A refined meeting place

Scoria Restaurant offers an excellent author's cuisine in sophisticated interiors.

Reservations Menu
HEAD CHEF

Paweł Stawicki

Paweł Stawicki
Chef Patron

Paweł Stawicki

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At the age of 26, he took the helm of the Mercato restaurant kitchen at the Hilton Hotel in Gdańsk, becoming one of the youngest head chefs in Poland at this level. He honed his experience in world-renowned, Michelin-starred culinary temples: from the raw, Scandinavian Maemo in Oslo, through London's The GreenHouse, to the Asian RAW in Taipei and Warsaw's Atelier Amaro.

For Paweł, cooking is not just a craft, it is a search for the essence of flavor. In his work, he is guided by a profound respect for the product – he believes that the ingredient is the true hero of the plate, and the chef's role is merely to bring out its natural beauty. He draws inspiration from travel and nature, but local culinary traditions are closest to his heart.

In the Scoria restaurant, he has created an original, open kitchen concept that blurs the line between chef and guest. He invites you to a world where classic meets modern technique, and every dish is a story of passion, discipline, and the pursuit of culinary perfection.

Krzysztof Wichowski
Restaurant Manager

Krzysztof Wichowski

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He has been associated with gastronomy and hospitality for over 20 years. He began his professional career as a cook, eventually going through all the stages of front-of-house service – from waiter, through sommelier and restaurant manager, to maître d'.

Currently the Restaurant Manager at Scoria in Bydgoszcz. He gained his experience at establishments such as Szeroka No.9 Restaurant, Nicolaus Hotel, 1231 Restaurant, and Spichrz Hotel.

A certified sommelier – WSET Level 2 Award in Wines (Pass with Merit), completed at the Polish Wine Academy under Andrzej Strzelczyk. A laureate of a trip to the Cognac region as one of only 6 Poles – a distinction for the sale of Rémy Martin Louis XIII Cognac.

He specializes in a high standard of service, working with wine and premium spirits, and building teams based on professionalism and mutual respect. In gastronomy, the most important things to him are relationships and the details that create the guest's experience.

Privately, a happy husband to a wonderful wife and father of three great sons. A speedway fan and an enthusiast of actively spending his free time.

Damian Hirt
Head Chef

Damian Hirt

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He comes from Toruń, and that is where his culinary journey began. He is an honors graduate of the Gastronomy Technical School in Toruń. He gained experience in renowned restaurants and hotels in Toruń and Oslo, Norway, constantly developing his skills and culinary perspective on the world.

He participated in foreign internships under the Erasmus+ program in France and Slovenia, as well as in many culinary competitions. One of his greatest achievements is winning a silver medal with the Polish National Youth Team during the Culinary Olympics in Stuttgart in 2020.

He is inspired by modern Scandinavian cuisine and classic French cuisine. In his work, he focuses on simplicity, the highest quality, and the freshness of products, combining them with artisanal precision. He does not accept half-measures – he always demands maximum commitment from himself and strives for perfection on every plate.

Outside the kitchen, he is a big fan of speedway and ice hockey – because, just like in sports, passion, dynamics, and teamwork count in gastronomy.

Hover or tap on the photo to meet our team
BLAZE OF TASTES

Scoria's menu

We choose local products of the highest quality, from small family farms and manufactories that use traditional techniques of production, without artificially stimulating the natural processes. Excellent food takes its time and patience.
ELEGANCE AND COMFORT

Our interiors are unique

Sophisticated and luxurious, and at the same time cosy and comfortable. This effect Scoria owes to unhurried and careful selection of natural fabrics, colors, textures. 
LET'S STAY IN TOUCH

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