Restauracja Cechownia

The story

Crafted with passion, served with love

A Former Mine, Reborn

Restauracja Cechownia occupies a revitalized space within the old Gliwice coal mine — an address that already sets expectations. The industrial bones of the building lend the dining room a character that is hard to manufacture: raw, atmospheric, and genuinely distinctive. The restaurant describes itself, without exaggeration, as "probably the most atmospheric restaurant in this part of Silesia," and the setting earns that claim.

The Kitchen

Head Chef Daniel Trzemżalski leads a team with an unusually rich collective biography. Trzemżalski honed his craft at Warsaw's Dyletanty under one of Poland's most decorated chefs, Rafał Hreczaniuk. His philosophy is clear: "I want the kitchen to breathe, not to follow patterns, but to live through different people with different histories and experiences." The result is cooking that is simultaneously creative and rooted — seasonal Polish traditions meeting unexpected influences.

Sous Chef Miłosz Szumny brings a decade of experience at Gliwice's Wine Bar Lofty and a devotion to the European classics. Joanna Bujakowska's path ran through Japanese cuisine in Katowice before landing her in Gliwice's best kitchens, where she built a reputation for seasonal produce with a deft twist. Adam Krężel spent years in the UK, Australia and Norway, and trained at Atelier Amaro under chef Wojciech Modest Amaro — a collaboration that continues to this day, including a joint appearance in the HBO Max series Misja: Zero odpadów.

What's on the Plate

The menu moves across Polish, Italian, and Asian registers with confidence. Starters include beef tartare from the round with pickled shimeji mushrooms, smoked trout roe and truffle mayonnaise; a Thai-style salad of papaya, avocado, pineapple and edamame with fried prawns and octopus; squid in butter emulsion with nduja and broad beans; and gorgonzola arancini made with Carnaroli rice, finished with wild rocket pesto. The kitchen's commitment to seasonal ingredients runs through every dish — this is not a static menu.

Wine, Recognition, and the Full Evening

In 2025, Wine Spectator — the New York-based authority on wine culture — awarded Cechownia its Award of Excellence, a recognition that reflects both the depth of the wine list and the seriousness with which the team approaches pairing. Wine shows and blind-tasting events are a regular feature of the calendar, making the cellar as much a part of the experience as the food.

Live music is woven into the fabric of the place: intimate concerts with artists from Poland and beyond, performed close enough to the tables that the boundary between audience and artist nearly disappears. The restaurant also hosts private parties, business dinners, family celebrations, and corporate events, with a stage, full sound and lighting, and projection equipment on hand.