This cafe is soaking in flowers. Plants are on the floor and in the windows. Just at the entrance, there is a little jungle with two armchairs hidden inside. You can hide in this green enclave to drink a perfect espresso or an aromatic drip, eat a home-made cake, freshly-baked pain au chocolat or a delicate cheesecake. Or, you can just sit down and read or contemplate. You will also meet there Ani and Kuba – the super-friendly owners of the café. More about USTA’s visit to Piece of Cake cafe below.
Springy, Japanese home-made noodles bathing in aromatic, vegan broth, which sits overnight with cold brew coffee, crispy, light tempura served on ceramics from Lanckorona made by Piotr Piaskowski and a special sake from a collection created by Joseph di Blasi from Naturaliści (The Naturalists) are all waiting for you in a newly opened Ka Udon Bar in Krakow.
The Italian designer duo Formafantasma is based in Amsterdam. Andrea Trimarchi and Simone Farresin met during their studies at the Design Academy in Eindhoven. Over eight years of working together they have developed a unique style, based on unusual, often organic materials matched with raw, brutalist elements.
Marysia Przybyszewska, our regular contributor, worshipper of plant-based cuisine, famous for her excellent breakfasts and tales from her internship at Noma has just taken over Youmiko, Warsaw’s vegan sushi restaurant. USTA magazine interviewed her about the novelties she plans to introduce in Youmiko’s menu.
Food is served on their plates in many restaurants in Copenhagen, including the very famous ones, such as Relae or 108. Coffee is served in their mugs at Koppi, The Barn and The Coffee Collective. We pay a visit to Mk-Studio, a beautiful workshop of Magdalena Kałużna in Copenhagen.
There is a new restaurant in Gdańsk! Dancing Anchor is a spacious place, beautifully designed by London’s DeSallesFlint studio, which has just opened in Granary Island.
In Wrocław’s Kotlarska street you can eat traditional éclairs made of choux pastry and crème pâtissière. What makes them special, though, are the various flavours of the icing, caramelised toppings and intricate decorations. – Éclair is a pastry everyone knows well, but we try to give it a slightly more modern look, while respecting the classic form. We constantly invent new flavour variations to whet the appetites of the visiting gourmands, the owner Justyna Kawiak tells.