The original dishes of Chef Slawomir Mazur are primarily a feast for meat hedonists and connoisseurs of unusual taste combinations. It is here that one can encounter a veritable spectacle of Podhale cuisine, which cuts itself off from its commercial image and has its origins in the traditions of Young Poland. Homage to them is an obvious continuation of the Zakopane heritage, for it was during the period of Young Poland and at the end of the 19th century that the resort, picturesquely located at the foot of the Tatra Mountains, gained world fame and became a second home for the traveling elite. It is the Zakopane style, which so strongly inspired the artists of the time, that a century later regains its due splendor and still delights, while remaining extremely up-to-date and referring to global trends in contemporary art, cuisine or design.
Five-star hotel in Zakopane
HALKA Restaurant is first and foremost a delightful interior. It is impossible not to mention at this point the iconic history of the building itself, which determines what kind of place the restaurant is today. The former PTTK Tourist House is a Zakopane icon of leisure, as well as culture and art of the 1960s and beyond. In its glory years, it became an important center for meetings, discussions and inspiration. It proudly nurtured generations, instilling in them a love of the mountains and local art. The interiors, which today house the HALKA Restaurant, are an excellent example not only of preserved architectural details from the former Tourist House, but also of reconstructed ornaments in the Zakopane style. Attention is drawn primarily to the richly decorated with local motifs cut-outs, which can be found near the ceiling of the restaurant hall, or on the stylized entrance portal. Looking at them, it's impossible to miss the ornate sauropods that proudly continue the tradition of the Tourist House. Today's HALKA still impresses with its use of wood and references to Witkiewicz's Zakopane-style details. A visit to these interiors is not only an introduction to a culinary journey of offbeat flavor combinations, but also a feast for connoisseurs of local architecture and interior design. It's a journey we're happy to take those who are looking for modern interpretations of local goodness, products with strong ties to tradition and culture that inspired both 100 years ago and today.
Restaurant in Zakopane
The HALKA Restaurant team is headed by Chef Slawomir Mazur. As he himself admits: "In the flavors I look for originality and unprecedented combinations, freshness, which, however, are part of the local classic cuisine." These words are the essence of the restaurant's philosophy, which, as they used to say, "feeds not only stomachs, but also hearts." A stay at HALKA Restaurant is meant to be an experience that will remain unforgettable for a long time. Both the richness of the flavors and the accompanying visual presentation work on all the senses from the first moments. The combination of what is so familiar with what is completely new and unfamiliar encourages you to explore the next stages of this fascinating journey.
What's good to eat in Zakopane?
In the winter menu, the team of chefs under the guidance of Slawomir Mazur focused on warming flavors and aromas owing to various spices from cuisines around the world. Above all, this is a soup of Moroccan origin, i.e. filling and warming harira, which also has a Podhale character. Also noteworthy is the traditional sour soup, whose meat insert can be found in the form of a Scotch egg. The taste we all remember from the kitchen of our grandmothers and mothers here has gained a new incarnation and, especially on colder days, envelops us with its aromas and richness of spices. Finally, it is worth mentioning a well-known classic of cuisine from all over the world - an essential base, which is the starting point in the creation of many a dish. At Halka, the traditional broth has been given individuality and a feisty, Podhale-like twist, which has been achieved through the aroma of the smokiness so familiar here.
The best restaurant in Zakopane
Is it time to order the main course? The meat (and more!) feast of culinary hedonists has been taken care of down to the smallest detail. On the plates of those seeking modern flavor combinations will be beef cheeks with a surprising Thai twist, as well as a traditional selection of Polish poultry - pheasant accompanied by cranberries, or guinea fowl in an autumnal matrix with yam and chestnut. The unobvious interpretation of flavors so strongly associated with Polish cuisine is the aftermath of the experiences Chef himself mentions. As he states: "The techniques that reign in me come from the English and French traditions that have shaped me. Using them, we process each ingredient to bring out the maximum power and flavor, using local products in a modern way." Also noteworthy are the fish and seafood, the choice of which is not random. Turbot accompanied by capers and potato puree is a real feast for lovers of mild flavor combinations and delicacy enclosed in one dish. On the other hand, in complete opposite stands the proposal of scallops with orientally served cauliflower and a distinct note of spiciness. Seekers of regional cuisine sensu stricto will be pleased to know that at HALKA you can taste the traditional pork chop. Its strength lies in its simplicity and its typically Podhale message. Accompanying the meat is reinterpreted fried cabbage, which completes the image of the most sought-after dish in Podhale, which once you try it once, falls in your memory for a long time.
HALKA Restaurant in Zakopane
Even more meaty sensations await those who choose lava steaks from the menu items. Sirloin, entrecote and rump of lamb are the main actors. Accompanied with roasted vegetables and non-trivial side dishes, they will satisfy the hunger for good taste for a long time to remember on your next visit to Zakopane. Also lovers of plant-based cuisine will find proposals that will pamper their palates at Halka. Salad with goat cheese and pear, pumpkin risotto, or delicate ravioli fragrant with the scent of the forest are a non-obvious journey through the smells and landscapes of Podhale valleys and coniferous forests. The culmination of this journey are the desserts, which also cannot be denied a regional character. Small works of art coming out of the hands of the team working under the watchful eye of Wojciech Kazanowski are a unique adventure and an exceptional aesthetic experience. The use of ingredients that are associated with Podhale like no other is a nod to the combination of modernity and local traditions. Cowberry, cranberry and the contrasting flavors of bitter cocoa are a sweet debauchery for chocolate fans. Will such a vision be resisted by any hedonist of good taste? We are sure that no!
