Many Old Polish recipes would not be palatable for modern consumers. This makes us experiment with techniques and proportions, but we never abandon the principle of product authenticity. We go through old cookbooks to ensure what products were actually used in the 17th and 18th centuries in Polish cuisine. Then we search for these products and carefully choose the producers and local farmers. We believe that we are bound by something more than just business relations – we are bound by the same values. Together, we make sure that local, traditional tastes as well as production and processing methods are preserved for future generations.
In their manufacture, the Uszok family from the Jelcz Laskowice area mixes traditional oil pressing methods with modern technology. Thanks to their unique formula, they are able to press oil in very low temperature (30° C). All the seeds they produce the oils from – linen, rape, sunflower and pumpkin – come solely from local, ecological suppliers.
Jacek Nowicki based the quality of his produce on the memories of childhood tastes and on recipes given to him by his father – professional butcher. In his manufacture in Ostrzeszów, he produces sausages, brawns, patės, gammons and dried meat. All meat is supplied by a local butchery, spiced with natural herbs growing in his garden and smoked long on Alder wood.
Fish Farm Moscibrody
Fish Farm Moscibrody is a complex of fish ponds that were a part of serfdom-owned Moscibrody Folwark (farm complex). The ponds were built almost 200 years ago and are an indispensable regulatory element of the local Siedlce-Wegrow Landscape Park protected area. The smoked carp produced in Moscibrody is outstanding and is a virtually permanent feature of our menu.
Before the farm was created, there had been a lot of passion and time spent on self-education. Now, almost 10 years from then, Lucyna and Sylwester Wanczyk work together with their children in their diary farm in Krzeszow in Polish Rocky Mountains, where they focus on creation of delicious cheese, curd and yoghurt. One thing remained unchanged over the years – they still control the entire production process. They proudly stick to traditional methods, avoid pasteurization and, most importantly, put all their hearts in the this work.
Karolina and Bartek create their unique restaurant utensils in their workshop based in Wroclaw's suburbs. They choose their wood carefully to ensure it comes from responsibly managed forrests and highlight its beauty by shaping it into cutting boards, bowls, plates or furniture. In jadka we serve food on plates created by Karolina and Bartek.
Zoe Zee is a carpentry workshop created by Zofia. She makes all furinture herself manually utilizing traditional tools and techniques, paying utmost attention to every detail. Zoe Zee realizes both her own projects as well as customer requests. Her furniture are a mix of solid wood and steel. The sideboard she made for jadka merges minimalism and modernity while perfectly fitting the space and restaurant's atmosphere.
Martyna Powroźnik is a very young graduate of Glass Design at Wroclaw Academy of Arts. She designs and realizes glass and ceramic dishes for restaurnats. Her style is full of cylindrical shapes, but the dish designs can span from simple, slightly geometrical ones to organic, nature-inspired variations. She designed and produced jadka's water decanters.