Giewont

Floor-to-ceiling glass windows ensure that a visit here will be accompanied by spectacular views of the eponymous mountain, which towers 1,895m above sea level. The spacious building is in total harmony with the region – an affluent area popular with skiers. An à la carte is available alongside three tasting menus (comprising classic, seasonal or vegan fare), which are the best way to sample the kitchen’s expressive, consummately seasoned dishes. Influences and produce come from both Poland (superbly cooked sirloin from Zaczyk) and France (excellent, plump asparagus).

The Only Michelin-Starred Restaurant Outside a Major City in Poland

• Giewont is notable for being the only Michelin-starred restaurant in Poland that is located outside of a major urban area, making it a unique culinary destination in the Podhale region.

Stunning Views of Giewont Mountain

• The restaurant features floor-to-ceiling glass windows that provide breathtaking views of Giewont Mountain, enhancing the dining experience with a picturesque backdrop.

A Culinary Journey Through Local Traditions

• Chef Przemysław Sieradzki creatively interprets traditional Podhale cuisine, incorporating local ingredients and flavors into modern dishes, such as a refined version of kwaśnica and a dessert inspired by local beekeeping traditions.

Signature Ingredients

• Trout: Sourced from high-altitude farms, this fish is known for its delicate flavor and perfect texture, often paired with truffle purée and local cheeses to enhance its natural taste.
• Duck Foie Gras: A luxurious ingredient that is caramelized and served on traditional moskol, a local flatbread, complemented by cherries and lavender, showcasing a blend of local and French culinary influences.
• Lamb: Utilized in various forms, including a refined interpretation of kwaśnica, this meat is sourced from local suppliers and prepared with techniques that highlight its rich flavors, often accompanied by seasonal vegetables and traditional sauces.
• Black Trumpet Mushrooms: Featured in multiple dishes, these mushrooms are celebrated for their unique flavor and are used in various preparations, including purées and powders, to add depth to the dishes.
• Bee Products: The dessert "everything from the bee" incorporates sheep’s milk yogurt, propolis ice cream, and honey, emphasizing the restaurant's connection to local agriculture and traditional practices.
• Local Vegetables and Herbs: Ingredients like wild garlic and seasonal produce are sourced from nearby farms, ensuring freshness and a strong connection to the regional cuisine, often used in innovative ways to enhance traditional dishes.

Tasting Menus

• Classic Tasting Menu: €120
• Seasonal Tasting Menu: €150
• Vegan Tasting Menu: €130

Signature Dishes

• Sirloin from Zaczyk: €45
• Plump Asparagus: €30