Patio

The story

Patio Rzeszów: Chef Kamil Tłuczek's Mediterranean and Polish Cuisine in Grand Hotel

The Chef and the Kitchen

Chef Kamil Tłuczek leads the kitchen at Patio, crafting a seasonal menu that bridges Mediterranean inspiration with Polish culinary roots. His approach pairs fresh local ingredients with contemporary techniques, creating dishes that respect tradition while embracing modern refinement. This balance earned the restaurant a Gault&Millau score of 12, reflecting a kitchen where precision meets flavor. Sous-chef Piotr Kuzdro assists in maintaining this standard across a menu that shifts with the seasons.

Standout Dishes

The menu highlights include carpaccio z jelenia served with chestnut aioli, showcasing a delicate use of game meat alongside rich, nutty notes. Hearty plates feature gołąbki stuffed with wild boar and buckwheat, offering a savory variation on traditional cabbage rolls. The dry-aged ribeye steak provides deep flavor, complemented by the lamb loin served with mustard and parsnip puree. Sweet finishes arrive with the chocolate fondant, which melts into a rich core accompanied by sea buckthorn mousse and pistachio ice cream.

The Room and Atmosphere

Located within the historic Grand Hotel Boutique, Patio occupies a space defined by its mezzanine level and expansive lobby area. The interior merges modern design with classic architectural details, using subtle lighting and muted tones to create a refined yet relaxed mood. The layout accommodates private events and celebrations, ensuring the venue serves as a versatile backdrop for gatherings up to one hundred forty guests.