The Copernicus is a Renaissance restaurant inspired by the Polish royal cuisine. Copernicus offers traditional recipes in a modern interpretation of the talented Chef – Marcin Filipkiewicz. In our menu you will find mushrooms, quails, crayfish, asparagus and other noble products.
The restaurant has been recognized many times all over the world winning many awards and recommendations including the Michelin Guide.
The courtyard covered by a glass roof presents a library and café room with chairs befitting the renaissance decor. On the top floor there is a panoramic terrace and a summer offering a unique view of the majestic Wawel Palace, the domes and towers of the churches and the roofs of the old town’s tenements.
Among our guests were the former President of the United States – George W. Bush and Prince Charles.
Chef de Cusine – Marcin Filipkiewicz
Gathered his experiences in several restaurants in Cracow, in Italy and in France. He had the honor to cook for many rulers, prelates, artists and actors form all over the world,
He won the 1st prize in the second edition of Wine & Food Noble Night 2009. Winner of the prize “The best Chef De Cuisine of 2017 in South Poland” from the Gault & Millau guide. Awarded the title of Prix au Chef de L’Avenir – Chef De Cuisine of the future 2017 by AIG (Académie Internationale de la Gastronomie) PRIX.
In the kitchen, he likes to combine different styles but the foundations are always derived from French and Italian cuisine. He appreciates the principle that the main flavor is dominant while the others – such as sauces and add-ons, serve to emphasize the depth and complete the dish.
He appreciates the Polish tradition. With the help of modern techniques and innovative thinking about cooking, he tries to move away from the stereotypes of our native cuisine. He therefore creates light and aesthetically pleasing dishes. His work is far from molecular kitchen, although he uses some of the techniques to decorate his dishes.
He admires supporters of classical cuisine such as Alain Ducasse as well as culinary revolutionists such as Granta Achatza or Petera Gilmore.