RestauracjaPrzystań

Welcome to Przystań, where the name signifies more than just a pause—it’s an invitation to indulge in a world-class fine dining experience. Nestled in Wroclaw’s city center between two historic bridges, our restaurant not only boasts a breathtaking view of the Odra River’s architectural wonders but also houses a culinary haven.

For over 15 years, Przystań embodies culinary excellence, driven by our chef’s creativity and an unwavering commitment to constant improvement. From pushing culinary boundaries to becoming a symbol of gastronomic excellence, Przystań promises to continue delivering an extraordinary dining experience. Thank you for being part of our journey, as we look forward to the next 15 years of elevating the art of dining.

Whether you’re seeking a moment for love, special occasions, or a break from the ordinary, Przystań guarantees an unforgettable experience. With seating for up to 70 guests and an exclusive VIP section for 20, our restaurant is a perfect place for the group event. Our commitment to culinary excellence extends to a carefully curated menu featuring exquisite food and drinks that elevate your dining experience.

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.