Albertina loves cuisine and wine. If one should treat a culinary work as a picture, then wine becomes its frame, and their mutual relationship is extremely important for the reception of the whole piece. Since 2019, sommelier Jakub Filipek creates the proper setting for an outstanding cuisine, carefully and with imagination. The fruit of his bold selections consists in a creative and varied wine list from valued vineyards from Europe and the world, as well as a seasonally changing collection of 32 wines available in glasses from Enomatic® dispensers.

For person who loves wine, culinary, traveling and history the job of sommelier was simple choice. He belives that nowadays we can find extraordinary labels all over the world. He developed his passion and skills in the best restaurants in Cracow. Graduates courses prepared for well known associations like WSET and CMS. He is certified sommelier of Association of Polish Sommeliers and also the winner of the competition of young polish sommeliers in 2019th.

True passion, enriched with experience constitutes the best foundation for unusual projects. And Albertina’s owners’ passion for wine resulted in something special – three vintages of own wine with a non-accidental name: Albertina Chardonnay 2016, 2017, and 2018. This unique event in the culinary industry was possible thanks to the restaurateurs establishing fruitful cooperation with a pioneer among Polish vineyards – the Wieliczka Winery. It is run in a biodynamic system by outstanding specialists: Agnieszka Rousseau and Piotr Jaskóła. The cultivation of vines takes place without synthetic plant protection products and artificial fertilizers, and using the potential of nature to the maximum is in line with the priorities of Albertina’s owners. Their personal commitment in the original wine production process gives a great sense of satisfaction that they can serve their guests such a special wine. While the lobster placed on the original label is a symbol of a conscious, balanced suggestion of wine pairing – a fundamental principle prevailing at the restaurant.