Cucina Restaurant in Poznań offers a delightful fusion of traditional Polish flavors and international culinary techniques, nestled in the heart of the historic City Park. Led by Executive Chef Bogumil, With a chef who brings a wealth of experience from across Europe, Cucina is renowned for its inventive dishes, such as its signature Asian-style snails and the comforting Calmer steak. The restaurant’s sophisticated ambiance is enhanced by its location within a multifaceted venue that includes a luxury hotel, spa, and whiskey bar, making it a perfect destination for both casual diners and gourmet aficionados. Whether you’re starting your meal with a glass of sparkling wine or finishing with a rich raspberry trifle, Cucina promises an unforgettable dining experience in Poznań.
Fine Dining Table: Good evening, Bogumil. It's a pleasure to meet you here at Cucina. How are you feeling today?
Chef Bogumil: I'm feeling great, thank you. We've just gotten through the holiday season, and now it's time to recharge and brainstorm new ideas for the upcoming summer menu.
Fine Dining Table: Cucina has been a culinary landmark in Poznań for over a decade. Could you tell us a little about the history of this renowned restaurant?
Chef Bogumil: Absolutely. Kitchen, or Kuchyna as we’ve adapted it locally, was founded by Wiesław Kusiecki 12 years ago. I’m honored to take over from Ernest Jagodziński, a renowned chef who left an indelible mark here and throughout Poland.
Fine Dining Table: And your own culinary journey took you from Poland to the British Isles. How have those experiences shaped your approach here at Cucina?
Chef Bogumil: My years abroad, especially the 12 years I spent in Ireland working with celebrity chef Paul Flynn at The Tannery, profoundly influenced my culinary philosophy. The nuanced understanding of food and flavors that I developed there is something I bring to every dish at Kitchen.
Fine Dining Table: Speaking of dishes, what’s a signature appetizer that guests simply must try?
Chef Bogumil: Snails are my signature appetizer. Here at Kitchen, we serve them Asian-style—with oyster mushrooms, ginger, garlic, chili, and a blend of soy and ponzu sauces. It’s a dish bursting with umami that sets the tone for what’s to come.
Fine Dining Table: And for the main course?
Chef Bogumil: Currently, one standout dish is the "calmer" steak, served with red peppers and potatoes. It’s a hearty dish that embodies the warming comfort needed during the Polish winter.
Fine Dining Table: What about pairing options? What would you recommend starting with?
Chef Bogumil: I’d recommend starting with some bubbly—whether it’s Prosecco or Champagne. It’s the perfect way to set the stage for a sumptuous meal. Depending on the main course, our sommelier expertly guides guests, whether they prefer red or white wine.
Fine Dining Table: Desserts are often the perfect way to end a meal. What's your favorite?
Bogumil: The raspberry trifle is very special to me—it’s a nod to my time in Ireland. It combines raspberry-infused jelly with white chocolate ganache and raspberry sorbet, topped with fresh raspberries. It’s a delightful contrast of sweet and tart, with a variety of textures.
Fine Dining Table: Cucina is part of the larger City Park complex, which offers a comprehensive experience with its hotel, shops, and spa. How does this setting enhance the dining experience?
Bogumil: City Park is a destination in its own right. From dining at Kitchen Whether exploring the whiskey bar or relaxing at the spa, guests can enjoy a full day of luxury without a care in the world—especially when it comes to parking, of which we have plenty.
Fine Dining Table: Finally, for those thinking about visiting Cucina, what would you like to say?
Bogumil: I invite everyone to come and experience Kitchen. Enjoy our carefully crafted dishes and our selection of fine wines, and let us take care of you. It’s not just about the meal—it’s about the entire experience of warmth and hospitality that awaits you at Cucina.
Fine Dining Table: Thank you, Bogumil, for this insightful conversation. We look forward to experiencing everything Cucina has to offer.
Bogumil: Thank you. It's been a pleasure sharing our story. We hope to see you here soon!
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