22 restaurants from Wroclaw featured in the legendary Michelin Guide [LIST]

Wroclaw with 22 restaurants in the Michelin Guide

‘This is the best debut in the history of the Michelin Guide in Poland – as many as 22 restaurants in Wroclaw  have received a Michelin recommendation. Remember that there are only 20,000 such restaurants worldwide,' stresses Maciej Dobrzyniecki, President of the Polish Academy of Gastronomy, Vice-President of the International Academy of Gastronomy based in Paris, an exclusive partner of the Michelin Guide in Poland.

‘We would like to congratulate the three female chefs who have received the Bib Gourmand accolade, as it guarantees excellent value for money. Remember that being present in the guide is also an obligation to share the knowledge and open the doors of the restaurant – noblesse oblige!

It should also be stressed that Wroclaw and Lower Silesia have amazing regional products, which undoubtedly contributed to the fact that so many Wroclaw restaurants are on the Guide's pages,’ adds Maciej Dobrzyniecki.

Michelin Service Award for Beata Śniechowska

‘Beata Śniechowska is a key figure in the Wroclaw catering scene, most notably the chef of two restaurants – Młoda Polska [Young Poland] and the Bib Gourmand-honoured Baby – which joined our first Wroclaw selection. But even when she is in the kitchen, she keeps a close eye on the service, ensuring that her teams create a warm, welcoming environment for guests. It is great to see a chef who understands the importance of good service and prioritises it in her restaurants,’ reads the justification of the Michelin Guide inspectors' decision.

Success of the Wroclaw catering industry

‘The Wroclaw industry has been waiting for this for many years. The fact that Wroclaw has been included among the cities recommended by the Michelin Guide is a great distinction for our restaurateurs, chefs, local producers and everyone involved in developing the city's culinary identity. This also proves that consistent work – from workshops and campaigns promoting local cuisine to the organisation of events on an international scale – brings tangible results,’ points out the Mayor of Wroclaw Jacek Sutryk.

About Michelin Stars

The Michelin Star is awarded to restaurants by anonymous critics of the French Michelin guide. The first stars were awarded in 1926.

When visiting a restaurant, culinary critics, also known as inspectors, check the quality of the products, the mastery of taste and cooking techniques, the personality of the chef represented in the culinary experience, the value of the experience in terms of quality and price, and consistency between the inspectors' visits.

And Michelin Stars are awarded by them in three categories:

• 3 stars – a must-see,
• 2 stars – worth visiting,
• 1 star – noteworthy.

Michelin Stars are awarded for one year only. After a year, the restaurant is visited again by inspectors to check whether the quality is the same, better or worse.

If the quality improves, critics can award the restaurant an additional star, keep the existing star, or take a star away.

Who has Michelin Stars in Poland

The first Polish restaurant to receive a Michelin Star was Atelier Amaro in Warsaw (in 2013).

Today, six restaurants in Poland have a Michelin Star and one restaurant has two Michelin Stars.

• Bottiglieria 1881 (Kraków) – 2 stars,
• Arco by Paco Pérez (Gdańsk) – 1 star,
• Giewont (Kościelisko) – 1 star,
• hub.praga (Warsaw) – 1 star,
• Muga (Poznań) – 1 star,
• NUTA (Warsaw) – 1 star,
• Rozbrat 20 (Warsaw) – 1 star.

Find Polish restaurants with a star, a Bib Gourmand accolade and a Michelin recommendation.

Bib Gourmand – what it is

A distinction named after Bibendum, the famous Michelin man, the official mascot of the Michelin Group company.

Bib Gourmand is awarded to those eating places that, according to Michelin inspectors, have the best value for money. The Michelin Guide describes it as exquisite cuisine at moderate prices.

‘The Bib Gourmand category will leave you with a sense of satisfaction that you have eaten so well for such a reasonable price,’ reads the Michelin guide.

Michelin Recommended – what it is

Michelin Recommended is a distinction for restaurants with a high standard of quality (but without a Michelin Star).

This is a very important designation for all culinary fans, because it indicates that the restaurant is considered noteworthy by Michelin Guide inspectors, but not to the level to receive a star.

Which restaurant in Wroclaw has a Bib Gourmand?

