The trick was born out of a need to create. We founded it as brothers, raised

in a home where cooking and eating together have always been an important part of our lives. The whole family gathered around the table. After dinner, there was "Pearls from the Past" and black-and-white films with Abbott and Costello.

During breaks between classes, we'd pop into the pastry shop, where our father, a master confectioner by trade, would treat us to a still-warm bun or freshly churned ice cream. We saw the process up close—everything was made by hand, carefully and with great sensitivity.
We spent our holidays in the countryside, where everyday work was equally important – growing our own vegetables, breeding and caring for animals, and rituals that shaped our approach to the effort put into each meal.

We're thrilled that so many people have fallen in love with our restaurant and the cuisine we create. We're grateful that over the years we've met and built teams of exceptional, talented people. We're most proud of our continued success. And that we're still doing it our way—with authenticity.

This year, just a few months after opening, we received a special recognition from Michelin – for opening in 2025. This is a great joy for us and confirmation that what we do makes sense. But this is just the beginning – we invite you to Sztuczka.