Toward the evening of our fifth day, having sampled much wine, we decided to experience fine dining in the ancient Stare Miasto walled and moated city. We discovered ‘Leonardos’, an enchanting multi-room restaurant located in the basement of a six hundred+ year old building. You enter either by winding stairs or a small elevator. As the doors open, you are transported to the elegant era of Leonardo Da Vinci: arched ceilings, exposed beams, tiled floors, dark wood walls and trim, excellent wine in open shelving throughout, and a life size model of Davinci’s flying machine on the ceiling in one room.

With the advice of our exceptional waiter, Adrian, we began with Prosecco Treviso Brut and a special creation by Head Chef Pawel Fos; wild boar and rabbit pate with artisan breads – delightful! Next came beef tartar with quail egg and foie grass with black lilac paired with an absolutely perfect Sauterne 2010. The entrées were amazing: Pheasant with foie gras and cranberry reduction and sirloin of deer with plum and cognac sauce paired with Leonardo Rubicaia Sangiovese 2016. Finally, we ordered the Crème Brûlée and Graham’s 10 YO Tawny Port (simply our preference).

Everything was wonderful, but, the Crème Brûlée was above and beyond…..better than our experience at The Columbia Restaurant in Tampa, Florida or the InterContinental The Willard (5 star) Washington D.C., both of which we enjoyed tremendously but paled in comparison to the silky perfection set before us at Leonardo’s! Such a crowning glory to a perfectly prepared repast! Our compliments to Head Chef Pawel Fos, the genius responsible for our incomparable experience, one we will always remember.

To our surprise Adrian brought us, ‘compliments of the chef’, Sama Natura, Wiśniowa, 40%, a Polish cherry vodka; an aperitif that quickly reminded us of Kirschwasser (cherry water) we experienced in Witzenhausen/Kassel, Germany. This exceptional food and wine experience was the end to a perfect day in Krakow!