Galiny Cuisine

One of Galiny’s greatest assets is our excellent cuisine - modern, but taking into account the typical culinary traditions of the region.

 I will never forget the smell of roasted duck.
Everything was fresh and delicious...

~ j_coop78

All opinions

Galiny’s Inn

Our two-storey tavern, recognised by the clock tower standing proudly above it, is located in the historic granary. The unique atmosphere is created by the exposed rafters of the high wooden ceiling and the centrally-located, romantic fireplace and original bread oven. The charming feel of the tavern is accentuated by handmade clay jars, bowls and flower decorations. Whether you’d like to enjoy a homemade beverage by the fireplace during winter or to sample one of Galiny’s delicious meals amidst a sea of summer flowers in the garden, we guarantee an unforgettable experience, both in a culinary sense and more.
Galiny's Inn has twice been awarded a "cap" in the Yellow Guide Gault & Millau Poland, one of the country’s two most prestigious publications relating to catering. We also received the award in the 10th edition of the Best Product and Service of Warmia and Masuria in the category of catering. For many years we have proudly been a member of the Culinary Heritage of Warmia and Masuria and river-bank of the Vistula district of Warsaw.

Chef Olga Lompa

Olga Lompa - a chef with true passion and calling, always seeking to inspire her guests with interesting flavours. She trained at Master Kurt Scheller kitchen and practiced with Chef Adam Chrząstowski as well as other respected Polish restaurateurs - Agnieszka and Martin Kreglicki.

Our dishes focus on the freshness and quality of ingredients whilst respecting and celebrating the culinary traditions of the Warmia and Masuria regions. We use vegetables, fruits and herbs from our own garden alongside locally-produced cheeses, meats and homemade preserves.

O. Lompa

Our specialities


Olga style cabbage rolls stuffed with buckwheat

Lamb dumplings topped with butter

Ukrainian borscht


Lamb confit in wine-thyme sauce with homemade potato dumplings and grilled carrots


Roasted boneless half of duck served with apple halves and homemade noodles