If you are travelling to Poznań, don’t forget to pop in Concept 21 – a place with selected brands and intriguing, niche perfume. USTA paid a visit to this concept store in Wielka street to take a closer look at their offer.  

(Polski) Herbata czy kawa?

In the morning of the 15th of October we are going to wake up the sleepy Warsaw with the smell of brewed tea leaves and freshly roasted coffee beans. With the first autumn days the summer lemonades and ciders will be replaced by the two queens: the coffee and the tea. You will welcome your day with us with a Kenyan espresso or an aromatic
drip. You will get to know the best baristas and the finest coffee roasters.

And since tea is the new coffee, becoming increasingly popular at the third wave cafés and brewed with the same attention as the chemex or the drip, it will also be present at our event in Mysia 3. We will have all kinds of tees: green, black, blooming, organic, from the distant China, India or Sri Lanka. In beautiful collector’s boxes or loose by grams, the popular and unique types alike. We will tell you the stories behind the teas and about the methods of brewing, while the specialists from Berlin will invite you for a unique tasting experience. There will also be modern, hand-made ceramics and many coffee and tea brewing accessories.



This is the second edition of this Festival. During the last year’s edition, the attendance at Mysia 3 Shopping Centre hit record high with some 4 thousand people paying us
a visit. From amateurs, taking their first steps in tea and coffee brewing to real connoisseurs wishing to develop their knowledge thanks to meetings with specialists from all around Europe.

This year in our workshop-lecture area we will have baristas and owners of the top cafés and roasters in Europe. We will watch them at work, learn new techniques and listen about world trends in the domain of coffee and tea brewing.


(Polski) Jak smakuje Polska?

The Eat Poland Project was established to promote the Polish cuisine, produce and culinary tradition. Within this project, we present the modern face of the Polish gastronomy, ambitious chefs and places that offer highest quality food. This September we will pay a visit to Germany, the Czech Republic, Hungary and Slovakia, we will invite 100 journalists and bloggers to taste and discover the flavour of the contemporary Poland.

Let’s live longer!

What should we eat to improve our quality of life? Is there really such a thing as a longevity diet? Join us at the picnic and healthy food market, featuring meetings with diet and eating culture experts. Magazyn Usta invites you to join breakfast by the river.

Bruschetta with florets and burrata

The floret season is in full bloom and we don’t mean the fragrant roses but yet even prettier plants:  cauliflower and broccoli. Magdalena Święciaszek went into the field, cut them down and prepared her indulgent meal of the week. We suggest spending more time over them (ideally, invite kids or friends to join you in preparations), separate the florets from the white and green ‘trees’, then stew them in lightly burned butter with nutty aroma. When you try them together with creamy burrata and garlic you will understand that the process was worth it… Please summer, come back! We have excellent appetizer for you!

Summer gide to Berlin

We invite you to take a trip to Berlin with us today and discover five places worth visiting this summer! A lot has changed in the German capital since we made our guide to Berlin two and a half years ago in the first issue of USTA Magazine. Now, together with Edward Kanarecki, we pay a visit to a cafe located in an ancient pharmacy and to a concept store in a not-so-elegant district.

Chocolate cake with raspberries and coconut cream

Here is a recipe for quite an unusual chocolate cake. But believe us, it does have a potential to win over every gourmand’s palate! Moist, like the ground in the garden after a several-hour rain, intense, thanks to particularly delicious in this season raspberries, which had enough sun to grow ripe, and exotic, with added coconut, to encourage those of you yet before their holidays and cheer-up those who have just returned from the summer voyages. Bon appétit but please do not exaggerate with the number of devoured cake pieces!

(Polski) Z charakterem

Well, they must have guts to serve pig feet coated in spicy breadcrumbs and mussels in Polish sour rye soup in the Krakow’s bourgeois district of Kazimierz.

(Polski) Delikatne jak pocałunki

We introduce a special collection of soaps we created together with cosmetics brand Purite. You can choose out of three interesting combinations prepared exclusively for USTA Magazine. 

