Vegetarian Dishes at Pijalni
We're not a vegetarian restaurant. But vegetables here aren't a side dish — they're the main event.
Seasonal, not forced
Tomek changes the menu with the seasons, always starting from what local suppliers are bringing in. In spring — asparagus, new potatoes, radishes. In autumn — pumpkin, parsnip, mushrooms. This isn't a kitchen where vegetables are a compromise for someone who "doesn't eat meat". This is a kitchen where the vegetable on the plate gets the same thought as the steak next door.
Every menu has at least 3-4 vegetarian dishes. Not a separate "for vegetarians" section — just dishes that are so good the meat-eaters order them alongside the ribs.
What's on the menu now
The menu changes, but in the current edition you'll find:
- Słonecznik bulwiasty z ognia (fire-roasted sunchoke) with hazelnuts and verjus butter — 33 zł. Simple, vegetable-forward, from the fire. And fully vegan.
- Perożki z kremem serowym (cheese cream dumplings) with mushroom butter and roasted potato — 42 zł. Homemade dough, filling made by Tomek by hand. Comfort food, bistro-style.
- Buraki z czarną porzeczką (beetroot with blackcurrant), radicchio salad and bee pollen vinaigrette — 36 zł. Tart, earthy, with the bitterness of radicchio. A dish that looks like it belongs in a gallery.
- Kluski leniwe z bulionem cebulowym (lazy dumplings with onion broth), Comté cheese and fried breadcrumbs — 49 zł. Polish kluski leniwe reimagined entirely. The onion broth takes hours.
This is the current menu — but when the season shifts, it'll be different. Seasonality isn't a slogan here, it's the way Tomek has been cooking for years.
We can adapt
If something on the menu looks good but has an ingredient you don't eat — tell your waiter or mention it when you book. Tomek cooks from scratch with what's in the kitchen, so swapping butter for olive oil or leaving out cheese is no problem. We don't promise miracles, but flexibility comes naturally when the kitchen works from the ground up.
Some vegetarian dishes are vegan as standard — like the fire-roasted sunchoke. The rest can easily be adapted. Just ask.
Frequently asked questions
Is Pijalni a vegetarian restaurant?
We're not strictly a vegetarian restaurant, but every menu has at least 3-4 meat-free dishes. Tomek cooks seasonally, and vegetables play a leading role here — they're not a side to the meat, they're full dishes in their own right.
Do you have vegan options?
Yes. Some vegetarian dishes are vegan as standard or easily adapted. For example, the fire-roasted sunchoke with hazelnuts is fully vegan. Just ask your waiter what's currently available without dairy.
Can the chef adapt a dish?
Yes. Tomek is happy to adapt dishes — just mention it when you book or tell your waiter. We cook from scratch with what's in the kitchen, so flexibility comes naturally.