Resembling a traditional mountain lodge, ‘Under the Bell’ is bursting with giant timber beams, beautiful 200-year-old wooden furniture, rusty machinery, old pots and pans, piles of dusty books - even the barstools are fashioned out of saddles. It all contributes to a congenial rustic atmosphere, but the philosophy of the kitchen is hardly the throwback that the interior suggests. The menu is largely gluten-free and includes many vegetarian and vegan options; you'll find both twists on traditional Polish and regional fare (like potatoes with gzik and confit duck leg) and more international creations like chicken burgers and prawns with shimeji mushrooms.