Wrocław has been awarded two stars in the Michelin Guide! Check out the best restaurants [LIST OF PLACES]

Restaurants in Wroclaw were included in the Michelin Guide for the first time last year, with 22 places featured straight away; it was the best-ever debut of this kind in the history of Polish culinary accolades.

2026 is even better!

We have two Michelin stars for Wroclaw

The two chefs celebrated their success at the ICE Congress Centre in Kraków. These are: Beata Śniechowska, Head Chef of Baba, and Łukasz Budzik, Head Chef of MOST. 

Beata Śniechowska has earned the first star for Baby. Thanking her team, she admitted that she loves noodles, cutlets and dumplings and could interpret them over and over again. Dziękowała za wyróżnienie i za to, że zdarza się miejscom nie powodując utraty ich DNA.

Łukasz Budzik admitted that he is driven by an inner atomic energy and by his team, and emphasised that he loves what he does. ‘I am also motivated by every instance of good service, a smile and positive energy,’ added the head chef of MOST. 

Congratulating those featured in the Michelin Guide, Jacek Sutryk, Mayor of Wroclaw, notes that Wroclaw has long been a city of encounters, but is also becoming a city of flavours, and that Wroclaw’s culinary reputation is shaped by people with passion, talent and the courage to strive for the best quality. 

Jacek Sutryk, Mayor of Wroclaw: "The success of our restaurants and chefs is no accident; it is the result of consistent hard work, creativity and a relentless pursuit of excellence. Michelin stars, however, are more than just a mark of prestige for the restaurants themselves; they also serve as a powerful promotional tool for the entire city of Wroclaw. The city actively supports the development of its culinary scene because we know that excellent restaurants attract visitors, build the city’s reputation and ensure that Wrocław is remembered not only as a beautiful city, but also as a city of exceptional flavours. Congratulations to all the winners, and thank you for helping to build our city’s reputation through your work".

Radosław Michalski, Director of the City Brand Department, points out that 22 restaurants made a sensational debut in the guide a year ago, marking the largest number of new entries in Poland, and today the list is expanding, including these Michelin-starred chefs.

Radosław Michalski, Director of the City Brand Department: "We believe this is just the beginning, as this year’s Wroclaw selection supported by restaurants from Lower Silesia will serve as an inspiration for future chefs. Wrocław will continue the training programme that has been open to all local catering businesses since the beginning".

Alfred Wagner, Chairman of the Wroclaw Tourist Organisation, who attended the Michelin gala in Kraków, emphasises that this celebration is primarily a testament to the hard work of the entire teams of the award-winning restaurants – from the owners, through the head chefs and their deputies, to every single staff member.

"This also involves the commitment of the offices and departments of the Wroclaw City Office and the Wroclaw Tourist Organisation – building a sense of community, series of training courses, co-operation with the industry media, study visits by journalists, influencers and bloggers from Poland and abroad, promotional activities on the city’s social media channels, and many other factors. We must also mention the significant involvement of the Ministry of Sport and Tourism, the Polish Tourist Organisation, and Maciej Dobrzyniecki – President of the Polish Academy of Gastronomy, whose contribution to Wroclaw remains invaluable" – adds Alfred Wagner. 

Michelin stars – what they are and what they mean

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.

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.

Wroclaw – Michelin-starred restaurants

Baba (ul. Nożownicza 1d), Head 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. 

Most (1/1 Księcia Witolda Street), Head 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. 

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. 

Bib Gourmand – an accolade for these restaurants in Wroclaw

IDA Kuchnia i Wino (4 Łazienna Street), Head 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. 

Pijalni Wino & Bistro (42/1U Michała Wrocławczyka Street), Head Chef: Tomek Wencek

In the kitchen of this bistro, the team focuses on tapas as a way to encourage guests to share food and taste a variety of dishes, with the aim of serving the highest quality food in a lively and friendly atmosphere.

The cuisine is based on simple forms and elegant flavours; the team draws inspiration from French classics, Mediterranean simplicity and Polish culinary traditions, but is not afraid to experiment with surprising unobvious combinations.

The wines are selected from the producers who respect the soil and the vines and treat the vineyard as a living organism. We offer over 80 labels, with a wide selection for wine glasses. Dominika Szpakowska selects each bottle personally.

