The story
On the Praga side of Warsaw, chef Witek Iwański runs hub.praga – a restaurant that earned a Michelin star for its focused, seasonal approach to modern cuisine. Iwański describes hub.praga as a reflection of his experiences, fascinations, and beliefs: a kitchen built on respect for ingredients and a commitment to sustainability.
The menu is short and dynamic, changing with the seasons and drawing from the landscape. Iwański seeks balance between plant-based cooking and animal products, sourcing key ingredients directly from the Polish countryside. Polish truffles from Ponidzia, Mazurian mushrooms, fruits, nuts, and herbs form the backbone of his dishes. This philosophy extends beyond the plate: hub.praga’s gift line, “From the Heart of Poland,” transforms the same artisan ingredients – such as boletus oil and truffle salt – into handcrafted products.
Iwański’s path to this kitchen included stages at acclaimed restaurants like Maaemo, Frantzen, and Azurmendi. He is a two-time winner of the Polish Culinary Cup, was named Chef of the Year by Gault&Millau, and has been the sole Polish ambassador for Gaggenau since 2015. With hub.praga, he has built a space where contemporary culinary trends meet a distinctly Polish identity.
The Michelin star recognises the precision and integrity of this modern cuisine. At hub.praga, fine dining is defined not by excess, but by responsibility and a deep connection to the surrounding land.
Recognition
Details
History
High quality cooking
Interior and Atmosphere Located in Warsaw's Praga-Północ district, within a century-old tenement building dating back to the early modernist period. The restaurant space, situated on the ground floor, is compact, and its decor—where every element has been meticulously considered—is kept in light tones: ranging from white and beige to warm wood hues. On the lower level, there is an open kitchen and a chef’s table, where guests can observe the team at work, effectively becoming part of the culinary spectacle. Cuisine and Chef The head chef is Witek Iwański, a recipient of numerous awards and accolades in Poland (including the title of "Chef of the Year" awarded by the Gault & Millau guide). The menu offers a contemporary interpretation of Polish cuisine. The chef prioritizes the highest quality seasonal and local ingredients, while drawing inspiration from the latest culinary techniques. He strongly embraces the concept of sustainable development, which he implements in virtually every aspect of the business, from ingredient selection and supporting local producers to energy management and zero-waste practices. Guests can opt for a tasting menu or choose à la carte dishes served in smaller portions, encouraging them to explore different flavors and ingredients. Dishes that blend local produce with refined culinary technique include, for example, a Polish-Japanese beef tartare or boletus mushroom pierogi; however, it should be noted that the short menu is highly seasonal and changes very frequently. Service and Occasions The elegance at hub.praga is not stiff—it seamlessly blends urban style with homey comfort. The restaurant also owes its warm atmosphere to professional, discreet service. Hub.praga is a destination well worth noting—it combines the chef's craftsmanship, top-tier ingredients, a beautiful interior, and a wonderful atmosphere. It's a place where you want to be, to experience, and to return. It's worth noting that as part of the "From the Heart of Poland" project, the restaurant offers the finest Polish and regional products, which can be ordered through their website.
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