Baba (1d Nożownicza Street), chef: Beata Śniechowska

Bistro Baba operates in an old building at 1d Nożownicza Street, where the Le Bistrot Parisien restaurant was previously located. Where does the name of the new premises come from? ‘BABA is a special word, one of the first words we utter in our lives,’ reads the bistro's website. And what is its philosophy?

‘We focus on all products that come through our doors. We have a weakness for vegetables, but we do not stop there. We feed according to the cycles of nature, changing the lever throughout the year between vegetables, fish and meat,’ explain the owners of the Baba restaurant.

IDA kitchen and wine (4 Łazienna Street), chef: Małgorzata Karkocha-Jakubowska

The restaurant, which has been established where the Rura Jazz Club used to be, is dominated by Polish cuisine: potato dumplings, pierogi, bread in egg, and sour rye soup [żurek].

"The menu at Ida features a selection of Polish dishes in fresh renditions and there are enough of them to give you choice but not to bewilder you. The fewer types of dishes, the more we can refine them,’ stresses the IDY team.

And we will taste dishes of Polish cuisine, interesting interpretations of classic dishes and seasonal novelties.

Tarasowa (1 Wystawowa Street, in the Wroclaw Congress Centre), chef: Katarzyna Daniłowicz

A place where the traditions of old Wroclaw merge with culinary modernity.

‘There are many seasonal items on the menu. We rely on local products. We use, for example, Złotnicka pork from Mr Nowicki, trout caviar from the Zielenica water farm and Polish beef.

We try to operate as locally as possible, avoiding ingredients from distant countries. You will certainly not find passion fruit or coconut milk in our menu – it is rather just stuff from here,’ explains Katarzyna Daniłowicz, Executive Chef at the Centennial Hall.

The chef of the Tarasowa Restaurant also emphasises that she is keen to keep history alive in the Centennial Hall complex. This is why there are references to traditional dishes on the menu.

Which restaurant in Wroclaw is Michelin Recommended?

Acquario (2 H. Modrzejewskiej Street, in the Monopol Hotel), chef: Mariusz Kozak

Ristorante is located on the sixth floor of the Monopol Hotel. Chef Mariusz Kozak, with experience gained in prestigious London restaurants, creates a minimalist menu based on top-quality seasonal ingredients.

The restaurant, with its glass walls and spacious terrace, offers an unforgettable dining and viewing experience.

Campo (83 Podwale Street in the OVO building), chef: Wojciech Janowicz

A grill house which serves Argentinian steaks and an original menu with South American accents. You can also drink wines with character and an interesting history, with an excellent reflection of the terroir, i.e. the place of their origin and the unique natural conditions in which they were produced. And the name (from the Spanish word campo) means a field or area of land for growing crops or raising cattle.

We import meat for Argentinian steaks served by us from farms located in the La Pampa region. For the wine list, we have selected wines with character and an interesting history, perfectly reflecting the terroir, i.e. the place of their origin and the unique natural conditions in which they were produced.

dinette (40 Świdnicka Street, in DH Renoma department store), chef: Kamil Stefanów

The creators of this eating place in Renoma emphasise that they want to draw on our stories - more personal and family stories, but also the history of the city and the building itself because they believe that the context in which we operate matters.

‘We focus on delicious cuisine and great wines and a thriving bar that will teem with life late into the evening.

Our service has two sections: morning (breakfast and brunch) service and afternoon service, which is open from 4:00 p.m. during the week and from 2:00 p.m. on the weekend. It offers contemporary cuisine from a short seasonal menu that changes every few weeks,’ invite the creators of dinette bistro & bar.

Gustaw (18a Piotra Skargi Street, in the Pannier Bastion), chef: Kacper Sawoń

During the Breslau era, dining was exquisite in the Pannier Bastion. Venison, all kinds of meat and seafood were one of the staple dishes at banquets held here.

The current menu draws on this tradition. Gustaw Restaurant chef Kacper Sawoń and his team met with Grzegorz Sobel, curator of the University Library, who specialises in historical gastronomy. Only after this conversation did they sit down together to create the menu.

There are quite a few references to the gastronomic history of the Pannier Bastion, hence the presence of venison and excellent meats on the menu.

