The new edition of the prestigious Yellow Guide by Gault&Millau confirms that the Polish culinary scene is developing at an impressive pace. After a five-year break caused by the COVID-19 pandemic, the Best Awards 2026 Gala took place on March 9, marking the launch of what is considered the bible for all foodies. This ranking of the best restaurants highlights venues that set the direction for contemporary culinary art. This year, the highest rating in Poland—4 toques out of a possible 5—was awarded to three restaurants: Bottiglieria 1881 in Kraków, NUTA in Warsaw, and Arco by Paco Pérez in Gdynia. Additionally, chef Andrea Camastra, the record holder for the most Michelin stars earned in Poland, was honored with the title “Innovative Chef of the Year.”
For years, the Gault&Millau publication has been regarded as one of the most important reference points in the gastronomic world. Its inspectors visit restaurants anonymously, evaluating not only the taste of dishes but also the coherence of the culinary concept. Unlike other rankings, the Gault&Millau rating system is based on “toques,” which are awarded for the quality of cuisine, culinary technique, creativity, and consistency in running a restaurant. Currently, the highest rating in Poland is 4 toques, granted for an exceptional culinary experience at the country’s finest establishments, recognizing both skill, technique, and originality.
This year, inspectors highlighted the remarkable creativity of a chef from Apulia who has embraced Slavic flavors. Andrea Camastra of Warsaw’s NUTA received the title of Innovative Chef of the Year 2026 for his original interpretation of Polish cuisine, culinary consistency, and the highest level of technique.
This distinction is an important recognition of the path I’ve chosen. If I may use a musical metaphor: it’s about a jazz interpretation of Polish mazurek cakes, to which I try to give a unique note, says chef Andrea Camastra, the creator of the restaurant’s concept. Guides like Gault&Millau are important because they value both creativity and craftsmanship, and in gastronomy the hardest thing is maintaining consistency—day after day, all year round, he adds.
The Italian chef is known for reinterpreting classic Polish dishes—his pierogi ruskie in dim sum dough served with smoked cream, or cucumber salad (mizeria) presented as an elegant praline, have already become legendary.
“Polish cuisine has enormous potential. Our task is to discover it and present it in a way that is also understandable to guests from other countries,” Camastra emphasizes.
CUISINE AS A STORY
At NUTA, dinner is not just a meal but a comprehensive culinary experience. The tasting menu is constructed like a composition—with careful attention to the rhythm of flavors, temperatures, and textures. Each dish has its place in this narrative, and the entire evening forms a cohesive story. Recognition in the Gault&Millau guide confirms that this culinary philosophy is appreciated not only by guests but also by international gastronomic experts.
HOW THE GAULT&MILLAU RANKING IS CREATED
The history of the Gault&Millau guide dates back to the 1960s, when French culinary critics Henri Gault and Christian Millau created an alternative to traditional gastronomic guides. Their goal was to promote creative cuisine based on product quality and a modern approach to cooking. Today, the guide is present in many countries across Europe and Asia, and its Polish edition serves as an important tool for food enthusiasts, culinary tourists, and industry professionals.
A GUIDE FOR GUESTS AND PROFESSIONALS
Gault&Millau Poland 2026 is not only a ranking of restaurants but also a comprehensive guide to contemporary gastronomy. It includes noteworthy places across the entire culinary map of the country—from fine dining restaurants and modern bistros to venues celebrating regional culinary traditions. For guests, it is an inspiration to discover new flavors; for the gastronomy industry, it is an important benchmark and motivation for further development.
Andrea Camastra – one of the most talented and highly awarded chefs in Poland. He currently runs the restaurant NUTA and was previously responsible for the success of Senses. He holds the Polish record for the number of Michelin stars, with restaurants under his leadership receiving this top culinary distinction a total of eight times: Senses was awarded a Michelin star for five consecutive years, while NUTA earned it three times thanks to its original Polish-Italian menu. Senses was also the first restaurant in Poland to be included in the prestigious 50 Best Discovery list.
Since 2015, he has been a member of the Oxford Encyclopedia of Personalities of the Republic of Poland—an honor awarded for his overall achievements in the culinary field—and he is also a graduate of the University of Oxford. He is a promoter of the innovative “note-by-note” cooking technique, which uses pure compounds, extracts, and individual particles of flavors and aromas derived from naturally occurring ingredients. Professor Hervé This, the creator of molecular cuisine, recognized Andrea Camastra as the successor to the legendary Ferran Adrià of El Bulli.
In 2015, he was named “Chef of the Future” by the Gault&Millau Poland guide, and in 2017, “Chef of the Year.” He was also included in the list of the 100 Best Chefs in the World 2019 by the prestigious French magazine Le Chef. In 2020, the Italian government and the Ministry of Foreign Affairs included him among the most talented and internationally successful Italian professionals of the past century. In 2023 and 2024, he ranked first in the prestigious Top 50 Innovative Restaurateurs ranking by Forbes & For. He is also a two-time (2024 and 2025) recipient of the prestigious “One Knife” award at one of the world’s most important culinary events—The Best Chef Awards.
