Tasting Notes

Nuta has two tasting menus to choose from, the Virtuoso (PLN 450 per head) and the Maestro (PLN 590). Opting for the Maestro, highlights included:

Chłodnik / Mizeria

Among the opening snacks, these orb-like gems are Camastra’s magnificent interpretation of two Polish classics. Liquefied inside, so eaten in a bite, they respectively burst open in refreshing flavours of fermented beetroot and cucumber.

Bread

Boring, yeah? Not at Nuta. Featuring such hits as beetroot bread with dried plum and walnuts, the bread alone is a testament to the kitchen’s attention to detail.

Baltic Sea Trout

On lightly smoked yogurt and sour cream find vegetables cooked ‘Greek-style’, cubed Baltic trout, sea trout caviar and onion broth. “This will drive you to the madhouse, it’s shockingly good,” says Camastra. “Then, to add insult to injury, a brioche stuffed with oscypek cheese and homemade guanciale.”

Turbot

Sprinkled with Polish five-star caviar, crowned with a potato chip butterfly, and positioned on blanched spinach and a sauce based on the turbot’s bones, this turbot like you have not tasted before. Extraordinary.

Chicken

And let the trumpets toot for the French spring chicken – served with wild garlic foam and a stew of green peas, celery and carrot, find it finished with a chicken-based stock with hints of green pea.

Cheese

The ultimate mind-bender, the cheese board comes with a glass of pear consommé topped with a warm gorgonzola foam as well as a dish of pecorino romano cheese served on a honey and bergamot ice cream with honey caviar and a dried walnut crunch. You could eat this for every day of your life and never get bored.

Dessert

For the final ride, strap in for a selection of desserts whose look alone is enough to leave you panting: honey cake with blackcurrant, Sicilian blood orange sorbet and milk / honey foam; a puff pastry on rhubarb and blackcurrant jam; and a series of chocolate power punches that include their take on the Ferrero Roche: a hazelnut parfait coated in toffee before being covered again in dark chocolate. It takes the breath away.