The story
SPOT. describes itself as a "concept store" that blends diverse experiences, but at its heart is a restaurant where the cooking is grounded and serious. Located in a 19th-century industrial building on Dolna Wilda, the space pairs original architecture with minimalist interiors. Outside, a green garden (complete with a herbarium) borders Jan Paweł II Park, offering a calm retreat in the centre of Poznań.
The kitchen, led by chef Jakub Hamankiewicz, works with seasonal Polish products and moves freely between Polish culinary traditions and classic European—especially French—cuisine. Hamankiewicz trained in France at Michelin-recommended addresses and brings that precision back to Poznań. He makes his own charcuterie, bakes bread, ferments, and prepares preserves, all from the same kitchen.
The menu changes with the natural calendar. Much of the produce comes from TARG., a weekly organic farmers' market in the Wilda district. Alongside the food, the wine list focuses on biodynamic Polish and European bottles. It has twice been named the best in Poland and awarded a Red Star by Star Wine List.
SPOT. operates according to a closed-loop economy model. The restaurant reduces waste through biodegradable alternatives, recycles and reuses, optimises water and energy use, and cuts its carbon footprint by sourcing locally—not just food, but drinks too. The team grows their own herbs, spices, fruit, and even grapes for sparkling wine.
The Michelin guide awarded SPOT. a Bib Gourmand for good quality, good value cooking. It is a fitting recognition for a restaurant that balances ambition with approachability, and that treats both its ingredients and its guests with care. Whether you come for a full degustation with wine pairing or a relaxed meal in the garden, the focus remains on what is real, seasonal, and well-made.
Recognition
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History
good quality, good value cooking
Interior and Atmosphere The restaurant is housed in a restored 19th-century industrial building. Its minimalist interiors retain an industrial character; the stark decor is softened by wooden furniture, shelves filled with wine bottles, and plenty of plants, as well as the neutral light filtering in from the herbarium adjacent to the restaurant. Cuisine and Chef SPOT.'s kitchen features bold combinations of Polish and European flavors with exotic accents. The concise menu (offering options for both meat lovers and vegetarians) is based on local ingredients and changes seasonally – available in both à la carte and tasting versions. Be sure to try the lamb leg or order the plate with roast beef and smoked duck breast. The extensive wine list features an outstanding selection of biodynamic wines.
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