Panna on Wielka 22 Is Causing a Stir
It’s been just two weeks since Panna opened its doors on Wielka 22 in the Old Town of Poznań — and the place is already hot. And we mean queue-out-the-door-on-a-sunny-day kind of hot.
Owned by Maciej and Łukasz, this isn’t your average ice cream story. One’s a pharmacist, the other an interior designer — and somehow, that combo just works. Łukasz has absolutely nailed the space: small, clean, beautifully thought out, the kind of place that pulls you in instantly. Meanwhile, Maciej has gone all-in on the product, putting serious work into mastering gelato — including completing a course in Bologna (yes, that Bologna).
And you can taste it.
Their signature panna fiore di latte is where it all starts — a super clean, creamy base, lightly sweet, almost milky in the purest way. It’s simple on paper, but it’s the foundation that lets all their other flavours hit properly. And they do.
We actually showed up before opening — because we had a feeling this place would blow up the second doors opened on a warm spring day. We weren’t wrong. Within minutes, people were already hovering, waiting, watching, deciding. In the meantime, we dropped off the last batch of our current paper edition at their place.
So naturally… we tried everything. Big mistake. We left like absolute stuffed pigs — to the point I had to book my personal trainer that same afternoon just to deal with the guilt.
Worth it.
The standouts
The Tiramisu with Marsala wine from Sicily. Rich, layered, slightly boozy in the best way — you get that deep coffee hit, creamy mascarpone vibe, and then the Marsala just lifts it into something more grown-up. This isn’t your basic tiramisu flavour. It’s legit.
Then there’s the pistachio. Look — we’ll be honest. Poznań is obsessed with pistachio right now, and personally, we’re kind of over it. But… we had to try it. And yeah — we hate to admit it — their pistachio with raspberry coulis and pistachio cream is probably the best combo we’ve had in a long time. The sharpness of the raspberry cuts through the richness perfectly. It just works.
Another favourite: Gianduia from Piedmont (Turin). This one comes with history — Gianduia was invented in the 1800s when chocolate makers in Piedmont had to stretch cocoa supplies (because of trade restrictions during the Napoleonic era).
So they mixed in local hazelnuts — and accidentally created one of Italy’s most iconic flavours. And honestly? For us, it tastes like Ferrero Rocher, smooth, nutty, indulgent — dangerous territory.
For the chocolate lovers, the vegan chocolate sorbet was a surprise hit. Deep, intense cocoa flavour, no milk, but still rich and smooth. No compromise here.
The Damage
Prices? Not cheap — but let’s be real, this is where things are at now. You’re looking at:
~9 zł for sorbet
~12 zł for premium
~14 zł for gelato superiore
A few years ago it was 4 zł a scoop… but those days are gone. Quality costs. And this is quality.
If you’re feeling wild, you can even take it home:
0.5L for 64 zł
1L for 120 zł
We’d love to… but honestly, my personal trainer would probably block my number.
They’ve also teamed up with Stragan coffee, which means between the gelato and the espresso, they’ve basically got summer sorted.
So — best ice cream in Poznań?
Too early to officially crown it. But judging by the crowds forming outside and the very loud opinions of people eating mid-conversation… Panna is definitely in the running to take the title this season!
