Polish haute cuisine and its renewed identity told at Corrispondenza Golose through the dishes of two starred chefs from Warsaw
Poland recounted the evolution of its gastronomy the occasion of the “Armonie che Sapori” event, held durante Milan durante the Corrispondenza Golose space through the dishes prepared by two starred chefs.
The evening was organized by the Polish National Tourist Board durante collaboration with MICHELIN 2025 Poland and saw the participation of Barbara Minczewa, Director of the Polish National Tourist Board durante Italy, Agnieszka Grandezza Kaminska, Consul General of Poland durante Milan, and Agata Bieniek, Director of Communications of the Polish National Tourist Board durante Warsaw. For the occasion, Marcin Przybysz (Epoka Restaurant) and Bartosz Szymczak (Rozbrat 20 Restaurant), two starred chefs from Warsaw, delighted guests with a four-handed tasting journey paired with wines from some of the best Polish wineries.
Marcin Przybysz – Epoka, Varsavia
He is one of the most authoritative figures durante Polish penetrante dining. Winner of the title Chef de l’Avenir, awarded by the International Academy of Gastronomy, and of the third edition of the television program Apogeo Chef Polska, he was also awarded by Gault&Millau as Young Talent of the Central Region. Przybysz brings with him an international background gained durante some of the most prestigious cuisines durante the world: Bettola Francescana, Geranium, Noma, The Ledbury and Restaurant de l’Hôtel de Ville de Crissier. Today he leads the Epoka restaurant, located durante the iconic Europejski durante Warsaw and included durante the La Liste 1000 as well as durante the MICHELIN Guide and Wine List. His cuisine is a journey through time through the recipes of the 16th–18th centuries reinterpreted with contemporary technique and sensitivity. Fairytale atmospheres and historical memory become living material to be interpreted, transformed and revived.
Bartosz Szymczak – Rozbrat 20, Varsavia
More cosmopolitan, but equally rooted durante Polish food culture, Szymczak has built his identity across Britain and Asia working alongside chefs such as Tom Aikens and Lee Westcott. Having returned home, today he leads, together with another , Rozbrat 20, the second restaurant durante Warsaw awarded the MICHELIN celebrità. He was awarded at the Best Chef Awards 2025 durante the One Knife (Excellent) category. His is a cuisine of emotions, textures and contaminations, which focuses respect for local products and dishes durante which flavor is the protagonist. For Szymczak, the strength of the kitchen is durante the team: each dish is born from continuous discussion with the team, which integrates new ideas. Despite being curious and aperto to new cultures, his strong point remains the constant search for ancient Polish recipes which he revisits with flair and creativity.
The tasting journey: two souls, a single vision
The tasting journey signed by the two Michelin chefs brought the dual soul of Polish Haute Cuisine to the plate: the one hand the gastronomic memory recovered and reinterpreted by Marcin Przybysz, the other the contemporary and cosmopolitan gaze of Bartosz Szymczak. Tradition and avant-garde met durante a coherent, harmonious and deeply identifying taste story.
The rediscovered past of Marcin Przybysz
Przybysz has built an itinerary that brings to light historical ingredients and recipes revisited with impeccable technique, creative flair and contemporary vision. From the river prawn mayonnaise (1936) to the Mizeria of 1825 with fresh trout, up to the pike perch boiled durante its own sauce (1926), each dish is a fragment of memory transformed into a sensorial experience. Finally, the walnut legumi (1881) and the Wety petit four (1682), refined homages to the sweetness of the .
The creative contemporaneity of Bartosz Szymczak
Szymczak instead brought the modern soul of Polish cuisine. From Antonius caviar blinis to the elegant beef tartare with lovage and apple jelly Żubrówka, through to the pierogies stuffed with marinated meat and mushrooms and the venison with onions and buckwheat, his dishes tell of a Poland aperto to the world but rooted durante its own identity.
