in Kościelisko, Poland

Restaurant Giewont is one of the most remarkable fine-dining destinations in southern Poland. Located in Kościelisko, just outside Zakopane, the restaurant enjoys a spectacular setting in the heart of the Tatra Mountains. With breathtaking views of the iconic Giewont peak, the location alone makes a lasting impression, offering guests a unique connection to the surrounding landscape.

At the helm of the kitchen is Chef Przemysław Sieradzki, one of Poland’s most talented young chefs. Originally from the Kraków region, Sieradzki built his career through experience at several renowned restaurants. Early in his professional journey, he worked at the historic Hotel Pod Różą in Kraków before continuing his development at Industrial, where he had the opportunity to work alongside internationally acclaimed chef Paulo Airaudo. He was also mentored by chef Miłosz Grabowski, experiences that helped shape his culinary philosophy and technical expertise. Having joined the Giewont project before its opening, Sieradzki has played a key role in establishing the restaurant’s identity.

What truly sets Restaurant Giewont apart is the atmosphere created by the entire team. Hospitality is deeply embedded in the restaurant’s culture, from the first greeting at the reception desk to the interaction with the kitchen team. There is a strong sense of family among the staff, and that shared passion is evident throughout the guest experience. Everyone is eager to showcase their enthusiasm, while continuously seeking ways to surprise, delight, and make visitors feel welcome.

The combination of a stunning mountain location, a highly driven team, and a clear commitment to excellence creates an experience that feels both refined and genuine. It is this rare balance that makes Restaurant Giewont such a compelling destination and a restaurant that fully lives up to its reputation.

During my visit, several dishes stood out. From the Classical Tasting Menu, the beef tartare with forest mushrooms and the trout with black truffle were particularly memorable. On the Seasonal Tasting Menu, the mackerel with juniper and the boletus with crayfish were the highlights of the evening. Together, they completed an experience that showcased the restaurant’s ambition and attention to detail in one of Poland’s most beautiful settings.

Chef: Przemysław Sieradzki
Date of visit: July 25rg 2026
Website: https://www.restaurantgiewont.com/en/
Michelin: 1 star