Alex Szwalek

Beans, kopytka, chanterelles, took 10 mins to cook, 5 mins to eat. Favourite october lunch so far

Always and forever 🤍

Terragon, chervil (!!) & rapeseed oil rice stuffed White peppers roasted with white currants for the sour kick. Chanterelles and dill on the freshest tofu you can get, slightly salted thats it. My favourite dish lately is a piece of an old bread covered in olive oil and smashed tomatoes on a pan, you grill them till half of liquid is gone and add some extra tomato at the end for the texture play, courgette is fun too- the one with flowers for the guests. No onion and No herbs, just a spoon of yogurt on a side and a sourdough toast. (Sliced courgettes ALWAYS come with honey, olive oil, salt, vinegar is optional) (fennel flowers are my 2023 must-have) (also bare with me, @swiergolia.studio ceramics are 🔥)

Just found it in a cab #theseasonisnow 🌰🥜🐿️

At it’s bestest 🍆🍆🍆

@izatarasewicz @gunianowikgallery

Back to Deià

Kenji travelled to Warsaw but made us travel to his world of wonders 🤍 @kenjiide @bobrowiec @wschodgallery @muzeum_literatury @agnerosner

Very clean kitchen services:

Paid a visit to the most vibrant and alive workspace of Wanda Czelkowska @czelkowska. Thank you @wandamodzelewska and Ona Winogrodzka for the invitation and a warm welcome. Till next time 🖇️

cc @aniawitko

Double layers of brownie, melasa toast bread with plant based nutella on a side, charcoal & cacoa carta di musica. Charcoal black focaccia, sage roasted oyster mushroom, pumpkin seed oil with balsamico & evoo with juniper and black sesame. Roasted eggplant & almond gazpacho to cool it off. We also had paper bags with potato chips printed with herbs- probably last time i decided to slice 20kg of potato and bake each one of these slices carefully and separately. @paulina.serwatka made our martinis extra extra dry and made my brain spin less than for the past days 🫂 For Chimera’s opening night at @fundacjaalina curated by @carolinawisniewska