ALEGLORIA RESTAURANT Networking event
Poland is a country well-known for its hospitality and outstanding cuisine.
In the half-way of the course a joyful meeting with the great food and drinks is mandatory.
Though, we would like to offer to the participants and the lecturers exclusive dinner on Friday evening from: 19pm to 23pm.
We provide transfer from Holiday Inn and Crowne Plaza at Rondo Daszynskiego to AleGloria Restaurant.
In the basement of Dom Dochodowy at Plac Trzech Krzyży in the heart of the capital, AleGloria Restaurant is a place that presents Polish cuisine in a new dimension. More or less famous traditional dishes combined with an extraordinary interior will make any occasion an unforgettable experience.
Financing does not come from the funds of companies associated with Infarma.

ALEGLORIA RESTAURANT Menu
- Marinated herring: with grated milt served with potatoes.
- Old time steak tartare: with anchovy.
- Carpaccio of deer: with vinaigrette sauce.
- Artichoke carpaccio: covered Viettello Tonato backed veal.
- Crispy Foie Gras: with jelly of rose petals on the yeast cake given.
- Grilled prawns: on a coloured wreath of steamed vegetables.
- Plate filled with dumplings: with ”Black pudding” and cinnamon, beef, mushrooms, spinach, Gorgonzola and pike fish.
- Dumplings with goat’s cheese and tomato marmalade.
- Raspberry fields: salad with roast beef, rocket salad, oak leaf, and fruit dressing.
- Salad Verde: with baked goat cheese, spinach leaves, creamy avocado, golden garlic, Džiugas crown.
- Amber broth: with pancake pasta and fresh chives.
- Traditional white borsch: with a white sausage croquette.
- Ruby Borsch: on raspberry vinegar and black current sirup with white bean filled ravioli.
- Hungarian whirl: cream of baked tomatoes and red peppers with a touch of goat cheese.
- Cod a`la Sinatra: with baked potatoes.
- Fresh halibut: served on butter sauce, steamed tomato hearts.
- Chicken DeVollaille: on a baked apple preserve with truffle, mashed potatoes, salad drizzled with sour cream and chive.
- Viennese schnitzel: with lemon and fried egg.
- Pink duck breast: in rose sauce served with home made pasta and spicy strawberry salad.
- Loin of lamb „at attention”: in pistaccio breaded, served with potato gratin.
- Half a duck Polish style: stuffed with apples and red cabbage.
- Roast leg of goose: with mushroom dumplings and red wine sauce.
- Steak filet: served on hot stone.
- Pappardelle with boletus mushrooms: dusted with amber cheese.
- Copa Melba: homemade vanilla ice cream, peaches and meringues.
- Orange and walnut Crème Brŭlèe.
- Baked strawberries in zabaglione sauce.
- Royal meringue Pavlova Gateau: strawberries, Amaretto cream and meringue.
- Castello Banfi Fumiano: I.G.T. Toscana, Italy.
- Chateau de Saint Cosme Cotes du Rhone: A.O.C. Cotes du Rhone, France.
- Weingut Fritz Allendorf „ Save Water Drink Riesling”: Oba Rheingau, Germany.
- Marlborough Sun Sauvignon Blanc: South Island, Marlborough, New Zeland.
- Banrock Station Reserve Cabernet Sauvignon-Shiraz: South Eastern, Australia.
- Lapostole Grand Selection Merlot: Rapel Valley, Central Valley, Chile.
- Bolla Valpolicella: D.O.C. Valpolicella, Veneto, Italy.
- Michel Lynch: A.O.C. Bordeaux France.
Get Direction to the AleGloria Restaurant
Restaurant AleGloria
Address:
Plac Trzech Krzyży 3
00-535 Warsaw, Poland