Christmas flavours of tradition – family workshop for children with a carer
Date: 20.12.2025 godz. 10:00
Duration: 3 h
Available places: No available places
Price: 190/osoba zł
During the workshop, we will prepare:
Red borscht with handmade dumplings
Turkey rolls with dried plums and cranberry sauce, served with Christmas tree- and star-shaped mashed potatoes
Quick Christmas gingerbread
Steaks - Culinary Course
Date: 07.01.2026 godz. 17:00
Chef: Artur Kupczyk
Duration: 3-4 h
Available places: No available places
Price: 360 zł
During the workshop, we will prepare:
bavetta tartare / lime dressing / marinated mushroom / capers
burger / bun / vegetables / cheese / chili salsa
three cuts / herb potato / green peppercorn sauce / pickle
crumble / flambéed plum / vanilla sauce
Thai Basic Cuisine
Date: 08.01.2026 godz. 17:00
Chef: Karolina Żmijewska
Duration: 3-4 h
Available places: No available places
Price: 290 zł
During the workshop, we will prepare:
pad thai - fried pasta with pork, shrimps
tom yum- soup with coconut milk and chicken
geng gari gay- red curry with chicken
mango sticky rice - dessert
Macaroons - new flavors
Date: 12.01.2026 godz. 17:00
Chef: Kamil Zdziebłowski
Duration: 3-4 h
Available places: 1
Price: 280 zł
During the workshop, we will prepare:
Lavender-flavoured macarons
Pistachio macaroon
Cardamom milk-shaped macaroon
Lemon macaroon
Ramen workshops – more than just food
Date: 13.01.2026 godz. 17:00
Chef: Krzysztof Omyła
Duration: 3-4 h
Available places: No available places
Price: 340 zł
During the workshop, we will prepare:
1/ chintan shoyu – clear chicken broth / alkaline noodles / tare shoyu / chashu bacon / mung bean sprouts / roasted corn in spicy miso butter / chiyu oil / spring onion / nitamago egg / nori
2/ chintan shio - clear chicken broth / alkaline noodles / tare shio / Korean-style chicken / blanched pak choy / radish / shallot oil / spring onion / nitamago egg / sesame
3/ miso butter mazemen - alkaline noodles / tare miso butter / panko-coated oyster mushrooms / roasted corn / wakame / egg yolk / spring onion / sesame
Mexican cuisine
Date: 14.01.2026 godz. 17:00
Chef: Anna Kawa-Kułyk
Duration: 3-4 h
Available places: 8
Price: 300 zł
During the workshop, we will prepare:
*Tortilla de trigo, tortilla de maiz used to prepare nachos that can be used as a base for tacos, burritos, quesadillas, fajitas, etc.
*Salsas: guacamole tipico, pico de gallo, salsa roja.
*Tacos de pescado - a light dish with fresh fish in a batter (we will also learn how to fillet the fish properly)
*Flamed bananas with rum and caramel
Home-made pizza - baking workshops
Date: 16.01.2026 godz. 17:00
Chef: Łukasz Lenard
Duration: 4 h
Available places: No available places
Price: 280 zł
During the workshop, we will prepare:
Roman-style pizza
Neapolitan style pizza
American-style pizza
Italian cuisine – the secrets of Carlo Bognolo's kitchen
Date: 17.01.2026 godz. 11:00
Chef: Carlo Bognolo
Duration: 3 h
Available places: 12
Price: 320 zł
During the workshop, we will prepare:
Polenta pasticciata con salsiccia e fungo ostrica - polenta with sausage and oyster mushrooms
Crespelle al forno con ricotta e prosciutto cotto - cannoli with ricotta and ham, baked in the oven.
Frittelle di Carnevale – ricetta di famiglia - Grandma Carlo's recipe for delicious “donuts”
Bella Napoli – Neapolitan cuisine with Nico Palladini
Date: 20.01.2026 godz. 17:30
Chef: Nico Palladini
Duration: 3 h
Available places: 8
Price: 320 zł
During the workshop, we will prepare:
1) BRUSCHETTA SALSICCIA E FRIARIELLI, an appetiser inspired by flavours that can only be found in Naples, featuring bruschetta with Italian sausage and Neapolitan broccoli rabe
2) GNOCCHI ALLA SORRENTINA – we will learn how to make authentic gnocchi from Sorrento wrapped in a creamy tomato and basil sauce, seasoned with mozzarella and grated cheese.
3) TORTA CAPRESE – a dark, soft chocolate and almond cake made according to the tradition of the island of Capri.
