MIDNIGHT AT THE PALACE – NEW YEAR 2026

120 years of history on the plate and in the glass

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

This is not an ordinary New Year's offer. It is a multisensory, elite journey through over a century of palace tradition, culinary art and outstanding wine vintages. At its heart is a six-act tasting dinner with a sommelier's narrative and personal Time Passport, served in palace interiors lit by candlelight and gold.

To keep this exceptional moment uninterrupted, we have prepared an Exclusive Stay Package that turns New Year's Eve into a complete luxury retreat:

Royal Slumber: A night in the Palace's stylish, carefully restored rooms and suites, where 19th-century architecture meets modern comfort.

Anniversary Culinary Gala: A ticket to the signature seated tasting dinner “At Midnight in the Palace” (1906–2026), with a selected wine pairing.

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

Private Relaxation Zone: Unlimited access to the SPA & Wellness area, welcoming the New Year in complete harmony and renewal.

Allow yourself an experience that will become your most beautiful memory of the past century.

CHEF'S MENU
120 YEARS ON A PLATE

1. Cold starter

Poultry liver mousse

Silky parfait on crisp butter toast with Madeira wine jelly and homemade wild blueberry preserve

2. Hot starter

Wild boar cheeks in traditional grey sauce

Slow-braised, tender game in a rich spiced gingerbread sauce with dried fruit, served on smooth Jerusalem artichoke purée with parsnip crisps

3. First dessert (Intermezzo / Refreshment)

Dry lemon sorbet, wormwood liq. drop

A vivid icy accent of deep acidity and pre-war absinthe's herbal note, on trembling gin-and-tonic jelly, with crisp freeze-dried raspberry crumble and fresh peppermint

4. Fish main course

Sturgeon in buttery wine sauce

Butter-fried fillet of royal freshwater fish, with braised leek, goose-fat confit potatoes and emerald dill oil

5. Meat main course

Beef tenderloin in honey-porter sauce

Premium pink beef in a rich reduction of Polish mead (Dwójniak) and Baltic porter, served with parsnip purée, baked Antonovka and cloud-light horseradish espuma

6. Dessert

Warsaw-style Pears Belle Hélène

Winter pears poached in aromatic syrup with Polish quince liqueur, served with traditional vanilla ice cream, hot dark chocolate and toasted almond flakes