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The Warsaw Voice » Culture » December 30, 2010
Restaurant review
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Modern Take on Traditional Dishes
December 30, 2010   
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The Ferajna restaurant in the Hilton Hotel building at 63 Grzybowska St.—entrance from Wronia Street—is a new, cozy restaurant serving Polish cuisine.

The menu is a modern interpretation of well-known traditional Polish dishes. Clients can try classical dishes as jellied pig’s trotters, tripe soup with marjoram, pork chop served with fresh cucumber and sour cream salad, and pork knuckle cooked in beer and served with fried cabbage. But the menu also includes more sophisticated dishes, for example tenderloin served with chanterelle sauce with cream and brandy, or zander roasted with herbs and white wine and served with bread baked by the restaurant staff. Rafa³ Lacz, the chef, also recommends traditional liver paté served with cranberry, kidneys, and a liver and vegetable salad with raspberry and currant sauce. Another specialty is poultry liver with onion and apple. Clients also praise fish dishes served at the restaurant, for example the fish soup and gilt-head bream with herb and garlic butter. The owners try to add variety to the menu and offer dishes based on seasonal specialties such as mushrooms, seasonal fruit and vegetables. The average cost of dinner is zl.40. The restaurant has two rooms—the main room for non-smokers accommodating 40 people and a smaller room for smokers with places for 30 people. The latter is a separate room suitable for closed meetings. On weekdays from noon to 3 p.m., the restaurant has a special lunch offer priced at zl.20.
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