T
Tomasz Wrona
Head chef
Writes the menu on Mondays, after the farmers call. Dislikes sauces that cover up flavor.
Kitchen.
It started with an oven that weighed two tons and wouldn’t fit through the door. Today twelve tables stand around it.
Story
One oven and no shortcuts.
Tomasz spent eight years cooking in restaurants in Copenhagen and Lyon. He came back to Kraków with one idea: a kitchen without gas, where everything is cooked over wood and embers.
We spent three months building the oven. We still fire it with oak from the Niepołomice Forest and check the temperature by hand, not with a thermometer.
- 2019
A pop-up in a Kazimierz courtyard. One grill, three dishes and a line out the gate.
- 2021
Our own place on Józefa Street and a brick, wood-fired oven.
- 2024
Our first tasting dinner. Every Friday and Saturday since.
- 2026
A private room for 24 and our own kombucha made from our suppliers’ fruit.
How we cook
Three fire zones, three ways of cooking.
- 480°
Under the flame
Bread, flatbreads and fish that bake in under two minutes.
- 220°
Over the embers
A grill for meat and vegetables. This is where the crisp crust and smoky aroma come from.
- 90°
In the ash
Beets, potatoes and short ribs that slowly finish overnight in the cooling oven.
People
Who works the oven.
M
Marta Sobczak
Desserts and bakery
Gets up at five so the bread is ready by opening. She’s also behind the burnt hay ice cream.
K
Kuba Lis
Floor and wine
Pairs the wine for the tasting dinner. Knows every winemaker on the list by name.
Suppliers
Everything within 80 km.
- Pod Lipami FarmNiepołomice
Root vegetables, herbs, edible flowers.
- Zawisza VineyardTarnów
White wines, cider and apple juice.
- Gorce Shepherd’s HutOchotnica
Goat and sheep cheeses, butter for baking.
- Podgórze Fish PondsZator
Trout and carp, caught on the day of delivery.
- Forest PantryNiepołomice Forest
Mushrooms, game and oak wood for the oven.