The story
Trzecie Piętro Restaurant & Bar in Lubin delivers a contemporary interpretation of Polish cooking that adjusts to seasonal harvests. The kitchen anchors familiar foundations in careful technique, letting ingredient quality dictate the final presentation. This modern Polish kitchen earned a Gault&Millau rating of 11.5 for its restrained approach, focusing on balanced textures rather than heavy seasoning.
Traditional Polish cuisine receives measured updates, appearing alongside structured pairings like milk-marinated pork chops or a clarified chicken broth. Inventive compositions such as blood sausage resting on toasted brioche challenge standard expectations. Regular visitors frequently order the beef tartare, oven-roasted duck, or a caramelized apple tart topped with airy Italian meringue.
Situated at the highest accessible level in Lubin, the dining area opens onto wide windows that frame the city skyline after dusk. Rough brick surfaces blend with potted foliage. Charcoal furnishings catch reflections from brass hardware and directed ceiling spots. The spatial arrangement supports intimate gatherings without blocking sightlines across the room.
A separate service counter prepares mixed drinks and selects wines intended to complement the shifting menu. Wine list entries prioritize versatile vintages that balance fatty proteins and highlight seasonal vegetables. Sweet courses follow the savory progression, delivering composed desserts that mirror the day’s agricultural rhythms.
Recognition
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