Our school
We run a Cooking School where participants can discover the secrets of the culinary arts, learning to prepare healthy and tasty dishes from local, organic ingredients under the guidance of experienced chefs. We create a place where both beginners and more advanced food enthusiasts gain practical skills, inspiring themselves with fresh produce straight from our garden. The workshop program includes a variety of themed courses that allow culinary passions to develop in harmony with nature. We welcome you every Saturday at 12:00 and on selected Sundays and Fridays.
Key information
Course offerings
- Regular workshops for adults: 450 PLN
- PREMIUM workshops for adults: 550 PLN
- Children up to 15 years old (only when accompanied by an adult): 150 PLN
- All workshops take place on Saturdays from 12:00 to 15:00.
- PREMIUM training sessions last longer; the workshop cost is 550 PLN.
If a voucher is used to pay for a PREMIUM workshop, an additional surcharge of 100 PLN applies. - Proposed meat dishes can be prepared in a vegetarian version - we ask participants to notify us of this at least 3 days before the workshops.
- The number of places for each workshop is limited and subject to change. After purchasing a workshop voucher, please contact us to reserve a place for the selected session.
download the current workshop program for the spring 2026 season here>
Workshop offerings:
March
French cuisine |Piotr Strzelczyk | 07.03.2026 at 12:00
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- Moules marinières: sailor-style mussels, onion, garlic, white wine, cream
- Potage parmentier: leek and potato soup, crispy bacon, chopped chives
- Salmon en croûte with spinach, mashed potatoes, caramelized vegetables, Roquefort sauce
- Chocolate fondant, strawberry mousse, vanilla ice cream
Fish prepared in many ways |Magda Klimczak | 14.03.2026 at 12:00
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- Japanese tuna tataki with yuzu sauce
- Norwegian creamy fish soup with cod, salmon and prawns
- British classic: beer-battered cod with tartar sauce
- Mini pavlovas with cherries and chocolate
Asian street food |Bartosz Snecz Dębski 21.03.2026 at 12:00
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- Bun Cha with meatballs - a Hanoi specialty from northern Vietnam, served with thin rice noodles, pork meatballs, fresh herbs and a special sauce
- Chicken laksa - Malaysian soup with curry paste, coconut milk, noodles, vegetables and juicy chicken
- Bao burger - beef mixed with shrimp, served with arugula, spicy carrot and Mango Mayo in a steamed bun
- Matcha cheesecake mousse with crumble and fresh fruit
Italian Street Food |Nico Palladini | 28.03.2026 at 12:00
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- Panelle - typical Palermo street food. Tasty chickpea flour fritters served in a soft roll
- Rustici leccesi - rounds of fragrant puff pastry hiding a soft filling of béchamel, tomatoes and mozzarella
- Pizza fritta con mortadella e fiordilatte - fragrant, hot and stretchy: fried pizza is one of the most beloved Neapolitan street foods in the world
- Zippulas - a sweet fried Sardinian snack flavored with saffron
April
Steak&etc - PREMIUM Workshops |Piotr Strzelczyk 11.04.2026 at 12:00 | sold out
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- Grilled ribeye steak / juniper sauce / sweet potato fries / grilled vegetables
- Beef tenderloin steak (aka fillet mignon) / béarnaise sauce / potato fondant / caramelized vegetables
- Grilled T-bone steak / gorgonzola sauce / confit tomatoes / baked potatoes (Jacket Potato)
- Beef tenderloin tartare / mushroom mayonnaise / pickled boletus / pickles / egg yolk / shallot / wholemeal bread
Japanese dinner |Radek Piwowar | 18.04.2026 at 12:00
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- Miso Shiru (with salmon or vegetarian option) - classic Japanese soup based on miso paste with seaweed and chives
- Wakame Nonuta salad with seaweed and fresh cucumber with sesame dressing
- Tofu teriyaki with fresh spring onion
- Sushi set: Futomaki / Uramaki (California roll) / Hosomaki
Balkan feast |Petar Simić | 25.04.2026 at 12:00
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- Mussels in buzara sauce – a traditional Dalmatian dish.
- Paprike punjene sa urnebesom – peppers stuffed with urnebes, a creamy cheese spread with ajvar and hot pepper.
- Jagnjeći ćevap – lamb ćevapi, the Balkan version of popular ćevapčići, in a special lamb rendition.
