SPOT. is a restaurant whose menu is based on seasonal Polish ingredients, freely combining the traditions of Polish cuisine with classic European, especially French, cuisine. The Michelin Guide has awarded us the “Bib Gourmand” distinction, which signifies excellent food at reasonable prices.

The menu changes with nature’s calendar and the availability of products supplied by the Wildecki TARG., a Saturday market offering regional produce from organic farms. The menu is complemented above all by biodynamic Polish and European wines, whose selection has twice been recognized as the best in Poland and awarded the “Red Star” distinction by Star Wine List.

Michelin video

SPOT. działa zgodnie z ideą „Gospodarki Obiegu Zamkniętego”, uczestniczy w programie „Less Plastic” oraz otrzymał certyfikat „Ekologiczni w biznesie”. W praktyce polega to na redukcji odpadów poprzez stosowanie biodegradowalnych zamienników, recycling i ponowne wykorzystanie, na zwiększaniu zasobów dzięki optymalizacji zużycia produktów, energii i wody, oraz na ograniczaniu śladu węglowego za sprawą lokalnych dostaw zarówno produktów rolnych, jak i napojów. Sami uprawiamy zioła, przyprawy, owoce oraz winogrona, z których wytwarzamy wina musujące.

Jakub Hamankiewicz

Jakub Hamankiewicz is an ambitious head chef (a graduate of CFA Européen Louis Prioux Bar-le-Duc), who gained experience in France, including at Brasserie Excelsior and Le 27 Gambetta in Nancy (Michelin-recommended), Les Ducs de Lorraine in Epinal (1 Michelin star), and Á la 12 in Delme (1 Michelin star). As head chef, he creates original interpretations of dishes based on local products, inspired both by Polish and French cuisine and guided by the seasons. In his kitchen, he produces charcuterie, bakes bread, ferments, and prepares unique preserves.

slow-roasted beef ribs

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tasting menu

A tasting menu with a selection of wines includes a set of choice dishes from the current menu and wines chosen and commented upon (also in English) by the SPOT. sommelier. Its ultimate form always takes into account the participants' expectations (e.g. a vegetarian menu or Polish wines only). Such a menu is put together for a minimum of 4 people and requires an advance booking.

restaurant voucher [PL]

At SPOT., we pay attention not only to the quality of service—not just the sommelier service—but to everything our guests encounter in the restaurant, especially the ingredients in our dishes and beverages. We strive to source them from the local area, family-run farms, and artisanal producers working biodynamically or organically, ensuring the highest quality backed by the owners’ passion.

Gin

from Kostrzyn

1979 Distillery & Michał Nowak
- the creator of the gin boasts extensive experience both in working behind the bar in the catering industry and in explaining the intricacies of spirits during workshops. He is behind the 'Gin Tonic Club' project.
Beer

from orchards near Poznan

Sady Brewery
- A family-run, purpose-built craft brewery. One of the first of its kind in the Poznań district.
Wines

from Krzysztof Federowicz

Miłosz Winery
- established in 2004 in Łaz (approx. 15 km from Zielona Góra); today twenty varieties of vitis vinifera are cultivated on 6 hectares certified for organic production.
Flour

from the Ciechanowiec mill

Ciechanowiec Mill
- the Jachimczuk and Stanisławski families have been associated with milling since 1901. Today, the mill processes only Polish cereals, combining multi-generation traditions with state-of-the-art technology.
Ciders and juices

from Ewa and Marcin Wiechowski

Kwaśne Jabłko is a family-run cider farm and agritourism farm located in the Warmia and Mazury Province.
Kombucha

from near Żyrardów

MAJESTEA is traditionally fermented kombucha produced and bottled in a small workshop near Żyrardów.
Gin

from Murowana Goślina

Ima Distillery family distillery from Murowana Goślina, producing, inter alia, craft gin inspired by the richness of the Zielonka Forest - Polish Forest Gin (London Dry).
Cheeses

from Marta and Mariusz Brycki

Ekokolonia is an organic farm between Świdwin and Kołobrzeg, where farmhouse cheeses are made and bread is baked.
Vegetables

from Roman Taciak

Vegetables from Roman Taciak, a farmer operating near Środa Wielkopolska, specialising in growing root vegetables (carrots, potatoes, onions) and pumpkins.
Plates

from Patrycja and Margareta Jarząbek

Plates from Patrycja and Margareta Jarząbek (Kristoff), co-owners of one of Silesia's oldest porcelain factories, which has been operating continuously since 1831.
Treenuts

from Hanna i Zbigniew Ciemniewscy

Hazelnuts and oil from Hanna Ciemniewska and Zbigniew Ciemniewski (Treenuts), who have established an eco-friendly farm where they grow hazel and process nuts.
Plates

Åoomi

Åoomi – handmade stoneware with minimalistic glazing.