cooler, to a fruity cooler with rye bread and butter lettuce. It
and ending with a chitin cooler. is enough to season lamb chops with Hotel Bania**** Thermal & SKi
• A rich selection of salads – the end of salt and pepper and their taste is the ul. Środkowa 181
spring and early summer is the best time unmistakable flavour of the herbs from 34-405 Białka Tatrzańska
for asparagus. This year they are served the Podhale region. Bundz and oscypek tel.: +48 18 265 41 63
with fried crackling and poached eggs. cheese are just right for making sweet rezerwacja@hotelbania.pl
desserts or sauces. www.hotelbania.pl

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