Having always been impressed by the interiors of places like Foton, Aura, Taka Tajka, and Le Braci, it wasn’t until I did a little online digging that I realized they were all designed by the same architect: Kacper Gronkiewicz. Since I was selecting the winner for Best Design in this year’s Best of Warsaw awards, I reached out to him. Our exchange was both pleasant and professional, eventually leading to a sit-down conversation at one of his more recent projects, Manna 2.
Over an early morning espresso, our conversation unfolded naturally, as if we were two old friends catching up after a long time apart. We talked about Kacper’s journey—from his early years to where he stands today. With a mother who was an architect, he initially aspired to be a painter. However, after reading a book by Antoine de Saint-Exupéry as a child, he was inspired to pursue architecture on his own terms. His path was anything but conventional: he spent four years as a Dominican monk, studied philosophy, and ultimately developed a creative process that balances reason and thoughtfulness—an approach clearly reflected in the striking interiors of some of Warsaw’s most distinctive restaurants and bars.
Kacper’s first commission as an architect and engineer was drafting blueprints for the Hotel Europejski—a daunting task given that the building, post-World War II, lay in a state akin to a jigsaw puzzle. This fateful project introduced him to Adam Gessler, the legendary restaurateur behind Przekąski Zakąski, who later invited him to work on U Kucharzy. Gessler’s vision for one of Warsaw’s first open kitchens arguably sealed Kacper’s fate, setting him on a trajectory to design some of the city’s most captivating restaurant interiors.
His versatility and introspective approach to life have made Kacper an architect who brings thoughtfulness to every project. He acknowledges the ongoing challenge of merging form and function in a way that is both practical and beautiful. Working at the large architectural firm Grupa5 helped him refine his craft, but he quickly learned that being an architect in Warsaw often meant spending 95% of his time as a project manager, leaving little room for creativity. He gravitated toward restaurant design, where form can take precedence over pure functionality, allowing him to create spaces that appeal to the senses in a way that residential projects rarely do.
As our discussion deepened, Kacper began explaining the details of Manna 2’s interior, revealing insights that made me see the space in a completely new light. He pointed to a neighboring table, designed with a shell-like shape that allows multiple tables to interlock seamlessly for larger groups, echoing the curvature of the banquette we were sitting at. Over at the bar, he described how old cork cocktail coasters had been embedded in resin to create an organic, giraffe-like pattern—something I had noticed but never consciously interpreted.
Kacper also spoke about the branding aspect of form in restaurant design, which he finds particularly rewarding. The concept behind Manna, for instance, was inspired by the biblical reference to the supernatural food God provided to the Israelites during their 40-year wandering in the desert. The word “manna” means “What is it?” in Hebrew, and it is also referred to as the “bread of heaven” and “spiritual meat.” This idea influenced the restaurant’s color palette, with warm, sand-like hues and flowing, wave-like shapes complemented by cool, oasis-like touches of blue.
As we walked through the space, I asked about his unique, colorful wall pieces. He explained that the organic shapes and bold colors are inspired by the artists Maria Jarema and Cezary Poniatowski—a nod to his deep appreciation for color and composition.
We wrapped up our conversation by discussing current restaurant design trends. As an architect, Kacper has a keen eye for emerging shifts in the industry. He noted a growing demand for collectibles and customized furniture, as people tire of mass-produced, catalog-driven designs. Instead, they seek personal connections with objects, whether through vintage artifacts, contemporary art, ceramics, or textiles. He also emphasized the increasing importance of safety and comfort, which has led to a preference for haptic, touchable materials. Storytelling, he observed, remains central to design—whether through innovative, sustainable materials or by layering visual identity with deeper narratives.
In an increasingly competitive market, restaurant owners feel an urgency to stand out. They want to be visible, invite artists into their spaces, and make bold statements. Design plays a crucial role in this ambition, providing them with the spotlight they seek. “This,” Kacper said, “is something I am constantly reminded of by my clients.”
Meeting with Kacper was a truly inspiring experience—one that offered a glimpse into the depth of thought behind each of his creations. As the recipient of this year’s Best Design award, his work serves as a reminder to pay closer attention to the restaurant spaces we inhabit. The next time you’re dining out and conversation runs dry, rather than reaching for your phone, take a moment to look around. There’s a story in the design waiting to be discovered. (KD)
