The story
Karczma Stara Kuźnia delivers seasonal Mazurian cuisine from an eighteenth century forge in Przykop, just outside Giżycko. The property rests beyond the main tourist corridors, bordered by meadows and a narrow linden avenue that leads to a wild shoreline on Lake Buwełno. Generations have tended this land, but the dining room operates strictly between May and September. Today the estate returns to quiet once the summer harvest cools.
The current kitchen belongs to Emilia, who manages daily operations and brings a background in dietetics alongside a focus on natural fermentation. She inherited the space from her sisters Patrycja and Weronika, both of whom previously led the culinary program. Their guiding principle remains unchanged, sourcing almost everything from neighboring farms or the estate’s own vegetable patch. The signature lamb skewer still anchors the menu, though the family now partners with regional organic breeders rather than raising sheep on site.
Diners gather around a central hearth where open flames finish certain plates, including the slow roasted lamb skewer that drew early attention. Warm wood interiors and seasonal garden seating frame meals built entirely around Polish producers. This dedication to regional Polish cooking earned the table a thirteen point rating from Gault&Millau for the 2026 season. Guests can also explore the cellar, which stocks nothing but domestic labels while keeping the service grounded in rural hospitality.
Recognition
Ambience
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