The story
Sztuczka serves modern cuisine at ul. Stara Stocznia 20/9 in Gdańsk, and the Michelin Guide listed it as Recommended in 2026. It is the third location of a well-regarded Tri-City restaurant, set near the Motława River and directly opposite the Museum of the Second World War.
The open kitchen is part of the dining room. Raw concrete walls sit against comfortable, modern furnishings, and mirrors make the space feel larger. Large windows bring in daylight, which softens the concrete.
Rafał Wałęsa leads the kitchen. The restaurant began with two brothers who grew up around a family table and a pastry-maker father. The menu follows the seasons and relies mostly on local produce, with Polish and regional flavors behind it. Gault&Millau scored the restaurant 13.5 in 2026.
The tasting menu comes in two lengths, 8 or 12 courses, at 380 and 490 zł. A separate vegetarian tasting menu is also offered. Among the à la carte plates are sturgeon with swede, salsify and kale, and venison with beetroot, cranberry and plum. Beef tartare comes with mushrooms, lovage and bone marrow. Desserts such as pistachio with matcha and green apple are made by the cooks themselves, not by a separate pastry team.
Recognition
Ambience
Details
History
Interior and Atmosphere This is already the third location of this acclaimed Tri-City restaurant – this time in Gdańsk near the Motława River, directly opposite the Museum of the Second World War. Furnished in a modern and tasteful manner, the restaurant features an open kitchen. Raw concrete walls complement the comfortable furnishings, mirrors visually expand the space, and large windows let in natural light. Kitchen and Chef The chef’s menu, built around seasonal ingredients, draws inspiration from Polish and regional flavors. Standout dishes include melt-in-the-mouth cod and corn-fed chicken with a lemon purée. There are no shortcuts here; every dish is carefully crafted, beautifully presented, and delights with its flavor and texture. Be sure to save room for one of the exceptional desserts prepared by the chefs themselves, rather than by pastry chefs.
Location