For HoReCa
Culinary ideas inspired by Poland, Romania and the Carpathians, created as editorial proposals for professional kitchens.
Explore recipesChef inspiration
These recipes are editorial concepts, not documentation of project events. Ingredient certification should be checked product by product.
Root vegetables, honey, herbs and toasted seeds.
Method: Roast evenly cut vegetables until caramelised, glaze lightly with honey, finish with herbs and seeds.
Chef note: Keep the honey subtle and balance sweetness with acidity.
Slow-cooked beef, root vegetables, grains and herb jus.
Method: Slow-cook beef until tender, roast seasonal roots and serve with barley or buckwheat and reduced herb jus.
Chef note: Confirm origin and certification for each promoted ingredient.
Buckwheat, barley, roasted vegetables and yoghurt-herb dressing.
Method: Cook grains separately, layer with roasted and fresh vegetables, then finish with seeds and dressing.
Chef note: Adapt vegetables to the season and reduce food waste through batch preparation.
Apples, honey, cultured cream, walnuts and cinnamon.
Method: Bake apples until tender, serve warm with cultured cream, honey, walnuts and tart berries.
Chef note: Declare milk and nut allergens after the final recipe is verified.
Responsible communication
The EU organic logo cannot be used to certify a restaurant or mass-catering operation as a whole.
Communicate about individual certified ingredients accurately, retain supplier documentation and avoid implying that an entire dish or venue is certified when the applicable requirements are not met.
Open the certification guide →From idea to menu