The dream has come true — now it’s all about hard work Let’s start at the beginning. Who are the people behind Oyche, and how did it all come to life?
Oyche is Mati and Adam. It started pretty naturally. My business partner had another street-food concept that I used to visit a lot. One conversation led to another, and he was looking for a chef to help create what eventually became our döner.
Be honest — when you opened the first spot, did you expect people to actually queue around the block?
We knew from day one that Oyche could make an impact in Wrocław. We expected maybe a third of the traffic we actually got. What happened went way beyond anything we imagined.
Every brand has that moment when things suddenly shift. What was yours?
There wasn’t one magic moment. We simply approached the business differently. Even with just two locations, we had our own production facility. Looking back, that was one of our best moves.
First time at Oyche — what are you ordering?
No question: the Gemüse Bun with mint, garlic and spicy sauces.
What’s the detail people don’t notice but makes a huge difference?
The bread. Nobody else has it. It’s exclusive to Oyche. Everything that comes out of our kitchen has to taste great to us first.
Where do you eat when you’re off the clock?
I have a few Wrocław favourites. IDA is at the top — I love Małgorzata’s cooking. For Asian food, the bánh mì spot near the station.
And for a quick kebab?
Oyche Döner on Szewska. (laughs)
How do you keep the prices so low?
The formula is simple. If we sell enough kebabs, we can keep prices stable. That’s down to our guests and their incredible support.
If another kebab owner offered you a million złoty for the Oyche secret, would you give it up?
There isn’t one secret. We live and breathe this business. You have to put your heart into it.
If Oyche were a person?
A tough competitor. Hard to negotiate with and never backs down.
Wrocław has endless food options. Why do people keep coming back?
Price and accessibility are big strengths. We now have four locations in Wrocław. We serve good food, and people appreciate it.
Funniest bit of chaos so far?
Selling out completely three hours after opening.
Who’s the perfectionist?
Depends what we’re talking about. Everyone has their lane. Mateusz and Sandra handle the paperwork and admin. I’m the kitchen guy.
Do you guys still eat kebabs?
Of course. It’s our job. We feed people, and everything leaving our kitchen has to taste good to us first.
How many kebabs have you eaten?
Probably hundreds. You can tell by looking at me.
(laughs) What’s the craziest queue you’ve had?
More than three hours. It was early days, huge demand and a much smaller team. It was chaos.
Biggest myth about running a successful restaurant?
That we have a private life.” (laughs)
Where is Oyche going next?
We’ve got a clear growth plan. We’re already in Opole and Kraków, renovating in Katowice, and that’s definitely not the end. Oyche is coming to more cities.
Finally — if you could go back to opening day, what would you tell yourself?
Nothing. We learn every day from whatever comes our way. We’ve only been around a little over a year, which feels both short and long. We’ve started a kebab revolution in Poland, and we’re proud to be a Wrocław brand. The dream came true. Now it’s about the hard work.
