After our initial article on Sarbinowska, we were eager to experience their menu. Chef Irek Ptak, a seasoned culinary expert with over 20 years of experience ensured our expectations were sky-high so our stomachs were rumbling in anticipation.
The menu is a treasure trove of delectable options, making it a challenge to pick just a few dishes so we started with the showstopper and most expensive option, the Beef Tenderloin Steak for 129 PLN. This dish features dauphine potatoes, botwinka leaves, asparagus, young carrots, confit tomatoes, and a luxurious demi-glace.
The steak itself was extraordinary—melt-in-your-mouth tender with a perfect medium-rare cook. The dauphine potatoes added a creamy, fluffy texture, while the demi-glace provided a rich, savory depth. The fresh, slightly bitter botwinka leaves and the sweetness of the young carrots and confit tomatoes balanced the flavors perfectly. The crispy edges of the steak added a delightful contrast, making each bite a journey of textures and tastes. A great steak!
Next, we dived into the Sea Trout dish, priced at 85 PLN. It came with smoked trout roe, pea purée with mint, green asparagus, rosti potatoes, sugar snap peas, and a bear garlic sauce. The sea trout was flawlessly cooked, flaky, and tender. The smoked trout roe added a burst of briny flavor, while the minty pea purée offered a refreshing, herbaceous note.
The green asparagus was both visually stunning and delicious, with a slight crunch that paired well with the soft rosted potatoes. The sugar snap peas added a sweet, crisp bite, and the bear garlic sauce tied everything together with its unique, aromatic flavor, making this dish a harmonious blend of fresh and savory elements.
However, the highlight of our meal was the Pulled Leg of Goose, priced at 83 PLN. This dish featured succulent pulled goose, roasted dumpling, small-salt cucumber, green asparagus tagliatelle, pickled kohlrabi, onion chips, and a red currant demi-glace. The pulled goose was rich and flavorful, with the roasted dumpling providing a hearty base.
The small-salt cucumber added a refreshing, tangy crunch, while the pickled kohlrabi brought a slightly sour note that cut through the richness of the meat. The green asparagus tagliatelle was a vibrant, fresh component, and the onion chips added a satisfying crispiness.
What really made the difference though was the red currant demi-glace that offered a sweet-tart finish that elevated the dish to a new level. This dish alone is worth the visit; it’s a must-try for anyone dining at Sarbinowska.
We must point out strenuosly that the presentation of each dish at Sarbinowska was nothing short of spectacular and probably the best we have seen, showcasing the chef’s attention to detail and creativity. The garden setting, especially in the summer, is a picturesque escape that enhances the dining experience, making you feel like you’re in a hidden paradise.
In conclusion, Sarbinowska is a must-visit destination, even if it’s a few kilometers out of the city center. With its stunning garden, exquisite food presentation, and extraordinary flavors, it undoubtedly deserves a spot in our list of top 5 restaurants in Poznań. Keep an eye out for their concerts to enhance your time there even more and remember, don’t miss out on the Pulled Leg of Goose—it’s simply divine!
