Tawerna Fisza concept by Marcin Budynek

The story

Tawerna Fisza concept by Marcin Budynek | Augustów

Tawerna Fisza concept by Marcin Budynek serves Augustów with a clear focus on regional Polish cooking and precise technique. The kitchen respects local harvests while applying methods gathered from years abroad.

The chef and the kitchen

Marcin Budynek founded this establishment after spending thirty years training across Britain, France, Italy, Greece, and Spain. He currently operates a dedicated culinary academy and sits on the board of the Club of Chefs Foundation while promoting Polish regional cuisine at international trade shows. His approach avoids heavy tradition in favor of clean plating and honest ingredient sourcing. That disciplined method earned the venue a twelve point rating in the latest Gault&Millau guide.

Light and timber in the dining room

Large windows along the main floor catch direct sunlight from the Netta River below. Over eight hundred individually carved wooden fish hang from the ceiling to create a textured canopy above tables arranged near the blue painted trim. Local craftspeople attached woven textiles and painted ceramics to reinforce the relaxed boho style. The adjacent patio features a small grill station and a cocktail bar positioned near two artificial sand patches.

River fish and slow cooked meats

Daily selections depend on what arrives fresh from local suppliers. Perch, sturgeon, and trout form the core of the seafood lineup, often served as a smooth pâté, a delicate broth, or a hearty fish ramen. Sprat preserved in salted egg appears alongside a rich lamb roll finished with regional herbs. Liver prepared in port wine provides a deeper counterpoint to the lighter seasonal dishes.