The story
Sztuczka was born from a family need to create. Brothers Rafał and Piotr Wałęsa grew up in a home where cooking and shared meals were central. Their father, a master pastry chef, would offer warm yeast cakes and freshly churned ice cream. Summers on the farm taught them the value of growing vegetables and caring for animals – a hands-on education in where food comes from.
The menu at Sztuczka is built on seasonal ingredients, most of them local. It is a kitchen that lets the produce speak, with each dish a carefully considered composition. The tasting menus, called "Sztuczki," are the heart of the experience. The 8 Sztuczek (380 PLN) and 12 Sztuczek (490 PLN) courses guide you through lobster, trout, venison, and beef, each paired with a wine selection. A vegetarian tasting menu (340 PLN) is also available, featuring dishes like pumpkin with miso and ginger, and a Basque cheesecake with truffle. À la carte options include a beef tartare with bone marrow, a roasted aged beef, and a pistachio dessert with matcha and green apple. Every detail, from the house-baked sourdough bread to the petit fours, is made in-house.
The restaurant sits in a historic spot near the Gdańsk Shipyard, the Museum of WWII, and the European Solidarity Centre. The space is stylish yet welcoming, with a warmth that carries through from the kitchen to the service. It is a place where the food is the focus, served without pretense.
Just months after opening, Sztuczka received a special mention from Michelin – the Opening of the Year 2025 award, followed by a Michelin Recommended distinction for 2026. It is a confirmation that the brothers' approach, rooted in authenticity and family tradition, resonates.
Recognition
Ambience
Details
History
Interior and Atmosphere This is already the third location of this acclaimed Tri-City restaurant – this time in Gdańsk near the Motława River, directly opposite the Museum of the Second World War. Furnished in a modern and tasteful manner, the restaurant features an open kitchen. Raw concrete walls complement the comfortable furnishings, mirrors visually expand the space, and large windows let in natural light. Kitchen and Chef The chef’s menu, built around seasonal ingredients, draws inspiration from Polish and regional flavors. Standout dishes include melt-in-the-mouth cod and corn-fed chicken with a lemon purée. There are no shortcuts here; every dish is carefully crafted, beautifully presented, and delights with its flavor and texture. Be sure to save room for one of the exceptional desserts prepared by the chefs themselves, rather than by pastry chefs.
Location
