Hej Poznan!
We’ve been reviewing restaurants across Poznań for years now, and let’s be real – the standard here is seriously impressive. In fact, I’ll go out on a limb and say it brings the UK to shame (and I can say that, because I’m English and I know what a tragedy a “Sunday roast” can sometimes be).
But now, it’s time to raise the bar. Not that the eateries we’ve covered before weren’t top-tier – they were. It’s just that we wanted to sharpen our focus, to seek out the restaurants that have that extra sparkle, that magic, that… well, X-Factor. So, we gave this new project a name: The Fine Line – because finding that line between good and exceptional is exactly what this hunt is about.
And where did we decide to start? Papavero.
Papavero – Poznań’s Culinary Jewel
You might’ve heard of it, or maybe, like us, you knew about it but never made the leap to actually eat there. That changes today. Over twenty-three years of service in Poznań’s dining scene and three consecutive nods from the Michelin Guide (2023–2025) made Papavero an obvious first choice for our new series.
Papavero isn’t just another restaurant – it’s a piece of Poznań’s history. Established in 2002, it’s located in a stunning Art Nouveau tenement from 1890, designed by none other than Roger Sławski. Step inside and from what we’ve seen, it’s a space that balances timeless elegance with contemporary flair – think dark green and gold accents, subdued lighting, and fresh flowers that make you wonder why your own apartment plants keep dying.
Respect for Tradition, Served With Modern Flair
The philosophy here is said to be all about seasonality, craftsmanship, and respect for produce. Everything is reportedly made from scratch – pastas, ravioli, pyzy – all crafted in-house since 2002. Local suppliers provide the ingredients, and the kitchen team transforms them into plates that, from what we’ve heard, speak both to tradition and innovation.
Of course, we can’t mention Papavero without bringing up the duck. Their legendary Duck with Red Cabbage and homemade dumplings has been a signature dish since day one. We’ve been told it’s so iconic that if it ever left the menu, there might actually be protests outside 3 Maja 46.
And speaking of the menu, here’s a little taste of what we’ve seen:
- Starters: Octopus on confit potato with garlic aioli (because if you’re going to do octopus, do it right), or the Burrata with fennel relish and rhubarb jam.
- Soups: Sicilian seafood soup with prawns, salmon, and pikeperch, all swimming in a rich prawn-shell broth.
- Mains: Halibut grilled over green vegetables with Polish morel sauce (elegance on a plate), or Papardelle with shrimp, calamari, and lobster sauce – pasta lovers, rejoice.
- Meat Classics: That famous duck, a venison roast with bread dumplings and honey-glazed beets, or a perfectly seared Polish beef tenderloin steak with demi-glace.
- Desserts: A delicate Mille-feuille with white chocolate cream, seasonal fruit, and raspberry powder, or a silky panna cotta.
The People Behind the Plates
Most of the crew at Papavero have been holding it down for over a decade — which in restaurant years is basically an eternity (seriously, that’s rarer than spotting a polite driver in rush hour Poznań). Since 2010, the kitchen has been under the command of Chef Jakub Buchwald, a true master of game and poultry who treats cooking like a form of fine art.
Off-duty, he’s out fishing or tending to his garden, so when we say this guy is “farm-to-table,” we mean literally. Then there’s the front-of-house squad: Sławek, Waldemar, Dawid, and Jan. No surnames needed. These guys are the Avengers of Poznań hospitality — minus the capes, plus wine lists. Together, they make Papavero less of a restaurant and more of an institution.
Looking ahead, Papavero’s future is in good hands with Franciszek Celm – son of the owners – who’s steering the ship into 2025 with fresh energy while respecting its roots. We’ll be sitting down with Franek soon for an exclusive interview, so keep an eye out.
Final Thoughts
Papavero looks like more than just dining – it promises to be an experience. If you’re planning to visit, a word of advice: book ahead. Especially on weekends, because tables here reportedly disappear faster than rosół on a Polish Sunday.
We’ll be bringing you our detailed dish-by-dish review soon (including our favorites… or not), but if you can’t wait, go and try it for yourselves. Just don’t blame us if you start dreaming about duck with dumplings at 2 a.m.
Restauracja Papavero
ul. 3 Maja 46, 61-728 Poznań
(+48) 573 336 782
restauracja@papavero-poznan.pl
Mon–Sat: 13:00–22:00 | Sun: 13:00–21:00
