Crossing the threshold of this restaurant is like entering an alternate reality. Here, in an extraordinary atmosphere and spectacular interior, chefs Patryk Dusza and Ziemowit Owczarz explore unknown culinary territories. There is a hint of dare and extravagance in the air, but also camaraderie, a friendly invitation – like to a club for explorers and travelers where Phileas Fogg used to visit or to the captain’s table in Captain Nemo’s submarine.
But the most important thing is the adventure. Discovery. Surprise. A visit to the Steampunk Restaurant is an experience – and we do everything to ensure our guests remember and share it as eagerly as memories of even the most unusual, exotic travels. Because sometimes a world of wonders is within reach. To fully experience them, we recommend ordering our flagship tasting menu – for the convenience of guests, we also offer an à la carte menu.
The main hall of the restaurant on the 8th floor has 24 seats arranged at 6 tables. Due to the specificity of the place and the logistics of the premises, there is no possibility of combining them, so we accept reservations for a maximum of 8 guests who want to sit together.*
*Larger groups are welcome to the Captain’s Table located near the kitchen, on the 7th floor. After prior reservation, we accept groups of min. 6 to max. 12 people, serving only tasting menus.*
*The restaurant does not have seating, attractions, or menu items for the youngest – we invite primarily adults and younger people who can fully appreciate the style and mood of the fine dining experience.*
{ We invite you }
Tuesday to Friday from 4 pm to 10 pm
Saturdays from 1 pm to 10 pm
Sundays from 1 pm to 9 pm
DRESS CODE
We expect casual but elegant clothes in the Steampunk restaurant. We kindly ask our guests to avoid sportswear, flip-flops, etc…
Due to the limited number of seats, to avoid disappointment, we recommend making reservations in advance at phone number 32 438 85 84
or
Steampunk Gibson / 43
30ml Tessellis London Dry Gin, 30ml Tesselis Pure Vodka, 15ml Carlo Alberto Extra Dry
LOV Fizz / 34
40ml Tessellis Botanical, limonka/pomarańcza, 20ml miód, woda gazowana
Provencale / 49
60ml NO.3 London Dry Gin, 40ml Carlo Alberto Extra Dry, 20ml Cointreau
Steampunk Gimlet / 46
60ml Tessellis London Dry Gin, 15ml St-Germain, 35ml lime cordial
Perfect Manhattan / 46
60ml Wild Turkey Rye, 10ml Carlo Alberto Rosso, 10ml Carlo Alberto Extra Dry, Angostura Bitters
Bubbles... / xx
Zapytaj co dzisiaj mamy na kieliszek....
Tartare / 52
Beef, “chicken”, champignon
Scallops / 69
Couliflower, yuzu, nduja
Soup / 38
Tomato, mushrooms, nasturtium, dumplings
„Risotto” / 42
Sunflower, black garlic, chicken stomachs
Pierogi / 52
Black chanterelles, sauerkraut, Parmesan
Caviar / 280
Antonius caviar, waffles, creme
Oysters / 17
Lemon, ponzu
Bread & butter / 16
Beef fillet / 150
Foie gras, potatoes, mushrooms
Wild Duck / 110
Duck breast, red cabbage, smoked marrow, milkbread
Lamb skewer / 99
Lamb hip, BBQ, beetroot, nasturtium
Cod / 99
Cod, veloute, pickled salsify, bao
Torteloni / 65
Fontina cheese, chestnut, truffle, hazelnut
Jerusalem Artichoke / 35
Jerusalem artichoke ice cream, chocolate, milk, roasted malt
Apple Pie / 35
Apples, smoked salt, almond sorbet, sable
Snacks I
Tartare, “chicken”, champignon
Tomato, mushrooms, nasturtium
Pierogi, sauerkraut, black chanterelle
Cod, salsify, dill
Lamb, BBQ
Wasabi, gin
Jerusalem artichoke, tonka, roasted malt
Snacks II
Tasting menu / 400 PLN
Wine pairing / 200-250 PLN
Non alcoholic pairing / 120 PLN
Ziemowit Owczarz from a young age knew that his future will be tied with cuisine and gastronomy. He comes from Bielsko-Biała, but he gained most of his experience in Krakow, primarily at Studio Qulinarne, where he had the opportunity to collaborate with many renowned chefs, among them the Michelin 2* winner and owner of the Spanish restaurant “Amelia” Paulo Airau. These experiences helped him when, together with an excellent team, he co-created the “Bottiglieria 1881” restaurant, now also awarded two Michelin stars. After that Ziemowit served as the head chef at the Isto restaurant in Katowice, and now he is at the helm of our culinary steampunk ship.
According to Ziemowit, the key to success in the kitchen is repeatability. Good ingredients are most important – and he does not limit himself exclusively to Polish products, liking to add elements of Japanese cuisine to his dishes and being fascinated by the simplicity and naturalness of Scandinavian culinary arts. As a nature lover, he focuses on products that he can personally collect and process with his team. And since we’re already talking about the team – Ziemowit emphasizes friendship, cooperation, and mutual respect. In line with the principle that a restaurant should be like a home, not barracks.
Patryk Dusza is a sensitive and humble chef, a part of Silesian gastronomy for many years now. He is a fan of traditional Polish cuisine, but not excluding products from around the world. He often repeats that for him the kitchen is not a job, but a place where he can express his emotions. The two most important ingredients, without which he cannot imagine working in a restaurant, are the team and the guests, with whom he loves to build relationships. He gained experience in places distinguished by the Michelin stars in Poland and Scandinavia.
Patryk draws inspiration from culinary literature, nature, and the work of chefs who had a significant influence on the development of his career. After each evening service, he goes for a several-kilometer run to free himself from kitchen demons outside the restaurant doors. In spare time he turns into a philosopher and a lover of mountains, skateboarding, music, and quantum physics.
