Polish cuisine is enjoying a renaissance, and at Rynek26, the approach is simple: “We are rediscovering classic dishes and seeing how much they still have to offer.” For chef Adam Proch, tradition should be respected without being frozen in time.

“We can change the presentation or technique, but the flavour and idea of the dish should remain recognisable.” For a visitor wanting to rethink Polish food, her choice is the schabowy — proof that “classic cuisine doesn’t need a revolution.”

Quality, precision and respect for tradition are enough. He believes żurek deserves more international attention, while butter is the ingredient that best represents Polish cooking. “It builds depth of flavour” while highlighting simple, local ingredients. Tourists often ask what the most traditional Polish dish is; locals are more likely to ask, “What’s new on the menu?”

His childhood inspiration? “The smell of rosół cooking for hours on a Sunday morning” — a reminder of home, family and patience. Among the dishes telling Poland’s culinary story are duck broth with lovage, potato pancake with wild boar goulash, and Silesian dumplings with porcini and thyme.

And working inside a 14th- century building? “Every day, we try to add another chapter to its history — through flavours that stay in our guests’ memories.”