Korill180 (180 Krakowska Street), chef: Paul Darwin B. Pablo

Korill180's motto is 'sharing is caring'. ‘Korean barbecue is about eating together. It is a reflection of Korean culture, the essence of which is sharing and caring for others,’ the creators point out.

The barbecue is the highlight of their programme and they know it like nobody else. ‘We spent long months selecting the best cuts of beef and pork. They are imported from Japan and the United States, among others,’ they emphasise.

Specialities include tuna tartare, Fried pork with caramelised onions in a spicy Korean gochujang-based sauce, and matcha ice cream.

La Maddalena (1 Pomorska Street), chef: Paweł Kaszubski

The restaurant is located on the Oder River boulevards, in the Marina III building located next to the renovated Pomeranian bridges, opposite the University of Wroclaw building.

The restaurant specialises in wild fish and seafood. Every weekend you can taste oysters that the restaurant imports directly from David Herve from the port of Cancale in Brittany.  The menu is enriched with a tasting menu, a vegan menu and meats from local suppliers.

Lwia Brama² (9 Katedralna Street), chef: Damian Bildź

A restaurant in the oldest part of Wrocław, Ostrów Tumski, in a brilliant location with a magnificent view of the Oder River.

In the kitchen, regional ingredients are combined with homemade products, and the menu includes tartare, halloumi from Ślubowo, Kłodzko sturgeon mettwurst or stewed rabbit thigh, and lots of gluten-free sweets for dessert.

Martim (1 Pomorska Street), chef: Evandro Guisard

The Oder River flows right beside the restaurant, the University of Wrocław building is opposite it, and Martim will serve us Portuguese contemporary cuisine with intercontinental touches.

The restaurant specialises in wild fish and exotic seafood.

And the chef has a Master's degree in Gastronomic Sciences with a specialisation in Dietetics from the University of Porto, an MBA in Gastronomy and F&B Management, a Harvard diploma in Science & Cooking: From Haute Cuisine to Soft Matter Science and is a graduate of the Laurent Suaudeau Culinary School, specialising in French cuisine, Mediterranean cuisine, haute cuisine, vegetable cuisine and advanced culinary techniques.

Mercado Tapas Bistro (15 Bogusławskiego Street), chef: Mateusz Powierża

An intimate place inspired by Spanish food culture in the railway esplanade at Bogusławskiego Street.

In the kitchen, the authors focus on the form of tapas as an invitation to share food and try a range of dishes.

‘Our aim is the highest quality of food served and a bustling and friendly atmosphere,’ write Mercado's creators, and they have many loyal fans because of it.

Między Mostami (1/1 Księcia Witolda Street), chef: Łukasz Budzik

The Między Mostami restaurant consists of two different concepts (Miedzy Mostami [Between the Bridges] and Most [the Bridge]).

The restaurant overlooking the Pomeranian Bridge and the tower of the Garrison Church, is a casual relaxed space with a long and open bar. The menu consists of Polish cuisine.

According to the chef of the Między Mostami restaurant, the winner of the 1st edition of the Wroclaw Culinary Grand Prix, the gastronomic future of Wroclaw will be optimistic!

Łukasz Budzik is pleased that there is an awareness in the city that food is an element of culture with which it is easiest to convince, and sometimes seduce, not only a fellow countryman, but also a foreign consumer.

Młoda Polska (4 Plac Solny), chef: Beata Śniechowska

Bistro & piano is a place created by people presenting a unique perspective on Polish cuisine and bar.

Chef Beata Śniechowska and her team uncover comfort food flavours rooted in native traditions and present them in a new original edition, such as croquettes with leek, dumplings with fat, or fried beetroot with horseradish and mustard seed.

At the bar, you can taste over 140 Polish vodkas, distillates and spirits, and there is also a selection of classic and natural wines that go perfectly with food. And the sounds of the piano make the meal more pleasant.

Monopol (2 H. Modrzejewskiej Street), chef: Mariusz Kozak

A place with a great tradition (over a century old!), the most luxurious establishment of its time (frequented by celebrities, including Marlene Dietrich) before and after the war.

