Ed Red

The story

Ed Red Kraków: Dry-Aged Steaks and Modern Polish Cuisine on the Main Market Square

The chef and the kitchen

Chef Przemek Skibiński took the helm at Ed Red in 2015, bringing expertise honed at Kraków's Ancora and Warsaw's Szara. A self-described slow food enthusiast, he built the restaurant's reputation as Poland's first steakhouse dedicated to dry-aged beef. His menu fuses this technical mastery with modern interpretations of Polish meat classics. Dishes like bone-in pork loin and duck leg confit reflect a commitment to high-quality ingredients and precise preparation.

Signature cuts and offal

The steak program centers on 30-day dry-aged Rib Eye and New York cuts matured in tallow within specialized chambers. Beyond the grill, the kitchen explores texture through a signature dish of veal offal prepared in five styles, ranging from delicate brain to savory cheeks. Hand-chopped beef tenderloin tartare arrives with pickled cucumber and marinated bay bolete. Seasonal offerings include traditional żurek served in a bread bowl alongside house-cured blood sausage.

Space and setting

Ed Red occupies a historic tenement building at Rynek Główny 27, just steps from the famous Piwnica pod Baranami. The interior blends elegant details with an industrial atmosphere inspired by New York steakhouses. Spacious rooms accommodate both intimate dinners and larger gatherings above 10 guests. Guests can explore a curated wine list in Piwniczka Eda, where staff assist with pairing selections for everything from kraft sausages to aged steaks.

Sweets and spirits

The dessert menu features Kraków-style cheesecake with raspberry sauce, layered honey cake with plum jam, and homemade apple pie served with vanilla ice cream. Cocktail creations like the Peach Serenade and Tropic Fever utilize spirits such as Woodford Reserve and Botucal Mantuano. The beverage program also highlights Polish vodkas from J.A. Baczewski and Chopin, alongside a selection of single malts and craft beers from Cieszyn.