Easter at Kulbaka, Strzebowiska.

Delicious Easter breakfast at Kulbaka - fresh ecological eggs, savoury sour rye soup, delicate cold-meats and traditional vegetable salad. Marta knows how to please the palate:)

And my mom is my yeast-cakes master.

Bieszczady outside the season. Biesisko.

As for now it's quiet and sunny. 
Biesisko, though pretty empty at this time of the year, always ready to feed the hungry. 
A clerk in one of the groceries in Cisna promised to order frozen french pastry for me for tomorrow, so I could prepare my favourite (both because of taste and easiness of preparation) snack - goat cheese and pear tarts. 
By the way - I recommend kulbaka.eu as a place to stay in Bieszczady - both if you're looking for a decent standard with friendly owners or want to spend some valuable time with horses.
It's my second time here this year and it's only March:).

Lamb sausage at Biesisko

Mosaiq, Wroclaw

It was a special occasion, so I really wanted the place to be special, if not perfect. Since when it gets to Wroclaw's restaurants I've been out of circulation for a few years now, I referred to my trusted source of information - tripadvisor.com. And it said the best restaurant in Wrocław is Mosaiq. Never heard of it. So I asked around  - no luck:-) Yet, their internet site says something that made me take the risk - three from four presented chefs have worked for Gordon Ramsay or Albert Roux. 

Believe me it is not only probably the best restaurant in Wrocław, but probably (cause I haven't been everywhere - yet!) the best in Poland. 

It's an explosion of tastes, delicacy, sophistication. I cannot find the words, and I know photos don't do the food any justice.

We were a group of five, and shared every dish. I can recommend trying courses you normally wouldn't try - if you never liked duck, try it here. Not so comfortable with eating raw fish? - got to try their sashimi. 

And here come photos:

Blue-fin tuna sashimi

Goat cheese salad with pear, honey and aceto balsamico

Vitello tonnato

 Salmon boiled in low temperature 

Duck served with apples and orange-ginger sauce

Perch

Chocolate moelleux

Grand Nosalowy Dwór, Zakopane - Lobster

Imagine a perfect day in the mountains. After a busy week of snowboard training, resulting in a couple of strained muscles and a hurt pride from a few (not so many in fact!) falls, the predominant feeling is  in fact...  fulfillment. For me such physical fatigue is most welcome.
But there is still one aspect that keeps things a step away from perfection - food. How long can you keep going on highlander cuisine - sure it's fantastic after intensive physical activities, but you cannot condemn me for soon missing something lighter. Like my beloved italian cuisine. 
So the perfect day begins with beautiful views, crisp, clear air:

View from Kasprowy Wierch

and continues to get better with the help of a new chef de cuissine in Grand Nosalowy Dwór - Armando. I actually ordered lobster spaghetti, but then Armando brought this poor creature (still alive) and suggested preparing it in a different way, since it was quite a small one.

 I didn't mind. 

Polonia Hotel, Strauss Restaurant - Topfenpalatschinken

When winter comes I find it harder than ever to resist rich, hot desserts. And classic Topfenpalatschinken – an oven-baked pancake dough with cheese curd and almonds served with apricot compote is one of my favourite.

Boathouse - white chocolate perfection...

That's the creation of the Boathouse pastry chef, a white chocolate perfection. I cannot resist ordering it, always promising myself to just try ONE or even HALF a spoon, to "fondle the palate". Never happend. It's just too perfect.