Gault&Millau is coming back when Poland’s dining scene has matured beyond applause and needs tougher, repeatable judgment. Michelin has brought real momentum to a limited set of cities, yet one guide cannot serve as the only measurement system for a country this size and at this pace. The industry needs another reference point that can map quality across regions and formats, from destination dining to the places that carry a city’s daily standards.
When the Yellow Guide entered the Polish market for the first time in 2015, it brought a structured and meaningful rating system, repeat visits, and an evaluative language that chefs could debate, learn from, and respect. The guide united the industry and delivered long-awaited recognition. Over time, however, that reputation faded as attention shifted away from the food and onto the guide itself, with the word “credibility” becoming inseparable from the conversation. Poland’s edition then went quiet for five years, which is why the relaunch is now approached with both high expectations and measured caution.
The new Polish licence holder and publisher, Jacek Krawczyk, says the ambition for the Guide is serious and national, with inspectors travelling beyond the obvious big-city circuit to assess hundreds of restaurants across the country.
Poland’s last edition before the return, published in 2020, was broad in scope. According to Gault & Millau’s international leadership, the 2020 Polish guide included 540 restaurants across the country. The new guide is positioned as a curated selection rather than a directory, aiming to earn trust through selectivity and consistency rather than volume. According to Jacek Krawczyk, the inspectors set out on 15 May 2025 and evaluated around 200 restaurants across Poland.
Patrick Hayoun, CEO of Gault&Millau France, said he was genuinely pleased to see the guide return to Poland and was optimistic about where Polish gastronomy is heading, pointing to a natural fit between the Yellow Guide, chefs, and guests seeking the country’s best addresses. He added that Poland’s culinary traditions, closely tied to its history, give the relaunch real substance and wished the teams behind it every success.
The industry’s hopes for the guide are that judges show up more than once, apply the same standards in Warsaw and in smaller towns, and resist the gravitational pull of hype. They want coherent categories, transparency about what is being assessed, and the courage to exclude places that do not meet the threshold, even if they are loud online or fashionable for a season. The public promise of selectivity is encouraging; now it needs to be carried out with discipline.
The focal moment will be the combined Best Awards gala and the launch of Gault&Millau Poland 2026, held on 9 March 2026 in Warsaw and hosted by Karol Okrasa. The gala will make the headlines, but the real work lies in further promoting the country’s talent.
If Gault&Millau Poland wants to matter again, the way forward is both narrow and clear: consistency, serious judgment and honesty, even when it is unfashionable. A guide willing to disappoint some people is usually the one worth reading.
CHECK THE GALA AND BEST AWARDS RESULTS
Practicalities
Date: 9.03.2026, 18:00
Location: Hotel Presidential, Warsaw, Poland
Gault et Millau Poland website