Asian comfort food
Date: 22.01.2026 godz. 17:00
Chef: Karolina Żmijewska
Duration: 3-4 h
Available places: 12
Price: 290 zł
During the workshop, we will prepare:
Kai Look Keuy- boiled and fried eggs served with tamarind sauce
Saigons- Vietnamese street food
General Tso's Chicken- chicken with sweet and sour sauce served with jasmine rice
Prik nam pla
Sushi for beginners
Date: 24.01.2026 godz. 11:00
Chef: Adrian Draga
Duration: 3 h
Available places: 7
Price: 340 zł
During the workshop, we will prepare:
hosomaki
futomaki
uromaki
nigiri
Georgian cuisine
Date: 26.01.2026 godz. 17:00
Chef: Anna Kawa-Kułyk
Duration: 4 h
Available places: 8
Price: 290 zł
During the workshop, we will prepare:
Badridżani - Georgian aubergine rolls with peanut paste with fresh garnet
Khachapuri - the famous cake, with a cheese mix
Chinkali or in the original version of khinkali - dumplings with characteristic pouch shape filled with aromatic meat stuffing
Moroccan cuisine
Date: 27.01.2026 godz. 17:00
Chef: Karolina Żmijewska
Duration: 3-4 h
Available places: 10
Price: 290 zł
During the workshop, we will prepare:
zaalouk - baked aubergine salad
harira- the most famous soup (with beef)
tagine with chicken and vegetables
tfaya- caramelized onions with raisins-batbout
moroccan breads from the frying pan
loubia - white beans in Moroccan
dessert - oranges in cinnamon and honey
Thai pasta
Date: 29.01.2026 godz. 17:00
Chef: Karolina Żmijewska
Duration: 3-4 h
Available places: 14
Price: 300 zł
During the workshop, we will prepare:
LAAB WOONSEN - spicy salad with pasta, meat, mint and roasted rice
PAD WOONSEN- stir-fry pasta with shitake mushrooms, meat and dried shrimp
PAD KEE MAO- fried pasta with mushrooms, corn, side choy and Thai basil
GUAY TIEN REUA - spicy beef broth with pasta, spinach and sprouts
Beer Academy
Date: 30.01.2026 godz. 18:00
Chef: Michał Kopeć
Duration: 3 h
Available places: 18
Price: 180 zł do 20.12.25 potem - 250 zł/osoba zł
During the workshop, we will prepare:
1. Deus Brut des Flanders
2. Schneider Weisse Cuvée Barrique (Tap X)
3. Lindemans Oude Kriek Cuvée René 2023
4. Wymrażany Komes Porter Jack Daniels Barrel Aged
5. Weizen
6. Czech lager
7. IPA
Colombian cuisine NEW!
Date: 03.02.2026 godz. 17:00
Chef: Anna Kawa-Kułyk
Duration: 4 h
Available places: 8
Price: 300 zł
During the workshop, we will prepare:
Ceviche de Camaron Cartagenero - prawns, onions, coriander, lime
Posta Negra Cartagenero - beef stewed in a dark sauce, with onions and garlic
Enyucado / Dulce de Pina Cartagenero - cake based on grated cassava with pineapple jam
Natural sourdough bread
Date: 04.02.2026 godz. 17:00
Chef: Łukasz Lenard
Duration: 4 h
Available places: 10
Price: 260 zł
During the workshop, we will prepare:
- 100% rye sourdough bread
- Mixed wheat-rye sourdough bread
- Wheat rolls on sourdough
- Something to go with the bread - parsley/garlic butter, hummus
Ramen workshops – more than just food
Date: 05.02.2026 godz. 17:00
Chef: Krzysztof Omyła
Duration: 3-4 h
Available places: 12
Price: 340 zł
During the workshop, we will prepare:
1/ chintan shoyu - clear chicken broth / alkaline noodles / tare shoyu / chashu bacon / mung bean sprouts / roasted corn in spicy miso butter / chiyu oil / spring onion / nitamago egg / nori
2/ miso butter mazemen - alkaline noodles / tare miso butter / panko-coated oyster mushrooms / roasted corn / wakame / egg yolk / spring onion / sesame
3/ Dessert: Crema Catalana with lemongrass and kaffir lime
Translated with DeepL.com (free version)
Pasta Fresca – Mamma mia, what a pasta!
Date: 09.02.2026 godz. 17:00
Chef: Anna Kawa-Kułyk
Duration: 4 h
Available places: 13
Price: 260 zł
During the workshop, we will prepare:
Tagliatelle con Pesto Genovese originale – a Ligurian classic, green like the Italian hills.
Sugo all’Amatriciana – a fiery red sauce with guanciale and pecorino cheese.
Ravioli Caramelle with spinach, ricotta and Parmesan cheese – candy-shaped pasta served with burro e salvia (butter and sage).
Basic Thai cuisine
Date: 10.02.2026 godz. 17:00
Chef: Karolina Żmijewska
Duration: 3-4 h
Available places: 14
Price: 290 zł
During the workshop, we will prepare:
pad thai
tom yum soup
geng gari gay - red curry with chicken
dessert - mango sticky rice
Valentine's Day in Italian style
Date: 14.02.2026 godz. 11:00
Chef: Nico Palladini
Duration: 3 h
Available places: 10
Price: 330 zł
During the workshop, we will prepare:
Tartare e Panelle di San Valentino
delicate salmon tartare with citrus aromas, served with crispy chickpea fritters and caper dressing
Risotto degli innamorati
creamy risotto with shrimp and mascarpone, seasoned with pink pepper and a buttery wine extract with pistachios
Tiramisù con crema al cioccolato e peperoncino
velvety, slightly spicy chocolate version of classic tiramisu – the perfect symbol of Italian dolce far niente
Steaks - culinary course
Date: 26.02.2026 godz. 17:00
Chef: Artur Kupczyk
Duration: 4 h
Available places: No available places
Price: 360 zł
During the workshop, we will prepare:
bavetta tartare / lime dressing / marinated mushroom / capers
burger / bun / vegetables / cheese / chili salsa
three cuts / herb potato / green peppercorn sauce / pickle
crumble / flambéed plum / vanilla sauce
Candy bar
Date: 06.03.2026 godz. 17:00
Chef: Kamil Zdziebłowski
Duration: 2 x 4 h
Available places: 11
Price: 550 zł
During the workshop, we will prepare:
Macaroons
Mini galettes (rustic tartlets)
Mini pavlova
Cheesecake
Tart
Cake pops
Finger foods
Steaks - Culinary Course
Date: 09.03.2026 godz. 17:00
Chef: Artur Kupczyk
Duration: 3-4 h
Available places: 13
Price: 360 zł
During the workshop, we will prepare:
bavetta tartare / lime dressing / marinated mushroom / capers
burger / bun / vegetables / cheese / chili salsa
three cuts / herb potato / green peppercorn sauce / pickle
crumble / flambéed plum / vanilla sauce
