Head Chef & Co-owner
Szymon Sierant
Thoughtful and romantic.
He started at a neighbourhood pizzeria. Worked in Norway, Wrocław, cooked in fine casual and fine dining restaurants, interned at Atelier Amaro, appeared on Top Chef. Before opening Kropka, he already knew what he didn’t want — and what he was looking for.
He seeks a cuisine that isn’t afraid of flavour. A restaurant where a guest can walk up to the counter and ask what’s happening in the pot. A place where running a venue doesn’t exclude authenticity.
He spent years in Scandinavia before deciding that Kraków is the only place where he wants to cook. His cuisine combines a Polish base with global inspirations — seasonal, technical, honest.
„Owning a restaurant was never my dream. I knew the risks involved. But when the universe offers opportunities — I always reach for them.”
— Szymon Sierant
Culinary philosophy
Experience
He honed his experience in places such as Grefsenkollen, Trattoria Popolare, the Michelin-starred Fauna, and the legendary Arakataka. It was in Oslo that Szymon found the style he now cultivates at Kropka – smart casual dining. Scandinavia taught him that advanced fine-dining techniques and top-quality products can coexist with an absolutely casual, relaxed atmosphere.
Polish product
Local suppliers, Polish culinary traditions — filtered through global experience.
Honesty
No pretence, no masks. Cuisine that speaks plainly.