INSIDER: You’ve managed to turn RestaurantWeek and FineDiningWeek into nationwide events. When you started, what gap in Poland’s dining culture did you see that you wanted to fill?

Maciej Żakowski: When we started, we identified a significant gap in Poland’s dining culture: there was a clear separation between everyday dining and the world of high-quality restaurants. For many, places serving creative, global and modern cuisine were seen as intimidating, reserved only for special occasions or a specific, wealthy group of guests. We wanted to fill this gap by creating an event that would democratize the dining experience. Our goal was to break down the psychological barrier and show that exceptional culinary experiences are for everyone. RestaurantWeek was designed to be an accessible and inspiring way for a wider audience to discover new restaurants, cuisines, and chefs, turning dining out into a new, regular cultural ritual rather than a rare event.

In those early days, how much convincing did it take to get both diners and chefs on board?

It was definitely a journey. We started with just a handful of restaurants and only a weekend-long Festival (Warsaw Restaurant Weekend). It took a lot of legwork to convince the first chefs to join. They were skeptical about RestaurantWeek; the idea of a fixed-price menu felt like it might devalue their brand. We had to show them the potential—that this wasn’t about discounting, but about attracting new guests and showcasing their creativity. For diners, it was an easier sell. The opportunity to try a fantastic meal at an accessible price with convenient online booking was incredibly appealing, and word-of-mouth spread quickly.

You’ve had a front-row seat to the evolution of Poland’s culinary landscape. What are the biggest shifts you’ve seen over the past decade—both on the plate and in the dining room?

I think the biggest shift has been a move toward authenticity and confidence. On the plate, chefs are no longer just trying to copy Western trends. They’re celebrating local, seasonal Polish ingredients in new and exciting ways, blending tradition with modern techniques. In the dining room, diners have become more sophisticated and curious. They’re asking questions, appreciating the stories behind the food, and are more willing to venture beyond their comfort zones. It’s a huge change from ten years ago when experience-oriented dining out was more about a special occasion than a regular cultural activity.

Do you think Poland is finally moving past the “catching up” phase with Western dining trends and starting to set its own?

Absolutely. We’re not just past the “catching up” phase; we’re in a phase of confidence and innovation. Polish chefs are now creating a distinct identity, confidently exploring our rich culinary heritage with a fresh perspective. We see this in the rise of restaurants focused on fermentation, local produce, and a contemporary take on traditional Polish dishes. The proof of this is not just in Poland, but also in our international expansion. As we organize RestaurantWeek in all major Czech cities, and now in Munich and Berlin this fall with plans for all major German cities by the end of 2026, we see that Polish chefs are inspiring their peers not just at home, but also abroad. Instead of just looking to Paris or Copenhagen, Polish cuisine is now becoming a source of inspiration for others.

RestaurantWeek has a democratic appeal, while FineDiningWeek feels more exclusive. How do you balance accessibility with aspiration?

The core mission for both events is the same: to make great dining out experiences accessible and promoting them intensively. RestaurantWeek is about a wider discovery, it’s an introduction to new places and cuisines for everyone. FineDiningWeek, on the other hand, is an opportunity for Guests to experience the pinnacle of Polish gastronomy. The balance comes from understanding our audience. We want to show people that a truly exceptional meal-experience is within reach.

What’s the most surprising feedback you’ve received from Chefs after participating in one of your festivals?

The most surprising and rewarding feedback has been from Chefs who were initially skeptical but then told us how much they loved the creative challenge that brought them full house! They often say that the fixed-price menu forces them to be more inventive and resourceful, to showcase their culinary philosophy in a three-dish composition. Chefs discover new ways to use ingredients and find joy in creating a perfect, well-balanced menu.

Have you noticed regional differences in how cities across Poland engage with these events?

Yes, there are subtle but interesting differences. In Warsaw, for instance, diners are very receptive to international and experimental cuisine. Kraków has a strong tradition and leans towards a refined take on classic Polish dishes. Wrocław is very dynamic and open to new ideas, while Tri-City, with its coastal identity, has a strong focus on fresh seafood and local products. These regional nuances are what make the nationwide events so fascinating.

