The story
The Time, at ul. Młyńska 12 in Poznań, is a modern cuisine restaurant recognised in the 2026 Michelin Guide as Recommended. The kitchen builds its menu around seasonal ingredients and a grill-led approach, and the dining room sits inside a historic tenement building in the city centre.
The main courses are cooked in a MIBRASA oven, and the restaurant names it as the source of its strongest meat dishes. Wagyu beef is one of the cuts prepared this way. Fish baked in salt keeps its flavour, and the meat stays juicy. Vegetables cooked the same way carry a distinct aroma.
The room combines natural materials, glass and metal in a design by JESKE Design. Glass-fronted cabinets line a large part of the wall and hold a wine list of more than 220 labels. Subdued lighting and soft armchairs keep the atmosphere calm, and the space can connect with a courtyard and banquet hall for gatherings of more than a hundred guests.
Recognition
Ambience
Details
History
Interior and Atmosphere The restaurant is located in a historic tenement building in the center of Poznań. The interior is elegant and modern, incorporating natural materials, glass, and metal into its design. A large portion of the wall is occupied by glass-fronted wine cabinets (the wine list features over 220 labels). The subdued lighting and soft armchairs create a comfortably inviting atmosphere. Kitchen and Chef The menu at The Time features international cuisine based on high-quality seasonal ingredients. The extensive selection includes, among other things, herring with regional cream, tuna tartare, sorrel soup, pastas and risottos, red mullet or halibut fillets, as well as Poznań-style duck. However, the standout offerings are the dishes prepared in the Mibrasa wood-fired oven, which is used to cook items such as Wagyu beef.
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