Twoja Wina, Romans and Ludowa are three very different restaurants, but behind them stands the same idea: creating places with character rather than simply opening businesses. The people behind them are Rafał, Magda, Sebastian and Marta.
Rafał and Magda’s story started almost eight years ago when Magda joined Twoja Wina as head chef.
Over time, her role grew far beyond the kitchen. Her ideas, commitment and energy became an important part of the brand, leading Rafał to invite her to become a co-creator of the restaurants.
“Calling us friends is difficult,” Rafał laughs. “After everything we have been through together, gastronomy has become our shared therapy.”
Neither Rafał nor Magda planned a career in gastronomy. The first ideas came from passion, travel and curiosity rather than a business plan.
“I wouldn’t call us professional restaurateurs yet,” says Rafał. “We are still learning every day.”
Their restaurants were created almost by chance. Twoja Wina grew from a love of Mediterranean food and sharing meals. Romans was born from a desire to create slow mornings, good coffee and modern Polish breakfasts. Ludowa became a tribute to traditional Polish flavours.
Each place has its own personality because each tells a different story. They were not created to follow trends, but to create somewhere the owners themselves would want to visit.
The journey of Twoja Wina was not always obvious. Over seven years, the restaurant explored many directions — Mexican, Asian, Greek, Spanish, Italian and Polish influences all appeared on the menu.
Eventually, one thing became clear: the strongest connection was with Mediterranean flavours. Fresh seafood, vegetables, olive oil, citrus and seasonal products became the foundation.
Romans and Ludowa had a clearer identity from the beginning. Romans celebrates Polish breakfasts and local producers, while Ludowa reinterprets Polish cuisine with respect for tradition but a modern approach.
“Sometimes a place needs time to discover what it truly wants to be,” says Rafał.
Guests see beautiful plates, full tables and a great atmosphere. What they don’t see is everything happening behind the scenes.
Running restaurants means solving endless problems — broken equipment, missing deliveries, staff challenges and unexpected situations.
“The biggest challenge is always people,” says Rafał. “Building a team that trusts each other takes time.”
For Rafał and Magda, restaurants are not only about food. They are about creating an environment where employees and guests feel looked after.
Their philosophy is simple: great hospitality comes from people who feel valued themselves.
Every restaurant has dishes that represent its character.
At Ludowa, Rafał chooses the pork knuckle with beer sauce — a modern tribute to Polish tradition. At Romans, it is the Kaiserschmarrn omelette created by Krzysztof, representing slow breakfasts and simple pleasures.
For Twoja Wina, it is the calamari with aioli — a simple dish built around quality ingredients.
But some favourites are less obvious. Seasonal dishes, such as the St Martin’s goose croissant or prawns with fermented tomatoes, carry memories of people who helped shape the restaurants.
“For us, every dish has a story and someone behind it,” says Magda
After years in gastronomy, neither Rafał nor Magda are thinking about stopping.
“I still want to create,” says Rafał. “Not just more restaurants, but new stories through food.”
Future dreams include an Asian-inspired restaurant, a Japanese-style café with a garden and even a traditional pizzeria.
But for now, their focus remains on developing the places they already have.
Their advice to their younger selves? “Don’t open a restaurant,” Rafał jokes. “It’s one of the hardest industries you can choose.”
Then he adds: “But I wouldn’t change the journey. It has given us incredible people, experiences and memories.”
