Kieliszki na Hożej is a continuation of Daniel Pawelek’s collaborative effort with star Polish sommelier Paweł Demianiuk. Chef Karol Zygmunt’s classic approach is indeed that of a craftsman, artisanal in its ethos. He pays strong attention to the seasons and on local products, extracts as much flavor as possible so that the dishes “simply allow nature to flow through.” Zygmunt rediscovers forgotten culinary methods, flavors, and traditions, updating these with modern, sophisticated, and practical forms. His culinary inspirations include potato with mackerel stock, yolk and spring onion; Polish lamb with broad beans, chanterelles, young cabbage and gooseberry; and Sękacz, or the traditional spit cake with blueberries and pudding for dessert. There are over 250 wines by the glass; the Sommelier’s deep knowledge of what goes best with what transforms this into a memorable dining experience!