Ola and Adam reckon they’ve cracked it. We step inside Reforme Studio to talk about burning muscles, beautiful spaces and why people keep coming back for more.
Why Open A Pilates Studio In Gdansk?
We loved Amsterdam’s mix of fitness, design and community. Back in Gdańsk, we wanted to create that same atmosphere, with quality in every detail.
MORE THAN JUST A GYM?
People arrive alone and leave with friends. Some even meet for coffee or breakfast afterwards. That’s what makes us proudest.
REFORME IN THREE WORDS?
Community. Quality. Soul. And maybe free parking!
Why The Boutique-Hotel Look?
Because atmosphere matters. Lighting, music, scent and warmth make people want to stay, not just train.
BIGGEST PILATES MYTH?
That you need to be fit or flexible to start. You don’t. That’s why we offer different levels.
WHAT SURPRISES BEGINNERS?
How challenging it is! Even gym regulars discover muscles they didn’t know existed.
Has Instagram Changed Pilates?
It’s made Pilates fashionable, but the benefits are real. You don’t need perfect hair or matching outfits. Just show up.
Finally, What Would You Say To someone who is thinking of trying Pilates but still needs convincing?
Just try one class. No fitness, flexibility or experience needed. Start where you are — and you might discover why Pilates is so addictive!
You don’t have to arrive flexible, fashionable or fearless. Apparently, arriving is the hard part.
Welcome to Bistro Miasto, one of those Gdańsk restaurants that deserves a lot more attention than it gets. We sat down with the team to talk Turkish eggs, crispy oyster mushroom wings, proper comfort food and why nobody should have to explain themselves for ordering breakfast in the afternoon. Sometimes the best places are the ones hiding in plain sight.
If Gdańsk itself walked through your door tomorrow, what would you serve it?
First, I’m thinking fish and chips – we are by the sea, after all. However, if Gdańsk were to arrive in a breakfast mood, it would be challah with salmon, poached eggs, and hollandaise sauce. A city with such a history deserves decent food.
Every restaurant has something the team likes more than the guests themselves. What is it at your place?
Turkish eggs. Garlic yogurt, poached eggs, and burnt butter with chili – they sound unassuming, but together they do a fantastic job.
Breakfast until 4:00 PM. Is Gdańsk really that bad at getting out of bed?
We simply believe that a good breakfast shouldn’t depend on an alarm clock. Some people wake up early, others work late, and still others have the day off and want to enjoy it. We won’t tell anyone that 2:00 PM is too late for breakfast.
What’s the most unusual dish on your menu?
Oyster mushroom wings. The name might surprise you, and then it turns out that mushrooms in crispy tempura with BBQ sauce really have a lot to say.
I walk in at 2:30 PM with a hangover and I’m completely unable to make a decision. What do you have in front of me?
Our emergency kit is shakshuka. Warm, filling, with tomatoes, peppers, and eggs, slightly spicy thanks to jalapeños. Plus a carafe of water, which we always serve. Coffee, if you’d like. We won’t bombard you with questions; we let you eat it in peace and get back to the world.
What does Bistro Miasto become after 4:00 PM?
Breakfast is over, but the same relaxed atmosphere remains. Main courses and plates appear on the table, which you can order to share. After a long day, you can sit down, eat something delicious, and have a glass. Life is still bustling outside our windows, and here you can take a break from the hustle and bustle.
What is the undisputed heavyweight champion of your lunch menu?
De volaille with parsley butter, potato purée, and cucumber salad. These are familiar flavors that you want to return to. Sometimes you just want a proper dinner – one that leaves you full and satisfied.
What order makes you think, “This person really understands Bistro Miasto”?
Breakfast at 3:30 PM, without rushing or explaining why so late. We like it when guests feel at ease and eat how they want.
What three people would you invite to a long dinner, and what would you serve them?
