Cooking from one landscape
Everything on the plate has its place on the map of Lower Silesia, and its own person.
Chef · Philosophy
„First the ingredient. Then the fire. Then the quiet in which you can taste it.”
We cook with what arrives in the morning: from twelve farmers in Lower Silesia, three fishermen on the Oder and the Baltic, and a herbalist from the Barycz valley. The menu changes with every delivery.
We cook over an open fire of beech and fruit wood. We ferment, dry and smoke in-house, so that in winter we can serve what we gathered in summer.
Ingredient
We know every supplier by name. Nothing travels more than 300 km, except salt and coffee.
Fire
Beech, cherry and apple wood. Each gives a different smoke and a different flavour.
Time
Our garum ages for a year, our butter for two weeks, and dinner lasts as long as you need.
Head chef
Marek Lis
Marek Lis cooked for nine years in Copenhagen and Lyon before returning to Wrocław to open a restaurant close to the fields he comes from.
At Ruta he combines techniques learned in Scandinavian kitchens with what he remembers from home: pickling, smoking and cooking over fire.
- years in kitchens in Copenhagen and Lyon
- 9
- years in kitchens in Copenhagen and Lyon
- farms we work with year-round
- 12
- farms we work with year-round
- km to our most distant supplier
- 300
- km to our most distant supplier
Suppliers
The people every dish starts with
- Lisowscy FarmPrzemętduck and goose
- Łowisko pod WałemThe Oder, Brzeg Dolnyzander, pike
- The Herbalist's GardenBarycz Valleyherbs, edible flowers
- Sowa DairyKłodzko Valleybutter, buttermilk, curd
- Jabłonka OrchardTrzebnicaapples, pears, cherries
- Jura foragersKraków-Częstochowa Uplandporcini, truffles
A dinner that begins with fire.
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