The story
Chef Janusz Myjak directs operations at Szósty Zmysł in Krynica-Zdrój, crafting a contemporary Polish cuisine that anchors itself in Beskid heritage. He translates local harvests into seasonal compositions that emphasize precise technique and clean plating. His methods balance traditional dairy preparations with modern approaches like slow-cooking proteins. The dining room sits inside the Hotel SPA Dr Irena Eris, placing guests within walking distance of alpine trails and ski infrastructure.
Seasonal menus highlight anchovies prepared Dutch style alongside a beef tartare finished with a perfectly set yolk and house-made mayonnaise. Duck fillet rests on a blend of sweet potato and apple purée, balanced by a reduced red cabbage confit. Carefully selected wine bottles complement each course in this refined Polish cuisine. The kitchen also produces its own preserves to extend summer harvests through the winter months.
Soft neutral tones and light wood define the space, which frames uninterrupted sightlines toward the Jaworzyna Krynicka ridge. Patrons settle into comfortable seating while observing staff move deliberately between the pass and the service counters. A quiet smart casual dress code maintains a restrained elegance throughout the evening. This attentive environment supports the restaurant’s recent Gault & Millau rating, which acknowledges consistent execution across every service.
Recognition
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