The story of our kitchen
Pijalni started with wine. The kitchen came later — and from the start it was meant to play the same note as the glass.
Wine came first
Pijalni started with a glass. Our founder and head sommelier, Dominika Szpakowska, built the place around wine — small growers, natural labels, bottles with something to say. Twenty-five seats on Wrocławczyka street, a quiet stretch of Wrocław's Grunwald district, an open kitchen right next to the bar.
When food gets added to wine, it's easy to make it an afterthought. We went the other way: the kitchen and the bar should understand each other without needing to explain. So from the start we plan one alongside the other.
Season and fire
We cook with what's in season. When the asparagus is gone, it's gone. When pumpkin comes in, pumpkin comes in. Vegetables from a farmer a few kilometres away. Fish from the morning, not from a freezer. Sourdough baked that day.
A lot happens over live fire — grill, cast iron, open flame. Beef cheeks braised long, grilled vegetables that taste like vegetables because they're fresh and local. No molecular techniques, no foam sauces: fire, product, time.
Simplicity that demands the product
We pair Polish flavours with Mediterranean simplicity, and we're not afraid of French classics. It's a simplicity that commits you: three ingredients on the plate, but each one has to be the best you can find. That's why we work with local suppliers and small producers we know by name.
No foam, no tweezers. We want the food to simply taste good — and to leave room for the wine rather than overwhelm the glass.
Kitchen and bar, one voice
The partnership works both ways. Dominika selects wines to match the dishes, and we think about food that doesn't overwhelm the wine. It's not a rigid tasting menu with pairings — it's a kitchen and a bar that play the same note.
The menu changes with the seasons, so it can look different every time. See what's on now — or sit at the bar and let us guide you.