In a Poland freed from the shackles of communism, Modest Amaro promised himself he would revive a culinary tradition that had been sorely tested, sacrificed even.
Passionate about his country, he decided to take Polish cuisine beyond the borders of Poland. Before throwing himself into the venture and opening his restaurant, he travelled to remote rural areas, to ask farmers, livestock breeders and, above all, his elders about Polish culinary heritage. On the menu: boletus mushrooms gathered by the chef half an hour outside the city, and a pear dessert inspired by a unlikely supplier called Zbig, all washed down with grand cru vodkas, a first in Europe.
