The regional breakfast is our concept of starting a day with a small feast, made solely from products produced in local farms. The meal has a the delicious base of local bread that cannot be bought or compared to anything you can find in a supermarket.

Additions are dependent on the season and they are typically:

  • cheese: white sweet or sour cheese, made from sheep, goat or cow milk, smoked cheese,
  • cold and sliced meats: ham, sausage, Kabanosy,
  • honey and sugar syrups,
  • jams,
  • eggs,
  • milk.

Many will try regional breakfasts just for the local bread - its taste is an experience by itself that You won't forget! Also in the evenings, we often find ourselves spending time enjoying this bread saute or with a little butter and salt.