The story
On a small street in central Wrocław, BABA is a quiet, intimate space where crafts and art surround a handful of counter seats. Here, chef-owner Beata Śniechowska serves her version of modern Polish cuisine – clear in form, rooted in seasonality, and often drawing on the flavours of her own childhood.
The restaurant’s name means “grandmother” in many Slavic languages, a nod to the warmth and memory that inform the cooking. The space is small, the focus sharp: an author’s menu, a carefully chosen wine list, progressive cocktails, and selected distillates.
Beata Śniechowska is a Doctor of Engineering turned self-taught chef. She won the second edition of MasterChef Polska, became a two-restaurant restaurateur (BABA and MŁODA POLSKA BISTRO), and has been invited to cook alongside Michelin-starred chefs at Food & Future events. Her cooking values transparency – dishes appear simple, but the preparation is long and meticulous. She sources the best ingredients available and lets the seasons dictate her menu.
Her achievements are considerable: nominated by Gault & Millau in the Female Chef category (2019), named Top Restaurateur of the New Generation in Poland (2022), listed among the world’s best chefs in The Best Chef Awards with a One Knife award (2024), and recipient of the MICHELIN Service Award (2025) as well as the Prix au Chef de l’Avenir from the Polish Academy of Gastronomy (2025).
In 2026, Michelin awarded BABA a Bib Gourmand, recognising good quality, good value cooking. It is a fitting nod to a kitchen that delivers refined Polish cuisine without pretension – a place where the chef’s personal story and technical skill meet on the plate, and where every dish is an invitation to taste something familiar, yet entirely her own.
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History
good quality, good value cooking
Interior and Atmosphere Baba is an intimate bistro located on Nożownicza Street in Wrocław—perfect for a romantic dinner, a cozy evening with friends, or even a solo culinary journey. The interior is dominated by shades of green—from bottle to olive—that harmonize with the metallic finish of the bar, creating an effect of modern elegance while radiating positive energy and homely warmth. Kitchen and Chef The menu here is an original interpretation of tradition, crafted by head chef Beata Śniechowska. Seasonal ingredients from trusted suppliers, sourced from local, often organic farms, form the foundation of dishes that blend simplicity with refinement. The menu is concise and cohesive, changing with the seasons. Among the tempting offerings are celeriac carpaccio with mushroom pâté, kombu, and sunflower seeds; turbot with brown butter sauce and trout roe from Zielenica; and chocolate mousse with arabica meringue and olive oil.
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