Ramen workshops – more than just food
Date: 17.04.2026 godz. 17:00
Chef: Krzysztof Omyła
Duration: 3-4 h
Available places: 1
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
Italian-Roman cuisine
Date: 18.04.2026 godz. 11:00
Chef: Nico Palladini
Duration: 3 h
Available places: No available places
Price: 320 zł
During the workshop, we will prepare:
Rigatoni alla Carbonara – pasta with a sauce made from egg yolks, Pecorino Romano cheese and guanciale
Saltimbocca alla romana – the second most famous dish after spaghetti
Mbriachelle al vino rosso e nocciole – straight from Castelli Romani, biscuits with red wine and hazelnuts
Italian-Roman cuisine
Date: 18.04.2026 godz. 17:00
Chef: Nico Palladini
Duration: 3 h
Available places: No available places
Price: 320 zł
During the workshop, we will prepare:
Rigatoni alla Carbonara – pasta with a sauce made from egg yolks, Pecorino Romano cheese and guanciale
Saltimbocca alla romana – the second most famous dish after spaghetti
Mbriachelle al vino rosso e nocciole – straight from Castelli Romani, biscuits with red wine and hazelnuts
Steaks - Culinary Course
Date: 20.04.2026 godz. 17:00
Chef: Artur Kupczyk
Duration: 3-4 h
Available places: 1
Price: 380 zł
During the workshop, we will prepare:
Appetiser: chopped bavetta / marinated bay bolete / gherkin / shallot / Parmesan cheese / anchovies / capers / herb toast / microgreens
Main course 1: beef burger / brioche / chilli salsa / truffle mayonnaise / mango chutney / lettuce / pickles / cheddar / bacon / caramelised onion
Main course 2: tomahawk steak / T-bone steak – reverse searing
classic rib eye steak
wedges / roasted peppers
Dessert: banana / chocolate / cream cake / vanilla
Macaroons - new flavors
Date: 21.04.2026 godz. 17:00
Chef: Kamil Zdziebłowski
Duration: 3-4 h
Available places: 5
Price: 300 zł
During the workshop, we will prepare:
Lavender-flavoured macarons
Pistachio macaroon
Cardamom milk-shaped macaroon
Lemon macaroon
Moroccan cuisine
Date: 22.04.2026 godz. 17:00
Chef: Karolina Żmijewska
Duration: 3-4 h
Available places: 6
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