Today, we will taste Polish cuisine here in an innovative approach and in unprecedented arrangements. The menu (adapted to the seasons) draws on old tried-and-tested recipes while giving them a contemporary twist.

The menu includes sea bass with fennel and citrus veloute,

roasted Duroc bacon with carrots in miso, home fries are served with truffle mayonnaise, and ricotta mousse with strawberries, sorbet sorbet and meringue is served for dessert.

Most (1/1 Księcia Witolda Street), chef: Łukasz Budzik

The tasting room called Most is located in the Między Mostami restaurant and is a more intimate private space for fans of exquisite cuisine.

Here, only the tasting menu and Łukasz Budzik's original projects are available, including beef with kale and hazelnuts, or deer, beetroot and morels.

Nafta Neo Bistro (130 Krakowska Street), chef: Michelle Średnicki

An eating place in the newly renovated space of Dawna Pralnia on Książ Mały.

Among the dishes on offer here are deep-fried pork ears served with leek mayonnaise, chives and radish salad, as well as tartare with Jerusalem artichoke chip, lasagne, mullet with potato crisp and lemon pepper cream sauce, seasonal specialities (e.g. asparagus), and the house speciality is also highly praised cocktails.  

OKWineBar (1 Księcia Witolda Street), chef: Daniel Pardo

The restaurant, along with a wine bar and shop, is located in the yacht harbour in Wrocław.

The menu is concise and original both during the week and at weekends. ‘We rely on seasonal products, so there is no shortage of “specials of the day” and dishes outside the regular menu. What sets us apart, is our flexibility to take on the challenge of fulfilling “I feel like...” orders, based, of course, on the products of the dishes on the menu.’

More than 2,000 bottles from the best regions – from France, Italy and Spain to Lebanon, Georgia, Canada or Syria. Seekers of fresh flavours will also find an offer of wines from Polish vineyards.

Przystań & Marina (2 Księcia Witolda Street), chef: Karol Sankowski

The Przystań Restaurant serves Mediterranean cuisine and a creative fusion of world cuisines. Here you can try such delicacies as pikeperch dumplings, beef carpaccio, salad with goat's cheese or rabbit.

In Marina, on the other hand, restaurateurs combine tradition and modernity and Polish flavours with those from afar. Here you can eat, among other things, Subcarpathian beef, organic apples from nearby orchards, Lower Silesian mushrooms, pumpkin from Kałków and home-grown crops, Opole venison and wild oysters.

Both restaurants have beautiful terraces from which you can admire the main building of the University of Wroclaw.

Warsztat Food & Garden (5 Niedźwiedzia Street), chef: Justyna Słupska-Kartaczowska

A unique place transformed from a family business (garage and car wash) to a new 'ignition'. This refers not only to the interior, but also the garden (vegetables, fruit and herbs come from it). Everything has functioned for ten years, and food is prepared mainly from Polish and local or seasonal products.

The short menu has dishes prepared with care for every time of day. We also offer an rich choice of original soft drinks, natural wines or craft beers.

In addition, there is also a bakery next to the restaurant (sourdough breads and other floury delights are available daily).

Wierzbowa 15 (at the Altus Palace Hotel), chef: Yassin Bugajny

The restaurant is housed in the atmospheric interiors of the former Leipziger Palace, which features restored foundations with original 19th-century brickwork.

Rooted in culinary tradition, the menu combines European cuisine with Polish accents (you can eat beef tartare, lamb rump, sheep's cheese cake, etc.).

Wrocławska (59/60 Szewska Street), chef: Konrad Latawiec

The restaurant serves Polish cuisine and the cuisine of pre-war Wrocław (specialties include Bigos Wrocławski, the famous "Silesian Heaven" with Wroclaw dumplings, dumplings with duck and spinach, and Wroclaw sour rye soup served in bread).

The inspiration for the creators of the Wrocław menu came from books by the well-known Wrocław writer Marek Krajewski. Their main character Eberhard Mock was a pre-war policeman and a lover of Breslau cuisine.

"We also look for inspiration in the book Cuisine of Wroclaw by Grzegorz Sobel – a historian from the University of Wroclaw who does research on the culinary habits of pre-war inhabitants of Wroclaw,’ write the creators.