Our Contributors
Wroclaw Wine & Dine is written by a small group of people who live here, eat here, and care about this city's food scene. We come from different backgrounds — wine production, sommelier training, food photography, restaurant criticism — but we share one thing: we'd rather eat well in Wroclaw than anywhere else.
Zuzanna
Wine Expert & Vineyard Owner
Zuzanna holds a WSET Diploma and owns her own vineyard. With Polish-French heritage, she grew up between Warsaw and rural France, studied oenology in Burgundy, and worked harvests across France and Italy. She brings the perspective of someone who makes wine — not just writes about it — and has personal relationships with natural wine producers across Europe.
Over the years, she has visited more than 200 producers across the continent, from garage operations in the Jura to established estates in Campania. Among her favorites are Alexandra & Olivier Mavit in Corbières — whose wines she describes as "alive in a way that most wine has forgotten how to be" — and Valentini in Abruzzo, a reference point for what disciplined, traditional winemaking can achieve. She gravitates toward high-acidity wines: sharp, nervous bottles that demand attention and pair well with food.
"I write about wine from a producer's perspective — I know what it takes to make an honest bottle. When I recommend a natural wine bar in Wroclaw, I'm thinking about whether their list reflects real relationships with producers or just a distributor's catalog."
Articles by Zuzanna
Daniel
Food & Wine Enthusiast
Daniel has spent over two decades eating his way across Europe, including several years living in Italy — specifically Rome and Puglia, where he learned that the best food often comes from the least decorated kitchens. He's not a chef or a sommelier — he's the passionate amateur who discovers restaurants by walking neighborhoods, following smells, and sitting down wherever the menu is handwritten.
His writing is personal, anecdotal, and always looking for the story behind the meal. He brings the intelligent curious diner's perspective: the non-expert who has nonetheless eaten extremely well across dozens of countries, and who can tell you exactly why a particular plate of cacio e pepe at a Roman trattoria changed how he thinks about simplicity in cooking.
"I've never met a trattoria I didn't want to sit down in, or a wine list I didn't want to study. When I write about Wroclaw, I'm writing as someone who has eaten in enough cities to know when a food scene is genuinely exciting — and Wroclaw's is."
Articles by Daniel
Kasia
Sommelier & Wine Trade Insider
Kasia holds WSET Level 3 — the advanced certification that covers global wine regions, production methods, and the business of wine in rigorous detail. She spent three years training in Burgundy, splitting her time between cellar work and front-of-house service, learning the rhythms of winemaking from the inside. From there she moved to Piemonte, working in Michelin-starred restaurants where the wine list was as important as the menu.
She returned to Poland to work in natural wine import in Wroclaw, where she now operates at the intersection of production and retail. She knows which wines are getting allocated and why, which importers have genuine producer relationships, and what it actually costs to get a bottle from a small Jura domaine onto a Wroclaw wine bar's list. She regularly attends RAW London and La Dive Bouteille — the trade fairs where the natural wine world does its real business.
"I see the wine industry from the inside — the supply chain, the allocations, the pricing. When I recommend a wine bar, I know exactly what it took to get those bottles on their list. That perspective shapes everything I write."
Articles by Kasia
Tom
Food Writer & Photographer
Tom was born in Wroclaw, spent eight years in Berlin shooting food photography for restaurants and magazines, then three years in London working on editorial food photography for print and digital publications. He returned in 2021 and rediscovered his home city with fresh eyes — seeing it simultaneously as a local and as someone who had been shaped by eleven years in two of Europe's most interesting food cities.
His photography background shapes how he writes: visual, atmospheric, detail-oriented. He notices the light in a restaurant, the way a dish is plated, the texture of a bread crust. Silesian cuisine is personal for him — his grandmother cooked it, and writing about it is an act of preservation as much as journalism.
"When I came back to Wroclaw after eleven years abroad, I ate pierogi ruskie at Hala Targowa and cried. Not because they were good — because they tasted exactly like my grandmother's. That's when I knew I wanted to write about this city's food. Not as a tourist guide, but as someone trying to understand what stayed the same and what changed while I was gone."
Articles by Tom
Marta
Food Writer & Restaurant Reviewer
Marta studied journalism at Wroclaw University, then spent six years in Copenhagen — first as a food magazine editor, then doing restaurant PR for New Nordic restaurants. She absorbed the Danish approach to seasonal, local, and unpretentious dining, where every meal is treated with intention and even the humblest neighborhood bakery is taken seriously.
She returned to Wroclaw in 2022 because she wanted to write about Polish food with the same seriousness Copenhagen gives to Nordic food. She keeps a spreadsheet of 847+ restaurants she has reviewed, each with a "would return" column — a binary judgment she considers more honest than any star rating. Her reviewing framework is simple: a restaurant is a promise. Did it deliver what it promised?
"In Copenhagen, I learned that breakfast could be an event, not an afterthought. That a good bakery changes a neighborhood. I brought that lens back to Wroclaw, and I'll say something controversial: Wroclaw's food scene is more interesting than Warsaw's right now. Warsaw has more restaurants, but Wroclaw has more soul."