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Category: People & Stories

  • W Szoku Pan Gdańsk: Japanese Sandwiches With a Wild Side

    W Szoku Pan Gdańsk: Japanese Sandwiches With a Wild Side

    Łukasz said “I love you” first. Monika said “let’s open a business.” Somewhere between those two decisions, W Szoku Pan was born. Armed with Japanese shokupan bread, a healthy disregard for normal sandwiches and the occasional kitchen argument, this Gdańsk couple have created something wonderfully different. They’ve even managed to squeeze the taste of ramen between two slices of bread. We caught up with them to find out how love, chaos and a few questionable ideas turned into one of the city’s most talked-about food adventures.

    WHY SHOKUPAN?

    WHY NOT JUST NORMAL SANDWICHES? Because normal is boring! Shokupan is soft, versatile and different. People thought we were crazy. Now they call us a Tricity gem.

    Photo by Adalat Naghiyev

    DID PEOPLE ACTUALLY UNDERSTAND THE CONCEPT?

    Not really! Some still walk in asking what shokupan is. We show them the food. Usually, that does the talking.

    WHO SAID “I LOVE YOU” FIRST?

    AND WHO SUGGESTED OPENING A BUSINESS? Łukasz said “I love you.” Monika suggested the business. Make of that what you will!

    WORKING TOGETHER 24/7. ROMANTIC OR DANGEROUS?

    Both! We argue, obviously. Running a business is tough. Running one with your partner is tougher. But we’re getting stronger.

    Photo by Adalat Naghiyev

    WHO’S WORSE WHEN THEY’RE HUNGRY?

    Both of us! Seriously, don’t approach either of us hungry.

    WHAT WAS YOUR BIGGEST DISASTER?

    The day before opening, someone cut the electricity cable supplying our building. No power, food being prepared, total panic. Luckily, someone fixed it in time.

    WHAT’S YOUR CRAZIEST CREATION?

    TANTAN PAN! Łukasz woke up thinking, “Let’s put ramen inside shokupan.” We weren’t sure it would work. Now people say closing their eyes feels like eating ramen.

    HAS INSTAGRAM CHANGED STREET FOOD?

    Absolutely. Food needs to look good now, too. Luckily, ours is colourful, photogenic AND delicious!

    Photo by Adalat Naghiyev

    WHAT FOOD RULE IS COMPLETE NONSENSE?

    Trying to please everybody. It’s impossible. We’d rather do something different and do it properly.

    IF W SZOKU PAN WERE A PERSON?

    Colourful, impossible to ignore, dancing down the street to Walking on a Dream by Empire of the Sun.

    WHAT’S THE BEST COMPLIMENT YOU CAN HEAR?

    “JESTEM W SZOKU!” That’s literally why we chose the name.

    ONE VISIT. WHAT SHOULD PEOPLE ORDER?

    Any shokupan! Our regulars often recommend everything before we even get the chance. That’s the best advertising imaginable.

    Monika and Łukasz have survived kitchen arguments, opening-day disasters and the challenge of convincing people that bread can be something extraordinary. But perhaps their biggest achievement is building a place that feels as colourful and unpredictable as they are. And if you ever find yourself staring at a sandwich that somehow tastes like ramen, don’t overthink it. Just take another bite. Being W Szoku is kind of the point.

  • Swojski Smak Gdańsk: Big Pork Chops, Bigger Polish Traditions

    Swojski Smak Gdańsk: Big Pork Chops, Bigger Polish Traditions

    Gdańsk’s food scene has changed beyond recognition over the past twenty years, but Maciej Dąbski has never felt the need to chase every new trend. At Swojski Smak, he’s kept Polish tradition alive with honest cooking, forgotten flavours and pork chops big enough to make you question your ambitions. We sat down with Maciej to talk family inspiration, two decades in the restaurant business and why sometimes, old school still kicks ass.

    MACIEJ, WHAT WERE YOU DOING BEFORE SWOJSKI SMAK?

    I spent several years working for international corporations, but always dreamed of running my own business. Perhaps I inherited that from my grandmother, a real businesswoman who owned a tailoring workshop.

    WHY OPEN A TRADITIONAL POLISH RESTAURANT?

