But he hastened to note that Roman Trusov, chef of Royal Beach, can’t just be content with clean air, a wonderful view of the great water and a properly equipped lounge area, but offers guests a “sophisticated” but at the same time light and bright menu. “Here even apparently the most obvious dishes are intricately colored. Cappuccino mushroom cream soup made from chanterelles and truffles (an extremely rare combination!). Cold basil soup is served with young cheese, lychee and strawberries. Pike perch is steamed with pine branches and is accompanied by celery mousse and Polish sauce. Well, how can you say no to that?”
So we offer you not to deny yourself the pleasure and enjoy the last month of summer, including on the spacious Royal Beach terrace.