SPOT.

The story

SPOT. in Poznań: Modern Cuisine, Biodynamic Wines and a Michelin Bib Gourmand

SPOT. serves modern cuisine at Dolna Wilda 87 in Poznań, and the Michelin Guide gave it a Bib Gourmand in 2026 for good quality, good value cooking. The menu leans on seasonal Polish produce and borrows freely from French technique.

The chef and his training

Jakub Hamankiewicz trained at CFA Européen Louis Prioux in Bar-le-Duc, then worked in French kitchens, including Les Ducs de Lorraine in Epinal and Á la 12 in Delme, both one-star Michelin addresses. Back in Poznań he makes his own cured meats and bakes the bread. Fermenting and preserving are part of the daily routine.

What arrives at the table

The menu is short and changes with the seasons. It is offered à la carte or as a tasting menu, with choices for meat eaters and vegetarians. The lamb leg is a recommended order, as is the plate of roast beef with smoked duck breast. A slow-roasted beef rib also features on the restaurant's own pages. Much of the produce comes from small farms nearby, including beef from Pniewy and cow's-milk cheese from Wytomyśl.

Wine and pairings

The list favors biodynamic bottles from Poland and elsewhere in Europe, and Star Wine List has twice named its selection the best in the country with a "Red Star." The kitchen grows its own grapes for sparkling wine. A tasting menu with wine pairing, chosen and explained by the sommelier (in English too), is available for groups of ten or more. It must be arranged in advance with the manager.

The room

The restaurant occupies a restored 19th-century industrial building. Minimalist interiors keep their industrial bones, softened by wooden furniture, shelves of wine bottles and many plants. Neutral light comes in from the herbarium next door. Gault&Millau recognized the interior and atmosphere in 2026.