- Tufahije – stuffed apples in syrup
May
Steak&etc - PREMIUM Workshops | Piotr Strzelczyk | 01.05.2026 at 12:00
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- Grilled ribeye steak / juniper sauce / sweet potato fries / grilled vegetables
- Beef tenderloin steak (aka fillet mignon) / béarnaise sauce / potato fondant / caramelized vegetables
- Grilled T-bone steak / gorgonzola sauce / confit tomatoes / baked potatoes (Jacket Potato)
- Beef tenderloin tartare / mushroom mayonnaise / pickled boletus / pickles / egg yolk / shallot / wholemeal bread
Italian Spring - PREMIUM Workshops | Andrea Scarantino | 02.05.2026 at 12:00
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- Perle di Parmigiano fritte - golden, crispy Parmesan balls with velvety basil mayonnaise
- Involtini di speck e burrata - rolls of cured speck ham, creamy burrata, arugula and parmesan flakes
- Petto d'anatra - duck breast in orange-honey sauce with beetroot and rosemary potatoes
- Tiramisu AMORE
First breath of spring | Ewa Michalska | 03.05.2026 at 12:00
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- Crispy potato pancakes with herbs, sour cream, Bursztyn cheese
- Spring soup with smoked salmon and parmesan
- Homemade pasta with spring pesto and burrata
- Almond cookies with amaretto and raspberries
Green spring - salads and grilled early vegetables | Ewa Michalska | 09.05.2026 at 12:00
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- Feta mousse with roasted radishes served with homemade nachos
- Creamy spring soup with early vegetables, dill and smoked salmon
- Smoked asparagus with quick hollandaise, parmesan brioche and a crunchy browned-butter topping
- Lime cream cake with strawberries and lemon verbena
Under the Tuscan sun | Nico Palladini | 16.05.2026 at 12:00
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- Feta mousse with roasted radishes served with homemade nachos
- Creamy spring soup with early vegetables, dill and smoked salmon
- Smoked asparagus with quick hollandaise, parmesan brioche and a crunchy browned-butter topping
- Lime cream cake with strawberries and lemon verbena
Ammore Pommodore | Magda Klimczak | 23.05.2026 at 12:00
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- Salad of mixed-color tomatoes with herbs, grilled nectarines or cherries, almonds toasted in honey with chilli, served with sourdough toasts and tomato butter
- Tomato consommé with Istrian olive oil, lemon verbena and basil flowers
- Homemade ravioli filled with Parma ham and ricotta, served with confit cherry tomatoes
- Tomato tarte Tatin with tomato jam and caramelized tomatoes
Polish spring in fine dining flavors | Artur Kokoszka | 30.05.2026 at 12:00
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- Cold beetroot soup from roasted beet greens / quail egg / dill oil
- Lazy dumplings with toasted poppy seeds and gooseberries
- Pacific trout / asparagus / cider / buttermilk / green peas
- Mini tart with vanilla cream and roasted rhubarb
June - Sundays with flavor!
Steak&etc | PREMIUM workshops | Piotr Strzelczyk | 07.06.2026 | Sunday at 12:00
[Buy voucher] [Contact us and book this workshop]
- Grilled ribeye steak / juniper sauce / sweet potato fries / grilled vegetables
- Beef tenderloin steak (aka fillet mignon) / béarnaise sauce / potato fondant / caramelized vegetables
- Grilled T-bone steak / gorgonzola sauce / confit tomatoes / baked potatoes (Jacket Potato)
- Beef tenderloin tartare / mushroom mayonnaise / pickled boletus / pickles / egg yolk / shallot / wholemeal bread
Street food - flavors that are addictive | Artur Kokoszka | 14.06.2026 | Sunday at 12:00
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- Shrimp bao, kiwi-avocado salsa and wasabi mayo
- Arancini with ’nduja, spinach and herb mayo
- Lomo saltado - stir-fried beef with onion, tomatoes and lime
- Tapioca donuts with fruit
Veggie feast - fresh and plant-based | Ewa Michalska | 14.06.2026 | Sunday at 12:00
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- Herb challah toast with whipped feta and asparagus
- Young cabbage pancakes with herb mayonnaise
- Tarte Tatin with new potatoes and charred leek
-
Lemon mousse with summer fruits
Greek summer | Petar Simić | 14.06.2026 | Sunday at 12:00
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- Dakos (Ντάκος) - a light Cretan salad based on barley bread, tomatoes, olive oil, oregano and mizithra cheese.
- Feta Saganaki in filo (Φέτα Σαγανάκι σε φύ&λ&λο) - fried feta in crispy filo pastry, served with honey and sesame.
- Paputsakia (Παπουτσάκια) - eggplants stuffed with aromatic beef and baked with béchamel (vegetarian version without meat)
- Portokalopita (Πορτοκαλόπιτα) - traditional Cretan orange cake, juicy and citrus-scented, soaked in syrup.
After purchasing a voucher for the workshops, please contact us to reserve a spot for your chosen sessions.
The number of spots for each workshop is limited and is subject to change.