HEAD CHEF GRZEGORZ FIC
I worked in prestigious restaurants and boutique hotels in Krakow, at the same time working with friendly restaurants in Rome, Vienna, or Cologne, as well as in Paris at the Hotel Balzac during an internship with chef Pierre Gagnaire in his 3*** Michelin restaurant. My chef philosophy results from the professional experience gained so far and inspiring meetings with outstanding chefs, producers, and winemakers. They were the ones who showed me their world and thus made me understand that cooking is primarily a form of communication between people and a way of conveying positive emotions.
I worked in prestigious restaurants and boutique hotels in Krakow, at the same time working with friendly restaurants in Rome, Vienna, or Cologne, as well as in Paris at the Hotel Balzac during an internship with chef Pierre Gagnaire in his 3*** Michelin restaurant. My chef philosophy results from the professional experience gained so far and inspiring meetings with outstanding chefs, producers, and winemakers. They were the ones who showed me their world and thus made me understand that cooking is primarily a form of communication between people and a way of conveying positive emotions.
Albertina is a concept that I have been creating since the beginning together with Barbara Zamorska – a manager and restaurateur with many years of experience in gastronomy. It is thanks to her persistence, vision, and a dash of madness that our restaurant became successful and continues to develop. Albertina is also made up of my creative team of collaborators: chefs, sommeliers, and managers. The success would not have been possible without their commitment. They are also part of my story and the journey to which I invite you.
HEAD CHEF
GRZEGORZ FIC
I would like to describe Albertina’s cuisine using three terms – local product, exploration, and travel. My dishes combine simplicity as well as respect for the products and places where they were made. The culinary explorations often stand for a journey back in time, to the sources of Polish and European cuisine traditions, to forgotten recipes, and to what is most precious in this cuisine – local products made with respect for nature.
Albertina is a place where I want to serve dishes that constitute an unforgettable culinary experience. Game, fish, Polish vegetables as well as seafood – lobster and oysters – topped off with an original selection of wines – in the Hidden Gems and Great Classics version – all of these appear on Albertina’s plates and in the glasses according to the seasons.
My chef philosophy results from the professional experience gained so far and inspiring meetings with outstanding chefs, producers, and winemakers. They were the ones who showed me their world and thus made me understand that cooking is primarily a form of communication between people and a way of conveying positive emotions.
My chef philosophy results from the professional experience gained so far and inspiring meetings with outstanding chefs, producers, and winemakers. They were the ones who showed me their world and thus made me understand that cooking is primarily a form of communication between people and a way of conveying positive emotions.
I worked in prestigious restaurants and boutique hotels in Krakow, at the same time working with friendly restaurants in Rome, Vienna, or Cologne, as well as in Paris at the Hotel Balzac during an internship with chef Pierre Gagnaire in his 3*** Michelin restaurant.
Albertina is a concept that I have been creating since the beginning together with Barbara Zamorska – a manager and restaurateur with many years of experience in gastronomy. It is thanks to her persistence, vision, and a dash of madness that our restaurant became successful and continues to develop. Albertina is also made up of my creative team of collaborators: chefs, sommeliers, and managers. The success would not have been possible without their commitment. They are also part of my story and the journey to which I invite you.
TEAM
We form a well fitted team working together for years. We have various backgrounds, we share a passion for creating original and often surprising propositions. The menu we serve our guests constitutes the sum of individual ideas and joint work. Together we search for local products, discover and interpret traditional recipes, and combine global cuisines with our Polish traditions. Together with the Chef, we add following chapters to Albertina’s culinary history.
Łukasz
Gryglik
Paweł
Goebel
Marcin
Pasterak
VASSILIOS
ZOUROUDIS
Marcin
CZAJKA
