Open-plan kitchen for guests
In gastronomy, we most often see the end result – a finished dish, a polished composition, a complete story on a plate. Test the Taste w White Rabbit The Hotel Quadrille reverses this perspective and focuses on what is most interesting – the process. This is a series of tasting sessions, where the kitchen becomes a space for experimentation, conversation and co-creation. No ready-made scripts and no repeats.
The concept is by Marcin Popielarz, who invites chefs from different parts of Poland to his kitchen. Together, they create a tasting menu. This isn't a classic dinner. It's an experience that happens before the guests' eyes. During the meeting, you can not only try the dishes but also see how they are made – observe the process, ask questions, and participate in the conversation. The line between the kitchen and the dining room practically disappears.
First edition: a strong start
The first instalment of the series, which set its direction, took place on March 1st. Joining the collaborative cooking was Adrian Bęben z Vandals – one of the most distinctive chefs of the young generation, nominated by the guide Gault & Millau to the title of Tomorrow's Leader – and Karol Nagórski from the Gdańsk bakery HEWELKE, specialising in artisan bread and fermentation. The effect of their collaboration was a bespoke tasting menu created through testing, discussion, and the exchange of experiences, where two worlds clearly met – that of modern restaurant cuisine and a craftsman's approach to the product.
Among the dishes were, among others:
- Beef tartare with hedgehog mushrooms and fried milk-caps, and smoked salmon from Łupawa, opening the dinner with a distinct, forest-sea accent,
- Cod liver terrine, showing courage in working with an intense product,
- and Goat beard turbot, emphasising seasonality and precision in flavour.
However, one of the most memorable moments of the evening was Pig’s trotter inspired by Pierre Koffmann's classic.
This wasn't a meeting with a ready-made script, but a live process that unfolded before the guests' eyes – a meeting of three different approaches to cooking, which translated into a cohesive, distinctive culinary experience.
Next editions: 26 April and 21 June
The cycle continues. On April 26th, the White Rabbit's kitchen will be joined by Tomasz Słonina from a Krakow restaurant Break, which was awarded a Bib Gourmand in the guide Michelin Guide.
His style is based on seasonality, product quality, and an intuitive approach to cooking. This meeting will also not be a presentation of ready-made dishes. The menu will be created live – as a result of collaboration, discussion and culinary intuition.
Data 26 April 2026
Time: 12:30
Price: 295 zł per person
In June (21.06), the project will be joined by Jakub Follendorf-Pawłowski z Supperlardo.
His approach fits perfectly with the 'Test the Taste' concept – cooking based on craftsmanship, mindful work with produce, and consistency. BIt's shortcuts. No compromises. With full focus on taste.
Reservations
Seating is limited, which helps to maintain an intimate atmosphere and a close connection to the process.
If you want to see the kitchen from the inside and take part in something truly unique, it's worth booking your place in advance.
You can find the event details HERE
