Solec 44

Solec 44

Restaurants 17 June 2015 0

Beaver tail one month, carp heads the next. Combing the farms and forests of Poland for his ingredients, chef Aleksander Baron’s menu is a daring exploration of his nose-to-tail philosophy with many of his methods reprising extinguished traditions. It’s a real experience, and one that’s enjoyed inside a spontaneous... Read more