Instead of a long dinner, we prefer to invite people over for small plates, a good drink, or wine. Ernest Hemingway might have sat down for something stronger and ordered our oyster mushroom wings. Mia Wallace in a black suit would be served a bold drink and two light plates, and after a few well-placed retorts, she would head straight to the dance floor of Gdańsk’s clubs. Jo Nesbø would sit at the third table, sipping black coffee and writing the plot of a new crime novel in his notebook, set in the dark streets around the Motława River.
In twenty years, someone will say, “Do you remember Bistro Miasto?” What would you like to hear right afterward?
“It was so good there. We always met there.” We want people to remember specific flavors, but also conversations, shared breakfasts, and the people they went with. For Bistro Miasto to be part of their fond memories.
After chatting with the Bistro Miasto team, we’re convinced this place deserves to be on more people’s radar. No complicated food philosophy, no judging your breakfast habits, just good cooking and a refreshingly relaxed attitude. And if you turn up at 3:30 pm with a hangover, they’ll bring you shakshuka instead of asking what happened last night. Now that’s hospitality.
Sopot isn’t exactly short of pretty places, but Palotna is doing something a little different. Hidden inside a beautiful 19th-century building, it’s part photography studio, part creative playground and part meeting place for people with interesting ideas. We caught up with Katia, the woman behind it all, to talk unexpected friendships, flamenco nights, unusual workshops and why running a beautiful space sometimes means carrying bricks in a dress. Oh, and apparently, she’s still waiting for two guests to fall in love and get married.
What’s the secret to making a space feel special rather than just beautiful?
Freedom. Beautiful interiors catch your eye, but feelings stay with you. Our 19th-century building has incredible character, yet it’s the people who bring it alive. I want visitors to leave inspired, connected or simply happy.
Sopot is famous for beaches and nightlife. Where does Palotna fit in?
Sopot has many personalities! You can spend the afternoon on the beach and the evening at an intimate dinner or creative workshop. Our guests love dressing up for events, too. Sometimes everyone deserves to feel like the main character!
What’s the most unexpected thing that’s happened at Palotna?
We’ve danced flamenco, tasted olive oil from wine glasses and held silent tea gatherings. For our birthday, we even made a 15-kilogram cake resembling real soil! But the most meaningful moments are hearing how our events have changed someone’s life.
Before Palotna, who was Katia?
Was creating your own space always the dream?
I’ve always loved creating environments where people can flourish. From volunteering with children to working in HR in IT, that idea followed me everywhere. Palotna simply gave it a physical home, filled with sunlight, flowers and creativity.
Palotna isn’t simply a photography studio. What was your original vision?
I wanted somewhere people could meet, create and inspire each other without being confined to one role. Sopot has so many different personalities, and I wanted Palotna to reflect that same freedom.
Tell us about the new Immersive Garden. Where did the idea come from?
It began with memories of an apple orchard outside my home in Belarus. I realised physical gardens can disappear, but the gardens inside us remain. Graphic and set designer Ekaterina Burlak, bonatical designer Ikebanistka Anka Floral and I brought that philosophy to life for Palotna’s first birthday.
Have any unexpected friendships started at Palotna?
Absolutely! People meet at our events, become friends, go on walks or start creative projects together. You can organise an event, but you can’t organise chemistry. Honestly, all that’s left is for us to get someone married! (Laughs.)
If you could give anyone the keys to Palotna for one night, who gets them?
A complete stranger! No rules, no expectations. I’d return the next morning to discover what happened. Maybe they’d transform the studio or throw the party of their lives. I love the unknown.
If someone made a film about your life, what would surprise the audience most?
That I’m still searching. I have more ideas than time — books to write, projects to create and dreams of expanding Palotna. My mind is constantly building something new. I don’t have all the answers, but I love that my story is still unfolding.
After chatting with Katia, you realise Palotna isn’t really about beautiful interiors. It’s about the people, the unexpected friendships and the wonderfully strange things that happen when creativity takes over. She’s already hosted flamenco nights, silent tea parties and a cake that looked like dirt. Now she’s hoping someone finds love there. And if Palotna ever hosts its first wedding, we’re betting the cake will be the least normal thing about it.
