With us, you will try both classics and unconventional dishes that surprise you with their originality. We change our menu every spring and autumn. Apart from that, the dishes are modified depending on the season.

BACK TO THE ROOTS

The SALT a’la carte restaurant is a part of the 'Taste Toruń' Gingerbread Culinary Trail. Created by the local tourist organisation, the concept involves among other things, introducing dishes inspired by old recipes to the restaurant menu. We love challenges, thus, when invited to join the project, we most eagerly shouted YES. And the results? Just check our menu "TASTE TORUŃ by Dawid Wojciechowski".

The Katarzynka Festival – the flavors of history on your plate!

Saint Catherine, patron saint of millers, bakers, and gingerbread makers, has been associated with the beginning of the famous Toruń gingerbread baking tradition for centuries. It was gingerbread that ushered in the magical time of Christmas preparations.

We at Salt also draw inspiration from this tradition – we have prepared a special menu insert in which gingerbread plays the leading role.
The flavors of history in a modern edition, straight onto your plate.

Menu available until December 26.

salmon, shrimp, butter sauce

goose pate, dumplings with sourkraut and mushrooms

couscous, saffron, fennel, gingerbread, honey

poppy seeds, mascarpone cheese, gingerbread cookie, yoghurt ice cream

Join us for a delicious journey that will combine the culinary heritage of Toruń with a passion for local flavors.
Chef Dawid Wojciechowski will take you on a journey through traditional Torun recipes, rediscovered with respect for local ingredients. His love for regional cuisine will resonate in each dish, seasoned with history and author's interpretation.

5-course set - PLN 229 / person.

Bread, anchovy butter

Traditional pork and beef aspic (1540)

jelly with beef, pork, and vegetables

Goose and duck broth (1885)

dumpling with vegetables, toast with goose liver

Roast beef - reimagined (1885)


artichokes, jerusalem artichokes, hemp butter

Polish-style salmon "Tak czyń" (1540)

endive salad, potato, butter sauce with almonds and raisins

Rice pudding (1885)


rice, forest fruit jam, meringue

Gingerbread by Iga Sarzynska

beef, truffle, shallot, pickled cucumber, mayonaisse, potato crisp

mozarella, tomato pesto, basil

beef Belgian Blue seasoned goose, capers, arugula, pecorino cheese

goat cheese, beetroot tartare, Shokupan bread, smoked trout roe

watermelon radish, cucumber, carrot, spinach, sesame oil, cracker

romaine lettuce, pancetta, parmesan cheese, crouton

quick-braised cabbage, potato foam, egg yolk

shrimp in tempura, cannoli with marinated salmon, kohlrabi ravioli, trout roe

confit mushrooms, chestnuts, herbal dumplings, puff pastry

baked eggplant, eggplant pure with miso, eggplant fries, chimichurri sauce, pine nuts

raviolo with beef cheek, mushrooms, truffle emulsion

potato rosti, spinach with mushrooms, orange, lime, butter sauce with trout roe

guinea fowl breast, guinea fowl thigh goulash, silesian dumpling, beetroot salad, lavender sauce

saddle of venison with sausage, horseradish celeriac puree, arugula and pumpkin salad, pepper sauce

anchovy butter, potato stuffed with mushrooms, italian salad with apple, anchovies, capers

baked potato with cottage cheese, potato foam with caviar, red cabbage puree, grilled cabbage, coffee sauce

beef tenderloin, foie gras mousse, corn croquette, roasted broccoli with garlic olive oil, madeira sauce

gingerbread, mascarpone, strawberry, rhubarb, almond

sea buckthorn, lemon, Chantilly cream, gooseberry ice cream, meringue

coffee, amaretto, mascarpone, cocoa

Modern hotel restaurant featuring yellow and beige chairs, wooden tables, and red flower centerpieces in an elegant setting.
Three elegantly plated artisanal desserts on a decorative plate in a stylish hotel restaurant.
Chef with tattoos focused on decorating a dish in a professional hotel kitchen environment
Guests enjoy a meal at a terrace table overlooking the pool, landscaped garden, and a steel bridge over the river.
Elegant appetizer with thin radish slices and edible flowers in a white ceramic bowl, served with crispy bread and a pink teapot.