    Over twenty years ago, Gdańsk had far fewer restaurants. I missed places serving simple, honest Polish food made with fresh ingredients. So my business partner and I created one.

    HOW HAS GDAŃSK’S FOOD SCENE CHANGED?

    Enormously! Today there’s something for every taste and budget. Watching new concepts appear is fascinating. We combine old-school hospitality with modern ideas, proving tradition still matters.

    HOW DO YOU KEEP TRADITIONAL FOOD INTERESTING?

    By listening to guests, travelling and discovering flavours across Poland. Our weekend specials let every chef experiment and introduce something new.

    WHAT SHOULD READERS TRY THIS AUTUMN?

    Definitely our venison dishes. Wild game is a wonderful Polish tradition that’s been somewhat forgotten. Our chef has created two autumn dishes rooted in traditional cooking.

    AND THAT LEGENDARY HUGE PORK CHOP?

    Pork chops have always been favourites here. Now we serve several versions, including lumberjack, Kashubian, royal and traditional. They’re absolute must-haves!

    You’ve created a dish called “Polish Cuisine in a Nutshell” — beef roulade, duck and venison all sharing one plate. If a foreign visitor had just one meal to understand Polish food, would this be your choice?

    We created it especially for international visitors curious about Polish food. Beef roulade, duck and venison together offer a little journey through our culinary traditions. One plate, several distinctly Polish flavours.

    OVER 150 POLISH VODKAS. HOW DID THAT HAPPEN?

    We wanted Swojski Smak to have something genuinely distinctive. Our collection celebrates Polish vodka’s history, craftsmanship and extraordinary variety. Among the highlights are Młody Ziemniak 2016, Śliwowica Podbeskidzka and U’Luvka.

    We even have our own Wódka Domu Swojski Smak, produced exclusively for us by a craft distillery. It comes in fruit, potato and three-grain varieties, plus traditional przepalanka. You don’t need to be an expert to appreciate the differences.

    CAN VODKA REALLY COMPETE WITH WINE AT DINNER?

    Absolutely. Wine doesn’t have a monopoly on food pairing! Potato vodka works beautifully with beef tartare, our house vodka complements meat-filled pierogi, and herbal varieties suit mushrooms and spices. For dessert, try cherry liqueur with chocolate or mirabelle plum with fruit. The secret is balance. Drinks should complement the food, never overpower it.

    WHAT’S YOUR PERFECT SWOJSKI SMAK LUNCH?

    Our pork chop, naturally! I’d choose the smaller version. We also offer 20% off the menu on weekdays between 12:00 and 14:00, making traditional restaurant cooking more accessible, particularly for people working nearby.

    FINAL ONE. EVER PUT SOMETHING COMPLETELY UNEXPECTED ON THE MENU?

    That’s exactly what our weekend specials are for! They give our chefs freedom to experiment with seasonal ingredients and surprising combinations. We’ve even served curry. Tradition doesn’t mean refusing to try something different.

  • NICPOŃ Gdańsk: Good Coffee, Bad Behaviour, Zero Snobbery

    NICPOŃ Gdańsk: Good Coffee, Bad Behaviour, Zero Snobbery

    He barely drank coffee. Now he’s running NICPOŃ in Gdańsk’s Letnica, breaking coffee rules and proving that a little trouble can taste pretty damn good.

    Before NICPOŃ, who was Maciej?

    I started in hospitality in 2017. A friend persuaded me to try specialty coffee. Ironically, I barely drank coffee and couldn’t distinguish a cappuccino from a flat white! A year later, I was head barista.

    What pushed you to open your own place?

    My girlfriend encouraged me enormously. She still helps with paperwork and the café. The reality check? Great coffee doesn’t automatically pay the bills!

    Why choose Letnica?

    I wanted specialty coffee outside Gdańsk’s obvious hotspots. Somewhere neighbours could enjoy great coffee without travelling downtown.

    NICPOŃ means troublemaker. Are you one?

    A little! I like doing things differently. We wanted a playful name that makes people smile.

    What annoys you about coffee culture?

    Snobbery! Drink whatever makes you happy. Espresso, sweet latte, caramel syrup. There’s no correct way to enjoy coffee.

    Your autumn menu favourite?

    Banana Bread Latte! I created it because I love warm banana bread. Our Maple Orange Latte combines maple syrup, orange, cardamom and smoked salt.