Two lawyers, two best friends and one shared obsession with fashion. Meet the Martas behind POP concept store in Gdańsk, bringing independent Polish designers together under one roof
Two lawyers, one boutique. Did you ever see this coming?
MJ: We met studying law in Toruń. Fashion was always my passion, but never my career plan. MM: We actually talked about becoming wedding planners. POP wasn’t even on the radar!
What made you abandon your legal careers?
MM: After our second children, we realised we could return to comfortable jobs take a risk. MJ: We decided to create the kind of store we’d love to shop in ourselves — a place dedicated to Polish brands, so we wouldn’t have to travel to Warsaw or rely on online shopping. That’s how POP was born.
Who’s the bigger control freak?
MJ: Probably a tie! MM: We each have our moments, but we balance each other out.
Three pieces readers should check out?
MJ & MM: Undress Code bodysuits for versatility, Lebrand bandanas for effortless personality and MAAR jewellery for original, statement-making designs.
What earns a Polish brand space at POP?
MM: Quality, distinctive design and responsible production. MJ: We disagree about individual pieces, never our values.
Why visit POP when everything’s online?
MJ: You can touch fabrics, try things on and discover carefully selected Polish designers without endless scrolling. MM: And shopping should be social, welcoming and personal.
How do you stop business arguments ruining your friendship?
MJ: We know disagreements aren’t personal. We’re working towards the same goal. MM: Some of our best ideas come from arguments. Even choosing display-table colours can become ridiculous!
Two Martas, two strong personalities. What drives you absolutely crazy about each other?
MJ: Marta M is such a perfectionist that sometimes she struggles to delegate. And I wish she’d just tell me what’s on her mind instead of expecting me to guess! MM: Marta J likes things done her way. I’ll arrange a display, she’ll change it, and we’ll rearrange everything for days! But her attention to detail has saved us more than once.
And will you still be friends tomorrow?
MM: We might someday stop running a business together. But stop being friends? Absolutely not an option.
Two Martas, two strong personalities and one shared love of fashion. They’ve survived career changes, business headaches and countless arguments over shop displays. And somehow, they’re still best friends. Turns out, the only thing these former lawyers can’t settle is who’s the bigger control freak. Case closed.
Matcha is everywhere these days, but how much do we actually know about the green stuff we’re drinking? We dropped by MOYA Matcha on Piwna Street in Gdańsk to meet Dawid, the café manager, and Dianna, the Gdańsk brand manager. We asked them a few questions about Japanese tea culture, why some people reckon matcha tastes like grass, what we’re all getting wrong and whether this green obsession is here to stay. Turns out, there’s a lot more to matcha than a pretty Instagram drink.
Ten years ago, most people in Poland barely knew what matcha was. Now it’s everywhere. Did you ever imagine the green powder would become this cool?
Honestly, I don’t think anyone could have predicted how quickly matcha would move from something relatively niche to a full-blown part of café culture in Poland. When MOYA started 11 years ago, matcha was still something people needed explained to them. Today you see it everywhere — in cafés, restaurants, bakeries, desserts and even corner stores. What’s exciting is that the conversation is moving beyond “matcha is trendy”. People are more interested in where the tea comes from, different cultivars, harvests and flavour profiles. We work with family farms in Uji and Kagoshima, and want people to discover that there’s a whole culture, craft and history behind it.
Be ruthless: what’s the biggest crime people commit against matcha?
Probably treating matcha purely as a flavour. We love experimenting — our menu is full of it — but the matcha should still be able to speak for itself. The biggest crimes are using boiling water, over-sweetening it, or adding so many other ingredients that you can’t taste the tea anymore. And please — don’t leave your matcha sitting around for half an hour. Drink it while it’s fresh. It deserves better.
Someone tells you: “I tried matcha once. It tasted like grass. I hate it.” What do you tell them?
