Fromażeria — Restaurant in Poznan

After seeing positive reviews online and noticing the Michelin recognition, I was intrigued to visit this restaurant and compare it with other establishments of similar culinary level — including those with Michelin stars that I’ve recently dined at in other countries.

Let’s start with the positives: The service was genuinely warm, friendly, and professional. The ambiance of the restaurant was also very pleasant, making it an enjoyable space to spend time in. Some of the cheeses from the tasting selection were quite flavorful and interesting — and that’s about where the highlights end.

Now to the disappointments: Wine Pairings – The wines served alongside the cheese felt uninspired and rather detracted from the tasting experience instead of enhancing it. Steak – It tasted more like boiled meat than a proper steak. Although prepared sous-vide, the result was bland and watery — lacking any depth of flavor or sear. Risotto – While the flavor wasn’t terrible, the rice was overcooked, and the dish resembled a milk porridge more than a creamy, structured risotto. For a restaurant centered around cheese, this could’ve been executed far better. It was average at best — the kind of meal you might cook at home on a lazy evening. Caesar Salad – Very basic. The chicken breast was juicy, but completely lacked seasoning. The dressing didn’t do much to lift the dish, and for a cheese-focused place, the lack of any standout cheese element was disappointing. Tiramisu – This was an extremely reinterpreted version of the classic dessert. If you’re expecting familiar flavors — you won’t find them here. While adventurous, the end result was odd and questionable in taste. I was surprised, to say the least — though it did give us a good laugh. Again, nothing about this version highlighted the restaurant’s supposed cheese expertise.

In conclusion, even though the prices weren’t excessively high, the dishes still felt overrated and underwhelming. We came in with higher expectations and left disappointed. Perhaps it was an off day for the kitchen or a new experimental menu, but based on this experience, I couldn’t rate it...

I was drawn in the place by its Michelin mention and strong reviews here on Google. While there were definitely high points, especially in the quality of the food, I left with mixed feelings, mostly due to the pacing of the meal, which significantly impacted the overall experience.

We chose the 8-course/experiences tasting menu, expecting a well-curated journey. The amuse-bouche and wine arrived promptly after ordering, but we then waited 25 minutes before the first appetizer appeared - a surprisingly long pause, especially considering that no bread or small bites were offered in between. From ordering at 20:00 to receiving our first main course at 21:10, more than an hour had passed, and it felt like we were simply waiting.

Curiously, the service was quite attentive when it came to pouring wine and water - almost to excess - yet no one acknowledged or explained the delays.

Once the main courses began, the rhythm improved and the dishes came at a more natural flow. The food itself was skillfully executed - with the exception of one meat course that was unfortunately a bit too chewy for this level. Still, the flavors, presentation, and overall concept were solid.

In short, the food is very good, and I can understand why the restaurant has received recognition. But the disjointed pacing and lack of communication made the evening feel less polished than expected - especially given the price point and the Michelin association. A more fluid and thoughtful service experience would elevate this restaurant to where it clearly...

I normally like this restaurant but tonight the experience was tarnished by a chef who doesn’t know how to take feedback. My boyfriend’s risotto was quite clearly undercooked - it was grainy in the middle. I know al dente and this wasn’t it. It wad undercooked no two ways about it. And we sent it back asking them to just cook it a few minutes longer or to get a fresh one cooked longer. The feedback from the chef was: ‘that’s how I cook it, I can cook it again but it will still be the same’. Considering this place is Michelin recommended and charges high prices, you’d think the chef would listen to the customer’s complaint and just do what we asked. If he’d tasted it himself he too probably would have agreed that it was underdone. All he had to do was cook it longer. But because he wasn’t flexible we ended up ordering a whole other dish and it took something away from the eating experience. I’m sorry but I know a risotto when I see one, and that one was undercooked. And if you‘re not flexible to customer complaints as a chef, you‘re in the wrong job. I took guests from out of town to this place because I loved it so much before. But now… not sure I‘d come here again with such an inflexible chef - for a cooked meal anyway. The cheese and wine however is of...