The history of the Styrnol inn in Zawoja dates back to July 1st of 1998. On that day, in Zawoja Wilczna, the Budzowski family set up a small restaurant called UNDER THE LIMES, which at that time was the first restaurant serving regional home- made food. The success of which was and immediate to build a real regional inn. The construction works lasted over a year and finished in 2004. The nearby roadside chapel was also renovated at that time. The Inn has instantly been recognised as a jewel of the local architecture being built in a style clearly inspired by a traditional architecture of the region, while serving traditional dishes based mostly on local products it reminds us of what people used to eat before.

In the old days people of the Babia Góra region worked at cattle and also at sheep or goat farms. They produced mostly dairy products such as milk, cheese and butter. This rather infertile land provided only oats, potatoes and seldom cabbage some beans and broad beans. This simple and modest everyday food was supplemented with berries and wild mushrooms from the forest and fish caught in crystal-clear mountain streams.

The shepherds working in the high meadows from May through to September and pasturing sheep ate mostly different kinds of sheep’s cheese – ‘bundz, oscypek, bryndza. Meat was a holiday treat. The wealthiest people in the area were so called ‘Zbójnicy’ (The Outlaws). Their favourite meat was lamb, which cooked in milk was called ‘lamb in an outlaws style’ and was considered the local delicacy. Zbójnicy were also never short of alcohol beverages such as vodka, wine and arrack.

The Styrnol menu offers a wide range of regional delicacies. Here, you will taste delicious sour kraut soup, potato pancakes with beef goulash, bread with lard. This was food of the wealthiest local people such as baca or gazada (big, fat farmers): pork knuckle in sour milk with pork scratchings, oscypek (sheep’s cheese) shepherd’s style, ‘grzybionka’- mushroom soup with bread, traditional Polish sour rye soup called żurek“ with white sausage, potatoes, egg and bread, tripe a la farmer’s way, ‘a wife’s bowl’ – black pudding with potatoes and fried cabbage, and a range of excellent fresh fish from the mountain streams served in different ways are only some of the many other regional dishes the inn serves today.

We kindly invite you to have a closer look at our menu.

do góry