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Hotel Monopol Katowice > Restaurants
Restaurants
Hotel Monopol Katowice has Monopol Restaurant, Caffè Central, VIP Room Vinoteka and Cigar Room. The elegant Monopol Restaurant, located in the heart of Old Katowice is the perfect place for a business lunch.The elegant restaurant is located in the former courtyard, covered with a huge glass roof. It is worth visiting not only because of the culinary qualities. Monopol Restaurant offers a wealth of flavors and aromas of Italy. VIP Room Vinoteka is a unique place where you can taste the specialties of our kitchen surrounded by more than 7,000 bottles of wine.
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MONOPOL RESTAURANT

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Caffè Central

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Vip room Vinoteka

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Cigar Room

In our beautiful hotel we have two places for smoking cigars. After a whole day, you can sit comfortably in very comfortable club chairs in our hotel Vinoteka, or in the Monopol bar. Indeed, it's hard to find a more wonderful moment to end the day. A glass of aromatic rum / cognac / whiskey, combined with an ARTURO FUENTE cigar, will give you a well-deserved moment of relaxation.

Arturo Fuente cigars are invariably ranked among the best cigars in the world. Our reputation for unparalleled quality in both taste and construction has garnered a loyal following among cigar connoisseurs around the globe. Our offer includes 19 x types of FUENTE cigars, so everyone will find something for themselves. There is, among others, the excellent OPUS X and HEMIHGWAY series, which for decades have been consistently ranked among the best cigars in the world.
Chef de cuisine - Piotr Piega
He has been involved in the gastronomy industry for 15 years. Before he took over the kitchen of the Monopol Restaurant in Katowice, he had previously honed his skills in restaurants in Poland and abroad. International experience is reflected in his original cuisine. The menu is based on local cuisine, enriching it with elements of gastronomic art from other countries, drawing on his experience from numerous trips around the world. He often tries to return to regional and traditional recipes. He does not shy away from experiments, constantly trying to expand and improve his skills. In his work, he follows the example of Chef Daniel Dumm and Thomas Keller. At the same time, she is developing her second passion, which is confectionery.
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