Gault&Millau in Poland

For the first time in Poland: the best restaurants, hotels and unique regional specialties – in the eye of independent experts. A new look at Polish gastronomy.

They were in the most exclusive restaurants and taverns completely cut off from the world, the existence of which few know. They tried, tasted, tested, now recommend those that have undergone meticulous verification. With more than 600 restaurants across Polish emerged the best that meticulously describe the first Polish edition of the Gault& Millau 2015. This is the first such venture in the Polish market of unprecedented scale.
Gault& Millau inspectors appeared in the restaurants anonymously and can not reveal. The assessment is based on points and symbol caps cookbooks: in this way are evaluated and restaurants, and chefs. Inspectors grant of 1 to 20 points. Places that score a minimum of 10 points are described in the guide. On the basis of the best scores are awarded caps cookbooks (1 to 5):

• 11-12 points – 1 cap
• 13-14 points – 2 caps
• 15-16 points – 3 caps
• 17-18 points – 4 caps
• 19-20 points – 5 caps

In total, the Gault & Millau Polish 2015 presented 246 restaurants, 93 hotels, 40 places and 80 product purchase. To facilitate the publication is divided into six regions, where are the places worth recommending. All the restaurants, which passed verification inspectors, in most cases several times, notes were issued. The choice of hotels, products and places the author.

Among all such restaurants have been awarded the best-ranked caps:

• 4 caps received one restaurant,
• 3 caps awarded 3 restaurants,
• 2 caps went to 53 restaurants,
• 1 cap highlights 111 restaurants.

Very interesting is the fact that of all the restaurants described only in the 33 chefs are women.

Gault & Millau 50 years sets the trends for the French culinary. Poland is the tenth country in the world, which is published guide. Gault & Millau & in 1962 was made in France, at the initiative of two recognized food critics Henri Gault’a and Christian’a Millau. Currently, alongside Michelin is one of the most renowned and influential publications of this type in the world. So far, among others judge Restaurants France, Germany, Austria, Switzerland, the Netherlands, Hungary and Australia.

The Chief Editor of the Polish edition of the prestigious Gault Millau & Justyna Adamczyk, combining expert and catering business practice, long-term activist and member of the Board of Slow Food Warsaw. Culinary world traveler, visited hundreds of restaurants awarded the Gault & Millau awards, Michelin and 50 Best San Pellegrino. Regularly participates in major global events, including the top of heads as the Salone del Gusto in Turin or Madrid Fusion. Mystery shopper in restaurants and airlines, a member of the jury of numerous culinary competitions. Co-organizer and participant of the Polish edition of Cook It Raw – the annual meeting of the world’s top ten bosses.

In addition to the restaurants in the guide also includes descriptions of good quality accommodation, distinguishing themselves from the others not only standard, but originality. Guide also recommends “shopping place” where you can find high-quality products, unusual, unique ecological and regional specialties.

During the Gala Final associated with the release of the first edition of the guide Gault Millau Polish & 2015 officially announced the names of the best chefs from across the Polish. The awards were presented in five categories and the winners were selected from among five nominees in each category. Below is a list of winners and commended.

Winners of Gault Millau Polish & 2015 in each category:
• Head of the Year 2015 – Wojciech Modest Amaro, Atelier Amaro, Warsaw
• Head of Tomorrow 2015 – Andrea Camastra Senses Restaurant, Warsaw
• Young Talent 2015 – Witek Iwanski, Restaurant Aruana, Serock
• Female Head 2015 – Agata Wojda, Restaurant Opasły Tom, Warsaw
• Traditional Kitchen 2015 – Bartosz Budnik, Romantic Restaurant, Wzgórza Dylewskie