Hotel w okresie pandemii oferuje ograniczoną liczbę miejsc w ilości około 20 pokoi.

Suggestions of dishes served during banquets

Roast stuffed wild boar, the king of each event.
Duck breast in a ring of apples. Velvety dumplings. Speciality of Wielkopolska cuisine – red cabbage fried with a bit of wine.
Chicken tenderloins. Baked potatoes with assorted vegetables.
Roast pork tenderloins with mashed potatoes.