the karczma polish restaurant is a hidden gem that is located directly behind the railway station birmingham moor street and offers the only opportunity to dine the Polish style. the youngest chatits, by renowned tw and guardian food critic jay rayner, have brought a new wave of the clientel to the karczma, all curious to taste the joys of a Polish cuisine. I personally always knew there was a restaurant in this place. as part of the Polish parental period, I would visit karczma regularly in her earlier mood when she belonged to the Polish social club, still in this building. the last years have experienced many changes, including new management, a business detachment from the Polish club and a re-vas in both the decor and the general offer. the word “Karczma” itself translates means “inn or tavern” and its decoration after entry facsimiles, that of a traditional Polish mountain chalet, with silver birch trees, covered covers, wood carvings and crocheted doilies. the seat consists of solid wood and benches covered with shaded fleece hockey core, which decorate the bar area. the atmosphere is very relaxed, very cozy and complemented by modern Polish music that leads through the restaurant. esdemography consists mainly of adult groups, but families are accommodated and children are welcome. food as appetizer included in their meal price, crust bread, szmalec and whole large gherkins (home grown, instead of jarred cocktail versions are available as soon as they have ordered. they can go up to a certain table that is already set up with the articles and help themselves. szmalec (pronounced “Schmalets” is in the round a hardened pork that is driped and peeled (paté esque.) although the British palate is not well known, it is in polen as well as in other parts of Eastern Europe a little of a delicate. because szmalec is not vegetarian, I decided only for the brot and the gherkins that will certainly be the gap between the order and the meal that arrive, although meals are served quite quickly. during this visit I ate with a group of meat eat friends (which like me are from Polish descent . they all chose the placek po zbojnicku. it consists of beef stew and mushrooms packed in a potato pancake with a sorted sweet salad. the portion size was extremely generous, bark was commented as tender and the pancakes were still crunchy. for myself as the token vegetarian of the group I usually go for the pierogi, which follow the same principle as the ravioli potent packages. veggie friendly options are cauliflower mushroom or Russian style, which contains kartoffelmaic. but to this occasion I chose placki (pronounced – “place ki” which are baked potato cakes with sour cream. the part contained 3 large, thick placki with a small pot acidic saw and an salat garnish. the potato was well cooked and roasted to a beautiful golden color. although filling and tasty, I would have added it as two placki part with a large salad or with something else to sort to it. perhaps cooked vegetables. encoding vegetarian means of life on the menu in karczma is misleading and has to be revised. the “V” symbol, which is called vegetarian food, can be found against dishes based on fish and therefore not acceptable for strict vegetarian nutrition. especially as a regular diner I would like to see more Polish style vegetarian dishes offered, which I am sure that others would welcome and enjoy. for example – dishes such as vegetarian bigos(cabbage stone or golabki (cabbage rolls with rice/grass or even a vegetarian version of the placek po zbojnicku would all be for good alternatives. dessert wise, traditional Polish apple cake (szarlotka – pronounced “Sharlotka” and cheesecakes on a biscuit basis (sernik are the most important options that represent the Polish cuisine. I had the szarlotka that is served with cream or ice. a basic of cake with a roasted apple layer is covered in a rugged topping. more generic offers such as ice cream and sweet pancakes are also available. drinks a selection of soft and alcohol drinks is available. the Polish beer (zywiec) dominates the ale options, although others are available. other alcoholic beverages include a series of spirits and weeping with a focus on special vodkas, after his call as a national drink from polen. some to try are zubrowka, a roggen vodka best served with apple juice and wisniowka, a kirschlikör, ideal for grinding in a shot glass measure. Hot drinks are available in all forms, including tee Polish style, which is black with a disc lemon. prices have increased somewhat lately, but the dishes are still competitive in view of the location in the city, the offered portion size and the fact that eating is done in a “home cooking” style. I would suggest that the desserts could be somewhat cheaper and this can encourage more diners to try. pierogi (filled teig packs £7.20 placki (fried potato cake £7.20 placek po zbojnicku (reef stew and mushrooms with potato pancakes £14.00 szarlotka (Polish apple cake £5.50 sernik (cheese cake £5.20 total a unique place that is ideal for authentic Polish cuisine and gassed enough well, cooked at home, rustic meals with some set for vegetarian available. the addition of a few more, plus more detailed description of veggie dishes, the menu would be closer to the perfect.