Chef Kamil Chowaniec of Stacja Breslau describes the restaurant as the first place where he can fully express his own culinary vision — “based on emotion, seasonality and local products,” while remaining bold and modern.

His approach is rooted in Polish tradition, but never simply replicated. “Old recipes are my starting point,” he says, “but I always reinterpret them through my own approach.” His current favourite is pike-perch with tomatoes, reflecting his love of fish, summer vegetables and brown butter. For a first visit, however, his answer is immediate: The tartare on bread — without hesitation.” We tell tthe owner though, the pork chop is our pick!

The restaurant’s Michelin recommendation came as “a huge surprise,” though it also brought a new awareness of his own value. Maintaining that recognition, he admits, brings pressure: “It’s even harder to maintain that level year after year.”

Among the menu’s hidden gems are veal-brain croquettes with horseradish, while Śląskie Niebo with pork cheeks perhaps best captures the restaurant’s identity. And the ingredient he could return to forever? “Brown butter.

Definitely.” It’s one thing to earn recognition. It’s another to live up to it every day” …Chef Kamil Chowaniec