Wierzbowa 15 is a modern european fine-dining restaurant in Wrocław.
Wierzbowa 15 cooks Polish-European fusion with Nordic accents in the cellars of Wrocław's Altus Palace. Led by chef Juan Luis Fernández (patron).
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The chef's tasting, leaning on the marinated mackerel with dill granita and a seasonal trout course.
Tip: The wine list runs deep into Austrian Grüner and Czech orange. Ask the sommelier for a pairing flight.
Address: ul. Wierzbowa 15, 50-056 Wrocław
Acquario on the sixth floor of Hotel Monopol in Wrocław runs Italian-Mediterranean cooking on terrace tables looking over the skyline. Book 1-2 weeks ahead.
Order: The crudo plate to start and whichever whole fish the kitchen has off the morning truck.
Tip: Lunch on the terrace is the cheaper way to see the room. Same kitchen, half the bill.
Lwia Brama² sits in a medieval cellar on Wrocław's Cathedral Island, the only restaurant inside Ostrów Tumski itself. Led by chef Damian Bildź.
Order: The venison pierogi starter and the chef's seasonal tasting menu.
Tip: Reserve the garden in summer for the cathedral view; the medieval cellar is the move from October.
The main funk-walled room at Między Mostami in Wrocław. Łukasz Budzik's modern Polish kitchen, riverside terrace, Michelin Selected 2025. Booking recommended.
Order: The chef's selection of six small plates with the natural-wine pairing flight.
Tip: Walk-ups work at the bar on quieter weeknights. The room itself wants a week's notice for weekends.
Gustaw sits inside Wrocław's old Bastion Sakwowy fortification, a sunken dining room with marble tables. Led by chef Kacper Sawoń. Tasting menu 200-280 zł.
Order: The five-course tasting menu, the cleanest read of what the kitchen is doing this season.
Tip: Ask if the kitchen will run the off-menu Thursday special when you book.
Most is the tasting-only sister room behind Łukasz Budzik's Między Mostami in Wrocław, an intimate space at the back of the building with low-intervention.
Order: The chef's tasting menu with the natural wine flight.
Tip: Most opens Thursday to Saturday only. Book three weeks ahead for the 19:30 seating Thu-Fri (Sat runs to 23:00).
Grzegorz Firkowski's STÓŁ na Szwedzkiej in Wrocław is a culinary studio more than a restaurant: no fixed menu, the chef cooks what arrived that morning.
Order: Whatever the chef plates for you. The format only works if you let him drive.
Tip: Tell the chef your protein preferences when booking. The day's plan is built around them.
