TOP Poland

TOP Poland magazine - see and know the best ONLINE: issuu.com/top-poland

- Recognized as the leading lifestyle resource within Poland.
- Defined by elegance and meaninful exposure of the best companies, services, and products.

12/05/2026

TOP POLAND
WARSAW | MARCIN PRZYBYSZ EPOKA

EPOKA, led by Chef Marcin Przybysz, has once again received Michelin’s distinction for 2025, strengthening its position on the path to earning a Michelin Star. The prestigious La Liste ranks it amongst the top 1000 restaurants in the world! It is located within the beautiful landmark building of the Hotel Europejski, home to brands such as Raffles, Hermès, Aston Martin, and Patek Philippe. EPOKA has achieved brand status too through Chef Przybysz’s unforgettable ‘epochal’ experience, with lost Polish recipes from antique cookbooks recreated in contemporary interpretations, emphasising sustainability, fresh products from local suppliers, and zero food waste. His two tasting epochs-based menus are indeed culinary episodes, titled History and Short History. The creativity here is a commitment to connect the old with the new, each course a discovery — a modern conception from the archives of Poland’s kitchen history. The much-deserved success of EPOKA is indeed worthy of applause!

12/05/2026

TOP POLAND PRINT ISSUE NO. 93
May-June 2026

If you don’t have an actual physical copy of this elegant bi-monthly print issue of TOP POLAND, well, here you have it here virtually!

Flip through its pages by going to: www.issuu.com/top-poland
(link also in profile)

QUOTE FOR THE ISSUE:
“Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.”

— Marcel Proust

02/04/2026

TOP POLAND ISSUE NO. 92
WARSAW | PIOTR PIETRAS KONTAKT WINO & BISTRO

Kontakt Wino & Bistro’s incredible ongoing achievements are best illustrated by Michelin, awarding it with the prestigious Bib Gourmand in 2025. A deeper emotional reward of ‘sheer joy’ is what guests feel with their always wholesome experience here! Kontakt is a bistro, wine bar and shop in the heart of Warsaw’s Mokotów, resonating well with its cozy neighborhood. Under the flawless guidance of Master Sommelier Piotr Pietras, it brings an extensive wine list from around the world; this includes natural and biodynamic wines produced by small family vineyards. Exquisite sharing plates offer delicious, thrilling interpretations of Polish and international classics, all changing with the seasons, overseen by Head Chef Dominik Ostrowski. With a gentle neighborhood attitude and a caring, knowledgeable staff, this is indeed a place where parents with kids might very well be sitting next to high-profile celebrities— all here to savor and cherish perfection!

About Piotr Pietras, Master Sommelier: He is the founder and managing partner of two Warsaw restaurants, Kontakt and WANDAL, as well as Terroirysci, a project promoting small, organic wineries across Europe. Before returning to Poland, he trained in London with renowned chefs including Gordon Ramsay (Maze), Ollie Dabbous (HIDE), and Ben Murphy (Launceston Place). Throughout his career, Piotr has earned numerous prestigious titles, including Polish Sommelier Champion (2015, 2016), 2nd Best Sommelier of Europe (2017), Best Young Sommelier in the World (2017), and 6th Best Sommelier in the World (2019). He is also a judge at the Decanter World Wine Awards and a lecturer at the Court of Master Sommeliers.

16/03/2026

TOP POLAND
WARSAW | MARCIN JASIURA NORIKO OMAKASE

Michelin recommended, Noriko Omakase is an intimate, eight‐seat sushi bar located in the Praga area of Warsaw. The husband‐and‐wife duo Marcin and Magda Jasiura are at the heart of it all; it is their hard effort that has made Noriko to be celebrated for the refined experience it bestows. ‘Omakase’ literally means “I leave it to you”—in the context here, Marcin takes guests through a culinary journey where each course of nigiri, otsumami, or other seasonal creations are served one‐by‐one with meticulous detail. Two formats, Small Omakase (12 courses) and Large Omakase (18 courses), highlight pristine ingredients, elevated textures, and sublime flavors. Noriko represents the Yōroppa style of omakase, which is traditional Japanese sushi but made from fish and seafood from European waters. Marcin’s experience honed over years of immersion in sushi craft, and Magda’s attentive service and beverage pairing, has created a space where culinary artistry combines with true hospitality.