You probably just haven’t found your matcha yet or you tried a low-grade one. Matcha can taste grassy, but it can also be creamy, sweet, nutty, umami-rich or much more delicate depending on the cultivar, origin, harvest and preparation. We don’t want matcha to feel intimidating — we can start with an iced drink or latte, and later introduce usucha or different cultivars. If you still don’t like it? No problem — we just want you to try a really good one.
Moya sits between Japanese tradition and modern European café culture. What’s one part of Japanese tea culture you absolutely refuse to mess with?
The respect for the tea itself. We can play with formats, flavours and presentation, but there has to be respect for the tea’s origin, cultivar, harvest and the way it’s prepared. Matcha isn’t just a green powder that looks good in a cup. We want MOYA to be contemporary and accessible, but never disconnected from the craft behind Japanese tea. Tradition gives us the foundation, curiosity gives us room to play.
Someone gives you €1 million, but you have to create a matcha product so ridiculous that Japan might ban you from entering the country. What are you making?
A matcha perfume! An actual luxury fragrance that smells like freshly whisked matcha. Limited edition, hand-crafted bottles, Japanese tea ceremony-inspired packaging — the whole thing. Completely unnecessary, but I suspect people would buy it!
Photos by Dianna Wojciechowska
Looking at the menu right now: what’s the order you wish more people would take a chance on instead of automatically going for the obvious matcha latte?
I’d love more people to try usucha — our blend of three first-harvest cultivars. It gives a completely different experience from a flavoured latte and helps you understand why the quality matters. Of course, our seasonal drinks and desserts are also worth exploring!
What’s the most surprising reaction you’ve had from a first-time matcha drinker?
People are often surprised by how smooth and naturally sweet matcha can be. Many expect it to be bitter or intense, but with a good quality matcha, the flavour can be creamy, soft and really pleasant. We also get a lot of people who are surprised by how good they feel after drinking it — more focused and energised, without the crash you can get from coffee.
Do you have a personal favourite on the menu right now?
And why?
It’s hard to choose, but I always come back to usucha. It’s the purest expression of the tea — simple, honest and full of flavour. I also love our seasonal drinks because they let us be creative and show how versatile matcha can be. At the moment, the Lavender Matcha is a big favourite — it’s a fun, modern take that still lets the matcha shine.
Matcha is often linked to health, focus and a calmer mind. How important is that side of the story for you?
It’s definitely part of the appeal, but for us matcha is about much more than health benefits. We want people to enjoy it for the flavour, the experience and the culture behind it. The focus and natural energy are a great bonus, but at the end of the day, matcha should also just taste amazing and bring people together.
What’s next for MOYA in Gdańsk?
Any plans or dreams you can share with us?
We’d love to keep growing the community here — more workshops, special events and collaborations with local creatives. Gdańsk has such an inspiring energy, and we want MOYA to be a place where people not only come for a drink, but also to connect, learn and experience Japanese tea culture in a modern way. There are always new ideas in the pipeline!
Moya Matcha Gdańsk, Piwna 59
Maybe the best way to understand matcha is to stop treating it as a trend and taste the tea itself.
Imagine being embarrassed to shop second-hand, then spending the next decade making a living out of other people’s clothes. That’s Justyna Jezierska-Sałasińska for you. Ten years into running Klamoty Vintage in Gdańsk, she’s swapped fashion insecurities for designer treasures, developed a serious weakness for silk scarves and declared war on polyester and people who blindly follow trends. We caught up with Justyna to talk Parisian style, hidden gems and why yesterday’s clothes might just make today’s fashion look a little ridiculous.
Justyna: The Queen Of Other Peoples Clothes
From makeup artist to vintage shop owner. What happened?
Makeup was just a stepping stone. I’ve always loved experimenting with fashion and dreamed of creating somewhere like Klamoty since my teens.
Photo by Adalat Naghiyev
You once felt embarrassed shopping second-hand. What changed?
I discovered the quality, history and character of vintage clothing. Giving beautiful pieces another life became something to celebrate.
Ten years of Klamoty. Your toughest and proudest moments?
COVID, the war in Ukraine and countless challenges tested us. But seeing customers return year after year makes everything worthwhile.
