Restauracja Kapłony i Szczeżuje à la carte - Kuchnia polska

Kapłony i Szczeżuje — “POLISH CUISINE OF MANY NATIONS” This was the hardest review I’ve ever written. Normally I jot down thoughts while still at the table, fork in hand. This time it took weeks. Not because it was bad, far from it, but because this place defies easy categorization. It’s not just a restaurant, it’s a culinary mood board curated by someone who dreams in duck tongues and fermented garlic fruits. The space is beautiful, warm, and lit just right. Music selection and volume are perfect. The black paintings on the walls add moody sophistication. Service is nearly perfect—attentive and kind—but I wish staff took more initiative in describing dishes and offering proper cutlery. A dull knife turned one sausage into a crime scene. The food? A rollercoaster. With careful ordering and questions, you’re in for a memorable meal. Order blindly and it’s culinary roulette. Duck Tongues Cooked in Red Wine Served with onion, honey, gingerbread spices, fermented wild garlic fruits, and toasted challah bread. This was a delightful dish, full of perfectly balanced and complementing flavors. The duck tongues were tender, the spices warm and aromatic, and the fermented garlic added a punch of intrigue. The challah bread, however, could be thinner, it felt like the bread was trying to upstage the duck. Veal brain on toast was rich and creamy, again with too-thick challah. Odessan forshmak (herring, apple, egg, walnut) was bland and forgettable. “Krakoska” sausage salad was well dressed but underwhelming. Cholent à la Rebe Mike, beef cheeks, beans, barley, paprika, egg in beetroot sour, was perfection. Deeply satisfying, possibly the best dish of the night. Every bite felt like a warm hug from a very wise rabbi. Lanckorona Mangalica Sausage Mangalica, a Hungarian breed of pig known for its woolly coat and marbled meat, served with porcini mushrooms, sauerkraut sautéed in browned butter with caraway seeds, cider, honey and mustard jelly, and new potatoes with spring onion. The biggest letdown of the evening. The sausage looked stunning, perfectly sized links in a glistening casing, but the content was pure, under-seasoned fat. Porcini mushrooms were either absent or present in homeopathic quantities. The sauerkraut was delicious, but the cider, honey and mustard jelly was bland. And the knife? Dull. Instead of slicing the sausage, it squished it, sending meat splashing across the plate like a failed science experiment. Tafelspitz Braised beef shank with root vegetables and potatoes, served with fresh fermented cucumbers and dill or horseradish sauce, and a cup of broth. Except, it wasn’t braised. It was boiled or poached, and my wife hates both. She loves braised meat, so this was a betrayal. The dish was partially redeemed by the extraordinarily delicious horseradish sauce. The vegetables were bland, likely because they sacrificed all their flavor to the broth. The broth itself was rich and delicious, but paradoxically boring in a large bowl. As a shot or small cup, it would have created mystery and a lingering sensation of “give me more.” As a full bowl, it overstayed its welcome. Veal brisket à la Maria Burghardt, stuffed with liver and raisins macerated in Marsala, was proper and balanced but not memorable. Pascha, sweet cheese with dried fruits and nuts was surprisingly delicious. Spoon and plate were licked clean. Challah kugel with apples and saffron sauce was dry and flavorless. Pretty, but lifeless. They had just run out of compote, which looked amazing on the next table. I stared at it like a Dickensian orphan. The liquor cart, however, was stunning, tempting even for non-drinkers. It looked like something out of a Wes Anderson film, and I briefly considered converting to mixology. Final verdict: Five stars for decor and ambiance Four stars for service Three and a half stars for food I’ll be back next year, armed with questions and maybe my own knife. Kapłony i Szczeżuje has soul, and when it hits, it hits hard. Just don’t order blind, unless you enjoy culinary existentialism.

Great food, friendly staff, overall happy. Waited almost 50mins between starters and Mains, there was some electrical issue that kept playing static noises through the speakers, and there was a significant leak in the bathroom.

Amazing restaurant will take you to old Krakow, time travel experience. Superb kitchen, great staff, perfect location. I loved catfish, beef, duck tongues, chlodnik soup. Jan probably the best Polish sommelier will transfer you to Wine’s world. This could be the best restaurant in Krakow. Reasonable prices

Amazing place with delicious food, calm live piano music, and very kind service. My friend has a gluten allergy, and the waitress took care to ensure their dish was gluten free, even after a mixup (likely due to a slight language barrier). The hospitality, ambiance, and yummy food was a great way to end our trip:)

Excellent Polish/Jewish meals, beautiful decor and very friendly staff. The Tafelspitz is especially good. Ate there twice, and looking forward to returning!