Frajda isn’t trying to reinvent Polish food—it just does it really, really well. Hidden just off Wrocław’s Market Square, it’s become one of those places locals recommend for long breakfasts, good coffee and evenings that somehow stretch a little longer than planned. Simple, familiar food, exceptional ingredients and zero pretence—that’s the recipe.

How did Frajda come to life?

We felt something was missing.” We wanted “breakfast like at home,” but with exceptional products. Chef Bartosz Galant helped shape the menu

Is this your first restaurant?

We’ve worked in gastronomy for years, mainly with Asian cuisine. Frajda is our first “traditional-contemporary Polish” concept.

What does the name Frajda mean to you?

It was designed to be “without pretension” — part home, part fun. “The guest should have frajda from the visit.”

Why did you choose this location?

Sukiennice was home to our first restaurant. It’s “right in the heart of the Old Town,” yet away from the crowds. Frajda simply had to happen here.”

How would you describe Frajda?

Frajda is mornings and evenings.” Breakfast is our core; at night, we become an intimate bistro with wine, beer and simple food.

What is Frajda’s signature dish?

Our toast with kaszanka. It “made many people fall in love” with this traditional product.

Finally, which dish deserves more attention?

Our Toast, inspired by Welsh Rarebit but with “a Polish version,” using three cheeses and crisp wheat-rye bread.