The story
At Wierzbowa 15 in Wrocław, the kitchen redefines what modern cuisine can be. The restaurant's philosophy blends impeccable technique, culinary artistry, and genuine care for the guest. The menu fuses European cooking with Polish accents, drawing inspiration from seasonality and local produce – flowers, fresh herbs, vegetables, and fruits. This approach earned the restaurant a Michelin Recommended distinction in 2026.
The restaurant occupies the historic Leipzig Palace, where restored 19th-century brick foundations meet contemporary design. The space shifts character throughout the day, and the distinctive, multicolored tableware highlights each dish's individuality. Outside, the most beautiful willow tree in Wrocław marks the entrance.
Head Chef Yassin Bugajny leads the kitchen with a philosophy that “the highest technique is the path to perfection.” He adds warmth and authentic care, aiming to surprise and delight. In April 2025, two-Michelin-starred chef Juan Luis Fernández became the restaurant's patron. Together, they create a unique culinary concept inspired by “duende” – an elusive spirit that moves the senses – blending local traditions with international artistry.
The à la carte menu showcases starters like beef tartare with eel and wild garlic emulsion, trout with pear and pickled turnip, and foie gras parfait with apple-ginger jelly. Main courses include lamb saddle with stuffed onion and oyster mushroom, beef fillet with horseradish espuma and potato pancakes, and seasonal fish with pepper velouté. Vegetarian options – ravioli with young cabbage and portobello, or eggplant with polenta – and desserts such as rhubarb with ice cream or a mille-feuille with cherries and elderflower cream round out the experience.
Wierzbowa 15 invites guests to experience a modern cuisine that respects tradition while embracing innovation – a place where every detail, from the historic setting to the thoughtful service, makes you want to come back.
Recognition
Ambience
Location