Autumn in the Beskids has its own rhythm. It slows down the steps, sharpens the scents, brings us closer to nature — the quiet, juicy, color-rich kind. At Vislow, the cuisine follows this rhythm. When the forest starts to smell of mushrooms, and the orchards of pears and apples, our menu transforms into an autumn story. One written by local products, aromatic sauces, and the warmth we need most in the cooler months.
This is not an ordinary autumn cuisine. This is the cuisine of the Beskids — full of softness, warm notes, and a bit of noble ease.
Autumn pantry in our menu
In the Vislow menu, autumn is reflected in several favorite ingredients:
- pumpkin, present in cream, falafel, and even dessert,
- forest mushrooms — chanterelles, porcini, shiitake, shimeji,
- plums, pears, apples, appearing in sauces, chutneys, and desserts,
- walnuts, enhancing the flavor of salads,
- root vegetables — parsnip, sweet potato, carrot, which give autumn structure and depth.
These ingredients form the foundation of a cuisine that is seasonal, local, and very... cozy.
Autumn on the plates: our dishes in a slow style
At Vislow, we strive for each dish to carry emotion. And autumn dishes carry the most — from nostalgia to the warming “homemade” comfort.
Falafel with oscypek cheese and cranberry
Autumn comfort food in a mountain version.
Alongside the falafel you will find:
- roasted pumpkin,
- red onion jam,
- apple chips,
- orange sauce and ginger mayonnaise.
This is one of the dishes that smells of autumn from the very first bite — sweet and salty, with a hint of the mountains and a delicate twist.
Hospitable autumn in main dishes
If you're looking for something truly hearty in autumn, pay attention to:
- Pork shank with panczkraut, Brussels sprouts, and plum chutney — rich, warm, “Sunday-style.”
- Dumplings with game meat, hunter's sauce, parsnip purée, roasted beetroot — this dish tells the whole story of the forest.
- Trout fillet with pumpkin, vegetable spaghetti, blue cheese, and tomato salsa — light, yet autumnal.
Each of these dishes is like a peaceful mountain trip: slow, aromatic, mindful.
Autumn desserts — a sweet end to the day
Pear in red wine
With vanilla sauce, chocolate crumble, fig gel, and cinnamon ice cream.
If there is a dessert that tastes like long autumn evenings — this is it.
White chocolate and pumpkin mousse
Delicate, creamy, with caramel-lemon notes and pickled pumpkin.
Autumn, but very subtle — one that whispers, not shouts.
Locality that matters
Autumn cuisine at Vislow is a collaboration with local farmers, orchardists, and suppliers.
That’s why:
- the mushrooms are so aromatic,
- the pumpkin so fresh,
- the fruits so naturally sweet.
We prefer to keep the taste of the Beskids on the plate rather than sourcing ingredients from afar — this is how we build a cuisine that lives in harmony with nature and the season.
Autumn ritual at the table
We want autumn meals at Vislow to be small rituals.
We suggest:
- starting with pumpkin cream or falafel with oscypek,
- moving on to veal meatballs with chanterelle porridge or dumplings with game meat,
- finishing with pear in red wine,
- and pairing it all with:
- tea with orange and cloves,
- or a glass of red wine with a dry note.
This menu celebrates autumn in the calmest, most natural style.
