Hotel Kolorowa

Breakfast had a great mix of hot and continental options, with plenty to suit different tastes. The food in the restaurant on the ground floor was just as impressive, and there’s outdoor seating and a bier garden too. The hotel itself was spotless, with a lovely room and modern bathroom, all neatly and beautifully decorated. Staff were friendly and very helpful. I can definitely recommend KOLOROWA hotel and restaurant.

The breakfast was nice, and being close to the centre of Karpacz was convenient. But the room service was so minimal that on our last day there was no toilet paper, the bed hadn't been made, and it was barely possible to tell anyone had cleaned the room. The bed was extremely uncomfortable, and we had a few nearly sleepless nights. I suspect the mattress was very old. For the price, the quality was too low.

The duck was cooked perfectly, seasoned well, and looked really nice, but the chocolate sauce was too thick and there was no red wine in it, or maybe a very cheap one. I'm a chef, and that ruined the dish for me. The restaurant also took about 20 minutes to serve us after we got the menu, then another 30 minutes to bring food that was barely warm on a cold plate. They don't have anyone at the entrance to seat you, either, so you walk in and try to find a table yourself. As for the room, it felt like the place had stopped in time 30 years ago. I had a "Deluxe Double Room with Balcony," but the double bed was just two singles pushed together, and it squeaked. I guess I shouldn't have been surprised, I'm Polish, but over the last years I've got used to West European hotel standards. The old furniture, carpets, dated ceiling tiles, and worn, cracked chairs in the "living room" made it feel like a museum. The room lighting was behind the curtains, which was strange, and the bathroom had a weird "attic" smell and no heating. If I wanted to visit a museum, I'd go to the one @ Trafalgar Square.

For Polish food with a creative twist, this is the best restaurant in Karpacz by far. The menu is mostly traditional dishes reworked with a "molecular" touch, alongside fusion-inspired surprises and seasonal specials. Look for the sous vide venison and beef cheeks.