Awards and Grants

Babinicz Restaurant is the fulfillment of dreams about healthy and good food based on the highest quality ingredients. It is a great challenge to create exceptional cuisine in an exceptional place for exceptional people, who are all our Guests.

Rafał Grzegorzek, the head chef of Babinicz restaurant, talks about his approach to work: "I am inspired by people who produce local products that reach my restaurant and which I can then share with my 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 awarded head chef who gained his experience, among others, at the "Amber Room" restaurant in Warsaw and Décompresja at the Hotel SPA DR Irena Eris in Polanica-Zdrój. Winner of the Culinary Cup of Poland in 2015 and finalist of the sixth edition of the Top Chef television program. In 2019, he received a nomination in the Young Talent category of the prestigious Gault&Millau guide.

In November 2018, during the 5th Charity Masters Dinner, a recommendation was awarded by Slow Food Poland to Babinicz Restaurant. We thus joined a very narrow and elite group of venues marked with the Snail sign. Slow Food is a philosophy promoting the use by chefs and their teams of minimally processed food from local suppliers, and recommendations are only given to those venues that embrace this philosophy.

The Babinicz Restaurant from Dworzysko in Szczawno-Zdrój received the Hermes statuette. Hermes is an award given in a contest organized annually by one of the most well-known gastronomic magazines, "Poradnik Restauratora". It aims to distinguish the best chefs and the most prestigious restaurants. Among the Hermes awardees are such notable figures in the gastronomy industry as Karol Okrasa, Robert Sowa, Kurt Scheller, and Wojciech Modest Amaro. The Babinicz Restaurant in Szczawno-Zdrój was awarded the Hermes statuette in the category of Restaurant with Traditions.

“Receiving such a prestigious award is proof that the passion with which we approach running the restaurant is appreciated not only by our guests but also by gastronomy industry experts. It is a great distinction, an obligation, and a motivation to take on further challenges” - says Ryszard Tomaszewski, owner of Dworzysko.

PROJECT: Increasing competitiveness and diversification of the company's activities by introducing new zero-emission tourist services to the offer of the Dworzysko Complex in Szczawno Zdrój To achieve the main goal of the project, it is necessary to achieve two specific objectives and the tasks assigned to them: 1. Development of the capacity to provide and introduce new accommodation services on the market in zero-emission tourist cottages This goal will be achieved through the implementation of a set of tasks: 1.1. Construction of 7 cottages 1.2. Covering 7 cottages with photovoltaic tiles 1.3. Purchase and installation of 7 heat pumps under the cottages 1.4. Purchase of equipment for 7 cottages 1.5. Land development including communication routes and greenery The implementation of this goal will result in the introduction of a new tourist offer 2. Development of the capacity for energy supply and storage for the needs of all services provided in the complex. This goal will be achieved through the implementation of tasks: 2.1. Purchase and installation of a photovoltaic installation with a capacity of 100 kWh on the country barn/hall 2.2. Purchase and installation of an energy storage system with a capacity of 200 kWh 2.3. Purchase and installation of electric car charging stations