RestauracjaPrzystań

PRZYSTAŃ means stop, a break, time for change or a moment to rest. With warmth and pride, we invite you to take timeout at our wonderful restaurant overlooking the Odra River. Our premises are located in the city center, between two historical bridges of Wroclaw. Through our large windows we can guarantee unforgettable view of Wrocław’s architectural masterpieces built just across the river.

Indeed, we are located in a dreamy place where you can confess your love, share some special moments or experience once in a lifetime set of emotions. We are confident that you will be inspired by the tranquility and peace Restaurant PRZYSTAŃ offers.

It is also an ideal choice for people on the go who want to eat a tasty lunch, discuss business with a co-worker or customer, or just take a moment to refresh and catch up on the day. The restaurant is equipped with a broadband Wi-Fi connection, allowing for fast Internet connections.

Our relaxing atmosphere is created not only by our unforgettable views, but also by our warm interior design, romantic music, cordial and at the same time professional service, and of course delicious food and beverages. The restaurant can seat 50 people with space to mingle. We also offer a VIP part for 20 people for exclusive use.

WIRTUAL WALK

Meetthe Chef

Karol Sankowski is the Chef of the kitchen at Przystań and Marina restaurants. During time with us, he completed an internship at the prestigious Paul Bocuse Institute in Lyon. Even before coming to us he cooperated with top restaurateurs throughout Poland where he was busy refining his recipes and cooperating with the best of the best. Cooking is his first love. He is known for saying, “my work is my second home.” When he crosses the threshold of the kitchen his eyes light up with passion. Consumed with vision for the finest tastes you can image, he intends to impress his guests. One our guest’s favorites is Karol’s red mullet prepared using liquid nitrogen at a temperature of minus 197 degrees Celsius which creates a sparkling snow frosted look and is served with béarnaise sauce which warms the soul. In 2018, he was voted Western Poland’s Head Cook of the Year by The Gault & Millau Guide.