Three people, one kitchen in Nadodrze.
We opened Kminek because we wanted to eat somewhere that treats Polish food as neither a museum nor a joke. We cook what we ate at home, only lighter, and with whatever the market has that week.
Why Kminek?
Kminek is caraway. Almost everything good in Polish cooking has a little of it: bread, cabbage, cheese, the liqueur after a heavy lunch. You hardly see it, but you notice at once when it is missing.
That is how we want to cook: quietly, with one good ingredient more than strictly needed.
Kitchen rules
- The menu has fourteen dishes. We cannot do more of them well.
- We buy from people we know by first name, and change the menu when their stock runs out.
- Sourdough, smalec, pickles and every sauce are made here.
- A vegan dish is not an add-on to a meat one. It has its own head and its own spices.
- Allergens are on the menu next to every dish. Questions about ingredients are not a bother, they are part of the job.
- We do not throw food away. What is left from the market goes into our own Monday lunch.
Who cooks and serves
First names, because that is what we call each other. Nobody needs a surname to get pierogi.
Basia
Kitchen
Writes the menu on Tuesday morning, after the market. Cooks what she got from people she knows by first name.
Tomek
Floor and bar
Knows what is on the menu and what is not. Ask him about allergens, Polish beers and wine from Lower Silesia.
Ola
Bread and cakes
Gets up before the bakeries do. The rye sourdough is seven years old, and the apple pie changes only when the apples run out.
Where it comes from
We do not name the farms on the website because they change with the season. Tomek will tell you about each one if you ask at the table.
- Vegetables and apples
- an orchard and farm near Trzebnica
- Rye flour
- a mill in Opole Voivodeship
- Cheese
- a small cheese dairy in the Sudetes and curd cheese from a village near Oława
- Meat
- one butcher, animals from Lower Silesian farms
- Herring
- from the Baltic, salted and pickled here
- Beer and wine
- small breweries and vineyards from Lower Silesia
Nadodrze, ground floor, no steps
The room seats thirty-four, with a long shared table under the window and a bar with six stools. We do not reserve the bar, you take a seat that is free. One entrance from the street, at pavement level.
ul. Jedności Narodowej 43, 50-260 Wrocław, NadodrzeCome and see what is on the menu.
Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday, from 12:00 to 22:00.