Destilo

The story

Destilo Restaurant Kraków: Modern Polish Cuisine with Local Flavors | WattAFork

The kitchen and Chef Paweł Gawęda

Chef Paweł Gawęda leads the kitchen at Destilo in Kraków, where the menu celebrates contemporary Polish cooking. His approach combines European influences with regional traditions, guided by slow food principles and a dedication to minimizing waste. Gawęda selects produce from local suppliers to craft dishes that reflect his childhood memories while offering surprising flavor combinations. This focus on quality and freshness has drawn recognition from Gault&Millau, which awarded the restaurant a score of 11.5.

Signature plates and seasonal selections

A hot smoked sheep's cheese soufflé stands out, paired with sage, fenugreek, and homemade mini Krakow obwarzanki. The hand-cut beef tartare offers rich texture with a sous-vide egg yolk and lovage-chive mayonnaise. Traditional flavors appear in a deep bowl of Polish rye sour soup enriched with marjoram, horseradish, and six-minute boiled egg. For heartier courses, diners choose the dried-milk veal loin finished with a maderia and porto sauce, or rabbit liver parfait garnished with pistachios, apricots, and rhubarb jelly, showcasing a modern take on Polish cuisine.

An elegant setting for dinner

Exposed brick walls and black-and-white ceilings define the architecture, softened by neutral beige tones and natural wood accents. Sleek black metal details frame the space, which is further enlivened by potted plants. Large windows provide ample daylight, transitioning to a more intimate glow under subtle evening illumination. The restaurant divides into separate halls named Sala Galicyjska and Sala Koronna, accommodating everything from quiet couples' meals to business events.