The story
Bufet KRK serves modern cuisine at Dajwór 8 in Kraków, and the Michelin Guide listed it as Recommended in 2026. The mood is that of a French bistro, with a Polish and European menu that follows the seasons.
Przemysław Klima, chef patron and mentor, is known to many diners from Bottiglieria 1881. Jakub Kojder runs the kitchen as head chef. Their cooking combines regional touches, premium ingredients and modern technique, and the kitchen says it buys from farmers and breeders nearby. Gault&Millau awarded the restaurant 15 points in 2026. Guests are invited to ask about off-menu dishes, since the chef likes to surprise.
Klima's frequent trips to France show up in the pâté en croûte, served with Salsiccia, pistachios, smoked plum and tartar sauce. Beef tartare comes with smoked yolk and vinegar crisps. The grill section includes Iberico pork loin on the bone with Arctic shrimp and XO sauce. Dessert leans on childhood: the karpatka is made from the chef's mother's recipe and served with raspberry.
The interior is minimalist and elegant, built around an open kitchen. Guests can sit on high stools at the buffet counter and watch each dish come together. The wine list pairs classic vintage bottles with more experimental producers from emerging regions. The layout suits a quiet dinner for two as well as a larger group.
Recognition
Ambience
Details
History
Interior and Atmosphere The interior features a minimalist and elegant design. The focal point is an open kitchen – seated on high stools at the buffet counter, guests can watch the team at work, admiring every step in the preparation of each dish. Kitchen and Chef This original restaurant concept was developed by a team with world-class international experience. Co-owner, chef patron, and mentor Przemysław Klima is well-known to food enthusiasts from his tenure at Bottiglieria 1881, while Jakub Kojder serves as head chef. Together, they have crafted a venue with a truly unique character. Drawing inspiration from Polish and European cuisine, highlighted by regional touches, premium ingredients, and modern cooking techniques, everything here merges into an impeccably refined whole. The menu is seasonal and adapts to the availability of fresh ingredients. Guests are also encouraged to ask about off-menu options, as the chef enjoys surprising them. The restaurant’s culinary mentor, Przemysław Klima, travels frequently to France—one of his favorite culinary destinations—and his insights and recommendations have inspired dishes such as exquisite pâté en croûte and heavenly crêpes Suzette. Service and Occasions Bufet KRK embodies the spirit of a French bistro – offering a refreshing alternative to fine dining. Here, everyone feels completely at ease, and the menu features both innovative creations and beloved classics inspired by childhood favorites, such as the karpatka cake made from the chef’s mother’s recipe. The relaxed bistro ambiance and thoughtfully designed layout make it ideal for hosting everything from intimate dinners to larger social gatherings.
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