    A beginner, flat-white addict and coffee geek walk in. What are you serving?

    A pour-over for the beginner, a flat white for the addict, and experimental Vietnamese coffee macerated with lavender for the geek.

    Strangest coffee you’ve tasted?

    That Vietnamese coffee! Blueberries, cinnamon bun and lavender. Incredible. Specialty instant coffee, though? Maybe we’ve taken convenience too far.

    What’s the reality behind running NICPOŃ?

    Invoices, repairs, endless responsibilities and very few days off. It’s mentally exhausting. But regulars remembering me, smiling and sharing my latte art make everything worthwhile.

    What’s the most outrageous thing you’ve ever done?

    As a child, I wandered off in Toruń and disappeared! Police got involved. Teenagers eventually helped reunite me with my family. My crying grandmother rewarded them with ice-cream money. She still reminds me about it!

    Maciej takes his coffee seriously, but thankfully not himself. At NICPOŃ, there’s room for coffee geeks, caramel syrup lovers and everyone in between. He’s building something personal in Letnica, one cup and one familiar face at a time. And considering he once had the police searching for him as a runaway kid in Toruń, perhaps the name was always meant to be. Once a little troublemaker, always a Nicpoń. At least now everyone knows where to find him.

  • Marta Takes the Helm: Shaking Up Gdańsk’s Cultural Scene at NCK

    Marta Takes the Helm: Shaking Up Gdańsk’s Cultural Scene at NCK

    Marta has swapped the music world and boardrooms for the business of shaking up Gdańsk’s cultural scene. Now running the Nadbałtyckie Centrum Kultury, she’s questioning festival fever, challenging the cultural establishment and dreaming of taking Polish art out to sea. We caught up with a woman who respects tradition but isn’t afraid to rock the boat.

    You’ve worked in PR, music and business. Was there ever a career plan?

    Not exactly a map, more a compass. I’ve always been curious about people and willing to take risks. Every experience gave me something I could use elsewhere. The common thread has always been connecting people and ideas.

    You inherited NCK after Lawrence Ugwu’s 20-year leadership. Preserve or reinvent?

    Photo by Adalat Naghiyev

    Both. Lawrence left an important legacy, but respecting history doesn’t mean repeating it. Culture must respond to a changing world. I’m interested in meaningful development, not change for its own sake.

    Can publicly funded culture ever be politically independent?

    Public accountability is essential, but political interference in artistic programming is another matter. Independence means protecting creative freedom and remaining faithful to our mission, even when that’s uncomfortable.

    Photo by Adalat Naghiyev

    You’ve criticised the obsession with festivals and events. Why?

    We sometimes confuse activity with cultural significance. Counting concerts and visitors is easy. Measuring whether culture changes someone’s thinking or creates lasting relationships is much harder. We don’t always need more events. We need more meaning.

    Photo by Adalat Naghiyev

    Has the cultural world become an exclusive club?

    That’s a real danger. Culture develops its own language and hierarchies. Accessibility isn’t just about ticket prices. It’s about making people feel welcome, even without specialist knowledge.

    What should newcomers to Gdańsk experience at NCK?

    Start with a concert at St John’s Centre, then discover the Old Town Hall. You don’t need fluent Polish to connect with culture. Sometimes belonging begins with a shared experience.

    Unlimited budget. Complete artistic freedom. What’s your wildest idea?

    A sailing ship carrying Pomeranian artists around the Baltic, stopping at ecological marinas, connecting creators, scientists and communities. A cultural expedition asking one question: What does it mean to be Baltic? We know the Mediterranean’s story. It’s time to tell ours.

    Marta isn’t interested in filling calendars just to keep everyone happy. She wants culture that challenges, connects and actually means something. And if her dream of taking Pomeranian artists around the Baltic on a sailing ship ever becomes reality, we’ll be watching. Because Marta didn’t take the helm to play it safe. She came to make waves.

  • M15 Sopot: Beachfront Dining and Saunas by the Baltic

    M15 Sopot: Beachfront Dining and Saunas by the Baltic

    It was one of those glorious late-summer afternoons in Sopot when the last thing you wanted to do was sit indoors. Fortunately, at M15, you don’t have to.

    “Here’s where M15 gets interesting.

