We caught up with Borys
For over a decade, Bo on Kościuszki 84 has been fuelling Poznań’s breakfast addicts, brunch enthusiasts, hungover students, ambitious freelancers, and people who simply refuse to accept that breakfast should end before noon.
We caught up with owner Borys for a quick chat about catering, creativity, scrambled eggs, and why some customers have practically earned residency rights at Bo.
BO. Catering gets called “exceptional.” What’s the secret?
We avoid copying what everyone else is doing. Every menu is built around the event itself, and we’re always looking for combinations guests haven’t seen before. Even our vegan menus get the full creative treatment.
Your finger food goes from mini burgers to smoked plums in bacon. How do you stop it becoming food chaos?
It starts with one or two ingredients and grows from there. The challenge is creating something exciting that can still be prepared fresh and eaten in two bites without ending up on someone’s shirt.
What’s one bite that always makes people stop talking?
The best compliment isn’t silence — it’s empty plates. If every crumb is gone and the sauce has mysteriously disappeared, we know we’ve done something right.
What happens when a client gives you complete creative freedom?
That’s when things get dangerous. We once created an entire menu inspired by takeaway food for a theatre premiere. Another event featured dishes that glowed under UV light. Normal catering isn’t really our thing.
Is there one finger food item you’ll never remove?
Finger food works differently from restaurant menus. It’s the whole line-up that matters. But trust me, some clients have favourites they guard more fiercely than family recipes.
You were serving all-day breakfasts before it became trendy. Visionary or lucky?
Mostly we listened. Years ago people kept complaining there was nowhere to get breakfast in the city. We heard the whining, saw the opportunity, and turned it into a business model.
Why do so many places get all-day breakfast wrong?
Because it sounds simple until your entire identity becomes breakfast. For years people thought of us only as a breakfast spot. Building lunch into that story took time.
English breakfast, Turkish eggs, brioche… what’s the concept?
Ten years of listening to guests. The menu isn’t built around our egos or holiday photos. It’s built around dishes people kept ordering again and again.
Bo. feels more like a second home than a restaurant sometimes.
That’s probably because we’ve shared so many life moments with our guests. First dates, anniversaries, business meetings, babies on the way, babies arriving, and kids who now call me “Uncle Borys.” Which is both lovely and slightly concerning.
What’s the most underrated dish on the menu?
Honestly? None. If something was underrated, we’d probably spend weeks obsessing over why.
What still gets you excited after all these years?
People. The people I work with and the people who walk through the door. Restaurants are really just an excuse to spend time around interesting humans.
Bo. started because of a love story. How did that happen?
When I met my partner Paulina, she was running Ptasie Radio. Helping her led me deeper into food, hospitality, and culinary obsession. These days our holidays involve finding spices, kitchen gadgets, and random serving dishes in places most tourists are busy looking at temples.
Who keeps everything under control when things get hectic?
The team. We’ve worked together for years and everyone knows exactly what needs to be done. Which is fortunate, because nobody wants to see me attempting to control everything.
Bo. has a habit of making people stay longer than planned. Is that intentional?
Not intentional. But we’re definitely not complaining about it.
Who makes the best scrambled eggs on the team?
Everyone except me.
If someone only orders one thing, what should it be?
The brioche with black pudding. No debate. No committee meeting required.
How do you know someone is a true Bo. regular?
They don’t need a menu, they know which table they want before they walk in, and they start ordering before they’ve fully taken off their jacket.
Be honest — how many times a day do you hear someone say, “Can I still order breakfast?”
Enough times that I wake up at night ready to answer, “Yes, of course.”
One last question. What’s more stressful: catering for 500 people or making scrambled eggs for a customer who says, “I know exactly how I like them”?
The scrambled eggs. Not even close.
