The story
A nóż widelec at ul. Czechosłowacka 133 in Poznań cooks modern cuisine rooted in Polish home flavors, and the Michelin Guide lists it as Recommended for 2026.
Michał Kuter opened the restaurant in 2010 with his wife Agata and still leads the kitchen. He trained at a London culinary college and worked in Michelin-starred kitchens such as Le Gavroche and Petrus. Back in Poland he put familiar Polish dishes on the plate with contemporary technique, a style that earns a Gault&Millau score of 15.5 for 2026. Herbs come from the restaurant's own garden. The pierogi are folded by hand each day by Michał's mother, and the porcelain is of his own design.
Guests can order à la carte or choose the tasting menu, and there is a separate lunch menu and a wine list. The menu follows the seasons. The best-known dishes stay on, though the accompaniments change. Much of the produce comes from named regional suppliers: organic vegetables from Ogrodnictwo z Tradycjami, sturgeon and caviar from a fishery in Gosławice, and craft cheeses from Wańczykówka.
The ground-floor dining room seats 30. Upstairs, a smaller room doubles as a VIP space with its own side entrance and separate facilities, which suits private or business dinners. When spring warms up, the summer garden opens. Next door, a small delicatessen sells Polish specialties and ready-to-eat dishes packed in jars.
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Interior and Atmosphere This is a unique destination on Poznań’s culinary map, where classic Polish cuisine meets its modern interpretation and the highest quality ingredients. The restaurant blends elegance with a cozy, intimate atmosphere, making it perfect for both everyday lunches and special social or business gatherings. Its space features an elegant main dining room, an intimate VIP room, and a charming summer garden. Kitchen and Chef Executive Chef Michał Kuter is behind the original menu. With creativity and passion, he translates familiar Polish home flavors onto plates, skillfully employing contemporary culinary techniques while ensuring refined service. The restaurant uses herbs from its own garden, sources seasonal produce from local suppliers, and serves pierogi that are hand-folded daily by Michał’s mother. Even the porcelain was custom-designed by the chef. Meticulous attention to detail, harmonious flavors, professional and discreet service—all these elements make every visit to the A nóż widelec restaurant a truly unique experience. Service and Occasions Guests may choose from à la carte dishes or opt for a tasting menu, where traditional specialties—from exquisite meats and fish, to aromatic soups and original desserts—are given a fresh twist. The wine list, meticulously curated to complement each dish, enhances the culinary experience and highlights the subtlest flavor nuances. Additionally, a mini delicatessen located adjacent to the restaurant offers Polish culinary specialties and select ready-to-eat meals packaged in jars.
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