His Bibenda celebrates its 4th anniversary. On this occasion, the menu has undergone some changes. But what hasn’t changed is a warm, friendly atmosphere and wonderful Buba the dog which greets the guests visiting the restaurant in Nowogrodzka Street.
A new menu. What are the changes?
– I wanted to come back to the initial idea that we order food and place it in the centre of the table just like at home. In our menu, we offer a wider variety of smaller dishes which you could share.
It’s been four years now. How did the journey to open your restaurant look like?
– I studied economics and geography in London. I went on probation to a bank, and at that point, I realized that I wasn’t meant to work in the office.
After the studies, I came back to Warsaw. I went to the Kręglickis and ended up as a waiter at Opasły Tom, which opened that year. It was the best thing that could have happened to me. I worked there with an excellent chef Agata Wojda, and I could learn from the best. I was consciously gaining experience already planning that one day I will open my restaurant.
I also ran a catering company. I used to organize dinners at home, and brunches at MSN, the Raster Gallery or weekend grills at Miasto Cypel. We are coming back with the weekend brunch at Bibenda and weekend BBQ at our Fest in Czerniakowski Port.
How did you imagine your place?
– I was thinking about a restaurant with a big bar and an open kitchen. Excellent service and a nonpretentious atmosphere. I missed such places in Warsaw. Beirut kicked off just before us, and it was a good reference.
Wherever I went for holidays, I collected ideas and observed restaurants, which I liked.
And how has your vision changed after these four years?
– I am convinced that my initial ideas and assumptions were right. Now we are coming back to the roots, but the quality is still significant. Product is our basis. We order from Pan Ziółko, the Majlerts, and other local suppliers. It’s good that the Varsovians are more aware of what they eat and they value us. We will keep surprising them.
photo: Aga Bilska and Bibenda’s materials