Omakase

13/03/2026

TOP POLAND PRINT ISSUE NO. 92
March-April 2026

If you don’t have an actual physical copy of this elegant bi-monthly print issue of TOP POLAND, well, here you have it here virtually!

Flip through its pages by going to:
www.issuu.com/top-poland
(link also in profile)

QUOTE FOR THE ISSUE:
“The beautiful spring came; and when Nature resumes her loveliness, the human soul is apt to revive also.” - Harriet Ann Jacobs (1813-1897)

11/03/2026

TOP POLAND
WARSAW | JACEK GROCHOWINA | NOLITA

The name Jacek Grochowina has become synonymous with topmost culinary credentials. Indeed, this star chef’s modern venue, NOLITA, has become a standard bearer for what fine dining in its highest forms should be. This gastronomic juggernaut is a reflection in Warsaw of similar inspiring culinary landmarks in Manhattan’s same-named neighborhood where traditions and modernity have been combined! With his history, that includes working at the Ritz in London, this internationally awarded chef has carved out his own amazing niche; in NOLITA’s graceful modern setting his menu surpasses with profound creativity. Seasons play an immense role as do the trusted sources of his products and ingredients. The menu’s creative excellence is exemplified by dishes such as the grilled octopus with teriyaki, wasabi, creamy potatoes; the Cantonese wild sea bass fillet; and for dessert the soufflé made with premium Valrhona Guanaja chocolate and hazelnut. Simply outstanding!

JacekGrochowina

16/02/2026

TOP POLAND
POD ANIOŁAMI (Under The Angels)
KRAKÓW

Pod Aniołami, which translates into Under the Angels, is located on what is known as the Royal Route, impeccably delivering its history. In the restored chamber upstairs, grand receptions are organized amidst the splendor of 18th-century paintings! Starters such as the carpaccio of smoked goose breast with skin, served with cranberries; mushroom soup with noodles. The grilled sirloin with capers and rosemary; the huntsman’s wild boar steak, marinated in juniper sauce, grilled over beech hardwood fire, served with grilled bacon, green pepper and red cabbage with raisins in wine, are all exceptional. A beech-wood grill serves a wide array of meats to be had perhaps in the medieval-style courtyard garden that’s open all year round. Desserts include sernik, the Polish cheesecake; or szarlotka, which is the local apple pie. Pod Aniołami is indeed a culinary experience from when real nobility paraded along the Royal Route!

TopPolandDining TopDining

21/01/2026

TOP POLAND
ISSUE NO. 91
January-February 2026

If you don’t have a physical copy of TOP in your hands, you can see it and flip through it through the link in bio.

“In winter, when the snow blankets the earth and the air is sharp with frost, there’s a strange joy in the stillness, as if the world pauses to let us dream more vividly. The bare trees and the quiet fields quietly rest, and in their rest they teach us to find warmth in our own hearts, to gather around the fire of our hopes and laugh in the face of the cold.”

— Anton Chekhov

15/01/2026

TOP POLAND
PABIANICE (NEAR ŁÓDŹ) | ZIELONA GORKA
TOP DINING

When Jędrzej and Lilianna Lewandowsky decided to give up their jobs as architects to pursue their passion, the couple turned their studio into a restaurant. Little would they have known that their endeavor, Zielona Gorka, in Pabianice (near Łódź), would in 2024 be ranked as the Number 1 pizzeria in the world by AVPN (Associazione Verace Pizza Napoletana)! AVPN is the authority for verifying true authenticity; these standards are now enshrined within the UNESCO Cultural Heritage List! The kitchen at Zielona Górka is akin to a theater stage; interestingly the pizzaioli (pizza chefs) working here are also accomplished musicians who have a shared passion for making pizza! Their “instrument” here though is a genuine wood-fired brick oven, a Forno Acunto Angolare; the “symphonies” emanating from which are the over forty types of pizza for which guests arrive from far and wide to savor and applaud. This workshop of passion is a true, living masterpiece!

24/12/2025

The TOP magazine team wishes you & your loved ones a Merry Christmas & a lovely, wonderful 2026!

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