Since 2007 our restaurant gathers lovers of unforgettable taste.
Jakub Hamankiewicz is Affogato’s head chef since February 2018. He prefected his culinary skills and gathered experience mainly in France in Gault&Millau awarded restaurants. His delicacies are created with true appreciation of products, their taste and nutritional values. The original menu is mainly inspired by Polish and French cuisine with the emphasis on using seasonal goods. Each dish that finds its way on our guest’s table is an effort Affogato’s chefs years of work and experience. Our kitchen uses high quality equipment and techniques, the products always come from the best suppliers – we seek those, who are hard to find. For many years we get rare varieties of vegetables from Ludwik Majtlert’s farm in Białołęka, which continues to be a family owned business since the 19th century. To prepare the dishes we use rapeseed oil from Góra Świętego Wawrzyńca nature reserve – naturally pressed only from selected non GMO varieties.
Our secret ingredient is love and passion, which we as a restaurant would like to share with our guests.
The best cuisine has to be accompanied by the right liquor – Damian Socha, our head of the bar, makes sure it happens. Born in Gdansk he got his experience here in Łódź in places like Magazyn 82, Spaleni Słońcem or Bawełna. Prior to working for Affogato he spent his years as the head of the bar in the coctail bar Kij. The concept of Damian’s coctails is to be minimalistic yet still be able to surprise guests with creations full of taste and balance. Lover of Irish whisky and gin. Years of travelling and his abilities of self-studying and self-improving are transferred directly to the bar in the best way possible.