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Fromażeria
Hurry up! Recently, 13 people booked a table at this restaurant
61-815 Stare Miasto
- Monday: 17:00 - 22:30
- Tuesday: 17:00 - 22:30
- Wednesday: 17:00 - 22:30
- Thursday: 17:00 - 22:30
- Friday: 17:00 - 00:00
- Saturday: 14:00 - 00:00
- Sunday: 13:00 - 22:00
The restaurant has been recognized by Michelin Guide
Hurry up! Recently, 13 people booked a table at this restaurant
About us
Tworzą ją specjaliści i pasjonaci unikatowych smaków, w którym każdy gość poczuje się wyjątkowo i w pełni zrelaksuje. To przyjemność na wyciągnięcie ręki, w każdej wolnej chwili, również online. Aromatyczne rzemieślnicze produkty przenoszą naszych gości do świata pełnego smaków, zapachów i niecodziennych wrażeń.
Z miłości do sera, wina a przede wszystkim życia stworzyliśmy miejsce dla tych, którzy oczekują więcej i wiedzą, że każda chwila i kęs mają znaczenie.
+optional: seasonal truffle 30 PLN
cheeses: 24-month aged Parmigiano Reggiano DOP
sheep’s milk Fiore Sardo DOP
cheeses: 3-month aged Appenzeller®, 24-month aged Parmigiano Reggiano DOP
+optionally with Polish Antonius 5* Caviar +30 PLN
cheese: Appenzeller® (3 months)
This translation was done automatically using 🤖 machine learning and 🧠 neural networks. You may find errors and bizarre phrases in it, but we hope you'll get an idea of the offerings nonetheless.
Last update: 2 weeks ago
cheese: 24-month aged Parmigiano Reggiano DOP
La Ratte potato | radish | fennel | dill | leek | cheese: cottage from Strzałkowo and 8-month aged Saveur des Alpes
smoked goose | halva | Polish Antonius 5* caviar | cheese: 24-month aged Parmigiano Reggiano DOP
This translation was done automatically using 🤖 machine learning and 🧠 neural networks. You may find errors and bizarre phrases in it, but we hope you'll get an idea of the offerings nonetheless.
Last update: 2 weeks ago
Polish caviar Antonius 5* | Luverdo oil | cheese: Brillat Savarin IGT
Optionally with a glass of pink champagne (50 ml)
This translation was done automatically using 🤖 machine learning and 🧠 neural networks. You may find errors and bizarre phrases in it, but we hope you'll get an idea of the offerings nonetheless.
Last update: 2 weeks ago
Served with our own home-baked wheat and malts bread.
- produced only from September to March. The cheese is served in the wooden box in which it matures.
It is baked for about 40 minutes in the oven with garlic and wine, then served with a selection of sides:
bread | potatoes | plums | smoked bacon | cornichons | pickled garlic | pear
+ optionally with seasonal truffle: 50 PLN
This translation was done automatically using 🤖 machine learning and 🧠 neural networks. You may find errors and bizarre phrases in it, but we hope you'll get an idea of the offerings nonetheless.
Last update: 2 weeks ago
This translation was done automatically using 🤖 machine learning and 🧠 neural networks. You may find errors and bizarre phrases in it, but we hope you'll get an idea of the offerings nonetheless.
Last update: 3 months ago
This translation was done automatically using 🤖 machine learning and 🧠 neural networks. You may find errors and bizarre phrases in it, but we hope you'll get an idea of the offerings nonetheless.
Last update: 3 months ago
5 dishes and 3 elements
5 dishes, 4 elements
and 1 cheese-course
This translation was done automatically using 🤖 machine learning and 🧠 neural networks. You may find errors and bizarre phrases in it, but we hope you'll get an idea of the offerings nonetheless.
Last update: 3 months ago
To add reviews, you must complete a minimum of one booking
Anna Kardasz
4 years ago
about the restaurant Fromażeria
Polecam. Wspaniałe podejście do gości. Pyszne dania.
Polecam. Wspaniałe podejście do gości. Pyszne dania.
Dawid Słowiński
4 years ago
about the restaurant Fromażeria
Świetne kulinarne miejsce na mapie Poznania 👌🏻 Jedzenie, obsługa i lokal na bardzo wysokim poziomie. Byłem pierwszy raz w tej restauracji, ale z pewnością nie ostatni ;)
Świetne kulinarne miejsce na mapie Poznania 👌🏻 Jedzenie, obsługa i lokal na bardzo wysokim poziomie. Byłem pierwszy raz w tej restauracji, ale z pewnością nie ostatni ;)