Mandragora is like a Jewish home, where the atmosphere of family, cordiality, friendship, and love is obvious. The heart of the kitchen consists of tradition, history of the dish, and respect for the product. The recipes handed down from generation to generation are the pride of all Jewish women and the foundation of the Restaurant. The menu opens the door to an ordinary Jewish home, where the kitchen plays a special role. It is filled with tradition, history, and symbolism, and its flavours evoke a longing for a world that has passed away.
The restaurant invites for an extraordinary culinary journey to a place where the Jewish tradition meets the present day. Jewish cuisine is full of symbolism, and each dish refers to holidays or events in the history of the people of Israel. That is why the menu includes, among others, carp dishes, which must be served on the tables on Shabbat and Rosh Hashanah and Pesach, served in jelly with raisins, almonds, and carrots. Herrings, as cheap and accessible fish, have been an important ingredient of the Jewish diet for centuries. It is also cholent – a dish served at the end of the Sabbath. Goose is the queen of the Jewish table. It is roasted with golden apples, stewed livers, and goose lard.
Mandragora invites every day for fresh cebularz (onion flatbread), challah, and bagels. All cakes are prepared based on traditional pre-war recipes and only from the best and most natural food ingredients.
Mandragora is also a place where you can listen to live music. It is the only restaurant in Lublin Old Town where Klezmer music concerts are a regular feature. The sounds of traditional Klezmer instruments will take you back in time and allow you to immerse in the fascinating atmosphere of pre-war Jewish Lublin. Every year the restaurant, in cooperation with Lublin Municipal Office, hosts the Grand Jewish Wedding, a staging of a Jewish wedding with the participation of the audience. The event is permanently inscribed in the calendar of cultural events in Lublin.
Every Friday in Mandragora there is a meeting with traditional Jewish live music.
Sweet delicacies, coffee, fresh bread and delicious breakfast.
The restaurant menu consists of dishes recipes that are more than 100 years old!
from carp [karpion] is one of the most traditional Shabbat specialties. A ‘karpion’ in Yiddish is a carp. They are served in jelly with raisins, almonds, and carrots in the form of meatballs.
is a fried poultry liver with onion and egg. The dish is signed with the logo of the Place of Inspiration. It is a specialty of Lublin Jews’ cuisine. It is an obligatory dish on Shabbat.
are one of the most popular dishes of Jewish cuisine and the most controversial one: which version is the real one? In the Kresy region, it was a stuffed gooseneck and in Galicia, it was prepared with goose stomachs served with aromatic sauce.
is a traditional meal served at the end of the Sabbath. This very slow-cooked dish is prepared from meat, beans, potatoes, and groats. In Mandragora it is served on the Sabbath
is a Mandragora specialty. Mini cheesecake with nuts is a classic dessert during Shavuot fest and is available all year long in the Mandragora Restaurant.