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NAJLEPSZE RESTAURACJE W HOTELACH SPA

CHAPEAU BAS

Chapeau Bas Restaurant in Grand Lubicz - Ustka SPA, has become since 2014
one of the most recognizable and prestigious marques in Pomerania.

AUTORSKIE MENU
BY MARCIN SZWAK

Marcin Szwak pracował w restauracjach
w Anglii i Grecji, a także w renomowanych
hotelach w Polsce. Jak na pięciogwiazdko-
wą restaurację przystało, posiłek zaczyna
się u niego od amuse-bouche, a potem…
• Otwarcie – tatar z jelenia, z anchois, dużym
kaparem, żółtkiem i grzybkami.
• Danie główne – królicze skoki duszone
w śmietanie z musztardą Dijon. he 5-star Grand Lubicz Ho- mood for business meetings as well
• Deser z gęstego karmelu i soli morskiej, tel – Ustka has more than 300 as romantic dinners.
z sezonowymi owocami zatopionymi Tair-conditioned rooms, all of In response to the needs of guests
w słodko-kwaskowatym, lekkim sosie ze which are decorated in a comfortable and their growing culinary interest,
śliwek. modern design. There are beautifully a cyclical culinary event „Lubicz &
arranged cafes, bars and restaurants Friends” was created. During the
where you can enjoy masterful and event, Chefs present the most inte-
exquisite, original and traditional resting dishes from different regions
combinations of flavours. Among of the world. In addition the specially
them, the most famous is the ele- selected liquors and music also reveal
MENU BY MARCIN gant a la carte restaurant, Chapeau to guests the traditions of the diffe-
rent countries.
Bas, where its Chef Marcin Szwak
SZWAK has been the finalist of prestigious The Hotel Grand Lubicz bars and
national and international culinary restaurant are for guests of the hotel
Marcin Szwak has worked in restaurants in competitions. The menu is based on and outside guests also. We recom-
England and Greece and at reputable hotels the richness and flavours of fresh re- mend the Fifth Floor Cafe – Pano-
in Poland. As berits an exclusive restau- gional produce, and the most remar- rama Lounge Cafe & Terrace, with
rants, the meal begis with an amuse-bo- kable dish, and most popular with a rotating mezzanine and beautiful
uche, and then… guests, is the venison tart. sea view. P
• Appetizer – deer tatar with anochvies, The culinary results of the kitchen
a large caper, egg youl and mushrooms. team were appreciated during the
• Main course – Rabbit leg braised in carem nationwide Wine & Food Noble Night
with Dijon musztard. 2015. The professional jury presented Hotel Grand Lubicz Uzdrowisko Ustka*****
• Dessert – dense dessert of caramel and Chapeau Bas with a prize. The re- ul. Wczasowa 4, 76-270 Ustka
staurant was also awarded a toque in
72-500 Międzyzdroje
sea salt, with seasonal fruits set in a sweet- the Gault & Millau yellow guide. The tel.: +48 59 841 82 00
-sour, light plum sauce.
comfortable interior atmosphere and recepcja@grandlubicz.pl
delicious dishes create the perfect www.grandlubicz.pl
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