z drugiej strony lustra (Through the looking glass) awarded in 2018 with Gault & Millau two toques, proposes casual fine dining - signature menu made of the highest quality products, served in relaxing ambience. Taste, structure and form - these three equivalent features define our dishes.
The leading idea of our cuisine is to combine classic French culinary techniques with the tradition of various regional cuisines, obviously including Polish cuisine. We use widely Polish regional products, particularly from our West Pomeranian region such as freshwater fish from Zielenica, pickled vegetables from Kolobrzeg or asparagus from Gryfino. We cook from scratch, so we are able to meet individual requests of our guests and consider food intolerances. Our menu always includes vegetarian dishes and desserts. We welcome children, for whom we are glad to cook what they like. The wine list includes nearly one hundred selected labels from all over the wine world.
We will be very pleased to welcome you in z drugiej strony lustra, please feel free to talk about your expectations, I think many of them we will be able to meet.

Iwona Niemczewska with the Team

Iwona Niemczewska – Chef cook and owner z drugiej strony lustra. The Best Woman Chef 2018 in Poland according to French culinary guide Gault & Millau. Graduated in civil law, today is a chef cook and pastry chef. She was awarded by the highest degree Grand Diplome in Le Cordon Bleu in London (the oldest and most renowned culinary school in the world, established in 1895), she was also completed training in the Paul Bocuse Institute in Lyon (almost 90 years old today, Paul Bocuse creator of the nouvelle cuisine, an iconic figure of French cuisine). She was practising in Michelin starred restaurants in London: Murano (one star), Club Gascogne (one star) and Hibiscus (two stars). She is a member of WACS - WORLD ASSOCIATION OF CHEFS SOCIETIES and Polish Chefs Club.

Le Grand Diplôme is Le Cordon Bleu's most comprehensive program in French culinary education, combining instruction in both Cuisine and Pastry. Le Cordon Bleu provides students with an entire range of culinary techniques and to helping them to develop their own creativity and artistic expressiion - an opportunity to master French Cuisine and Pastry techniques that can then be applied to other Cuisines of the world. Iwona Niemczewska received Le Grand Diplome certificate in 2014