Wyszukaj restaurację w Przewodniku Michelin

On the fringes of the city, this charmingly rustic salvaged wood retreat is a beloved neighborhood stalwart. Noteworthy above all for baking some of the best bread in the city, sourdough devotees are known to make the pilgrimage from far and wide to partake in the crusty, mahogany-hued levain, served in thick slices with house-cultured butter (loaves are also available to purchase). Beyond the obligatory bread, the small seasonal menu features commendable ingredients served in a simple, hearty style that allows their quality to shine, whether its roasted chicken with market vegetables, or a slow-cooked ragu Bolognese with springy tagliatelle. On weekends, brunch follows a similar formula, with the addition of excellent pastries like a signature sticky bun.