    As summer disappears and Sopot’s beach crowds head home, M15 doesn’t pack up and disappear with them. The restaurant moves its beachside dining indoors, keeping those beautiful sea views while swapping summer cocktails and lighter dishes for goose, venison and warming winter teas.

    I found myself having lunch with the head chef, literally on the beach, with the Baltic stretching out in front of us. Sunshine, sea air, good conversation and, most importantly, seriously good food. Not a bad afternoon at the office.

    Photo by Adalat Naghiyev

    And then there’s the real winter attraction. Saunas. On the actual beach.

    We got talking about what makes M15 tick. For the chef, the sea isn’t simply a pretty backdrop. It’s part of the restaurant’s identity.

    Not tucked away in some hotel basement. Right there beside the Baltic, where you can sit in the heat watching the waves before stepping outside into the cold sea air.

    Photo by Adalat Naghiyev

    His signature recommendation?

    Cod with wasabi potato purée, paprika sauce and root vegetable granita. There’s also fish soup, Baltic sprats and rather clever cod pierogi with browned butter and chive oil.

    The sauna season begins on 1 October, with sauna-master ceremonies featuring music, aromas and carefully choreographed heat rituals. There are evening sessions and weekend sunrise experiences, which the chef describes as particularly spectacular when the beach is deserted.

    Photo by Adalat Naghiyev

    And if fish isn’t your thing, there’s a 60-day dry-aged steak that the chef speaks about with the sort of affection most people reserve for their children.

    Naturally, I asked about the inevitable Baltic plunge.

    His advice?

    Don’t overthink it. Apparently, the hardest part is taking that first step. For anyone not quite ready to throw themselves into the Baltic, there are also ice barrels waiting.

    And his idea of the perfect M15 winter experience?

    Cod pierogi, hot tea with honey, cinnamon and ginger, a sunset sauna ceremony and a quick dip in the sea.

    Having enjoyed M15 in the summer sunshine, I reckon I owe the place a return visit when the temperature drops.

    Photo by Adalat Naghiyev

    I ended my afternoon at M15 with my feet in the Baltic, a cocktail in hand and absolutely no desire to be anywhere else. Not a bad way to finish a working day. But with those beach saunas calling, I reckon I’ll be back when the temperature drops. Next time, I’ll swap the cocktails for a sauna. The Baltic can do its worst.

  • CHIX Gdańsk: From Michelin Kitchens to Korean Fried Chicken

    CHIX Gdańsk: From Michelin Kitchens to Korean Fried Chicken

    FROM MICHELIN KITCHENS TO SERVING CRISPY KOREAN CHICKEN IN GDAŃSK. OLAF DITCHED THE FANCY PLATES BUT KEPT THE OBSESSION. NO WHITE TABLECLOTHS, NO BULLSHIT. JUST SERIOUSLY GOOD CHICKEN.

    FROM FINE DINING TO FRIED CHICKEN. WHY?

    After years in fine dining, I wanted to serve affordable soul food with Michelin-level attention to detail.

    WHAT DID THOSE KITCHENS TEACH YOU?

    Put your heart into every dish, whatever the restaurant or concept.

    Photo by Adalat Naghiyev

    CAN YOU SPOT RESTAURANT BULLSHIT INSTANTLY?

    Sometimes just from Instagram! But I judge whether it actually affects the food.

    WHAT’S HARDER: MICHELIN PLATING OR PERFECT CHICKEN?

    Both. Fifteen components are complicated, but unforgettable fried chicken isn’t easy either.

    WHAT MAKES KOREAN FRIED CHICKEN AUTHENTIC?

    Proper cutting, marinating, resting and cooking. Throwing Korean sauce on chicken isn’t enough.

    Photo by Adalat Naghiyev

    FIRST-TIMER AT CHIX. WHAT’S THE ORDER?

    Medium-spicy KFC gochujang, seasoned rice and kimchi or Korean pickles. Korea in one affordable set.

    HOW DO NEW FLAVOURS MAKE THE MENU?

    Endless tasting and testing until we’re completely confident.

    WHY RETURN TO GDAŃSK?

    I had a story to tell. I wanted to bring my experience home and create something fresh.

    Photo by Adalat Naghiyev

    ONE DISH SURVIVES. WHICH?

