We harmoniously combine everything that can be important for a pleasant stay and the implementation of sophisticated projects. We think that food is important, therefore, our cuisine is a work being constantly improved by the chefs and courses, that can be absorbed with all the senses when they reach the table. We use the best and proven products. There are new offers being prepared for each season based on the best that nature has to offer. We adapt these principles both in the seasoned kitchen and our phenomenal confectionery.
The cuisine philosophy of the Airport Hotel Okęcie is our own production and freshly prepared courses. The quality of products and sensual dimension of courses is the most important.
Jarek Podstolski Author of the Hotel's kitchen philosophy
Head Chef from 2002 to 2019
THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES
Created at the turn of the millennium, developed by Chef Jarosław Podstolski, Airport Hotel Okęcie kitchen evokes admiration and recognition in the eyes of guests and notable figures of the culinary world. Over time, it has gathered many talented chefs, who developed under the guidance of the Master, and then took over to implement his work and continue his philosophy of return to tradition, freshness and the sensual dimension of dishes. Under the guidance of Chef Sebastian Kornacki, they cultivate tradition of the Master, weaving culinary threads of the world into the menu.
PRESTIGIOUS RECOGNITIONS and AWARDS
Our greatest reward is the satisfaction of guests and the praise and compliments they give to us. At the same time, we appreciate awards and honours which define the position of Airport Hotel Okęcie in the business environment. We are the winner of many awards.
From 18/03/2020, all our gastronomic outlets are closed until further notice. Meals are served to rooms as part of the Room Service offer between 11 AM and 9 PM
Our masters
Marcin Suchenek
Creative Chef
Sebastian Kornacki
Head Chef
