Out now: The Book on Flowers

We have pleasure to introduce you to our new book. After  „O jabłkach” („On Apples”), „O chlebie”(„On Bread”) and „O rybach” („On Fish”) we are taking slightly different direction. This time we are picking the flowers. Together with Łukasz Marcinkowski and Radek Berent from Poznań’s florist KWIATY&MIUT we will spend the whole year with flowers. From early spring, through the blossoming and harvesting until the winter rest.

Seal meat balls and rice with cinnamon

Magnus Nilsson is one of top representatives of the young generation of Scandinavian chefs, accomplice in the current culinary upheaval which turned all eyes of the gastronomy world to the far North. What is the taste of the North according to his palate? We had a pleasure to ask him in an interview for the new USTA issue. Today his restaurant – Fäviken – has received two Michelin stars, according to the newly published guide dedicated to Scandinavia.

USTA in Silesia

“Is Katowice located in a factory? Do polar bears roam the streets?”* We went to see it in the flesh! We discovered a region in the process of transformation, with enormous number of new buildings – massive, institutional, just commissioned. The situation of local gastronomy is also changing dynamically. A half of the places we describe did not exist two years ago. Still, remember that in Silesia sometimes it is just worth to eat in a miners’ cantina.

Box no. 9: Doughnuts for the big and the small

Be sweet and bold! Let’s make our own doughnuts instead of queening for them at the patisserie. This time we suggest doughnuts straight from Naples. Graffe are yeast doughnuts that are prepared with potatoes!


The project was developed in cooperation with Olga Milczyńska, a tutor at the School of Form, her students: Irina Grishina, Tosia Kilis, Magda Mojsiejuk; and The Potter Center in Medynia Głogowska.

(Polski) Wciąż głodni

‘Still Hungry’ is a culinary travel agency that has just opened in Wrocław. This independent initiative, set up by three friends living in Wrocław, breaks the scheme of typical touristic escapades. Apart from visits to restaurants, cafes and pubs, they show the visitors the gastronomy from the cultural perspective.

Pearl barley, cauliflower, pomegranate and crispy fried shallot topping salad

Finally, it is cold so Mickey Rotten takes us on a quick journey to the Middle East. We hope that the exotic flavours from that region will warm you up. The universal pearl barley absorbs olive oil sauce enhanced by cinnamon and the fried cauliflower stays in subtle contrast with the freshness of pomegranate fruit.

Box no. 13: Home-baked focaccia sandwich with carrot paste

Sandwich is the most common second breakfast treat – but one sandwich does not equal another! Today we suggest a sandwich made with home-baked focaccia. The recipe might seem difficult, but believe us, the fresh yeast is not as scary as they paint it. Just a little bit of energy to knead the dough and a room with stable temperature for the dough to rise will be just fine. The yeast does not like too high or too low temperatures nor draughts.

The Emperor’s Omelette

We recently went to the Austrian Alps. We were skiing all day. And then après-ski, in a mountain shelter we ate the famous Kaiserschmarrn – the leftovers from the emperor’s table, a characteristic shredded omelette. It tasted like never before.

The Organ and the Emotions

“Be Mine Heart”  is a tiny ceramic heart pleated with genuine gold or platinum. The brand was created by designer Agnieszka Mazur in collaboration with Kacper Latecki. The authors say that they wanted to move away from the clichéd red or pink hearts that we all know too well.

Zamecznik at Zachęta National Gallery

He was one of the most prominent representatives of the Polish Poster School, very talented, multi-dimensional artist, who created covers of records, calendars, books, magazines, film trailers, furniture, theatre costumes, films and photographs. He passed away prematurely at the age of 44, but his works continue to captivate the audience. Today the solo show of Wojciech Zamecznik opens at Zachęta National Gallery.

The Girls, the Root and the Star

Once upon a time there were two girls – Elise and Anna. They met, they fell in love, they moved in together and they engaged. They were so wrapped up in their jobs that they did not see each other often, therefore they decided to set up a business together. This is how their restaurant was born and one year later a Michelin star appeared.

Winter Awakening

Let the carnival begin! We bring you several recipes for amazing authorial drinks made by Warsaw ‘Między Ustami’ drink bar. We are starting with romantic and super-tasty ‘Never Hide’. This is a surprising and refreshing interpretation of classic, well-known drink Cosmopolitan. Excellent to try on the winter evenings. We drink and then we go dance Lindy Hop. Have fun!

Wild Tables

Go on a several kilometre mountain hike, jump over a stream, stop for a while to take a breath and observe a white-tailed eagle flying in circles above your head. Just for a moment, because at the end of the trip set tables, bonfire and musicians are awaiting.

Stuffed Gooseneck and Challah

The new Charlotte bistro has just opened in Warsaw. Warsaw’s second Charlotte has taken a historical location – a place formerly occupied for years by Menora restaurant in Grzybowski Square. The new Charlotte wants to maintain the tradition of the former Jewish restaurant and, apart from their regular offer, will serve typical Jewish cuisine dishes, such as stuffed goose neck, herring marinated in vinegar on bread or challah. Apart from the food, the new Charlotte will hold culinary workshops and will be a regular information point for the City’s Jewish culture and tradition.


Coffee on the Swallow’s Tail

Watch out! A new café has just opened in Żoliborz! The name of the place “Jaskółka” (English: Swallow) was inspired by the past. For many years a famous barber from Żoliborz, named Jaskółka had his barbershop in the very same location. The interior was designed by the ceramics duo Fenek Kaktus.

Grids from Ruffle

“Grids” is a collection of decorative fabrics by designer duo Falbanka (ang. Ruffle) – Izabela Sroka and Julia Cybis. The collection was inspired by something hardly anyone would find attractive – the typical Polish window bars.

Almond curry with pumpkin and mango salsa`

For all those who cannot afford a winter escape into the sun, Mickey Rotten prepared a culinary mini vacation. Let the sunshine stream into your mouth straight from the plate.

The ocean and the plants

We are absolutely in love with Sarah K. Benning embroideries. This American artist has recently moved from New York to the Spanish Island of Menorca, and it was there, as she says, that her own collection of potted plants, the waves and colours of the ocean inspired her intricate works.

The Polish Table – Agreement across all divides

The creative process described below took one year. It started with a casual conversation, it was filled with hard work and searching for common language, a language spoken at the table. The people sitting at this table are owners and designers from Kristoff Porcelain, Manufacture in Bolesławiec, Julia Glassware and Katarzyna Świętek – mastermind and coordinator of the project ‘The Polish Table’. The effects of their joint work are on display from January 23 at the State Ethnographic Museum in Warsaw.