    The Korean chicken bowl. Seasoned rice, marinated cucumber and crispy chicken thighs glazed in rich sauce.

    YOUR SECRET, SLIGHTLY CRAZY MENU IDEA?

    Perfect fried chicken wings topped with caviar. Maybe too much for a food hall!

    Photo by Adalat Naghiyev

    STRIP AWAY THE MICHELIN CV. WHAT DOES CHIX PROVE ABOUT OLAF?

    That consistency matters. Deliver incredible flavour every time, pay attention to everything and build genuine relationships with guests.

    For Olaf, CHIX isn’t about leaving fine dining behind. It’s about bringing everything he learned back home and making great food accessible to everyone. Same obsession, different plate. And knowing Olaf, those caviar-topped chicken wings might not be such a crazy idea after all.

  • Ogniem i Piecem Gdynia: Pizza, Music and No Half Measures

    Ogniem i Piecem Gdynia: Pizza, Music and No Half Measures

    Forget white tablecloths and polite little bites. At Ogniem i Piecem, pizza comes with attitude, music runs through the DNA, and playing it safe was never part of the plan. We sat down with Ola and Krzysztof

    OLA, WHAT CAME FIRST: PIZZA OR MUSIC?

    Ola: Pizza! My uncle founded OiP when I was around 20. I’d return from modelling abroad and head straight there with my suitcase. It became our hangout. Undadasea grew out of that world. Music, friends and pizza were always connected.

    KRZYSZTOF, HOW DID YOU GET INVOLVED?

    Krzysiek: I’d worked my way up from barback to manager. I joined OiP as manager, then became a partner in 2019. Now Ola and I run it together.

    WAS THIS EVER A SERIOUS BUSINESS PLAN?

    Ola: More like, “Fuck it, let’s make something happen!” We wanted a welcoming place, not a corporate restaurant. There was plenty of chaos until Krzysiek brought some order. There’s still a little chaos today!

    HOW MUCH OF THE UNDERGROUND SCENE REMAINS?

    Ola: All of it. Independence, collaboration and doing things our way still define OiP.

    DID YOU INTENTIONALLY BUILD A COMMUNITY?

    Ola: Not at all. We just lived our lives there. Friends came, parties happened, pizza travelled everywhere. The community built itself.

    to talk dough, Gdynia’s underground scene and the beautiful chaos

    behind one of the city’s most recognisable pizza spots.

    EVERYONE CLAIMS THEIR PIZZA IS SPECIAL. WHY YOURS?

    Ola & Krzysiek: We won’t reveal the secret! But our pizza has its own unmistakable taste. Try a slice, then a whole pizza. They’re different experiences.

    WHAT’S THE HARDEST PART OF MAKING GREAT PIZZA?

    Krzysiek: The dough. It takes around 24 hours. Temperature matters, technique matters, but patience matters most. You can’t rush good dough.

    WHICH PIZZA DESERVES MORE LOVE?

    Krzysiek: Batata! White sauce, spicy salami, sweet potato, mozzarella and parsley. Sweet and spicy together. An underrated classic.

    WHAT’S THE CRAZIEST PIZZA YOU’VE SERVED?

    Krzysiek: Pizza ruska, inspired by pierogi, with potato, cottage cheese, bacon, red onion, dill and sour cream. The name caused controversy after Russia invaded Ukraine, although it has nothing to do with Russia.

    PINEAPPLE ON PIZZA: CRIME OR GENIUS?

    Krzysiek: Like putting Coke in expensive whisky. If you enjoy it, go ahead! We don’t serve pineapple, though.

    WHAT DO PEOPLE OVERLOOK ON YOUR MENU?

    Krzysiek: Our pasta! Everyone thinks we’re only about pizza, but our pasta, changing soups and salads deserve attention too.

    WHAT’S THE MOST OIP THING THAT’S EVER HAPPENED?

    Ola: Our tenth birthday in 2023. Live rap, a packed restaurant, people spilling into the street, dancing everywhere and eating pizza. Pure OiP.

    KRZYSZTOF, WHAT DRIVES YOU CRAZY ABOUT OLA?

    Krzysiek: She constantly checks whether we’re achieving our goals. It’s annoying, but I actually asked her to do it! The more she pushes, the better the business runs.

