On Friday, February 14th, we invite you to a Romantic Valentine's Dinner – an elegant candlelit evening at Restauracja Bulwar, accompanied by live music from local singer Julia Kicińska, who will serenade you with the most beautiful love songs.
How will the evening unfold?
Date: February 14, 2025
Time: 7:00 PM
To welcome you, we will offer a glass of Spanish sparkling wine, Cava.
Next, we will serve a tasting dinner, which includes:
- Four elegant appetizers served on a shared platter, allowing you to divide them according to your preferences—though we’re sure you’ll split them evenly.
- Three diverse main courses on a shared platter, designed not only to delight your taste buds but also to provide essential vitamins and minerals to keep you feeling great all evening.
- A glass of Spanish red wine, Luzon Roble, served with the main course.
- To finish, three exquisite desserts—or rather, four, because along with them, we will serve a liquid dessert: ruby-red Graham's 10 YO Tawny Port.
If you feel like it, you can always choose additional wine from our wine list. We offer a wide selection of wines by the glass, allowing you to indulge in tasting as much as you like.
Our artist will accompany you until nearly 10:00 PM, performing in three musical sets. So, take your time—immerse yourself in the magic of the evening, gaze deeply into each other's eyes, and savor the joy of being together. After all, moments like these are all too rare...
Let us know if you plan to come with a larger group of friends so we can arrange the perfect seating for you.
Have a wonderful evening!
Reservation: recepcja@hotelbulwar.pl | Tel. +48 56 62 39 400
Prepayment required.
Dinner price: 235 PLN per person
Limited availability
VALENTINE’S TASTING DINNER MENU FOR TWO
Appetizers
- Salmon tartare with soy sauce on spinach mayo, topped with coconut milk foam (40g)
- Salad with goose breast, orange, and toasted sesame seeds (40g)
- Beef tartare with dried egg yolk and garnishes (40g)
- Mini bruschetta with basil (60g)
Main Courses
- Duck leg on pumpkin purée with marjoram-infused apple (125g)
- Redfish fillet on spinach with saffron sauce (80g)
- Parsnip steak on beet purée with pickled pear (80g)
Desserts
- Crème brûlée (40g)
- Chocolate brownie with chili and salted caramel (50g)
- Mini Basque cheesecake with pistachio (50g)
Beverages
- A carafe of water
- A glass of Spanish red wine Luzon Roble with dinner
- A glass of Graham's 10 YO Tawny Port with dessert