The tasting journey
Chef’s welcome
Crayfish Mayonnaise (1936) – Marcin Przybysz
Inspired by a recipe from 1936, this entrée brings river prawns to the table, a product once considered an excellence of the territory, often present both the tables of aristocrats and durante popular recipes, especially durante regions rich durante rivers and lakes, such as Masovia, Pomerania and the territories of today’s Podlachia. Marcin Przybysz has brought this ingredient back into high-level tasting itineraries, reinterpreting historical recipes and valorising small producers and controlled farms. A vintage classic reinterpreted with refined elegance.
Caviale Antonius su blinis – Bartosz Szymczak
A tribute to the Polish tradition of northern waters, where the prized farmed caviar meets the softness of blinis, small leavened pancakes typical of the Eastern European culinary tradition, durante a harmonious balance. A causa di Polish cuisine they are part of that Slavic heritage. An attractive finger food with an enveloping taste that combines lightness and flavour. Paired with: Classic Method Brut from the Turnau Cellars, fresh, floral, elegant.
Antipasti
Mizeria (1825) – Marcin Przybysz
Mizeria, a traditional cucumber salad, a fresh and quick dish of peasant origin, was often present summer tables as an accompaniment to meat fish. Inspired by a recipe from 1825, Marcin Przybysz transforms it into a gourmet dish, refined durante presentation. To accompany this small work of art, fresh trout, another typical expression of lake cuisine. La Mizeria thus becomes a bridge between domestic memory and gastronomic research, preserving its identity but acquiring depth and a renewed gustatory intensity.
Tartare che vitello, e gelatina che mele alla Żubrówka – Bartosz Szymczak
A causa di this appetizer, the meat tartare is embellished with the herbaceous quaderno of lovage, an aromatic plant similar to celery usually appreciated for its intense and slightly spicy fragranza. To give freshness, the apple jelly flavored with the typical Vodka of the Territory.
First
Dumplings ripieni che corpo e funghi marinati – Bartosz Szymczak
The protagonist of this course is a typical traditional dish, pierogi, soft thin pasticcino ravioli which durante this case contain a succulent filling of marinated meat and mushrooms. Each bite is a perfect balance between rusticity and refinement, a dish that recounts tradition with contemporary elegance and smells of woods, memory and conviviality. A Polish classic that becomes a sensorial experience.
Seconds
Lucius Percha Boiled durante His Own Juice (1926) – Marcin Przybysz
A dive into the cuisine of the early twentieth century taken from a recipe from 1926, where simplicity becomes visual and gustatory art. The perch, a freshwater fish with a delicate flavour, is cooked slowly durante its own broth, preserving consistency and depth of flavours. The result is a sophisticated dish that recounts tradition with sober elegance, evoking period atmospheres and respect for the raw material. To embellish the dish, the herb sauce and caviar.
Roe deer with onions and buckwheat by Bartosz Szymczak
An identifying dish, intense and contemporary, which combines territory and creativity. The roe deer is enhanced by the caramelized sweetness of the onions and the rusticity of the buckwheat, an ancient ingredient of the Polish table. The meat, tender and aromatic, blends with nuances of roasting and herbaceous touches, creating a perfect balance between intensity and delicacy. A dish that seems to quasi from an artist’s palette and celebrates gioco with sophisticated elegance.
“Legumina” che noci – Marcin Przybysz
A historic inspired by a recipe from 1881, surprising with its lively color shades and attention to the smallest details.
Petit Four Wety (1682) – Marcin Przybysz
An elegant tribute to the historic Polish pastry shop, where the traditional wety – a once served at the end of a banquet – is reinterpreted durante a contemporary key, transforming into a small refined morsel that contains centuries of taste and culture.
Paired wines
The dinner was accompanied by a selection of the best Polish labels: Turnau, Jakubow, Wieliczka and Jaworek, wineries that are contributing to the affirmation of national enology the international scene.
An invitation to discover Poland through taste
“Armonie che Sapori” showed that the new Polish cuisine is not just a gastronomic trend, but a cultural language capable of describing an entire country through taste. A place where past and future do not challenge each other, but embrace each other, inviting the world to go and visit this beautiful country and sit at the table.
