Gault&Millau
Babinicz Restaurant is a dream come true for healthy and good food based on the highest quality ingredients. This is a great challenge, which is to create a unique kitchen in a unique place, for exceptional people who are all our guests.
Rafał Grzegorzek, head chef of the Babinicz restaurant explains his approach to work:
"I am inspired by people who produce products locally that, in turn, are used in my restaurant and which I can then share with our guests. The variety of spices and ingredients that nature gives us is an inspiration for me to create new combinations and flavors. "
Rafał Grzegorzek is a young, extremely talented and titled chef who has gained his experience, among others in the Warsaw restaurant "Amber Room"
and Décompresja in Hotel Dr Irena Eris & Spa in Polanica-Zdrój. Winner of the Polish Culinary Cup in 2015 and finalist of the sixth edition of the Top Chef program. In 2019, he was nominated in the Young Talent category of the prestigious Gault & Millau guide.
SlowFood
Slow Food Polska In November 2018, during the 5th Champions Charity Dinner, a recommendation from Slow Food Polska for the Babinicz Restaurant was granted. Thus, we joined a very narrow and elite group of premises marked with the Ślimak sign. Slow Food is a philosophy promoting the use of low-processed food from local suppliers by chefs and their teams, and recommendations are given only to those places that fall under this philosophy.
Hermes statuette
Babinicz Restaurant from Dworzysko in Szczawno-Zdrój received the Hermes statuette. Hermes is an award given in a competition organized every year by one of the most famous gastronomic magazines "Restaurator's Guide". It is to distinguish the best chefs and the most prestigious restaurants. Among the distinguished with Hermes statuette are, among others such celebrities in the catering industry as Karol Okrasa, Robert Sowa, Kurt Scheller or Wojciech Modest Amaro. The Babinicz restaurant in Szczawno-Zdrój was awarded the Hermes statuette in the "Restaurant with Traditions" category.
"Receiving such a prestigious award is proof that the passion with which we approach to run a restaurant is appreciated not only by our guests, but also by experts in the catering industry. This is a great distinction, commitment and motivation to take on further challenges" says Ryszard Tomaszewski, owner of Dworzysko Resort."
