With the menu a mad mix of Asian, American, Polish and other influences, a randomly-generated order from this stylish Rynek-side restaurant might result in a Polish rib eye steak, dry-seasoned for 50 days, grilled and served with rosemary and garlic potatoes, plus a mai tai cocktail - excellent outcome! Indeed, they specialise in steaks, proudly sourcing their beef locally and dry-aging it 28 days, while also importing select premium Wagyu cuts from Australia. For a unique eating experience, you can grill a special selection of meats and veggies on a lava rock at your own table, even on their market square terrace. If meat's not your thing, you can pretend with their beyond burger, or perhaps the fresh fish and seafood. For us, the Asian inflections in the drinks menu and the Tom Yum soup were highlights.