Are Polish diners becoming more adventurous, or do we still gravitate toward the familiar when eating out?

I believe Polish diners are becoming much more adventurous. This is a direct result of increased travel, exposure to social media, and the success of events like ours. People are now actively seeking out new flavors, ingredients, and dining concepts. The appetite for authentic foreign cuisines, as well as a modern interpretation of Polish food, has grown tremendously.

How do you think social media—especially Instagram—has influenced what Chefs cook and what diners expect?

Social media has had a massive impact. It’s a double-edged sword, though. On one hand, it’s a powerful tool for Chefs to showcase their beautiful creations, creating buzz and attracting new customers. On the other hand, it puts pressure on Chefs to create dishes that are “Instagrammable,” which can sometimes overshadow the actual taste and technique. For diners, social media has created a culture of visual expectation, where the presentation is almost as important as the flavor itself.

For many, dining out is as much about atmosphere as it is about food. How do you see the cultural role of restaurants in Poland today?

Today, restaurants in Poland are more than just places to eat; they are cultural hubs. They are where we celebrate milestones, close business deals, and connect with friends. The atmosphere, design, and overall experience are crucial because they create the backdrop for these important moments. They’re a place for escape, a place for comfort, and a place to explore.

What are the biggest challenges ahead for Poland’s restaurant industry—and what opportunities excite you most?

The biggest challenge is undoubtedly the rising costs—food prices, energy, and labor are all increasing, putting pressure on margins. It’s also a challenge to stand out in a competitive market. The most exciting opportunity, however, is the growth of a truly distinct Polish culinary identity. We have an incredible roster of talented Chefs who are committed to using local products and telling stories through their food. That’s something truly special, and we’re excited to see how it continues to evolve.

If you could design your dream “next festival,” without budget constraints, what would it look like?

My ultimate, most ambitious dream would be to transform our international RestaurantWeek into a platform for a massive cross-cultural crew exchange. Imagine a world where, for the duration of the festival, entire restaurant teams—from chefs to waitstaff—swap locations between countries and cities. For example, a restaurant crew from Munich could take over a kitchen in Warsaw, and a team from Prague could open a pop-up in Berlin. This would not only bring incredible new flavors and concepts to each city but also create an amazing opportunity for professional growth, cultural exchange, and a truly global culinary community. It would be a festival that is not just about the food, but about the people who create it.

Ten years from now, how do you imagine people will talk about dining in Poland?

In ten years, I believe people will talk about Polish dining with immense pride and reverence. I think we will be recognized internationally for our unique culinary voice, celebrating our rich traditions while embracing modern innovation. People will no longer be surprised by the quality of our restaurants but will actively seek them out as a top destination for food lovers.

Most memorable meal you’ve had in Poland?

I have two truly unforgettable memories that stand out. The first was a dinner organized by Joanna Jakubiak at Wojciech Błaszczyk’s home in the Bug River valley (Nadbużański Dom), where the entire meal was a magnificent celebration of the humble potato. It was an incredible demonstration of how rich and diverse the culinary culture can be around a single, seemingly simple ingredient.

The second was a historical reconstruction of a Teutonic Knights’ dinner at Malbork Castle, led by Chef Bogdan Gałązka. Experiencing what people ate hundreds of years ago, in such an authentic and powerful setting, was a unique culinary journey back in time. Both experiences were not just about the food itself, but about the profound stories, culture, and history behind it.

An underrated Polish Chef everyone should know?

For me Maciej Nowicki is doing truly amazing work. His focus on historical cuisine is both a passion and a craft that brings forgotten Polish culinary traditions back to life in a masterful way. Another Chef who has made a significant impact is Wojciech Amaro, who, after a period of immense popularity, now operates in a very small, specialized niche. His work continues to be incredibly influential for the Polish culinary scene.

A dish that defines summer for you?

Definitely chłodnik (cold beetroot soup). It’s the ultimate Polish summer dish—refreshing, vibrant, and nostalgic. It perfectly captures the light, fresh flavors of the season.

Skip the queues and get a reservation to the restaurant of your dreams.

07/10 – 19/11

restaurantweek