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Restaurant

Our restaurant stays in harmony with the general philosophy of the hotel – live a healthy life.

The Master Chef uses his extensive knowledge and experience to prepare dishes that are both delicious and healthy. Our menu includes traditional , and dietary dishes (including dietary catering), for those who value a healthy lifestyle.

The restaurants for 80 and 25 people will surprise you with exciting features, such as the open kitchen, the family buffet - Sunday molecular and eco dinners for families with children (only PLN 1 for children), and dishes prepared right before your eyes with fresh, organic ingredients of your choice.

The range of facilities also includes the Children’s Zone, which is a great option for families with children . Your children will be well cared for by our qualified staff, while you can enjoy our restaurant, spa centre or gym. We also have exquisite desserts, great coffee and alcohols from all over the world..

In addition to the hotel restaurant, we also provide professional catering services.

Feel invited to experience our hospitality and enjoy our professional service!

Chef: Jean Bos. www.jeanbos.com.pl the Certified Master Chef of Belgium and France and the founder of the Academy of Molecular Cooking in Poland.
Restaurant Week 2017
Zobacz galerię
Najlepsze danie główne w Polsce
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Awards
Testimonials
Gallery
  • Nagroda Best Hotel 2015 dla Hotelu Agit

    Best Hotel Award 2015

    The best conference hotel in Poland
    3-star hotels in Poland - 3rd place

  • Nagroda Best Hotel 2014 dla Hotelu Agit

    Best Hotel Award 2014

    The best 3-star hotel in Poland

  • Nagroda Laur Eksperta 2015 dla Hotelu Agit

    Laur Eksperta 2015

    Category: hotel services

  • Nagroda Hotel Przyjazny Rodzinie dla Hotelu Agit w Lublinie

    Family-Friendly Hotel

    The best urban hotel in Poland

See more...
Menu

Spring/Summer 2017;

Starters
Smoked brown trout, spaghetti with beet and wasabi foam
15
dry white Duquesa de la Victoria, Spain
Duck and pear salad, chickpea and cherry vinaigrette
18
dry red Las Corazas Tempranillo, Spain
Spring salad with rabbit and quail egg
22
dry white Agit Reserve de l’Aube, France
Balsamic beet carpaccio with goat cheese
10
dry white Agit Reserve de l’Aube, France
Beefsteak tartare (hand-chopped) with pickled accompaniments
29
dry red Hope Bay Shiraz, South Africa
Soups
Fine broth with pasta
12
Sour rye soup with boletes, smoked bacon and egg
15
Buttermilk cream with flowers and beet foam
11
Lublin-style fish soup
16
Main courses
Chicken fillet on truffle-flavoured spinach, potato pancakes
29
dry white Hope Bay Chenin Blanc, South Africa
Black tagliatelle pasta with prawns and cherry tomatoes in lemon sauce
35
dry white Antano Sauvignon Blanc, Chile
Ragout and pork tenderloin, celery cream and mushroom dumplings
34
dry red Nero d’Avola, Italy
Duck fillet in date sauce, served with burnt-eggplant purée and asparagus
39
dry red Grande Reserve Syrah Grenache, France
Salmon filet served on black rice with a cherry tomato, spinach and broad bean salad
43
dry white Grande Reserve Chardonnay Viogner, France
Roast deer ham with sour cabbage, carrot purée and Bordelaise sauce
43
dry red Grande Reserve Syrah Grenache, France
Cod steak with orange, pea purée and fennel essence
29
dry white Afectus, Portugal
Grilled pork tenderloin wrapped in bacon, caramelised turnip and carrot purée
59
dry red Grande Reserve Syrah Grenache, France
Tagliatelle with boletes and pecorino cheese
22
dry white Agit Reserve de l’Aube, France
Desserts
Dark cake with forest fruit and lemon meringue
19
semi-sweet white Tres Erres Blanco Semidulce, Spain
Mascarpone cheesecake with chocolate topping
18
semi-sweet white Tres Erres Blanco Semidulce, Spain
A cup of molecular ice cream with seasonal fruit
19
semi-sweet white Tres Erres Blanco Semidulce, Spain
Chocolate soufflé served with vanilla ice cream and nuts
19
semi-sweet red Oro de la Vega Tinto Semidulce, Spain
For children
Poultry broth with pasta and carrot
7
Dumplings with potato and cottage cheese filling, garnished with crackling or butter
9
Meat-stuffed dumplings garnished with crackling or butter
10
Crispy chicken fillets with French fries and a cucumber salad, tomatoes or other salad of choice
10
Fish fingers with French fries and a salad of choice
10
Jean Bos
Jean Bos. Mistrz Kuchni Hotelu Agit

Chef at Agit Hotel Congress & Spa

Master of molecular cuisine

Winner of numerous prestigious awards

I miejsce dla najlepszej kuchni w Lublinie
Restaurant Week 2016

Restaurant Week Lublin

Dyplomy naszych kucharzy:

Dyplomy kucharzy Hotelu Agit

Wyróżnienie - Artykuł w dodatku do Gazety Wyborczej "Lubelskie Smaki"

Jean Bos Hotel Agit restauracja Lublin Lubelskie Smaki


Hotel Agit został wyróżniony przez Króla Belgii jako organizator gastronomii na balu zorganizowanym w Ambasadzie Belgii w Warszawie z okazji wizyty królewskiej pary w Polsce


Dla studentów zniżka 10% w naszej restauracji:

Bistroclub

  • Excellent hotel. I will recommend it to all my friends.
  • A perfect place to stay at when on a business trip. It also offers great spa facilities and a well-equipped gym.
  • A most pleasant surprise. Great value for money.
  • One of the best hotel breakfasts I've ever eaten.
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