The story
Restaurant Giewont sits in Kościelisko, just outside Zakopane, and carries a clear sense of purpose: to bring fine dining to the Podhale region on terms the mountains themselves might approve of. The team behind it describes themselves as "ambitious flairs" — people from small towns who spent years travelling across Poland and Europe, gathering the experience needed to build something genuinely ambitious in their own backyard. The result is what they call Giewont Maison de Cuisine, a project built, in their words, "out of love for people, food, and good wine."
The menu is signed by chef Przemysław Sieradzki, and it reads as a precise statement of intent. Polish and French cuisines meet here without compromise on either side. Cold and warm starters include foie gras with cherry and lavender served on a moskol (a local flatbread), beef tartare aged 30 and 100 days with mushroom preparations, and a reinterpretation of kwaśnica — the traditional Podhale sour cabbage soup — finished with lamb. Main courses draw on named, traceable suppliers: trout from Sitarz with truffle sauce and black chanterelle, sirloin from Polish cows from Zaczyk aged 30 days, Wagyu rosette A5 BMS 11 with foie gras sauce, and lake zander with green peas and caviar.
Desserts maintain the same register — a strawberry parfait named simply "Giewont," rhubarb with Chartreuse and rose, and a pâte à choux with hazelnuts and caramel-cardamom ice cream.
Three tasting menus run alongside the à la carte: the Classics, built around the essence of Podhale culinary tradition; the Seasonal, which follows the restaurant's own garden and regional producers through the year; and a Vegan menu that gives equal attention to vegetables, herbs, and aged balsamic. Wine pairings are offered at several levels, including a sommelier's curated selection and an upgraded single-glass pairing from a distinguished estate — a programme strong enough to earn Giewont the Wine Spectator Award of Excellence for 2025.
Every object in the restaurant, the team notes, has its own story and was chosen with particular care — the same standard applied to the food. The restaurant also features a VIP Room, a Cigar Room stocked with the best Cuban cigars (described as the only one of its kind in the Podhale region), and facilities for private events. The French-Polish cuisine here is grounded, specific, and earned — exactly the kind of cooking that draws attention well beyond the Tatra foothills.
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Interior and Ambiance The restaurant is located on the border between Zakopane and Kościelisko in a building offering beautiful views of Mount Giewont. The kitchen, situated on the ground floor, features glass walls, allowing guests to watch the head chef at work before heading up to the dining room on the upper floor. The interior is designed in a modern style. The dining room itself is quite spacious and bright, with large windows that let guests admire the panoramic views of the Tatra Mountains. In summer, tables can also be reserved on the terrace. The waitstaff are highly efficient and able to answer any questions regarding the menu. Special praise goes to the sommelier, who provides expert advice on wine pairings for each dish. Cuisine and Head Chef Head Chef Przemysław Sieradzki comes from Kraków. He is part of a younger generation of chefs, full of passion and dreams. As he himself emphasizes, his cuisine is a tribute to nature and tradition. The seasonal menu blends local highland flavors with elements of French and international cuisine. At Giewont, you can therefore order dishes such as lamb or tartare, as well as foie gras or Wagyu beef. Service and Occasions Every dish is meticulously refined and thoughtfully conceived. The cuisine is built around fresh, high-quality ingredients, sourced locally whenever possible, while the head chef’s creativity ensures guests enjoy unforgettable experiences. Guests can opt for an à la carte menu or one of three tasting menu options. Giewont is a destination for lovers of fine dining—all those who expect more than just great taste.
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