O PÓŁNOCY W PAŁACU - New Year’s Eve 2026

120 years of history on a plate and in a glass

Feel the magic of a night when time stands still in wonder
To celebrate the 120th anniversary of our Palace, we invite you to experience New Year’s Eve in a dimension of uncompromising luxury and refined hospitality.

This is not a typical New Year’s offer. It’s a multisensory, elite journey through more than a century of palace tradition, culinary art, and outstanding wine vintages. The heart of this evening will be a formal 6-act tasting dinner with narration by our Sommelier and an individual Time Passport, served in palace interiors lit by the glow of candles and gold.

To ensure this unique moment lasts uninterrupted, we have prepared for you an Exclusive Accommodation Package that turns New Year’s Eve into a full-scale, luxurious retreat:

Royal Dream: Overnight stay in stylish, meticulously restored rooms and apartments of the Palace, where 19th-century architecture harmoniously blends with modern comfort.

Jubilee Culinary Gala: Admission ticket to the signature seated tasting dinner “O Północy w Pałacu” (1906–2026) together with a selected wine pairing.

New Year Refreshment: A leisurely, celebrated morning with an exquisite New Year breakfast and a glass of sparkling champagne.

Private Relaxation Area: Unlimited access to the SPA & Wellness area, allowing you to welcome the New Year in a state of complete harmony and regeneration.

Let yourselves experience something that will become your most beautiful memory of the past century.

CHEF’S MENU
120 YEARS ON A PLATE

1. Cold starter

Chicken liver mousse

Silky parfait served on a crispy buttery toast, accompanied by Madeira wine jelly and homemade wild blueberry jam

2. Warm starter

Boar cheeks in a traditional gray sauce

Slow-braised, tender cuts of game, in an essential spiced-gingerbread sauce with nuts, served on smooth Jerusalem artichoke purée and decorated with crispy parsnip “chaff”

3. First dessert (Intermezzo / Refreshment)

Lemon — dry sorbet with a drop of wormwood vodka

Bold, icy accent with deep acidity and a herbal note reminiscent of pre-war absinthe, served on a trembling gin and tonic jelly, dusted with crunchy crumbs of freeze-dried raspberries, with fresh pepper mint

4. Main course (fish)

Sturgeon in a buttery wine sauce

Pan-fried in butter, filet of royal freshwater fish, served with braised leek, creamy potatoes confit in goose fat, and emerald dill oil

5. Main course (meat)

Beef tenderloin in honey-porter sauce

Top-quality pink beef in a deep reduction of Polish mead (Dwójniak) and Baltic porter, served with parsnip purée, baked Antonówka apple, and a cloud-light horseradish espuma from the siphon

6. Dessert

Beautiful Helen’s pears (Gruszki Pięknej Heleny) — Warsaw-style

Winter pears cooked in a fragrant syrup with a touch of Polish quince liqueur (pigwówka), served with a scoop of classic vanilla ice cream, drizzled with hot bitter chocolate, and topped with toasted almond flakes