The story
Hewelke calls its approach “kulinarne misje na marsa” – culinary missions to Mars. The restaurant and bakery on Jana Kilińskiego street delivers on that promise with a menu that travels from Żuławy-style herring to Peking duck, all under a banner that reads “Karmimy najlepiej pod słońcem” – we feed the best under the sun.
Leading the kitchen is chef Marcin Popielarz, who has crafted a constellation of flavours that defies borders. The menu reads like a playful atlas: starters include porcini dumplings with shimeji and water chestnut, beef tartare with truffle mayo, and polpo a la gallega with chorizo. Soups like morel cream with green peas and asparagus sit alongside a classic onion soup with Gruyère and puff pastry. Mains range from ribeye with padrone peppers and Barolo sauce to sea bream with dill pesto, cucumber and kiwi, and a vegetarian-friendly coconut mousse dessert with basil and lychee. Every dish reflects a modern cuisine that is both grounded and wildly imaginative.
Hewelke’s playful spirit and consistent cooking earned it a Michelin Bib Gourmand, an award that recognises good quality, good value cooking. It’s a fitting nod to a restaurant that delivers precise, creative plates without pretension. The space itself – complete with a private dining room for occasions – keeps the same easy‑going warmth. Whether you come for a romantic dinner or a family lunch, the atmosphere remains cosmically delicious, as the restaurant puts it.
The kitchen’s modern cuisine draws from Polish and international influences, blending local ingredients like herring and porcini with faraway accents – hoisin sauce, mango salad, passion fruit. It’s a menu built for exploration, not intimidation. Hewelke proves that Bib Gourmand dining can feel like a discovery, one where the only mission is to eat well.
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