ACANTI

The story

ACANTI Łódź: Modern Polish Cuisine in a Restored Historic Setting

The kitchen and its philosophy

ACANTI in Łódź operates a modern Polish kitchen that treats regional ingredients as a starting point rather than a destination. Chef Maciej Paszek structures his menus around seasonality, drawing quiet inspiration from French technique and Mediterranean freshness. The culinary team avoids rigid tradition in favor of precise balance and clean plating. This approach to Polish cuisine recently earned two Gault&Millau caps alongside a Michelin Bib Gourmand, recognizing a table that prioritizes ingredient integrity over theatrical presentation.

Signature plates and tasting menus

Guests often begin with a single Gillardeau oyster served alongside buttermilk, lemon foam, and pickled bear garlic capers. The main courses shift between carefully sourced proteins, such as a seasoned rostbeef skewer paired with white asparagus and chestnuts, or delicate rabbit pierogi tossed with morels and fresh asparagus. A seven course tasting menu guides diners through these variations, moving from chilled cucumber soup with trout roe to finished pralines featuring coconut and raspberry. Each plate demonstrates how familiar components can be rearranged into something distinctly contemporary.

The dining room and surroundings

The restaurant occupies two levels within a meticulously restored nineteenth century tenement house on Ulica Traugutta. Original stucco work and marble accents frame a minimalist interior defined by muted beige and soft green tones. Natural materials ground the space while the layout separates a relaxed lower loft from a taller upper floor designed for unhurried conversation. This architectural backdrop supports the food without competing for attention, allowing guests to focus on the meal and the quiet rhythm of the evening.