The story
Biały Królik in Gdynia anchors its menu around contemporary Polish cuisine. Marcin Popielarz directs the kitchen using produce sourced directly from Kashubia, Żuławy, and Kociewie. He applies precise thermal techniques to coastal fish and marshland vegetables. This methodical approach to modern Polish cooking recently secured a Gault&Millau rating of 13.
The restaurant offers both à la carte selections and a multi course tasting menu designed around strict seasonal availability. Sea bass arrives coated in clarified butter alongside crisp watercress and tender globe artichokes. Sweet courses feature traditional smardz ice cream combined with garden peas and black trumpets. Guests navigate the full tasting path through deliberate pacing that allows each course to settle.
Black and white floor tiles anchor a dining room housed within an eighteenth century palace wing near the waterfront. Reflective table surfaces and sculptural accents nod to Alice in Wonderland without cluttering sightlines. Management restricts entry to adults over sixteen to maintain a quiet conversational rhythm. Private gatherings accommodate up to thirty guests within this controlled environment.
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