What did Paris teach you about style?
Forget trends. Invest in timeless quality, beautiful fabrics and great cuts. Clothes should last years, not weeks.
Photo by Adalat Naghiyev
Your greatest vintage treasures?
Old handbags and silk scarves are my weakness! I’ve kept Balenciaga and Miu Miu bags and a Louis Vuitton scarf. Some treasures are impossible to surrender.
Has vintage become too expensive?
Exceptional pieces cost more now, but affordable treasures still exist. The thrill is finding them!
What earns a place in Klamoty?
Quality, individuality and history. Mass-produced, poorly made clothing doesn’t stand a chance.
Photo by Adalat NaghiyevPhoto by Adalat Naghiyev
Gdańsk’s biggest fashion crime?
Blindly following trends! I’d happily banish excessive logos and polyester fast fashion. Style is about personality, not labels.
How would you convert a vintage sceptic?
Great-quality jeans and a cashmere sweater. Sometimes the simplest pieces make the strongest argument.
What’s your most embarrassing wardrobe secret?
Nothing! My wardrobe is small and carefully curated. I’ve learned my style and stopped collecting unnecessary things. Sorry, no skeletons in this closet!
Forget the red dresses and pretty little dance steps. At La Musa, in Gdańsk’s raw shipyard district, Magdalena Jędrzejewska teaches flamenco the way it was meant to be felt — loud, fearless and unapologetically emotional. Anger, heartbreak, passion? Bring it all. Just don’t expect to leave your comfort zone intact. Thanks to https://www.instagram.com/misiamasorz/ for the amazing photos!
You trained as a classical musician. What did flamenco give you?
A connection to my womanhood, my body and its energy. It helped me discover myself and brought incredible women into my life. Like joining a tribe.
What did Spain teach you?
Aire. That indescribable flamenco energy. In Andalusia, people sing, dance, laugh and cry together. You can’t learn that from a textbook. You have to live it.
Can you teach flamenco’s intensity?
Absolutely. One powerful stomp, one strong gesture, and emotions begin to flow. Then we build tension, release it and shout olé!
What about someone with two left feet?
No such thing! Walking is dancing. Talking is music. Everyone has rhythm.
Is performing in Spain intimidating?
Definitely. But Spanish musicians give you incredible support. You’re creating something together.
Biggest flamenco stereotype?
That it’s mainly women dancing. In Andalusia, there are just as many male dancers, sometimes more.
Flamenco in Gdańsk’s industrial shipyard?
Perfect! The raw surroundings become an empty canvas for movement and colour.
Have you danced through heartbreak?
Of course. Flamenco carries grief, anger, sadness, love and happiness. Sometimes all at once.
What can beginners try at La Musa?
Dance, rhythmic clapping, cajón, guitar and even classical piano.
Last one. What would five minutes watching you dance reveal?
That I’m so much more than my words.
After talking to Magdalena, you realise flamenco isn’t really about getting the steps right. It’s about having the guts to let everything out, even the messy bits. And there’s something brilliant about finding all that Andalusian fire among Gdańsk’s old shipyard buildings. As Magdalena says, everyone has rhythm. So if you’ve got two left feet and a little emotional baggage, congratulations. You’re practically halfway there. Olé!
No mirrors. No egos. No fitness bullshit. We caught up with Paweł Pędrakowski and Michał Andryszczyk, the guys behind Gdańsk’s FitYard, to talk Olympic pressure, gym anxiety, Instagram fakery and why getting healthy beats looking good naked.
PAWEŁ, YOU WEREN’T EXACTLY BORN IN A GYM. WERE YOU?
Not even close. I worked in a shipyard and later as a glazier. I weighed 130 kilos, ate badly and avoided exercise. Fitness was the last thing I imagined doing. FitYard completely changed my life. It’s more than a gym or a business — it’s been part of my own transformation, and I want it to be a place where other people can find their own way, whatever their starting point may be.
WHAT MAKES FITYARD DIFFERENT FROM THE BIG CHAINS?
