Though one of the most unconventional and bold restaurants in Kraków, it is also a straightforward place with a surprisingly laid-back atmosphere. The chef has mastered the art of bringing fire and water together, and found ways to breath new life into rarely used ingredients. Beef diaphragm with shrimps is listed right next to ostrich stomach with mackerel, bull testicles pâté and carp semen. Products unappreciated or unavailable elsewhere and their combinations mean that each visit to this restaurant is an unforgettable experience. While meat dishes were previously in the centre of attention, the focus has recently shifted to include fish and seafood. Something tasty for all! PSST! A unique wine list with a wide selection of orange wines is an added bonus.