Notes: Solec 44 Notes: Solec 44

Solec 44 does nothing if not challenge gastronomic norms. Found on the upper floor of a shabby Communist pavilion, the versatility of this place makes it great to hang out with friends over beer and board games: it’s not often you find faces from the TV in the same room as student types, but that’s the kind of inclusive atmosphere here. The biggest draw though is the chef, Aleksander Baron. His obsession with old baroque recipes, nose-to-tail cooking and forgotten fermentation processes is inspiring to all who adore cooking.


The Menu: a monthly changing card that, this February, involves seasoned Red Angus steak; herring with a winter salsa of black turnip, violet and yellow carrots, pickled radishes and beetroot; and roasted pork loin from Zlotnicka Biala pig. The Insider went meatless and opted for potato gratin with leek sauce and Blue Jersey Frontier Ranch cheese: deep and delicious with a few surprising sweet notes. For dessert, chocolate and pumpkin mousse with smoked sour cream. The picture doesn’t do this justice: another hit.


The Drinks: local craft and regional beers, plus cocktails made using Solec’s own mixes. There’s no cocktail list as such, but give the staff a brief and they’ll whistle something up accordingly. For us, that meant vodka with spiced orange.


The Cost: starters average around 25, mains run from 32 to 110, while desserts fetch between 20 and 24.


Solec 44
ul. Solec 44,

Add a comment

No comments so far.

Be first to leave comment below.

Your email address will not be published. Required fields are marked *

eleven − 3 =

Subscribe to our newsletter