The story
Warsztat - Food & Garden, at Niedźwiedzia 5 in Wrocław, runs a seasonal kitchen with its own bakery, and Gault&Millau gave it 13 points in 2026. The restaurant occupies a former family car workshop and car wash. Its bright room keeps the raw industrial details, and the windows now open onto a garden of herbs and vegetables.
Head chef Justyna Słupska-Kartaczowska works in an open kitchen that guests can see from the dining room. The team cooks with Polish, local and seasonal produce, including ingredients from the restaurant's own garden. The menu is short by design, so the focus stays on quality and freshness.
Pork trotters and a flavorful onion soup appear among the kitchen's standouts. The menu also lists wild duck breast with colorful beets and an orange sauce made with Cointreau, along with fried cod in beurre blanc with sea buckthorn. Breakfast ranges from scrambled eggs on country bread to a Polish bagel with cottage cheese, horseradish and smoked mackerel.
The main room once had repair gates for cars, and those openings are now display windows. Natural wood and industrial fittings define the space. Outdoor seating lets guests linger in the garden with a glass of natural wine or a craft beer, and the bakery turns out sourdough every day.
Recognition
Ambience
Details
History
Interior and Atmosphere The bistro was established on the site of a former car workshop. Today, it is a bright space filled with natural wood and industrial details—this raw aesthetic is remarkably cozy, particularly as the windows open onto a garden fragrant with herbs. Kitchen and Chef The laid-back atmosphere recalls the home of friends who love to cook—an impression enhanced by the open kitchen, where seasonal ingredients are used, including those from their own garden. The cuisine is simple and honest, and the menu is concise and thoughtfully curated. Bread comes from an in-house bakery, and the drink list features signature beverages, craft beers, and natural wines. Standout dishes include pork trotters, a flavorful onion soup, and duck with beets and cherries. Each day also features a special made with fresh ingredients just brought back from the market by head chef Justyna Słupska-Kartaczowska.
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