The story
In the Wrzeszcz district, just outside Gdańsk’s centre, Eliksir has built a reputation on a precise idea: foodpairing. For eight years, the team has served dishes in perfect harmony with cocktails, both alcoholic and non-alcoholic. The kitchen and bar chefs work together to create seasonal menus rooted in regional produce. This modern cuisine concept is the heart of the place.
Chef and co-owner Paweł Wątor brings two decades of experience, including time at Wojciech Modest Amaro’s Amber Room and with Caprice Holdings in London. He leads a kitchen that sources ingredients from local producers: aromatic cheeses from Bure Misie, fish from sustainable farms in Zielenica, and coffee from a Tri-City roastery.
The space itself is a combination of restaurant, cocktail bar, event area, and cigar room. The 15-metre bar holds over 400 spirits, and every cocktail is made from house recipes using 100% natural ingredients. Vogue Poland named Eliksir one of the ten most beautiful cocktail bars in the country.
Eliksir’s commitment to sustainability earned it the Michelin Green Star in 2024, the first restaurant in Poland to receive this recognition. The team operates with a zero-waste philosophy, uses metal straws, and donates 1% of revenue to charity each year. They also train students from culinary schools across Poland.
The menu changes every three months, always based on seasonal and local products. Guests can choose from a regular or vegetarian tasting menu, with optional cocktail pairings. Dishes include organic trout from Lulemin, Polish forest mushrooms, and beef tartare from Mazury. The kitchen also offers a la carte options, including steaks from organic Mazury beef.
Recognition
Ambience
Details
History
Interior and atmosphere Eliksir is located on the grounds of the Garnizon complex in Wrzeszcz, in the historic Commandant's Villa dating back to 1882. The interior, where original brick walls harmonize with a modern layout, is elegant and cozy. A major highlight is the nearly twenty-meter-long bar situated right at the entrance, featuring 450 types of alcohol – here you can also admire the bartenders' craftsmanship. Kitchen and head chef The seasonal menu clearly reflects local sourcing, quality, and respect for ingredients. Every part of the menu is worth noting – from homemade bread served with lard or browned butter, to the intriguing nie/żurek made with fermented celery and local buttermilk, all the way to smoked eel with bog cranberries and chives. It is well worth trying the tasting menu with cocktail pairings – available with either alcoholic or non-alcoholic options.
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