Featured in the very first paper edition of Poznań Daily — now in 100+ restaurants and cafés across the city — Frank, son of Papavero’s founders, speaks exclusively about legacy, pressure, and the next chapter.
Missed the print? Read the full interview online.
Papavero isn’t just a restaurant — it’s a Poznań institution. Founded in 2002 inside a stunning 1890 Art Nouveau building, it has set the fine-dining standard for over two decades. Three consecutive Michelin Guide recognitions (2023–2025) only confirm what the city already knows.
We sat down with Franciszek “Franek” Celm, part of the next generation leading Papavero forward.
The Interview
Asked about growing up in the restaurant, he laughs: “The team basically raised me. I remember them babysitting me, and now we work together—we grew up side by side.”
Today, Franek describes his role simply as “manager,” but his vision is clear: respect tradition, refine it, and quietly introduce new ideas inspired by his travels—without ever losing Papavero’s soul.
Papavero’s legendary duck—served with red cabbage and homemade dumplings—has been on the menu since day one. Removing it? Not a chance. “Never,” Franek says. “Presidents, celebrities—everyone has tried it. It’s prepared in a unique way, and it stays.”
The kitchen has been led by Chef Jakub Buchwald since 2010, and according to Franek, his secret weapon is simple: passion. “He loves poultry and game meat, and he literally harvests his own vegetables and herbs. That connection shows on the plate.”
Asked about lessons learned from his parents, Franek doesn’t hesitate: communication, improvisation, and knowing how to get things done. And while he’s focused on blending tradition with modern ideas, one dream still meets resistance: “A second Papavero in another city,” he admits, smiling.
If Papavero were a person? “A mafia boss,” he laughs. “Elegant, well-known, family-focused—and very serious about tradition.”
One last question — if you could add one wildly experimental dish to the menu, what would it be? A gourmet burger, Franek laughs. Something completely unexpected for Papavero — high-quality meat, perfect technique, no shortcuts. Maybe one day.
