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 2017, sommelier Paweł Białobrocki 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.

Sommelier by vocation, importer by profession, started working with wine at Atelier Amaro*, where he acquired the ability to combine flavors in his thoughts. The main sommelier at the Senses*, Dilettants, and Tamka 43 restaurants. Repeatedly responsible for selecting wines in terms of dinners for personas important in the culinary world, such as: Hortense Laborie, Rafael Anson, Alessandro Porcelli, Nigel Slater, Gilles Goujon, or the Chaîne des Rôtisseurs brotherhood.

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.