Kitchen

Ewa Michalska, our chef, has trained in the best starred restaurants: under Rene Redzepi at Copenhagen’s Noma (often voted the world’s best restaurant), she learned from the master and sharpened her senses, at Warsaw’s Nolita she honed her knife, and at Atelier Amaro she returned to her native nature. She lectures at culinary schools and helps chefs find their own passion. We are proud to say, as Eve herself points out, that among all the projects she devotes herself to,
the most important and closest to her heart is ours – Dzikie Historie Młynik.

If you have an appetite for more, please visit:
www.ewa-michalska.pl

Nature and cuisine created in harmony with nature, in the rhythm of the seasons, are the keywords of the culinary adventure at Dzikie Historie. We only use selected crops from local farmers and local products from Warmia and Masuria, according to old recipes. We take advantage of the benefits of unspoilt Masurian forests and meadows. Our cuisine is authentic, joyful, hedonistic. We enjoy food – its taste, smell, look, shape, simplicity, with a fine dining twist.

Where would you like to eat? In the atmospheric dining room? How about under a tree or in the garden? Or on the terrace, on the pier? How about taking a picnic basket on a boat and having dinner in the middle of the lake? We are only limited by our imagination.

The cuisine at Dzikie Historie is not just about delicious food or great picnics on our pier. It is also very flexible – we will adapt to any dietary preferences, take into account allergies, tastes or sophisticated requirements. From tomato soup to creamy crayfish soup.

We will surprise you multiple times, and our greatest dream is that when you recall your time with us, you will miss the flavours of our dishes and the voice of Ewa inviting you to a feast.