Staggering Performance in Local Salina

 Even though the ground floor of Galeria Bocheńska looks quite simple, it hides a real treasure. No, it is not about the small cafe or the deli next to it. To find this gem we must walk down the broken escalator, hoping not to trip. After this small adventure, we find ourselves standing in front of Salina. If we are lucky, we can go in and be seated immediately, however, on busy days we may be forced to wait until we get a free table. But trust me, the wait is worth it.

While we are waiting for the food, we are surrounded by a cosy, kind of rustic interior. Wooden furniture and decorations are not always the way to go, but here the vibe of a dimmed old cellar works perfectly. Yes, dimmed, but not too dark. No one enjoys having trouble with finding cutlery or the food itself. The light here enables you to see everything clearly while setting the atmosphere which only makes the experience better.

A wide variety of dishes present themselves on the menu – you can choose one of the crunchy and flavourful pizzas from a traditional wood-fired oven (which is proudly displayed behind one of the counters) or try something more sophisticated like slow-cooked deer with mushroom and pumpkin. For cautious clients who do not seek any foody thrill, there are safe choices as well – salads, pasta, soups and burgers. Still, for every innocent and simple option, we have a clever and unsuspected twist available. We cannot forget about our vegetarian and vegan friends – while Salina caters to such dietary needs, it is more on the meat side. Nevertheless, you are still welcome to come and try their rigatoni di bufala, mushroom soup or baked mozzarella salad.

Let’s start with burgers, since we are here for a proper dinner. The main stars of the menu -  delicate chicken and tender beef - are accompanied by squeaky halloumi and bold shrimp. First, the chicken conquers the stage. Partnered with red onion, rocket and melted, never-ending cheese it performs well-known hits without any sense of repetition whatsoever. The homemade buns are packed with flavour and textures that are fans’ favourite and we would beg for an encore if it was not as filling. The plate, featuring classic golden french fries, is soon finished with no feelings of disappointment. Not to overdo it, but simply to take one more bite, we may steal a little bit from our friend’s plate – the shrimp is a strong contender to the grand prix with its delicate hint of spiciness and unexpectedly sweet melody.

Before we go for the dessert, we have time to focus on another classic – winter tea. A warming, but not fiery drink ideal for colder weather. Black tea mixed with golden honey, sweet raspberry and an almost hidden voice of acidic lemon duels with the strong bitterness of grapefruit, almost eliminating it. The whole play is garnished with rosemary which adds to the theme. Yet, it is not the tea we want in the finals, especially when we expect tiramisu to make an appearance.

And here it is, paired with latte macchiato to emphasize the firm taste of coffee. The first bite literally attacks us with a thick layer of cocoa powder, causing a coughing fit, almost a punishment for not slowly savouring each piece. A little bell of disappointment rings in the distance as our beloved ladyfingers hugged by espresso and mascarpone are nothing more than the ones my sister makes at home. Still, it is tiramisu, the Italian king of desserts and it does not fall below the standard.

Finally, there is one thing that comes at the end of every event. The bill. The prices in Salina are adequate to the quality of food and service. The total should not shock or jumpscare unless we are not paying attention to the menu and it is a nice change, compared to Cracow bills (especially when it comes to cocktails).