In Our Kitchen
Why Wandal? Because everything truly interesting – including truly great restaurants – is born out of rebellion against conventions and complacency. To build something new, you first have to stir things up, provoke, and tear something down.
We reach deep into Polish culinary tradition to extract its living essence, vibrant as a beating heart. We show that Polish cuisine, often seen as wild or rough, carries the energy and power of a vandal, ready to challenge the culinary world.
We let the simplicity of classic recipes flow naturally into new refinement, never losing sight of what matters most: the sensual pleasure of eating and rediscovering flavours we all carry in our genes.
Wine
At Wandal, we believe closeness matters. That’s why our wine list is quite literally built around a circle. Most of our wines come from within 1,000 kilometres of the restaurant.
A thousand kilometers, sometimes a little more. That’s how far our thoughts reach when we open a bottle.
We choose honest wines. Wines that say: I’m from here, I am made by someone, I exist for a reason. Because the land that gives birth to wine is the same land that gives us our food, our conversations, and our moments of wonder. From closeness, we take not only flavour – we take meaning.
Our Team
Before setting out on a journey, you gather your team.
Wandal was created through the partnership of rebellious chef Adrian Bęben and independently minded Master Sommelier Piotr Pietras. Soon, talented and experienced hospitality professionals joined them, many ready to change their lives entirely to co-create this extraordinary place.
A visionary with a shamanic soul. A chef who understands that cuisine cannot exist without culture and nature. He cooks seasonally, uncompromisingly, and without fear of simplicity. He dives deep into Polish and Slavic roots to draw out their raw energy and modern expression – including through his original Slavic Raw Food initiative. Recognised by Gault & Millau as Chef of Tomorrow, named by Food & Friends among the 50 figures shaping the future of gastronomy, and listed by Vogue Polska among groundbreaking young artists.
At Wandal, he cooks boldly, responsibly, and on his own terms.
One of only three Polish Master Sommeliers. A man who believes that in wine – and gastronomy at large – passion and precision are not optional but essential. He trained with the best in London before becoming one of the best himself: Best Polish Sommelier in 2015 and 2016, European Vice-Champion in 2017, World’s Best Young Sommelier in 2017, and 6th Best Sommelier in the World in 2019. Judge at the Decanter World Wine Awards and lecturer for the Court of Master Sommeliers. Creator of Terroiryści and the groundbreaking Warsaw venue Kontakt.
He left for London with a suitcase and no plan – and returned twenty years later with invaluable experience, especially for Wandal. He worked at every level of hospitality, from bar and floor to sommelier roles and restaurant and hotel management. His career includes Gymkhana, Trishna, General Manager at restaurant at Soho Farmhouse, and Head of F&B at One Hundred Shoreditch lifestyle hotel.
At Wandal, he makes sure rebellious nature always goes hand in hand with warmth and genuine hospitality.
A million ideas, a hundred brilliant plans, and several great jokes per second – every second. Food journalist, editor, trend commentator, event manager, advisor and culinary concept creator from foundations to final comma. Published in Food Service, Magazyn Kuchnia, Smak, Kukbuk; co-created Ulica Elektryków in Gdańsk and led the culinary concept of Nocny Market – and that’s only a small part of her experience.
At Wandal, she is herself – which means she does everything, making sure things happen inside and that the world outside hears about them.