We’re not interested in being the biggest. People know each other here. You recognise familiar faces, chat between sets and gradually become part of the community. It’s a smaller, more personal space where people feel comfortable. They come back because they enjoy it, not because they have to.
HAS THE FITNESS INDUSTRY BECOME BETTER AT SELLING INSECURITY THAN HEALTH?
To some extent, absolutely. You’re told you’re not lean enough, not muscular enough, then sold the solution. I’d rather see someone at 50 feeling healthy and energetic than someone with a perfect body training out of self-hatred. Fitness should be about adding something to your life, not convincing you that you’re not good enough as you are.
IMAGINE SOMEONE WALKS IN AT 50 AND IS TERRIFIED. WHAT HAPPENS?
I’ve seen it many times. From the moment they walk through the door, we make them feel welcome. Nobody is going to judge them here. They don’t have to be the strongest or most experienced. Everyone starts somewhere, and we all support each other. Once they realise how friendly and relaxed the atmosphere is, they usually come back — and many are still training with us today.
MICHAŁ, YOU’VE WORKED WITH OLYMPIC ATHLETES. BIGGEST LESSON?
Consistency beats motivation. Champions do the basics exceptionally well, day after day. But knowing when to rest is just as important. Training is like driving — sometimes you accelerate, sometimes you brake. The point is reaching your destination. At the Olympic qualification in Debrecen, four years of preparation came down to one shot.
HOW MUCH OF INSTAGRAM FITNESS IS BULLSHIT?
People confuse appearance with fitness. Lighting, posing, editing and sometimes performance-enhancing drugs create unrealistic expectations. Real progress takes months or years. Looking incredible doesn’t automatically mean you’re healthy or athletic.
WHAT CAN PEOPLE ACTUALLY DO AT FITYARD?
Train independently, work with personal trainers or see our physiotherapists. We’re also introducing small group classes in November. We’re open 6AM–10PM every day, with app-based entry when reception isn’t staffed.
LAST ONE. WHO’S WORSE AT PRACTISING WHAT YOU PREACH?
Michał: Paweł spends his days convincing people to train. The one person he struggles to convince is himself! Paweł: Fair enough. But Michał sometimes forgets things, and I take forever making decisions. We’re not perfect. That’s probably why we work well together.
After talking to Paweł and Michał, it’s refreshing to find two guys who care more about getting people moving than getting them ripped for Instagram. One transformed his own life, the other helped athletes reach the Olympics, and somehow they’ve ended up sharing the same philosophy. No egos, no judgement, no six-pack required. And apparently, even Paweł needs convincing to get his arse to the gym sometimes.
SHE SWAPPED CORPORATE LIFE IN LUXEMBOURG FOR WINE AND A LITTLE CHAOS IN WRZESZCZ. WE MEET THE WOMAN BEHIND WINOŚĆ TO TALK BIG RISKS, WORKING WITH HER HUSBAND AND WHY GOOD WINE NEEDS NO SPECIAL OCCASION.
WHAT’S THE BIGGEST BULLSHIT MYTH ABOUT WINE?
That good wine needs a special occasion! Why save your favourite bottle for a birthday? Open something lovely on an ordinary Tuesday. Life’s too short.
Photo by Adalat Naghiyev
YOU LEFT LUXEMBOURG’S CORPORATE WORLD TO OPEN WINOŚĆ. MADNESS OR MASTERPLAN?
A romantic escape mixed with a fairly irrational decision! My dad thought I’d gone completely mad. Sometimes you just have to stop planning and take the risk.
WORKING WITH YOUR HUSBAND. WHO’S THE BOSS?
Me! I run Winość, but the kitchen belongs to Yuri. If a dish takes longer, it takes longer. We’ve learned to trust each other, otherwise we’d never survive dinner together!
WHAT DO YOU TELL SOMEONE WHO KNOWS NOTHING ABOUT WINE?
Perfect! You don’t need knowledge to enjoy wine. Taste it, discover what you like and stop pretending it’s a competition. Forget fancy grape names. Would you order another glass?
