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, butter

Half-Goose (1885)

nuts, apple, horseradish

Lemon soup (1885)

Scallop, fennel, rice, cucumber

Sturgeon with a chamomile sauce and crabs (1885)

sturgeon, herbs, crab stew, bisque sauce, parsley

Duck with truffles (1885)

Duck dumplings, butter sauce, sage, orange sauce, truffle

Cheese dumplings – here’s how to make them (1540)

Lazy dumplings, amber cheese, cinnamon, panko

Gingerbread

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

raspberry, pear, cheese shortbread, chicory, nuts in honey

walnut, apple, horseradish

pickled radish, radish, fennel, cucumber, black garlic

goose sausage, buttermilk, potato foam, egg

salmon, prawns, cannoli, kohlrabi ravioli, trout roe

Cold soup and beetroot leaves

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

apple, parsley oil, parsley purée, roasted broccoli, lemon beurre blanc sauce, cucumber, fish roe

duck breast, dumplings with duck and beetroot leaves, sweet potato purée, orange, beetroot leaf salad, horseradish mousse, orange sauce

corn-fed chicken breast, chicken thigh with goose liver, chestnut, celery purée, glazed carrot

potato terrine, onion purée, morels, ricotta, thyme, stuffed cabbage rolls with bell peppers and potatoes, Madeira sauce

Pecorino, truffle, chanterelle sauce with green pepper and capers, green beans

gingerbread, mascarpone, strawberry, rhubarb, almond

sable, limoncello, crème fraîche, meringue

white chocolate, brown butter, compote

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.