At Criss Studio, sake is not an alternative to wine, but part of our pairing language — chosen for the way it works with fermentation, umami, smoke, spice, broths, vegetables and the Polish-Jamaican character of our tasting menu.

On our Spring Tasting Menu, Chłodnik Litewski becomes a condensed one-spoon soup: cold, bright, herbal and finished with lemon oil for an even fresher, more rounded aroma.

At Criss Studio, Mateusz A. Żurek and Jahmarley Grant are creating a Polish-Jamaican cuisine that did not exist as a ready-made tradition — a new culinary language built from memory, history, respect, research and taste.

At Criss Studio, we often begin with something familiar — then take it apart, question it, and build it again in our own language. The Bully Beef Sandwich is one of those dishes. In Jamaica, bully beef — canned corned beef — is more than a product. It belongs to everyday cooking, quick meals, family kitchens, late-night hunger, childhood memories and moments when food needs to be simple, generous and immediate. It is not luxurious in the classical sense. But it carries someth

Criss Studio präsentiert Nana Opoku Agyemang, einen in Accra geborenen Porträtkünstler, dessen intensive Ölgemälde Schwarze Identität, Resilienz, kulturelle Erinnerung und kollektive Stärke erforschen.

Criss Studio wurde im Genuss Guide 2026/2027 in der Kategorie Gourmet mit 20 von 20 Punkten ausgezeichnet — der maximal möglichen Bewertung. Eine Anerkennung, die uns sehr dankbar macht und uns darin bestärkt, unseren eigenen Weg weiterzugehen.

Twelve courses are not a number for us. They are a rhythm. A long menu is often misunderstood. Many people think first of quantity, luxury, formality, or an evening designed to impress. For us, a 12-course menu means something else. It is not a demonstration of excess. It is a way of building an idea slowly. At Criss Studio, we do not cook twelve courses because twelve is a particularly grand or representative number. We cook them because some stories need space. Because a si

Criss Studio wurde im Falstaff Restaurant- & Gasthausguide Deutschland 2026 als „Entdeckung des Jahres“ ausgezeichnet — eine Anerkennung für unseren polnisch-jamaikanischen Weg, unsere persönliche Küche und den Mut, ein Restaurant mit eigener Sprache zu schaffen.