Restauracja Filipa 18 Food Wine Art — Restaurant in Krakow

The bartender, chefs and wait staff all spoke English to me and were very professional, the restaurant is adjoining a hotel and boasts an open kitchen. The restaurant was busy and my waiter was unavailable at times, but even so I didn't have to wait more than five minutes between courses. My aperitif was vodka made from apples, my starters were beef tartare and a unique dish that's difficult to explain. Imagine a small bowl of duck fat beside a coaster of red onion chutney. My main was the salmon with broccoli, sprouts and peas. My dessert was the three views of white chocolate. Like any Michelin star restaurant, all the food was cooked to perfection and packed with flavour. However, other restaurants provide larger portions of tartare, and I found it confusing that the chutney was sweeter than the dessert. Additionally, the salmon fillet had little to no skin, my favourite part of the fish.

I very much enjoyed the duck dish and was impressed by the well-balanced flavour of the confit sprouts which are notoriously bitter. But I think it was misleading to label Filipa as a Polish restaurant when most dishes I had would be considered Modern European. I wouldn't come here if I was looking for Polish food, but I would if I just wanted to experience modern cuisine in Poland.

Though Filipa 18 is beautiful and delicious and the staff are incredibly helpful and skilled, I would only recommend it to those not wholly obsessed with food. In my opinion, beef tartare should always be accompanied with an unami element, dessert should always be the sweetest dish, and salmon tastes best with a burst of acidity, with the skin still on. It's definitely one of the best restaurants in Krakow but definitely not one of my favourites because I did not leave feeling satisfied and ended up dining in another restaurant...

I wish I’d had space to eat more because this was a magical meal. Hats off for the chef! Based on the reviews I expected this would be an amazing experience. The food, the interior filled with posters made by local artists (I went around the room to look at all of them, truly stunning art in some cases) and the welcoming and kind service. As far as I was told the menu was meant to change the following week from our dinner so this might not reflect what you get to eat but I have no doubts the food will remain at a high quality. If there was one dish you have to try it’s definitely the corn cappuccino. I have never eaten anything like that! It had everything you want in flavours from sweet to sour and then it’s a soft yet has some crunch. What an experience! The dinner opening was on the house — beet dumpling in goat cheese. Super soft combination of awesome flavours. The veal tartare was super tender and soft — definitely a great option for those who aren’t big fans of red meat flavour. We went for the beef as our main — can’t repeat how it’s made but theres some intricate process that goes into it. I think potato gratin was my fav part of this dish — it was perfectly crunchy and light whereas it’s usually super heavy. Fantastic pairing with the best Polish mushrooms. No space for dessert this time but I will definitely return for more! Lovely touch at the end by receiving a free sourdough bread that’s baked on site :) thank you! A friendly tip: read up about the history of the building and the origins of the restaurant on the prints...

Filipa 18 is a great restaurant but I would like to be honest with my review. When we walked in it was a bit awkward as the staff were around the corner near the kitchen so we weren’t greeted straight away, as we had to walk into the restaurant to find them. Then we put our own coats on the coat rack which was fine, but at fine dining it’s all about the attention to detail and I like for someone to take my coat for me.

The table was set lovely with gorgeous silverware and wine glasses. Our waiter was very nice and he gave us some good recommendations. He even wore white gloves for touching our silver which I thought was a great touch.

The starters were incredible! So tasty and we didn’t really know what to expect. We had the deer sausage and the goats cheese starters.

Onto mains, my partner had the duck leg which I tried and it was absolutely divine! However, I ordered the chicken and it was very bland. Chicken was cooked beautifully but the sauce had no flavour and I couldn’t taste the truffle whatsoever, so it was a huge let down. I think it would have been much nicer with risotto instead of sunflower seeds.

We had a very unusual dessert which was the crepe but it was like a dessert spring roll, I thought that was a great idea.

We had lovely wine and some prosecco.

Overall it was a nice experience but I have to rate it 4 star due to my...