Serves meat, vegan options available. A breakfast buffet restaurant within the Scandic Hotel, which is open to the public. Serves international cuisine. Allergens are clearly identified. Vegan choices may include fresh cut fruit, yogurts, cheese, chia pudding, tapioca pudding, kabanos, herb roasted vegetables, roasted tomatoes, kimchi, and a salad bar plus a selection of breads and condiments. Open Mon-Fri 06:30-10:00, Sat-Sun 07:00-11:00.
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Marszałka Józefa Piłsudskiego 53/57, Wroclaw, Poland, 50-032
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- Wheelchair accessible
- Accepts credit cards
- Free Wi-Fi
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Last update on 18 Jul 2025 by Guest
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Added by keep_it_tdy on 18 Jul 2025
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1 Review
First Review by keep_it_tdy
keep_it_tdy
Points +22778
Embracing The Cold - Edit
Unassuming at first glance, you could very easily be forgiven for thinking that the petite layout of this restaurant wouldn’t hold much to offer those of a vegan lilt - I know I was certainly dubious - but peer a little closer and you soon find a treasure trove of treats.
Read moreUsually, at breakfast buffets such as these, the main attraction, and the primary focus, is the hot dishes. Here though, that couldn’t have been further from the truth - cold was king.
A selection of excellent yoghurts, a choice of milk alternatives, and even a tiny glass cloche housing vegan cheese were all readily available and waiting for me to enjoy to heart’s content. These were all backed-up by a pair of puddings - one chia, one tapioca - that were both creamy and surprisingly flavoursome.
Yet, none of these wonderful offerings was the most surprising nor the biggest highlight, that accolade undoubtedly went to the kabanos. A plant-blant alternative to their heathen cousins, these tiny sticks of faux sausage were an absolute revelation, and I am not ashamed to say I probably consumed enough of them to construct an entire sham pig.
The spread wasn’t completely devoid of warmer options, however. And while there was only technically two hot items available on my visit (toast excluded), a medley of herb-roasted vegetables and roasted tomatoes, both were exquisitely executed. The collection of vegetables was particularly impressive as it was about as lux as this particular dish can get, made up, as it was, with premium ingredients like white and green asparagus and fingerling potatoes.
Though the cooked elements might have been in short supply, lack of heat didn’t mean lack of spice thanks to the inspired inclusion of kimchi. This piquant, tangy addition brought another dimension to what was already a fairly unique experience.
Initially I thought the price of the meal was quite lofty, but as I slowly manoeuvre myself out of the dining room I concluded that it was actually a relative bargain.
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