Przemyslaw Klima

The Climb

Training in Polish cuisine rooted in culinary tradition gave Przemyslaw Klima a foundation that still shows in the way he cooks now. In that line of work, history is not kept at distance; it is handled, revised, and carried forward. As head chef of Bottiglieria 1881 Restaurant, Przemyslaw Klima has made that approach visible in a menu shaped by inheritance and ambition.

Today

The aim is stated directly: "I want to show the potential of our agriculture and thereby also change Polish gastronomy." In Przemyslaw Klima’s case, land and kitchen sit in the same frame, with technique serving a clear position on what Polish cooking can be. "Many of my dishes are inspired by memories of my family and my homeland. It's Polish cuisine with personal childhood memories – from my mother, from home." In that account, the center of the work is easy to read: dishes built from recall, family life, and the flavors that remain after childhood is over. For a defining phrase, Przemyslaw Klima gives three words: "Unique, Polish, and childhood memories." That answer works less like branding than a working definition, pointing to food that stays personal without becoming self-enclosed, and Polish without being frozen in place. One dish stands as a fixed point: "Definitely pierogi – that's a must." Here, pierogi are treated not as decoration or reference, but as a baseline dish that carries tradition and continuity in one gesture.

In Their Words “Many of my dishes are inspired by memories of my family and my homeland. It's Polish cuisine with personal childhood memories – from my mother, from home.” “I want to show the potential of our agriculture and thereby also change Polish gastronomy.”

Recognition

Przemyslaw Klima's honors include Michelin Guide, two stars (2023). The recognition sits alongside a practice built from tradition, memory, and the materials of his own country, with Polish cooking pushed into a broader contemporary register.