Bistro Pyr pyr pyr, formerly known as Pomylone Gary, has recently emerged revitalized after the renowned restaurateur Magda Gessler intervened with her Polish TV show ‘Kitchen Revolutions’ which is the Polish version of Gordon Ramsey’s ‘Kitchen Nightmares’ in which Chef Magda Gessler spends a week with a restaurant. In case you don’t know, in the Poznań dialect, “pyr” is a colloquial term for a potato. It is often used to refer to potatoes humorously and used playfully in local cuisine.
Situated at ul. Głogowska in Gorczyn, Poznań, the restaurant has undergone significant changes that the owners, Ania and Kuba, are positive about. The cozy and atmospheric ambiance now features abundant greenery, creating a welcoming atmosphere. Don’t be surprised if you spot the owner’s dog cozily napping in a corner!
The culinary focus at Bistro Pyr pyr pyr revolves around potatoes and goose, following Magda Gessler’s guidance although their pizzas are also being hailed as revolutionary. Their piece de resistance though is the introduction of a challenging yet delectable dish – goose, served with a demi glace sauce, meticulously baked and cooked for 10 hours and served with boletus mousse, a multi-ingredient delicacy infused with wine. Delicious! Despite the cost of premium ingredients, Ania and Kuba are committed to this innovative culinary direction.
Wood-burning stoves play a central role in enhancing the flavor profile, especially with their campfire-style Jacket Potatoes, a nostalgic dish that carries the aroma of the outdoors and is worth a visit just for this! The menu, although reduced in volume, retains select gems from its previous iteration. The dishes introduced during the makeover received high praise for their uniqueness and exquisite taste.
The enhanced interest from customers and a surge in reservations reflect the positive impact of the makeover. Bistro Pyr pyr pyr is definitely worth a visit to experience its revitalized charm, showcasing a blend of regional flavors and Magda Gessler’s culinary expertise. Make sure to book ahead as this place can now get really busy, especially on weekends. Highly recommended!
