NAJTAŃSZY I NAJLEPSZY HOTEL W POLSKICH GÓRACH?

Key lifestyle + travel highlights

• The creator shares how they helped animal shelters during winter by ordering dog houses/kennels, and plans to visit the shelters once the shelters’ equipment is ready.
• They travel to Szczawnica (after Nowy Sącz) and stay in a hotel chosen via Booking, which turns out to have a notably strong food experience.

What the hotel stay included

• Free room upgrade at check-in
• Breakfast included, featuring a very large selection
• A hotel area with:
  • Spa/jacuzzi/pool + gym
  • Multiple saunas

Hotels vs. apartments (convenience)

They emphasize the convenience of hotels compared to apartments:

• cleaner rooms
• an on-site reception
• less hassle, especially with late check-in / key pickup

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Health routines / daily habits

• Food pacing: they mention not eating for a long stretch (they ate around 3:00 PM the day before, then had breakfast the next morning).
• They skip the pool once because they don’t have swim trunks.
• They take a light walk after dinner (e.g., around the Krościenko area) to “refresh.”

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Food + recipes / what they eat (highlights)

Hotel breakfast (main “wow” point)

Described as unusually luxurious and wide-ranging, including:

• Waffles (self-made)
• Lots of eggs (stuffed, scrambled, and multiple preparations)
• Cold cuts, cured meats, and cheeses (including blue cheeses)
• A bread selection (they choose specific rolls)
• Cabanosy / kabanos-style sausages
• Stuff, spreads/pastes, cucumber, and fruit options (including melon)

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On-the-slope / lunch tasting mention

• They’re invited to a chef tasting for a new lunch menu (around 3:00 PM), but they skip it because they’re heading onto the slopes.
• They later discuss that the restaurant menu is changing, and a new menu is expected in about 1.5 weeks.

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Dinner at the hotel restaurant (new menu experiments)

They order a mix of dishes, including:

• Steak tartare (with a comparison of “old vs. new,” described as “announcements” for future tartares)
• Duck dishes (duck breast and other duck preparations)
• Konsommé / consommé soup
  • roasted meats + vegetables + wonton-like dumplings
  • plus black pudding
• Dumplings / pierogi
  • one with duck
  • one with sour elements
• Salmon
  • citrus-style, served with sauces
  • with notes about bread
• Roasted steak with chimichurri
• Lamb shank with sides, including:
  • mashed potatoes + bacon
  • wild garlic
  • pickled cabbage
  • brioche

Overall reception

• Best surprises: the two tartares (especially the new one) and some seafood/appetizer items.
• Recurring complaint: sourness/acidic profiles in several dishes (dumplings/sauces/cabbage), plus a few items that felt inconvenient or overpriced for what you get.

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Pizza from the hotel area

After dinner, they order pizza to the room from a nearby/local place, including:

• “Margarita”
• “Quattro Formaggi”
• salami/picante-style options

Add-on mentioned:

• Hot pepper spread “’nduja”

Pizza verdict

• Positive: “surprisingly good for a hotel,” with good dough and quality ingredients.
• Criticism:
  • the ’nduja add-on feels like too little topping for the price (portion/value complaint)
  • one pizza may be slightly undercooked, possibly due to cheese coverage

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Notable places, products, or speakers (end of video)

Locations mentioned

• Szczawnica, Nowy Sącz
• Krynica, Krościenko, Nowy Targ, Zakopane
• Czwnica (mentioned as a possible future stop)

Hotel / food references

• “Mislum” key-hotel concept (auto-captioned)
• Kasprowy (compared for food quality)
• “Alakarte” restaurant
• Hotel spa: jacuzzi/pool/gym/saunas

Pizza place mentioned

• “Kolory Światów” (captioned as “colors of the wind” / “cafe and pizza”)

Car brands / delivery

• Mercedes GLB (mentioned in a courtesy car/delivery story)

People / role references

• the host/chef for the new menu
• named participants like Bartek and Jacek (from the pizzeria “Jolanta”)