Flame

The story

Flame Restaurant Szczyrk: Wood-Fired Beef and Italian Classics

Open fire and mountain air

Flame in Szczyrk brings wood-fired Italian cooking to a terrace positioned high above the Beskids. Chefs age premium beef and hot-smoke turbot over selected fruitwood before placing the proteins directly on the flames. This grilled cuisine relies on precise heat management rather than heavy sauces. Guests can share platters featuring local lamb alongside the signature dry-aged steaks. The menu also lists surf-and-turf burgers and vegetarian options for varied diets.

Five-day dough and classic pastas

The same venue maintains a separate Italian kitchen where fermentation guides every recipe. Pizzas rest on their crusts for five full days before baking, yielding edges that crackle when sliced. Traditional recipes direct the pasta station, where cooks fold butter and pecorino into Cacio e Pepe or layer parmesan crisps over Carbonara. House-made mozzarella tops the mortadella sandwiches served throughout the afternoon. Seasonal salads and warm focaccias round out the lighter plates.

Rustic timber and sweet finishes

Natural wood panels and raw architectural accents frame the dining room, balancing elegance with relaxed mountain hospitality. The space earned an eleven-point rating from Gault&Millau for this careful blend of texture and comfort. Evening service closes with flambéed Banana Foster or delicate millefeuille slices. Diners often order vanillin panna cotta dusted with a hint of dark rum. These sweets pair well with regional fruit liqueurs or locally distilled vodka.