Photo by Adalat Naghiyev
WHAT’S SURPRISED YOU MOST ABOUT WINOŚĆ?
Our regulars. We know their names, favourite wines and sometimes their weekly routines. New employees are always amazed by how lovely our guests are.
ONE DISH, ONE WINE. GO! Yuri’s grilled cuttlefish with chorizo and sun-dried tomatoes, paired with white Rioja. The smoky flavours and rounded wine work beautifully together.
WHAT WOULD YOU FIGHT TO PRESERVE IN WRZESZCZ?
The little old shops! Across the street is a wonderful traditional pastry shop where I buy egg sandwiches. We recently lost a brilliant hardware shop. These places give neighbourhoods their soul.
WHAT HAS WINE TAUGHT YOU ABOUT PEOPLE?
People often become nicer after a glass! They arrive stressed, then relax, smile and start talking. Sometimes all we need is good food, wine and unhurried conversation.
Photo by Adalat Naghiyev
FINAL ONE. WHEN DID YOU REALISE WINOŚĆ WAS SOMETHING SPECIAL?
When regulars started bringing their parents, friends and celebrating birthdays here. When I thank them, they simply say, “Of course.” That’s when I know Winość has become their place.
By the end of our chat, it was easy to see why Alicja’s regulars keep coming back, often bringing friends and family with them. There’s something wonderfully unpretentious about her approach to wine, food and life in Wrzeszcz. And she’s right about one thing: why wait for a special occasion to open a good bottle? Although after a few glasses at Winość, remembering what day it is might become the bigger challenge.
Gdańsk has plenty of places to eat. But to.gather isn’t particularly interested in being just another restaurant.
We dropped by to meet the owner, explore the space and, naturally, see what the kitchen was capable of. Strictly professional research, obviously.
Photo by Adalat Naghiyev
First impressions?
Someone here has a serious eye for detail. Sculptural lighting, bold interiors, an open kitchen and an atmosphere that feels somewhere between a futuristic Tokyo hideout and a seriously cool dinner party.
But beautiful interiors don’t mean much if the food can’t back them up. Fortunately, the kitchen came ready to play.
We worked our way through plenty of dishes, but two absolutely stole the show.
Photo by Adalat Naghiyev
First, the Bluefin Spicy Tataki. Lightly seared tuna, togarashi, freshly ground pepper, mango sauce, kizami wasabi and tsuma. Sweetness, heat and that delicate tuna flavour working together without anyone trying to steal the spotlight. Ridiculously good.
Then came the TarTar Bluefin. Maguro tuna tartare with soy sauce, sriracha and sesame oil, sitting on creamy avocado, finished with spring onion, leek, sesame and crunchy masago arare. Prawn crackers on the side. Delicate, slightly spicy, beautifully balanced.
Photo by Adalat Naghiyev
Meeting the owner and seeing the team at work gave us a glimpse of the ambition behind the place.
This isn’t simply about putting expensive ingredients on attractive plates. It’s about creating an entire experience around them.
And that’s what makes to.gather interesting. The food commands your attention, the surroundings make you want to stay, and the whole concept refuses to play it safe.
Gdańsk, gather your people. This one’s worth sharing.
⚖️ YOUR VOTE IS IN.Voting closes soon. Look out for the results and our verdict on 3City Daily!
3CITY DAILY / CITY COURT ⚖️
Calling the city to order…
ACCESS GRANTEDWELCOME TO THE OTHER SIDE
3CITY DAILYTHE CITY, UNFILTERED.
3CITY DAILY / DISCOVERY
FIND YOUR CITY.
Pick your cities and categories. Find the story worth opening.
DISCOVERIES
Loading stories…
Some people follow the rules. Others make their own. Gaweł Czajka has never seemed particularly interested in playing it safe. We sat down with the man behind the attitude to talk about life, ambition, the decisions that shaped him and what happens when you stop caring about other people's expectations. No polished PR answers. Just Gaweł, in his own words.
