Polish fine dining restaurant offering a menu inspired by southern Polish and Galician cuisine.
A talk with Przemysław Klima
My cuisine, like Krug – is a blend of experience and passion.
How would you describe your culinary philosophy?
My cuisine philosophy is to evoke the memories of childhood discoveries. Moreover, I desire to present unknown connections and create new memories.
I think it’s important to understand the natural world around you and to know the local farmers and producers who supply your ingredients.
Our only limits are the natural boundaries imposed by the seasons.
What is the most inspiring experience you had on your journey to becoming a chef?
Definitely cooking at my family home with my mother. It still has a great effect on my cooking. The menu is inspired by what I used to cook with her – therefore I consider it as something that inspires my ideas most.
What are your sources of inspiration?
Apart from what I used to cook at home it definitely is a southern polish cuisine – which is extremely versatile and has a huge and rich history which needs to be shown off.
Another very important inspiration is the seasons and what they give me – meaning the availability of certain ingredients.
How would you describe yourself in three words?
Ambitious, persistent, patient.
What qualities do you value most in another person?
Integrity, self-awareness, self-reliance
What is your favourite Krug food pairing?
Krug with my Truffle and celery risotto with a polish hard cheese fondue.