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. (more…)

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.  (more…)

Here it is - the newest, summer issue of the USTA Magazine dedicated to plants. We present the edible and toxic ones, growing in paintings and in the wild. We describe them from the cultural, scientific, historical and practical angle. The most renowned Polish vegan chefs introduce their dishes, theatre director Grzegorz Jarzyna talks about how he plants trees at night in Warsaw, and the planter family Majlert show us their roots. We also prepared a guide to the best vegan restaurants in the world. (more…)

This Sunday at 10.00 AM we invite you to join us for a Summer Brunch at the Mercedes Station in Warsaw. The vegan feast will be prepared by Michał Gniłka. On that occasion we will also celebrate the premiere of the new vegan issue of the USTA Magazine. See you there! (more…)

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. (more…)

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. (more…)

An urban garden has been created at the Gdańsk Shipyard (Stocznia Gdańska) as part of the ‘Commis Made’ Project. It started in winter and now the project is about to come to completion. There will be lectures and exhibitions and a group of chefs coming on that occasion to Gdańsk. They will have a chance to learn more about mycology, cheese-making and endemic species of plants. And tonight, thanks to the emblements of the shipyard’s garden and the food trucks’ kitchens, they will cook their own dishes. You have to be in the Gdańsk Shipyard tonight! (more…)

The holidays are just about to start, so maybe any of you are going to Paris? If so, we present you the Holiday Cafe, a definition of le chic parisien of the gastronomy. Far from the football emotions, as it is located in a quiet but fashionable district - the 16th arrondissement. This stylish place was described for the USTA Magazine by Edward Kanarecki. (more…)

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. (more…)

This Friday starts the 4th edition of the Culinary Book Fair in Warsaw. USTA Magazine will be there too! At our stand you will find all our books, magazine previous issues and posters, as well as some special treats prepared together with MOD Restaurant. Come and join us! (more…)

Not only do they run an avant-garde magazine and bags and backpacks manufacture, now they also sell Japanese tea. They also serve cocktails with that tea and make pralines and they do that in a space they personally arranged in Odolańska street Warsaw. Usta paid a visit to Sasha and Zuza from Thisispaper Shop & Tea Room. (more…)

We are no big fans of barbecue. However, today Magdalena Święciaszek​, as part of her cooking cycle rozpUSTA (pl. crapulence), tries to prove us wrong. Her recipe has the delicate sweetness of the corn, while the crunchy sage leaves turn the plain white sausage into a truly refined dish. We must admit: it is a delicious combination. Have a nice Saturday! (more…)