Tarasowa (ul. 1 Wystawowa Street, Wroclaw Congress Centre), Head of Restaurant Concept: Katarzyna Daniłowicz, Head Chef: Volodymyr Savchenko

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, caviar from trouts 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 here; we tend to use local things,’ explains Katarzyna Daniłowicz, Executive Chef at the Centennial Hall.

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. 

Michelin recommendation – awarded to these restaurants in Wroclaw

Acquario (2 H. Modrzejewskiej Street, in Hotel Monopol), Head Chef: Mariusz Kozak

Ristorante is located on the sixth floor of the Monopol Hotel. With his experience gained in prestigious London restaurants, Head Chef Mariusz Kozak 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.

Arche Klasztor (64–66 Jana Kasprowicza Avenue), Head Chef: Volodymyr Skulinets

At the à la carte restaurant in Arche Klasztor, you can enjoy classic international dishes as well as typical Polish flavours such as apricots, strawberries, sour cream, mushrooms, cheese and roast duck.

In its seasonal menus, the team does not limit itself to a single style or type of cuisine, but focuses on the best ingredients currently available. He grows some of the herbs and vegetables himself in the monastery garden.

Campo Modern Grill (83 Podwale Street (in the OVO building), Head 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), Head 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 p.m. during the week and from 2 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), Head 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), Head 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), Head 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. 

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.

Lion Gate² (9 Katedralna Street), Head 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.

Its cuisine combines regional ingredients 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), Head Chef: Evandro Guisard

The Oder River flows right beside the restaurant, the University of Wroclaw building stands 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), Head Chef: Jakub Kramarz

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 taste a range of dishes.

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

Mercado Nuevo (13 Bogusławskiego Street)

Mercado Nuevo is the sister restaurant of Mercado Tapas Bistro. A venue inspired by Spanish culinary culture, situated on the atmospheric railway esplanade on Bogusławskiego Street.

Między Mostami (1/1 Księcia Witolda Street), Head 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 1^st 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.

Milo (86A Obornicka Street)

Seasonal menu, lunches, and a frequently changing menu featuring interesting combinations of ingredients. One of the new spots on Wroclaw’s culinary map, already proving quite a success.

Młoda Polska (4 Plac Solny), Head Chef: Beata Śniechowska

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

Head 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), Head 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.

Nafta Neo Bistro (130 Krakowska Street), Head 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 house specialities include also highly praised cocktails.   

ODRé (17 Księcia Witolda Street (within the Bulvary nad Odrą complex), chefs: Mateusz Konieczko, Dawid Zimny

A new restaurant in Wroclaw, run by the founders of the acclaimed CAMPO. It serves a modern take on classic French cuisine, using local products. The place is renowned for its minimalist elegant interior design and excellent selection of wines.

OK Restaurant (1 Księcia Witolda Street), Head 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, obviously on the basis of products of the menu dishes.’

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), Head Chef: Karol Sankowski

The Przystań Restaurant serves Mediterranean cuisine and a creative fusion of world cuisines. Here you can taste such delicacies as pikeperch dumplings, beef carpaccio, salads 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 guests can admire the main building of the University of Wroclaw. 

Breslau Station (65 Bogusławskiego Street), Head Chef: Kamil Chowaniec

A small bistro beneath the embankment on Bogusławskiego Street, where you can discover the flavours of old Breslau. The cuisine features recipes from the homes and restaurants of old Breslau, and the menu also offers a wide selection of regional vodkas, liqueurs, beers and wines.

Usta Usta Wrocław (67 Bogusławskiego Street),

A bistro serving snacks, vegetarian dishes, tapas, desserts, cocktails, drinks and non-alcoholic cocktails. Bookings for 1 to 12 people

‘Usta Usta is a space where food does not interrupt the conversation, but rather enhances it. There is time for glances, kisses, laughter between bites, and reconnecting with people. A glass that loosens tongues and turns dinner into a story you want to talk about long into the night. “Because the best things happen when they are passed on from mouth to mouth,’ writes the team.

Food & Garden Workshop (5 Niedźwiedzia Street), Head 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 by Juanlu Fernández (at the Altus Palace Hotel), Head Chef: Yassin Bugajny

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

Link to text: https://www.wroclaw.pl/dla-mieszkanca/wroclaw-ma-dwie-gwiazdki-michelin-2026-najlepsze-restauracje-lista