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".

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

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

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

salmon, buffalo mozzarella, oranges, zucchini, dill

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

romaine lettuce, pancetta, parmesan cheese, crouton

goose sausage, buttermilk, potato foam, egg

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

confit mushrooms, chestnuts, herbal dumplings, puff pastry

confit pumpkin, polenta croquette, potato, kale chips, labnheh, honey-coated nuts

rosti, romaine lettuce, sauerkraut, lemon sauce, cucumber, caviar

apple, parsley oil, parsley puree, broccoli, veloute sauce, artichoke

duck breast, dumpling with roasted duck, sweet potato puree, orange, beetroot salad, horseradish, cardamom sauce with cranberries

guinea fowl breast, pistachios, celery puree, mascarpone, croquette, guinea fowl leg stew, leek, shallot, morel sauce

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