Hey Poznan!

If you live in Poznań, you know the building. The legendary Dom Książki on Gwarna 13a — that white modernist jewel with the neon crown — stood proudly since 1975 before slowly sliding into neglect. Today, thanks to Constructa Plus, it’s back in its former glory: renewed, redesigned, and ready for a new chapter.

Once again, it’s a place where history and modern life meet. Forty beautifully furnished apartments now fill its six floors, while the iconic neon has been lovingly restored by its original creator, Piotr Heinze. A bookstore has returned to the ground floor (fittingly, Bookowski), and a brand-new restaurant, Strona (which means “page” — so yes, you can finally say you “ate a page” without sounding crazy), has opened its doors.

We decided not just to peek in, but to move in for a night, taste the menu, and get the full story. Our first stop? Meeting the man behind the kitchen — chef Paweł Salamon, one of Poznań’s top culinary minds.

Interview with Chef Paweł Salamon

Hi Paweł, let’s start simple: how long have you been cooking?
I’ve been a chef for over 15 years in different Polish cities. And now finally here, in Dom Książki.

So the menu at Strona is yours from A to Z?
Absolutely. I worked on it here for six months before the opening. Every dish had to fit the vibe — modernist soul, but with a fresh twist.

Do you remember the first dish you ever learned to cook? And was it any good?
(Laughs) Of course. Carpaccio. Italian was huge when I started, and it still is. And yes, it was delicious — or at least I thought so at the time.

When did you realize this is your calling?
When I was 16, my dad sent me to gastronomy school. Back in the day, dad was king! But during my first practicals, I just knew.

Would you do the same with your kids?
(Laughs) Times have changed. They’ll choose their own path. But if they end up in the kitchen, I won’t complain.

What’s your biggest kitchen disaster story?
I’m still waiting for it. But when it comes, I’ll be ready.

Are you a Gordon Ramsay fan?
He’s good TV. But I prefer Alain Ducasse — a French culinary legend with more Michelin stars than most chefs have knives.

If you could cook for one famous person, who would it be?
Iga Świątek. She’s Poland’s tennis queen, number one in the world. I’d serve her tiramisu — I heard she loves it.

First thing you do when you wake up?
Black coffee. Strong enough to wake the neighbors.

Your guilty pleasure snack?
Bread, butter, and salt. Simple, old-school… and dangerous, because once you start, the loaf is gone.

Oil or butter?
Butter, always. Sorry, olive oil.

What cuisine inspires you most?
French for the foundation, Scandinavian for inspiration. It’s clean, honest food.

Snails or frog legs?
Frog legs. They taste like turkey — but make a much better Instagram story.

What ingredient is always in your pocket?
Fresh herbs. You never know when a salad emergency might strike.

Do you ever dream about food?
(Laughs) No way. That would be weird.

Favorite dish on your menu right now?
The caramelized carrots with whipped feta, crispy chili, almonds, and burnt butter crumble. It sounds simple, but trust me — you have to try it.

What’s the one dish that causes chaos during service?
Foie gras. It demands total focus.

Do you have a nickname in the kitchen?
Yeah, “Chef Sali” — short for Salamon.

What’s the golden rule in your kitchen?
Don’t be late. Food waits for no one.

It’s been a pleasure! One last thing…What happens if a guest sends a dish back?
The customer is always right… even when they’re not. (Laughs) But honestly, criticism is good. It keeps you sharp.

What’s Next

We’ll be back soon with a full review of Paweł’s menu — starting with his homemade spaghetti bolognese (yes, we convinced him to cook it for us) and his menu at Strona. We’ll also give you the inside scoop on those apartments upstairs — we’ve already booked a sleepover to test them out.

If you can’t wait, go check out Strona for yourself. We’ve heard their breakfasts are among the best in town, the lunches are based on local produce and fair-priced, and the tiramisu might just win over Iga Świątek if she drops by.

See you soon at Strona — where the past meets the future, and the food is already writing a new chapter.