Refectory Restaurant in Masuria

Spring characterises in asparagus, crayfish and baked lamb. Summer is dominated by vegetarian dishes. Autumn specialities are dishes with mushrooms and game ( mushrooms, saffron, deer, wild boar, pheasant). Winter, on the other hand, deserves the highest recognition of Slavic cuisine or various types of dumplings, and aromatic potato cake.

Passion, experience and constant pursuit of perfection - this is how the Chef can be described in short.

He perfected his skills in renowned hotels and restaurants in the region. He gained further experience as a Deputy Chef at the Robert's Port Hotel, and then at the Zamek Ryn**** Hotel, where now, as the Chef, he creates unique taste experiences for Guests.

Łukasz Lange is a chef who combines tradition with modernity. His dishes are inspired by regional cuisine, but also global culinary trends. He pays special attention to the quality of ingredients, choosing local products from proven suppliers. His cuisine is a combination of passion, creativity and precision, which can be seen - and felt - on every plate.

We invite you to the Refektarz Restaurant, where, under the watchful eye of the Chef, you can enjoy exceptional dishes that combine the history of the place with a modern approach to culinary art.