At Rytm Natury, she’s swapped the start line for a different kind of obsession — creating a restaurant from the ground up, quite literally.

With ingredients coming from the family farm in Ptaszkowo and a philosophy built around seasonality, provenance and serious ambition, this is fine dining with dirt under its fingernails.

We caught up with Dominika to talk racing, restaurants, big goals and why “impossible” has never been a particularly convincing argument.

Motocross to fine dining. How did that happen?

Very spontaneously. I raced professionally before moving into business. When my fiancé and I decided to open a restaurant, we wanted it to tell our own story.

We have a farm in Ptaszkowo where we grow vegetables and grains and raise animals. Rytm Natury became the bridge between the farm and the plate.

Which is scarier: a motocross start or opening a restaurant?

They’re surprisingly similar. In racing, my goal was to become Polish Champion — and I did. With Rytm Natury, the goal was to get into the Michelin Guide.

We achieved it just months after opening. I like ambitious targets.

So you’re basically addicted to challenges?

Definitely. Ordinary things bore me.

I always say: if a dream isn’t big and a little crazy, it’s probably just a plan for tomorrow.

You came back from a broken spine. What did racing teach you?

Falling isn’t the problem. What matters is getting back up, learning and going again.

Sport also taught me that tiny details decide results. Restaurants are exactly the same.

What’s your biggest racing memory?

Qualifying for the European Motocross Championship. Around 60 women were fighting for 40 places. I had less experience and a smaller bike — but I made it.

That taught me that “theoretically impossible” doesn’t necessarily mean impossible.

What makes Rytm Natury different?

The farm isn’t a marketing story. It’s where everything starts.

Ingredients travel from our fields and animals into the kitchen and eventually onto the plate. Even parts of the restaurant were created using materials from our old barn.

What should we order?

Go for the tasting menu. It changes every month with the seasons and tells our story best.

À la carte, try our own beef — steak or tartare. And yes, we make a great burger too. Fine dining doesn’t need to be stiff.

Do you still ride?

Absolutely. Motorcycles are still a huge part of my life, and I’d love to do more trips around Europe.

Engine at the start line or a packed restaurant on Saturday night?

Both.

One gives me freedom and adrenaline. The other means something we created is alive.

Although there’s one small problem — I ride an electric motorcycle now, so the start line has become considerably quieter.

From the Track to the Michelin Guide

Rytm Natury didn’t have to wait long for recognition, earning a Michelin Guide recommendation just months after opening — an impressive start for a restaurant still writing its first chapters.

With much of the story beginning on their own farm and a menu that moves with the seasons, it’s one we’d definitely put on your radar.

Go check out the menu for yourself — and stay tuned. Poznań Daily will be heading in for our own review very soon.