NÓW is an intimate fine-dining restaurant with a tasting menu, created by Adrian Bęben and Piotr Pietras MS. An intimate experience where the cuisine of the Polish landscape meets thoughtful hospitality, wine, art and craft.
KITCHEN
We cook with blood and bone, with humility, pride and gratitude. We will guide you through the richness of the Polish landscape – through lakes, fields and meadows, and secrets of fermentation and ageing wrested from time.
At NÓW, we are driven by constant exploration, guided by the belief that the most obvious choice is rarely the best one.
Expect the unexpected from our menu: surprises, questions and, at times, a challenge, all revealed in the flickering light.
WINES
In wine, we look for truth, purity and a touch of madness. We’re not interested in stars and their blinding glare. Instead, we seek for quiet masterpieces, illuminating the dark with nature’s reflected light.
At the heart of NÓW’s wine list are the fertile fringes of the wine world, full of creative ferment, alongside classic appellations and outstanding producers. We are equally drawn to small, conscientious winemakers who champion their terroirs and traditions.
THE PEOPLE OF NÓW
For more than a decade, Adrian Bęben has been developing his own vision of Polish cuisine, grounded in locality, seasonality and the full use of every ingredient. His work at WANDAL was recognised with a MICHELIN Bib Gourmand 2026 and the MICHELIN Opening of the Year Award 2026. He was also nominated for Chef of Tomorrow by Gault&Millau and named by Vogue Poland as one of the most promising talents of his generation.
At NÓW, he leads the restaurant’s culinary direction and has created the restaurant’s tasting menu, built around contemporary interpretations of Polish terroir.
Master Sommelier, two-time Polish Sommelier Champion (2015, 2016), 2nd Best Sommelier of Europe (2017), and Best Young Sommelier in the World (2017). Former Wine Director at HIDE* in London, co-founder of kontakt and WANDAL, and partner in Terroiryści, a wine import project.
For years, he has combined sommelier practice with restaurant development, wine education, and championing producers who work with respect for terroir, nature, and craftsmanship.
At NÓW, he creates the wine list, pairings, and the overall guest experience.
For five years Magda was part of the renowned restaurant Le Manoir aux Quat’Saisons, the domain of legendary chef Raymond Blanc, one of the UK’s most important dining destinations. In 2022 she finished 2nd in the Chaîne des Rôtisseurs UK Young Sommelier of the Year competition, while also winning the prestigious Gerard Basset Trophy for the best blind tasting.
At NÓW she is responsible for the restaurant’s day-to-day operations, develops the non-alcoholic pairings, and shapes the guest experience – from the first “Good evening!” to the final “See you again soon!”
A charismatic sommelier whose experience includes WANDAL as well as the acclaimed Wrocław restaurants Baba* and ODA.
She combines extensive wine knowledge with a natural warmth and an effortless ability to build rapport with guests.
At NÓW she co-creates the wine programme, pairings and the overall service experience.
He gained experience in some of Europe’s most highly regarded restaurants, including Jordnær***, Geranium*** and Kokkeriet* in Copenhagen.
He brings to NÓW not only the craft refined in some of the world’s finest kitchens, but also exceptional energy, consistency, and ambition.
Together with Adrian Bęben, he oversees the kitchen’s day-to-day operations and contributes to the development of the tasting menu.
He gained experience at Pulejo* and Atelier Moessmer***, where he developed a deep appreciation for Italian food culture, before continuing his career at De Nieuwe Winkel** and Geranium***.
He has a particular affinity for vegetable-driven cooking, fermentation, and discovering new ways of working with vegetables and wild ingredients.
At NÓW, he brings his international experience to the development of the tasting menu.
He gained experience alongside Aleksander Baron at Zoni, and later at Koneser Grill, Rozbrat 20*, and Tres in Rotterdam, a MICHELIN Green Star restaurant.
For years, he has explored the world of fermentation, combining European and Asian techniques with a passion for foraging and working with unconventional ingredients.
He brings to NÓW deep expertise, intuition, and an unceasing curiosity about nature, while playing an active role in the development of the tasting menu.
