The story
Cucina, at ul. Wyspiańskiego 26a in Poznań, cooks Mediterranean food and earned 13 points from Gault&Millau in 2026. The restaurant sits inside the City Park complex, where a seasonal menu and a wood-fired oven set the pace of the kitchen.
Head chef Bogumił Przybylak trained in fine-dining kitchens in Britain before working in Ireland, where he learned to build dishes around flavour, seasonality and regional identity. The menu changes with the seasons, and every dish is made from fresh, seasonal produce. Reviewers singled out the eel appetizer, and the main courses matched it.
The dining room is built from natural wood, with an open kitchen, warm lighting and quiet music. Guests can watch the cooks at work from the room. The wood-fired oven, fueled by oak, bakes the traditional Italian-style pizza on the menu.
Cucina also runs a wine shop, and the staff include sommeliers who guide guests through the list. The restaurant has its own pastry workshop, and the service team is known for professionalism that suits family lunches and business meetings.
Recognition
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Interior and atmosphere The restaurant is located in the City Park complex in Poznań. Its interior is elegant, yet at the same time – thanks to natural wood, an open kitchen, atmospheric lighting, and quiet music – very cozy. Kitchen and head chef Head chef Bogumił Przybylak is approachable and happy to chat with guests. His culinary craftsmanship can be appreciated at every stage of the meal. The eel appetizer proved to be a masterpiece, and the main courses fully confirmed the chef's capabilities. Lovers of fine dining and anyone who appreciates culinary creativity will surely be satisfied. Service and occasions It is worth highlighting the professionalism of the staff – including sommelier services – which encourages guests to return frequently, choosing Cucina for both family lunches and business meetings.
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