| Walk down into the basement steps of the Karzma on a hot summer’s day, and you will believe you’ve plunged into a rabbit hole. You’ll find yourself standing in the foyer of a medieval dining tavern. Ornamental chickens were decorating the interior thatched roof, walls and-painted with scenes of wild horses running free, and authentic sheep wool lining the rickety wooden seats. This restaurant is one that sets itself apart because of its quirky and quintessential old-townhouse vibe. It’s seemingly a cross-between having dinner in a story-book grandmother’s old kitchen parlor and being in an authentic cowboy hideaway with bearskin rugs and Stetson hats hanging from the walls.
The only delicate feature which breaks the other-worldly illusion of the place is the ornamental light-bulbs which hang from the ceiling. Even the beautiful waitress appeared to us dressed as the sister from Hansel and Gretel. She wore an embroidered skirt and red apron blouse that symbolised the purity and essence of good, hearty home-cooked food. As we folded open our menus, we were left spoiled for choice – smoked bacon, slow-cooked lamb, clotted sheep’s cheese, and a range of stuffed dumplings. There was also a variety of classic Polish soups such as beetroot, zucchini cream, chicken broth and rye served with either a hollowed loaf or mushroom croquet. Alongside our meal, there was a selection of excellent ales and hot drinks on offer. Guests can choose from the fine Polish Vodka, including common Oak and Hazelnut, as well as a range of berry flavours such as cherry and plum.
Our mouth-watering dishes were served to us in the most malevolent fashion. The starters were bought out on old-age chopping boards, with the steaming broth poured out in clay cauldrons. For the main courses, our plates were fashioned onto a makeshift grill, with a base of wax candles to keep the freshly made food piping hot. We ate sitting on crafted benches and a table lined with a crotchet centre-piece, polish music drifted lazily across the room as we ate to our heart’s content.
Manisha Bhanot |
