{"id":2847,"date":"2017-11-30T20:56:42","date_gmt":"2017-11-30T19:56:42","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?p=2847"},"modified":"2017-12-11T20:56:56","modified_gmt":"2017-12-11T19:56:56","slug":"pub-on-dlugosza-street","status":"publish","type":"post","link":"http:\/\/100mostow.pl\/en\/2017\/11\/30\/pub-on-dlugosza-street\/","title":{"rendered":"Pub on D\u0142ugosza Street"},"content":{"rendered":"

Browar Stu Most\u00f3w celebrates its 3 rd anniversary<\/h3>\n

What a fantastic success of our team! Another recommendation by Gault&amp;Millau Polska culinary guide and the Toque stays with us for another year!<\/p>\n

It\u2019s quite an achievement for the toque to be awarded to a PUB without any waiting service in the traditional sense of the word, or white table cloths. Our team, Maciej Raszowski and Filip Korejke \u2013 cooks, Sous Chef Grzegorz W\u0119giel and Tomek Stelmasi\u0144ski, Head Chef Micha\u0142 Czekaj\u0142o, would like to invite you all to visit our pub to literally taste the atmosphere. Our thanks go to Kasia Chlebus, Piotr Patykowski, Adrian Cholma, as well as Ania Michalska and Tomasz \u015awi\u0119s. The bartenders dream team isn\u2019t complete without Grzegorz Lisiak, our Beer Manager, and Agata Kotowicz, our Pub Manager. We are more than happy. Congratulations!<\/p>\n

Watch the video made by Have a Bite Wroc\u0142aw to learn how we design the menu www.facebook.com\/HaveaBiteWroclaw\/videos\/1514093005348393\/<\/a><\/p>\n

\u201cThe culinary scene in Wroc\u0142aw has been developing at an incredible pace,\u201d said Justyna Adamczewska from Gault&amp;Millau. \u2018The culinary scene in Poland has been booming as never before. There is a group of young, ambitious, talented and fearless chefs. Soon they will start a culinary revolution. Here comes a new era and it looks amazing!\u201d We couldn\u2019t agree more. Have a look at our current menu \u2013\u00a0https:\/\/100mostow.pl\/kuchnia-browaru- stu-mostow\/<\/a><\/p>\n

We have got quite a treat for those of you who would like to taste our cuisine. As our 3 rd anniversary approaches, we are going to serve the best and the most courageous dishes created throughout the year. It goes to show that one can achieve success using simple and local products. We look at the food from an innovative perspective but we draw on traditions and forgotten products. For the last three years we have reached the momentum when all, or most, of our ingredients are produced on the spot, in the brewery and Concept. We are going to serve our bestsellers from Friday to Monday:<\/p>\n