Restaurant in Kościelisko, Poland
Tasting menus, Tatra views, book ahead.
Giewont holds a Michelin star (2024) and a La Liste score of 75 points, making it the strongest fine dining option in the Tatra region. Chef Przemek Sieradzki runs three tasting menus drawing on Polish and French produce, with floor-to-ceiling mountain views built into the experience. Book well ahead — availability is hard, especially during ski and summer hiking seasons.
Giewont earned its Michelin star in 2024 and scored 75 points on La Liste's Leading Restaurants list in 2025. For a Michelin-starred dinner in the Tatra foothills, this is the clearest recommendation in the region. The kitchen under chef Przemek Sieradzki runs three tasting menus — classic, seasonal, and vegan — and the tasting menu format is the right way to eat here. If you are making a detour from Zakopane or staying in Kościelisko, the effort is justified. If you want à la carte only, you still have that option, but you will get less of what makes this kitchen worth the drive.
The building is designed to frame the mountain. Floor-to-ceiling glass windows place the 1,895-metre Giewont peak directly in your sightline throughout dinner. This is not incidental to the experience , it is structurally part of it. The dining room is spacious and the architecture reads as an intentional response to the landscape rather than a generic alpine backdrop.
The kitchen draws produce from both Poland and France. Documented ingredients include sirloin sourced from Zaczyk and asparagus from France. The cooking style is described in published sources as expressive and consummately seasoned, with an emphasis on Polish ingredients interpreted through a modern technique framework. Expect precision rather than rusticity, even when the raw material is regional.
Service runs Wednesday through Sunday, with the earliest seating on Sundays at 1 PM. The restaurant is closed Monday and Tuesday. If you are visiting during ski season, those midweek closure days matter , plan your trip accordingly. Booking difficulty is rated hard, which at a 1-star restaurant in a destination already popular with affluent Polish and international visitors means you should not expect availability within a week of your target date.
Three menus give you a meaningful choice. The classic menu is the anchor: it represents the kitchen's established voice and is the safest first-time selection. The seasonal menu shifts with what is available and is worth choosing if you are visiting in spring or early summer when Polish produce , and the asparagus from France , is at its leading. The vegan menu is not an afterthought; its inclusion at this level of cooking signals real kitchen commitment rather than a reluctant accommodation. The Star Wine List recognition (White Star, published January 2025) suggests the wine programme is worth engaging with , ask for pairing guidance when you book rather than deciding at the table.
Tasting menus at this price tier in Poland typically run in the €80–€150 per person range before wine; Giewont is priced at €€€ which positions it at the upper end of the Polish fine dining market. That price is defensible given the Michelin credential and the dual French-Polish sourcing model, but arrive knowing it is a commitment, not a casual dinner.
The Michelin star arrived in 2024, and the La Liste inclusion in 2025 confirms the kitchen has maintained its standard through that transition. Star Wine List recognition in January 2025 adds a third credentialing layer specifically for the wine programme. For a restaurant outside Warsaw or Kraków, that combination of awards in a compressed timeframe is a signal that the team is operating with ambition and consistency, not coasting. Compare this to Bottiglieria 1881 Restaurant in Kraków, another benchmark in Polish fine dining with its own strong credentials , Giewont is the mountain-region counterpart, with a setting that Kraków restaurants cannot replicate.
For context on Poland's broader Michelin-starred dining scene, Arco by Paco Pérez in Gdańsk, Muga in Poznań, and Biały Królik in Gdynia represent the same tier of ambition in their respective cities. Giewont is the only restaurant at this level in the Tatra region.
| Detail | Giewont |
|---|---|
| Price tier | €€€ |
| Michelin stars | 1 (2024) |
| La Liste score | 75 pts (2025) |
| Wine recognition | Star Wine List White Star (Jan 2025) |
| Hours | Wed–Sat 2 PM–10 PM, Sun 1 PM–10 PM |
| Closed | Monday and Tuesday |
| Google rating | 4.6 (533 reviews) |
| Booking difficulty | Hard , book well in advance |
| Menu formats | À la carte + 3 tasting menus (classic, seasonal, vegan) |
| Address | Nędzy Kubińca 4, 34-511 Kościelisko, Poland |
There is no booking link or phone number in our current database. Search directly for the restaurant by name to find the most current reservation channel. Given the hard booking difficulty rating, aim to reserve at least three to four weeks ahead for a weekend table, longer during peak ski season (December through March) and the summer hiking season (July through August). If you are also planning accommodation, see our full Kościelisko hotels guide , the area is a destination in its own right and pairing dinner here with a night nearby removes the time pressure of an evening drive back to Zakopane.
For the broader Kościelisko dining picture, our full Kościelisko restaurants guide covers the range. The bars guide and experiences guide are worth reading if you are building a full trip around the area.
For nearby dining in the region, Drukarnia Smaku Cristina in Zakopane is the most accessible fallback if Giewont is fully booked on your dates. Further afield in Poland, Acquario in Wrocław, hub.praga in Warsaw, and 1911 Restaurant in Sopot round out the modern Polish fine dining tier worth knowing about. If you are interested in seeing how Nordic-influenced modern cuisine compares at the international level, Frantzén in Stockholm and FZN by Björn Frantzén in Dubai sit at the leading of that reference set. Other regional restaurants worth noting include Luneta & Lorneta Bistro Club in Ciekocinko, Nare Sushi in Skórzewo, and Restauracja Solmarina in Wiślinka for a broader picture of Polish dining beyond the major cities. See also our Kościelisko wineries guide if you want to explore the local drinks scene before or after dinner.
