Malinowa

The story

Malinowa Restaurant Łódź: Modern Polish Cooking in the Historic Grand Hotel

The Chef and the Kitchen

Malinowa serves modern Polish cooking on the ground floor of Łódź’s Grand Hotel, directed by Chef Łukasz Szram. He spent five years developing his technique under Dariusz Barański at the Hotel Warszawa before assuming responsibility for this menu. His approach applies French discipline to regional produce, favoring seasonal cuts and handcrafted preparations over heavy sauces. That clear direction contributed to the venue earning a 12.5 rating from Gault&Millau this season.

Seasonal Plates and Craft

Visitors frequently start with the mushroom pâté presented with wild garlic capers or the hand cut truffle linguine coated in a delicate butter emulsion. The main course selections emphasize slow cooking methods, notably the pepper and miso braised beef rib alongside the turbot finished with a warm tartar sauce. Every plate rests on plainly sourced components, ranging from locally grown vegetables to specifically numbered oyster batches. This uncluttered style keeps the Polish kitchen firmly attached to current harvests.

Restored Ballrooms and Intimate Salons

The dining area spans two separate rooms within the recently renovated nineteenth century building. The principal Sala Malinowa displays ornate moldings and a balcony capable of holding one hundred and fifty guests, whereas the neighboring Złota salon provides a quieter arrangement for fifty diners. These spaces welcomed prominent writers and actors throughout the twentieth century, and the latest restoration maintained their original proportions. Polished floors and restrained lighting now support the evening service without overshadowing the food.