At the invitation of Paweł Iskrzycki, the general manager of the hotel, we attended a unique tasting dinner. The birthday feast was prepared by masters of culinary challenges: Przemysław Siembab, Kamil Tłuczek, Paweł Kaczmarek, and Daniel Kasieczka.
– Today, I am most proud and satisfied with the people I have the pleasure of working with. From those in the highest positions, such as the company’s board members, to the employees in operational departments. People are the key to every company’s success, and it is no different in the case of Złoty Horyzont,” says Paweł Iskrzycki. – As the director of Złoty Horyzont, I wish us continuous growth so that the coming years will be filled with success. The greatest success, of course, will be satisfied guests. I hope they return to us with a smile and leave feeling fulfilled by the services provided by our establishment.
To celebrate its first anniversary, Złoty Horyzont, located in the picturesque town of Szklarska Poręba, invited guests on an unforgettable culinary journey. Flavor and culinary artistry came together in a harmonious dance, accompanied by a performance from Marcin Wyrostek, a talented accordionist and winner of the second edition of Mam Talent!, along with vocalist Daria Wyrostek-Pelc and their band. The magical evening was hosted by Paweł Gruba, restaurant manager at Hell’s Kitchen – Piekielna Kuchnia.
We began the tasting with three appetizers! Paweł Kaczmarek, Regional Chef at Unilever Food Solutions Polska, prepared aged salmon with wasabi cheesecake and pickled fennel. Daniel Kasieczka, Executive Chef, presented a beetroot tarte tatin with goat cheese, thyme, caramelized walnuts, and Jerusalem artichoke purée. Przemysław Siembab, Head Chef at Hotel Złoty Horyzont, delighted guests with veal sweetbreads, chestnut purée, chive emulsion, and cauliflower couscous.
Next, Daniel Kasieczka presented a roasted tomato consommé with corn-fed chicken quenelle, grilled king oyster mushroom, and crêpe noodles. For the main course, Kamil Tłuczek, Head Chef of Patio Restaurant at Grand Hotel Boutique in Rzeszów and winner of Bocuse d’Or Poland, invited guests to enjoy a vege-asiette featuring celery, bell pepper sauce, white beans, tomato, leek oil, and apple. Meanwhile, Paweł Kaczmarek prepared braised beef brisket with mustard purée, beets, and demi-glace.
The grand finale of this phenomenal feast was a selection of exquisite desserts. Przemysław Siembab prepared a honey parfait with sea buckthorn glaze, white chocolate crumble, and green apple mousse. Kamil Tłuczek delighted guests with a rich dark chocolate creation featuring coffee sable, caramel liqueur with sea salt, lingonberry coulis, and pistachio ice cream. The experience was perfectly complemented by expertly paired wines.
Złoty Horyzont Resort & SPA Szklarska Poręba is nestled in a tranquil location in Szklarska Poręba, inviting guests to relax close to nature. The rooms are bright and spacious, decorated in light, neutral tones, and furnished with high-quality furniture and functional kitchenettes. A highlight of the stay is the expansive Wellness Zone! The pool area features stunning interior design and panoramic windows, while the bar with underwater stools, outdoor jacuzzis, saunas, and a salt grotto provide the perfect way to unwind after a day of mountain hiking or skiing adventures.