Book one of the tasting menus , classic is the right starting point. The à la carte option exists but the kitchen's strengths come through better across a full sequence of courses. Arrive knowing the kitchen draws on both Polish and French produce and the cooking style is modern and precise, not traditional. The mountain view through the glass walls is a genuine part of the experience, so try to book before dark if you are visiting in winter when daylight ends early. Prices sit at the upper end of the Polish fine dining market, so treat it as a destination dinner rather than a casual meal.
For Michelin-level modern Polish cooking, Giewont is the only option in Kościelisko itself. The nearest meaningful alternative is Drukarnia Smaku Cristina in Zakopane, a short distance away. For a broader set of Warsaw and Kraków alternatives at the same price tier, Bottiglieria 1881 in Kraków is the most geographically accessible benchmark, though it requires a separate trip. See our full Kościelisko restaurants guide for the complete local picture.
The three-menu structure , classic, seasonal, and vegan , suggests the kitchen can accommodate plant-based diets at full tasting-menu length, which is more commitment than most restaurants at this level make. For other dietary restrictions, contact the restaurant directly before booking. No phone number or website is currently listed in our database, so search for the most current contact details. Communicating restrictions at the time of reservation rather than on arrival gives the kitchen the leading chance to respond properly.
No dress code is listed, but a 1-star Michelin restaurant priced at €€€ in a destination area popular with affluent visitors sets clear expectations. Smart casual is the practical baseline , no formal requirement, but jeans and trainers will feel out of place. The alpine setting means guests are often arriving from or heading to outdoor activities; the restaurant's design is architecturally considered, so dress to match that register rather than a ski lodge standard.
Yes. The combination of mountain views, a Michelin-starred kitchen, three tasting menu options, and a recognised wine programme makes this a strong choice for a birthday, anniversary, or celebration dinner. The spacious room means you are not crowded at the table. If you are planning a significant occasion, book early , hard availability means last-minute slots are rare , and ask about wine pairing when you reserve. Giewont works better for two or a small group than for a large party.
For a first visit, yes. The three-menu structure gives you a genuine choice rather than a single fixed option, and the kitchen's sourcing , combining Polish regional produce with French imports , means the menu has range rather than repetition. The Star Wine List recognition suggests a pairing is worth considering rather than ordering by the glass. At €€€ pricing this is a financial commitment, but the Michelin star and La Liste score of 75 points in 2025 both confirm the kitchen is operating at a level that justifies the format.
At €€€, Giewont is priced at the leading of the Polish fine dining market, but the 2024 Michelin star and 2025 La Liste recognition position it accurately in that tier rather than above it. The mountain setting adds something no city restaurant can replicate, and the 4.6 Google score across 533 reviews suggests consistency, not just critical approval. If you are already in the Kościelisko or Zakopane area, the incremental cost over a good local restaurant is worth it. If you are travelling specifically for the dinner, the experience needs to anchor a wider trip rather than stand alone.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Giewont | Modern Cuisine | €€€ | Hard |
| Rozbrat 20 | Modern European, Modern Cuisine | €€€ | Unknown |
| alewino | Modern Polish, Traditional Cuisine | €€ | Unknown |
| Bez Gwiazdek | Modern Polish, Modern Cuisine | €€€ | Unknown |
| Butchery & Wine | Bistro, Meats and Grills | €€ | Unknown |
| Bottiglieria 1881 Restaurant | Modern Polish | Unknown |
How Giewont stacks up against the competition.
Book the tasting menu rather than à la carte — the three-menu format (classic, seasonal, vegan) is where chef Przemek Sieradzki's kitchen shows its range. The restaurant opens Wednesday through Sunday from 2 PM, and is closed Monday and Tuesday, so plan your itinerary around that. It holds a Michelin star earned in 2024 and scored 75 points on La Liste 2025, which sets accurate expectations for the price and formality level at €€€.
There are no direct Michelin-starred alternatives in Kościelisko itself. For a comparable fine-dining benchmark in Poland, Bottiglieria 1881 in Kraków is the reference point. If you want something less formal or less expensive in the broader region, Giewont is largely in a category of its own for this part of the Tatras.
Yes — a dedicated vegan tasting menu is one of the three menu formats on offer, which is a meaningful commitment rather than a retrofit. This puts Giewont ahead of many tasting-menu restaurants at this price point for plant-based diners. For other restrictions, check the venue's official channels before booking to confirm accommodation.
The setting is a glass-fronted building in a ski resort town, but the Michelin star and €€€ pricing signal that this is not casual dining. Smart dress is a safe call — think neat, considered clothes rather than ski gear or shorts. Nothing in the venue data mandates a formal dress code, but the room and reputation warrant dressing up relative to the surroundings.
Yes, and it's one of the stronger special-occasion cases in southern Poland. The floor-to-ceiling views of the 1,895-metre Giewont peak provide a setting that does the work without needing decorative effort, and a Michelin-starred tasting menu gives the meal the structure a celebration warrants. Sunday, when the kitchen opens from 1 PM, gives you more flexibility for a longer lunch occasion.
For the price point and location, the tasting menu is the right call — à la carte is available but the three structured menus are where the kitchen's Polish-French sourcing (Zaczyk sirloin, French asparagus) gets expressed properly. The classic menu is the safest first-time choice; the seasonal menu makes sense for a return visit. At €€€ in a Tatra Mountain resort town, this competes on value with Warsaw and Kraków fine dining, not against it.
At €€€ with a 2024 Michelin star and 75 La Liste points, Giewont sits at a price level that's justified by the credentials. The nearest comparable in Poland at this award level — Bottiglieria 1881 — is in a major city; Giewont delivers a similar tier of cooking in a mountain resort, which adds genuine value for anyone already visiting the Tatra area. If you're travelling specifically to eat here, the trip makes sense; if you're already in Kościelisko, it's the clear choice for a serious dinner.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
