Restauracja Hyćka: A Flavourful Ode to Greater Poland's Culinary Roots

Hyćka restaurant stands as a glowing tribute to Wielkopolskas culinary heritage as it offers a cultural immersion, driven by regional pride, deep-rooted tradition, and culinary passion.

In the heart of Poznań’s Śródka district, where cobblestone history meets contemporary charm, Restauracja Hyćka stands as a glowing tribute to Greater Poland’s culinary heritage. Certified with Distinction by the Culinary Heritage network, this locally beloved institution offers more than a meal—it offers a cultural immersion, driven by regional pride, deep-rooted tradition, and culinary passion.

A Menu Anchored in the Region

At Hyćka, ingredients are more than building blocks—they are messengers of place. From wild game sourced via local hunting clubs to pork from the small farms of Przemęt Commune, the kitchen prioritises traceability and freshness. Vegetables, lamb, and fish come from local producers, and every element on the plate reflects intentional sourcing rooted in the rhythms of regional agriculture.

Seasonal adjustments to the menu ensure guests experience the flavours of Greater Poland as they naturally unfold throughout the year.

Tradition with a Signature Twist

Hyćka’s culinary identity is shaped by generational recipes and bold reinterpretation. Dishes like pyra with gizik, duck with dumplings, blood soup, and herring in cream are not just offered—they are elevated through thoughtful execution and personalised flair.

Whether it’s the slow-cooked duck broth, hand-prepared liqueurs, or the restaurant’s namesake drink—hyćka juice—everything reflects a commitment to authenticity, balanced with a spirit of innovation. You might find rabbit mosaics dusted with edible charcoal next to a steaming bowl of Poznań-style gray dumplings—a reflection of the restaurant’s dual respect for the old and the new.

The Chef as Storyteller

At the core of this experience is Chef Paweł Kubera, whose dishes are 95% inspired by his family heritage. Under the direction of owner Marcin Sadowski, the kitchen becomes a stage for regional storytelling, where every flavour, garnish, and preparation method carries personal and cultural meaning.

Chef Paweł doesn’t just cook—he communicates the spirit of Poznań through food, blending simplicity with soul in every dish.

Atmosphere of Belonging and Knowledge

Hyćka offers an atmosphere where guests are not just welcomed, but gently drawn into the region’s stories. Historical details in the decor, Poznań dialect on the menu, and attentive staff trained in both food preparation and storytelling turn the dining experience into a cultural dialogue. Waitstaff dine on the same dishes served to guests, ensuring firsthand knowledge and genuine enthusiasm in their service.

Sustainability at Every Level

From recycled cooking fats to paper-based takeout containers, Hyćka keeps sustainability at the heart of its operations. The kitchen repurposes bones for demi-glace, processes game in-house, and relies on certified energy-efficient equipment—all of which reflect a strong ecological ethic.

But sustainability here also extends to cultural preservation, ensuring traditional knowledge is passed on through daily practice and shared meals.

Deeply Woven Into the Community

Hyćka is not just of Poznań—it is for Poznań. As a member of Slow Food Wielkopolska, a regular exhibitor at Tastes of the Regions, and an active participant in local culinary education, the restaurant continuously contributes to the vitality of Greater Poland’s food scene.

With a second location opening in Luboń, the Hyćka legacy is only growing—fueled by its people-first philosophy, culinary authenticity, and unwavering commitment to local excellence.