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Born out of passion for wine

Wine pairing is an age old tradition with food, in early times it was paired with food because water was deemed unsafe to drink however now wine is a huge industry and fine wine is sought after by guests enjoying a well cooked meal.

Born out of a passion for wine is the Polish restaurant Bottiglieria 1881.

Founder of the restaurant Robert Gumuliński thought about opening a winery for many years following his inspiration and enjoyment of trips to Italy. His first idea was to open a wine bar, but as his idea grew he decided to combine wine with cuisine.

In 2013 Bottiglieria 1881 opened its doors, serving hundreds of wines with diversified taste, aroma and uniqueness. From classic to simple to more sophisticated each wine is cared for by professional sommeliers and stored in special, temperature and humidity appropriate conditions.

The kitchen provides high quality local products which the chefs work with to achieve distinctive tastes, with their efforts maintaining dishes naturally and through traditional techniques. Their focus is on freshness and authenticity, using trusted farmers and local fishing.

When guests visit the restaurant which is in a 19th century building, decorated with authenticity and quality, they are seated in view of the kitchen. Each dish prepared in front of them with the chefs focusing on visually pleasing, artistic presentation.

In 2020 the restaurant was awarded a Michelin star, we spoke to head chef and co owner of the restaurant Przemysław Klima.

Przemysław Klima

You can read our interview below:

How did you end up becoming a chef?

I’ve finished a culinary school in Cracow. After that I’ve started to work in the most world famous restaurants.

How has it been being a chef during this time?

"After we get a Michelin star nothing has changed. Just my dream came true"

How do you make sure that the wine compliments each dish?

We have a professional sommelier that makes the wine pairing with me.

What can guests expect when they visit Bottiglieria1881?

We want to share our passion and knowledge with the guests, making each visit here exceptional at all measures.

Dish from Bottiglieria 1881

Do you have a favourite wine, if so which one and why?

I love wines from Hungary, Czech Republic and Slovakia because they have diversified tastes and aromas.

If you had to pick one dish to serve, what would it be and why?

Beef tartare served with tarragon mayo and picked cucumber because it’s one of my favourite Polish dishes.

What ingredients do you prefer to work with?

Local seasonal vegetables that come from bio-eco farms.

Dish from Bottiglieria 1881

Where do you get your inspiration from?

From the nature around me and our guests.

What can people expect when they visit your restaurant?

We want to be authentic and share our mastery and passion with our guests.

Dish from Bottiglieria 1881

What’s been your best experience as a customer?

Visiting Geranium, three star Michelin restaurant in Denmark.

Advice you can give to a chef who wants to work at your restaurant?

Keep focusing and hard working.

If you could give any advice to your younger self what would it be?

Keep working even harder.

What has been your most challenging moment as a chef?

To become a real chef.

What has been your best moment as a chef?

Getting a Michelin star.

Dish from Bottiglieria 1881

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