Polanka

The story

Polanka Karpacz: Modern Polish Cuisine in the Karkonosze Mountains

The chef and the kitchen

At Polanka in Karpacz, modern Polish cooking takes shape under the direction of Chef Andrzej Sawka. He has spent nearly five years tracing the culinary history of the Karkonosze mountains, blending old Polish recipes with a subtle French technique. His approach relies heavily on partnerships with local farmers and breeders who supply ingredients like trout from Mysłakowice and artisanal cheeses from Łomnica. This dedication to regional sourcing earned him a nomination for Young Talent of the Year at the latest Gault & Millau gala.

Regional plates and seasonal rhythms

The menu translates those mountain traditions into precise compositions. A crisp duck Wellington sits beside delicate pierogi stuffed with pickled beetroot and creamy goat cheese from Łomnica. Wild snails appear with fresh morels and a butter-wine emulsion that highlights how Polish cuisine balances rustic origins with disciplined technique. These plates anchor a dining program that occasionally expands during four-hands collaborations with visiting Michelin-starred chefs.

Light, greenery, and quiet celebration

The dining room occupies a ground-floor space inside the Mövenpick Resort & Spa, featuring bright walls and minimalist furniture arranged around tall potted ferns. Warm pendant lighting settles over wooden tables, creating a calm backdrop for shared meals. The space earned two Gault & Millau hats precisely because it avoids theatrical staging in favor of genuine hospitality. Visitors often leave noting how the restrained decor lets the food take center stage while maintaining a comfortable, unhurried pace.