After 12 years in the Polish culinary scene, Krowarzywa, a trailblazer in plant-based gastronomy, is shutting down. In March 2025, the last remaining location on Chmielna Street in Warsaw will close, marking the end of an era for vegan food enthusiasts in Poland.
Founded in March 2013, Krowarzywa was among the first eateries in Poland to offer vegan burgers, paving the way for plant-based alternatives to traditional fast food. As reported by Puls Biznesu, the brand played a crucial role in popularizing plant-based cuisine across the country. Initially a novelty, vegan burgers have since become widely available, leading to increased competition in the market.
Despite its early success, Krowarzywa struggled to keep up with growing competition and rising operational costs. Expenses for ingredients, energy, rent, and wages continued to climb, while customer numbers dwindled. “Last year, our sales dropped by half,” explained Krzysztof Bożek, co-founder and co-owner of the chain. These financial pressures ultimately made it unsustainable for the company to continue operating.
Determined to keep the brand afloat, Krowarzywa explored various strategies, including cost-cutting measures and a revised marketing approach. The owners also sought potential investors. “We engaged in advanced talks with a major company in our industry, but the overall situation in the restaurant sector remains difficult,” Bożek revealed. Despite these efforts, the company was unable to secure the necessary support to survive.
While plant-based dining has gained traction in Poland, the industry faces significant challenges. The increasing number of vegan-friendly establishments, coupled with rising costs for rent, ingredients, and wages, has made profitability a growing concern. “In a way, we became a victim of our own success,” Bożek admitted, reflecting on the brand’s impact and the changing market landscape.
Although Krowarzywa’s closure is a significant loss, the plant-based dining scene in Poland continues to evolve. More restaurants are introducing vegan alternatives, and interest in vegetarian and vegan lifestyles remains strong. However, as the industry adapts to economic pressures and intensifying competition, restaurateurs will need to navigate these challenges carefully to thrive in the future.
