Giewont Restaurant

The story

Crafted with passion, served with love

Where the Highlands Meet French Elegance

Restaurant Giewont sits in Kościelisko, just outside Zakopane, and carries a clear sense of purpose: to bring fine dining to the Podhale region on terms the mountains themselves might approve of. The team behind it describes themselves as "ambitious flairs" — people from small towns who spent years travelling across Poland and Europe, gathering the experience needed to build something genuinely ambitious in their own backyard. The result is what they call Giewont Maison de Cuisine, a project built, in their words, "out of love for people, food, and good wine."

Chef Przemysław Sieradzki's Kitchen

The menu is signed by chef Przemysław Sieradzki, and it reads as a precise statement of intent. Polish and French cuisines meet here without compromise on either side. Cold and warm starters include foie gras with cherry and lavender served on a moskol (a local flatbread), beef tartare aged 30 and 100 days with mushroom preparations, and a reinterpretation of kwaśnica — the traditional Podhale sour cabbage soup — finished with lamb. Main courses draw on named, traceable suppliers: trout from Sitarz with truffle sauce and black chanterelle, sirloin from Polish cows from Zaczyk aged 30 days, Wagyu rosette A5 BMS 11 with foie gras sauce, and lake zander with green peas and caviar.

Desserts maintain the same register — a strawberry parfait named simply "Giewont," rhubarb with Chartreuse and rose, and a pâte à choux with hazelnuts and caramel-cardamom ice cream.

Tasting Menus and the Wine Programme

Three tasting menus run alongside the à la carte: the Classics, built around the essence of Podhale culinary tradition; the Seasonal, which follows the restaurant's own garden and regional producers through the year; and a Vegan menu that gives equal attention to vegetables, herbs, and aged balsamic. Wine pairings are offered at several levels, including a sommelier's curated selection and an upgraded single-glass pairing from a distinguished estate — a programme strong enough to earn Giewont the Wine Spectator Award of Excellence for 2025.

The Space and Its Details

Every object in the restaurant, the team notes, has its own story and was chosen with particular care — the same standard applied to the food. The restaurant also features a VIP Room, a Cigar Room stocked with the best Cuban cigars (described as the only one of its kind in the Podhale region), and facilities for private events. The French-Polish cuisine here is grounded, specific, and earned — exactly the kind of cooking that draws attention well beyond the Tatra foothills.