The story
Filipa 18 describes itself as a restaurant with an artistic soul. The space, adorned with graphics from young Kraków artists of the Polish School of Posters, creates a intimate and unique atmosphere where tradition meets modernity. This is the setting for Chef Marcin Sołtys’s modern cuisine, a kitchen that draws its primary inspiration from the nearby Stary Kleparz, Kraków’s oldest market.
Chef Sołtys brings a wealth of experience to Filipa 18. A laureate of the Gold Snail award from Slow Food Polska and a graduate of a training program at the Institut Paul Bocuse in Lyon, he has cooked for presidents and world leaders. After twelve years at the renowned Wierzynek, he took the helm at this intimate restaurant. At Filipa 18, he creates an authorial menu inspired by traditional Polish cuisine, reimagined in a contemporary style with seasonal, regional products.
A meal here begins with a welcome from the chef, typically light, appetite-stimulating bites that include freshly baked sourdough bread with traditionally churned butter. The menu is deeply rooted in Polish tradition, featuring dishes like wild boar pierogi with foie gras and a juniper-honey sauce, or a young lamb tartare with horseradish foam and garlic-parsley emulsion. The main courses continue this theme with options such as zander fillet marinated in milk and onion with a pickle and dill sauce, and a wild boar roast with bacon, celery mousse, and a red wine sauce.
For a deeper exploration, Filipa 18 offers a five-course tasting menu, available from Tuesday to Saturday. The experience is complemented by a carefully selected wine list from around the world. This commitment to quality and a distinct culinary vision has earned the restaurant a place in the Michelin Guide, where it is recognized as a recommended restaurant.
Recognition
Ambience
Details
History
Interior and Atmosphere Located near the Old Kleparz market and close to the Main Railway Station, this restaurant offers guests a unique culinary experience and refined design. The elegant interior features shades of navy blue and gray, with works by young Kraków artists displayed on the walls. Kitchen and Chef Head Chef Marcin Sołtys has created a menu that serves as an author’s interpretation of regional and Polish classics. The menu changes seasonally, adapting to the availability of ingredients at the nearby Kleparz market. It is worth persuading the chef to serve his own take on Kraków-style maczanka. Excellent choices also include young lamb tartare, wild boar pierogi with foie gras, fish, and game. The mushroom pęczotto with a fried egg yolk is an interesting option for vegetarians. The culinary experience is perfectly complemented by a selection of wines from around the world.
Location
Facebook
Instagram