    ONE LAST DINNER. WHO’S COMING AND WHAT’S PLAYING?

    Krzysiek: Anthony Bourdain and my closest friends. A bottle of rum, definitely. First track? Frank Sinatra’s That’s Life. Hospitality is constant crisis management. You just keep getting back up.

    For Ola and Krzysztof, Ogniem i Piecem has never been just about pizza. It’s the friendships, the music, the late nights and all the beautiful chaos in between. And after everything they’ve built together, one thing is clear: the pizza brings people in, but Ola and Krzysztof give them a reason to stay.

  • Baltic Pilates Gdynia: Small Moves, Big Burns & Muscles You Never Knew Existed

    Baltic Pilates Gdynia: Small Moves, Big Burns & Muscles You Never Knew Existed

    Stiff, stressed or feeling your age?

    Meet Anna from Baltic Pilates in Orłowo, where small classes and personal attention help you move better and feel better.

    ANNA, WHAT MADE YOU LEAVE CORPORATE LIFE FOR PILATES?

    After years in project management, I wanted something completely mine. One Pilates training led to another. I started teaching, worked at three studios, then thought, if not now, when?

    Photo by Adalat Naghiyev

    DOES BEING SO CLOSE TO THE BALTIC INFLUENCE YOUR STUDIO?

    Absolutely. Life moves slower by the sea. I wanted the studio to feel the same. Somewhere you can escape the rush outside.

    WHY LIMIT CLASSES TO FOUR PEOPLE?

    Pilates is about connecting mind and body. With four people, everyone gets attention. You’re not lost in a crowd of thirty.

    HAS INSTAGRAM TURNED PILATES INTO EXPENSIVE LEGGINGS AND STUNTS?

    Sometimes! People do ridiculous things on equipment for likes. That’s not Pilates. The real method is about control, not showing off.

    WHAT SURPRISES BEGINNERS MOST?

    Discovering muscles they never knew existed! Or suddenly noticing better posture in the mirror.

    WHAT ABOUT MEN WHO ONLY LIFT WEIGHTS?

    Try Pilates! It improves control and complements weights, running, and sports.

    Photo by Adalat Naghiyev

    WHAT IF I’M TOO OLD, STIFF AND UNFIT?

    Most beginners are in their 40’s! I work with the body in front of me. No crazy exercises, just patience and progress.

    WILL I BE SORE AFTERWARDS?

    Not necessarily. You’ll probably feel taller, lighter and more comfortable in your body.

    WHAT’S YOUR BEST PROOF THAT IT’S NEVER TOO LATE?

    Our oldest client is 83. She started at 81 and wishes she’d discovered Pilates sooner.

    Baltic Pilates proves that strength isn’t always about lifting heavy or pushing harder. Sometimes it’s about slowing down, finding your balance and discovering muscles you never knew existed. And if you can still walk down the stairs afterwards, consider that a bonus.

  • CinnaRoll Tricity: Trading Corporate Life for Cinnamon Rolls

    CinnaRoll Tricity: Trading Corporate Life for Cinnamon Rolls

    Gariba swapped corporate security for cinnamon, chaos and a dream of her own. We talk failed batches, big risks and the obsession behind CinnaRoll.

    BEFORE CINNAROLL, WHO WAS GARIBA?

    A corporate girl! Over ten years in localization and project management. Good career, stable salary, but I wanted something of my own.

    WHEN DID BAKING BECOME SERIOUS?

    Gradually. I became obsessed with recipes, flavours and techniques. Eventually, I started imagining a business.

    Photo by Adalat Naghiyev

    WHAT WAS HARDEST TO LEAVE BEHIND?

    Security. Walking away from a predictable salary was terrifying, but incredibly rewarding.

    WHY CINNAMON ROLLS?

    They’re comforting, nostalgic and endlessly versatile. I wanted one product people would instantly associate with us.

    HOW MANY FAILED BATCHES?

    Plenty! Recipe development was a team effort. We tested, tasted and started again.

    WHAT’S CHANGED SINCE YOUR FIRST ROLL?

    The texture. Today’s rolls are softer, more balanced and refined.

    YOUR BIGGEST OBSESSION?

    Dough softness. Getting it consistently right takes serious attention.

