The story
Since 2016, Pod Nosem has held a place in the Michelin Guide for its spirited reinvention of traditional Polish cuisine. Located in a historic townhouse at the foot of Wawel Castle in Kraków, the restaurant breathes new life into classic dishes by focusing on seasonal, regional ingredients from local suppliers. The result is a menu that honours culinary heritage while feeling distinctly fresh and modern.
Chef Przemysław Bilski, who refined his craft in Michelin-starred London kitchens Zafferano and Locanda Locatelli, brings a deep respect for game and an imaginative touch to the kitchen. His approach is evident in dishes that play with texture and contrast—tender pierogi filled with wild boar, finished with Mangalica crackling, or a robust comber of venison served with buckwheat, kale, and chestnuts. Each plate is designed to engage all the senses, balancing careful technique with bold, storied flavours of Polish cuisine.
The restaurant occupies the ground floor and vaulted cellars of a 14th-century building on Kanonicza Street. Downstairs, the intimate Wine & Spirits Cellar holds over 200 labels from around the world, alongside house-made nalewki—traditional Polish liqueurs. Upstairs, a leafy outdoor terrace offers a quiet perch overlooking the old-town streets. The atmosphere is elegant but unforced, fitting for a meal that might begin with oscietra caviar from Antonius Caviar and end with a homespun white chocolate cheesecake.
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Interior and Atmosphere Located on one of Kraków’s most beautiful streets, Kanonicza, this is an intimate and elegant venue with views of Wawel, where history meets modern cuisine to offer a top-tier culinary experience. Cuisine and Chef The menu elegantly reinterprets Polish tradition. The game bigos served here is highly recommended. A lighter yet equally noteworthy option is salmon trout with grilled zucchini in a tomato-pepper sauce—ideal for lunch or a light dinner. For dessert, the homemade cheesecake with white chocolate is a must-try: velvety smooth with a distinct hint of vanilla. The extensive wine list also deserves praise, with discreet and professional staff readily available to assist with selections. The restaurant is quite small, so reservations, particularly on weekends and in the evenings, are highly advisable.
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