Let’s discover Wrocław together

In our new cycle „OKO na…” (Eng. „Focus on…”) we will present the initiatives and brands that shape the character of the Polish cities. It is the places, the people, and their projects  that make our stay in Wrocław, Poznań, Kraków or Gdańsk unforgettable.  When visiting the city we discover it through its artists, architects, food, design and art. All these elements combined together make the DNA of the city, its unique genotype.

Another Morning: Guinea

The breakfast in Equatorial Guinea is very sweet. It is common knowledge that bananas and sugar give you lots of energy. What is more, sweet food cools  the body which is especially  important in this part of Africa. Simply pleasant and useful! For us this sweet and high caloric start of the day can be a memory of the summer, soon coming to an end.

Brazilian Breakfast

Café da manhã – morning coffee is how the Brazilians call their breakfast and as we can easily guess, coffee is the primary element of the first meal of the day in Brazil. It goes with a glass of freshly squeezed orange juice, fresh bread Pao Frances or Pão de queijo (cheese rolls), bananas, papaya, favourite jam, a slice of a delicious cheese and coconut cuscus – Cuscuz de Milho.

(Polski) Śniadanie tureckie

Somewhere in the world it is morning now, and somewhere in the world someone is having a breakfast. Breakfast is fundamental! I am not be a big traveller but when I go away I bring back a new flavour and I sneak it into my daily cooking.

And what if I cannot go? Then I search through uncle Google to find new inspirational flavours. And these virtual journeys I want to share with you. I went for my dear breakfasts as they make the days joyful and effective. Sometimes to a classic breakfast I am adding something from myself or adjusting the recipe to our local conditions , but I try to remain faithful to the originals! Dzień dobry! Good morning! Buenos dias! お早う! доброе утро ! Bom dia! Goeie môre!

What is the taste of Poland?

The Eat Poland Project was established to promote the Polish cuisine, produce and culinary tradition. Within this project, we present the modern face of the Polish gastronomy, ambitious chefs and places that offer highest quality food. This September we will pay a visit to Germany, the Czech Republic, Hungary and Slovakia, we will invite 100 journalists and bloggers to taste and discover the flavour of the contemporary Poland.

Memory in a roll

As a child, I remember that every other kids were looking forward for the field trip. We went to see the park, palace and the zoo etc. It was always exciting to leave the classroom but the highlight was always the lunch time. because we got a very, very special lunch box only at field trip’s day.

(Polski) USTA na jesień!

This is the end of your summer adventures, conquests of the world, travelling near and far. Here comes the autumn – the time of transformation. It is a time when you go deeper into your inner world. On this time of the year USTA Magazine invites you for a mushroom hunt. We learn about mushroom types, both the common and the new arrivals, we cook exotic mushrooms, we search for mushrooms in art. And for dessert we prepared a guide to San Francisco – we selected the best bars, restaurants and cafes. We talked to Nick Balla, the chef at Tartine Bar, we paid a visit to vineyards in Napa and Sonoma, we met with French physical chemist Hervé This, who created the notion of molecular gastronomy.

(Polski) Dragon Bowl u Henrie’go

Planning a visit to New York? Then you have to check Café Henrie. We pop in for a lunch at Chloë Sevigny’s favourite restaurant where we discover the personal culinary approach of Camille Becerra. Far from the modern districts, located in an abandoned garage in Lower East Side, this place has a truly intriguing interior designed by the New York artists.

Appetite for udon

Udon, onigiri, tempura, panna cotta with matcha – the atmosphere of the genuine and tasteful Japan has settled in the district of Ochota in Warsaw. And it is thanks to a Japanese, Satoru Yaegashi, who moved to Poland three years ago and opened his own restaurant: Sato Gotuje (Sato Cooks).

Meteors in Rabka

We are a partner of exhibition and performance by group of artists led by Paulina Ołowska witch will have a place in Kadenówka historic house in Rabka Zdrój, south of Poland, where once lived Jaroslaw Iwaszkiewicz, famous polish writer.

Exotic breakfast

This Sunday we invite you to join us for another brunch at the Mercedes Station, Warsaw. This time our host chef will be Maria Przybyszewska,  serving her unique breakfast menu composed of exotic Thai and Arab dishes.