    Photo by Adalat Naghiyev

    WHICH ROLL DEFINES CINNAROLL?

    The Classic with cream. There’s nowhere to hide when something’s that simple.

    ANY UNUSUAL EXPERIMENTS?

    Carrot Cake! Our first attempt tasted like cinnamon roll with carrots. We eventually perfected it.

    WHAT FLAVOURS CAN WE EXPECT?

    Pistachio, Kinder Bueno, Oreo and Lotus, plus seasonal creations like Pumpkin Spice and Apple Pie.

    WHAT HAPPENS BEFORE OPENING?

    Coffee! Then dough, fillings, baking and that incredible cinnamon smell.

    WHAT WON’T YOU COMPROMISE ON?

    Ingredients. Pistachio must taste like pistachio. Fruit flavours need real fruit.

    EVER THOUGHT ABOUT QUITTING?

    Absolutely. But returning customers and my incredible team keep me going.

    WHAT HAS FLOUR TAUGHT YOU ABOUT LIFE?

    You can’t control everything. Sometimes you just have to adapt and trust the process.

    Gariba has proved that a little cinnamon and a lot of determination can go a long way. And at CinnaRoll, the results speak for themselves. The only thing rising faster than her dough? Her ambitions.

  • Love Chaos and Banana Soup in Gdynia

    Love Chaos and Banana Soup in Gdynia

    It started with an insult over żurek. Eight years, two kids and one banana soup disaster later, Karolina and Paweł have turned Gary na Ogniu into a Gdynia legend. Now they’re cooking up something even bigger. What could possibly go wrong?

    WHY SOUP, OF ALL THINGS?

    Karolina: We met working in a restaurant. I criticised Paweł’s żurek before we even knew each other!

    Paweł: Days later, I made her a spectacular two-coloured soup. Was I showing off or flirting?

    Probably both!

    Photo by Adalat Naghiyev

    WAS OPENING A RESTAURANT ALWAYS THE DREAM?

    Paweł: Absolutely! We waited until we felt ready, although nothing really prepares you for running one.

    EIGHT YEARS ON STAROWIEJSKA. BEST MEMORY?

    Paweł: Opening day. We sold out in four hours! I also cooked for hospitals during COVID. The solidarity was unforgettable.

    Photo by Adalat Naghiyev

    A BIGGER GARY NA OGNIU IN GDYNIA?

    Karolina: After nearly a year, we secured our dream premises! Renovations are chaotic, but we’re creating something bigger and more welcoming.

    EXCITED OR TERRIFIED?

    Paweł: Both! One minute we’re imagining our beautiful new restaurant. The next we’re wondering what the hell we’ve got ourselves into!

    CRAZIEST SOUP YOU’VE SERVED?

    Paweł: Banana soup. Complete disaster! Karolina: My idea inspired our lemon chicken soup. Our chefs call it culinary sacrilege. Customers love it!

    FIRST VISIT. WHAT MUST I ORDER?

    Karolina: Thai chicken soup! Our bestseller, and always the first to disappear.

    Photo by Adalat Naghiyev

    MARRIAGE AND BUSINESS. WHO’S THE BOSS?

    Paweł: With two children and a restaurant, peace is practically extinct! Karolina: We agree on the goals, just not how to reach them. Eventually, Paweł realises I’m right!

    EVER WANTED TO WALK AWAY?

    Paweł: Every six months we dream of escaping to a cabin in the Bieszczady Mountains! Karolina: We’ve never seriously wanted to quit. Sometimes you need rest, not a different life.

    BIGGEST RISK?

    WOULD YOU DO IT AGAIN? Karolina: Marrying Paweł! Absolutely, although next time I’d include unlimited therapy sessions! Paweł: Leaving Bytom for Gdynia. I planned three months. Instead, I found a wife, children and a restaurant. Next time I’d pack a bigger suitcase!

    From a pot of żurek to a Gdynia favourite, Karolina and Paweł have built Gary na Ogniu on equal parts courage, stubbornness and a marriage that’s survived both restaurant life and banana soup. Now they’re preparing for an even bigger adventure, proving that sometimes the best things happen when you refuse to play it safe. And if it all gets too much, there’s always that escape plan to the Bieszczady mountains. But knowing these two, they’d probably end up opening a soup kitchen there too.