Regiment

The story

Regiment Restaurant Białystok: Regional Polish Cuisine in a Historic Villa

The kitchen and its philosophy

Chef Tomasz Siwkowski leads the kitchen at Regiment in Białystok with a strict focus on Polish cuisine. He builds every plate around ingredients that arrive fresh from Podlasie farms and forests, treating each product with deliberate care. This dedication to authentic flavors earned the venue a 12.5 score in the Gault&Millau guide and placed it on the Michelin recommended list for 2026.

Plates built for the season

Beef cheeks slow cooked until tender anchor the permanent menu, presented alongside a potato babka that highlights local baking methods. Summer service frequently features wild mushrooms and young broad beans, while autumn brings venison loin and farmed sturgeon to the pass. Pastry chef Małgorzata Borysiewicz completes these regional cooking experiences with delicate sweets that balance technical precision with restrained sweetness.

A historic setting with military roots

The dining room occupies the ground floor of an 1884 villa that originally accommodated officers for the 64th Kazan Infantry Regiment. Heavy crystal chandeliers illuminate tables arranged near walls adorned with original stucco work, blending nineteenth century architecture with modern comfort. The layout guides guests past display cabinets holding vintage military photographs, reinforcing the building’s layered past. Visitors navigating this former military residence notice the careful preservation of wooden beams and the quiet acoustics that encourage relaxed conversation.