Best of Warsaw – Best Business Meeting

It is with great pleasure that we inform that Belvedere Restaurant won the Best of Warsaw award of the Warsaw Insider magazine for the fifth time. In this year's edition, we were distinguished in the Best Business Meeting category for, as evident by the name, the best place in Warsaw for business meetings.

The winner was chosen from among restaurants nominated by the magazine by representatives of the British Polish Chamber of Commerce.

Best of Warsaw is an annual poll awarding the most interesting places in the capital. In the previous editions of the competition, Belvedere received awards in the following categories: Best Place for Sunday Brunch (2007), Best Polish Cuisine (2008), Best International / Fusion Cuisine (2009) and Best European Cuisine (2010)

Christmas Menu at Belvedere

The Chef of Belvedere Restaurant - Adam Komar - prepared a special Christmas Menu for you. The proposed dishes are a combination of the Christmas tradition with exquisite creations and a bit of Christmas magic ...

Throughout December, we invite you to taste such dishes as:

Homemade "pierogi" dumplings with venison stuffing served with juniper mousse

*
Sturgeon served on a bed of spelt and porcini mushroom risotto with carrot-poppy Panna Cotta and pepper sauce
*
Pork tenderloin with gingerbread sauce, served with stewed cabbage, bean mousse and beetroot sorbet
*
Poppy-seed soufflé with orange sauce and cinnamon ice cream

Thursday Dinner at the Palace on the Island

On November 17, in the Dining Room of King Stanisław August Poniatowski at the Palace on the Island at the Warsaw's Lazienki Park, another exceptional Thursday Dinner took place. This time it was dedicated to the founders of the Professor Barbara Skarga Foundation. Prominent guests sat at the table, lead by President Bronislaw Komorowski with First Lady Anna Komorowska. After lunch, a seminar took place, during which guests discussed a book by Professor Barbara Skarga entitled "Man is not a beautiful animal". During the meeting, the life of the author and the goals of the Foundation were also presented.

The tradition of Thursday Dinners began in around 1770. The purpose of these weekly meetings, organized by King Stanisław August Poniatowski, was to converse on topics relating to art, science and discus literary works. Thursday Dinners had the function of almost a cultural institution, the activities of which significantly influenced the development of literature of that period.

The November event was graced by harpist Jadwiga Chojnacka. The dishes, based on the recipes of Mr Tremo - the Chef of King Stanislaw August - were prepared and served according to the customs of the time by Belvedere Restaurant.

TOPHOTEL 2011 at Pepsi Arena Business Club

On November 24, at the Silver room of the Pepsi Arena Business Club, the TOPHOTEL 2011 Gala was held - awarding statuettes for best hotels in Poland.

TOPHOTEL was organized for the fourth time by the new technologies holding Netmedia S.A and the Hotele.pl portal. The competition has the form of an open poll for Internet users. Facilities from all over Poland, nominated based on their popularity, competed in 20 categories, such as: debut, business, conferences, luxury, design, SPA, to the airport, on the road, service, weekend, kids, fitness, lakes, mountains and others. This year's grand prize winner of TOPHOTEL 2011 was Hotel Stary in Krakow.

The Gala was hosted by Krzysztof Ibisz. The Soccer Art duo and Magdalena Piskorczyk performed.
The evening was graced by exquisite catering provided by Belvedere Catering by Design.

December at the Lazienki Park

Until December 29, the Lazienki Park invite you to a unique exhibition at Plenerowa Gallery at Al. Ujazdowskie - "Wawel Castle for Christmas in Warsaw!"

Through his photos, photographer Peter Kłosek will take you on a journey to the most important places in Wawel,
known to many , such as the Royal Apartments and the chapels of the Cathedral, and beyond, where he will reveal gems usually inaccessible to mere mortals. The images are accompanied by evocative texts written by such experts as Professor Jerzy T. Petrus, deputy director of the Wawel Castle, and Dr. Kazimierz Kuczman.

On December Sundays, the Museum Education Centre invites children (3-5 years old) with parents for another unusual workshop from the Solomon's Glasses - Art Watcher's Workshops series. Classes combine knowledge of the history of art and the history of the Lazienki Park with creative workshops.

On 11.12 the "Statuesque gestures" workshop and on 18.12 classes on "Moved collages" will take place, during which children with their parents will create an interesting animation in cut-out technique.

www.lazienki-krolewskie.pl

Sommelier recommends

The Art of Blending

The Art of Blending - that is, the art of mixology - is the extraordinary ability to blend flavors
and aromas of ripening eaux-de-vie, or distillates of wine. The Art of Blending is also a passion stimulating the senses. Constructing beauty on the basis of dreams and desires, also in the form of colorful and sophisticated cocktails, which contain the whole essence of the Hennessy Cognac.

For winter evenings and carnival balls, we recommend to you these delightful cocktails based on the
Hennessy cognac:

Hennessy Apple
50 ml of Hennessy cognac
125 ml of apple juice (preferably fresh)
May be garnished with apple slices, ice cubes.

Hennessy Citrus
40 ml Hennesy
100 ml Sprite
Few drops of Angostura
Slices of lime
Serve with crushed ice, garnished with orange peel.

Hennessy Berry
50 ml of Hennessy cognac
6 mint leaves
1 tablespoon brown sugar
20 ml of raspberry juice
4 raspberries
10 ml of fresh lime juice
10 ml of ginger ale
Serve with crushed ice, garnished with fresh raspberries.

Recipe of the month

Herring with beetroot "Under the feather quilt"

Ingredients (serves 4):
Herring in oil - 400 g
Onions - 1 pc.
Pickled cucumber - 2 pcs
Beetroot - 1 pc
Sour cream 36% - 120 g
Apple - 1 pc
Lemon juice - 50 ml
Salt and pepper - to taste

Preparation:
Cut herring into thick cubes. Boil beetroot and grate. Finely chop onions and pickled cucumbers. Whip cream and add grated apple. Season with salt, pepper and lemon juice. Arranged in layers: herring, beetroot, onions and cucumbers and cream with apple on top of the construction - like a "feather quilt".