Kręgliccy
Agnieszka and Marcin Kręgliccy are siblings and restaurateurs from Warsaw who are passionate about good food and travel. Since 1989, they have been shaping the culinary scene in Warsaw, taking guests to the most interesting corners of taste. It all started with the Asian restaurant Mekong, whose iconic spring rolls and anise ribs, prepared by chefs who have always been associated with the company, are still made for special requests.
After creating the Italian restaurant Chianti, the Mexican El Popo, and the Greek taverns Meltemi and Santorini, Kręgliccy turned to Polish cuisine, giving it a new dimension in the restaurants Opasły Tom and Arkady Kubickiego at the Royal Castle. In response to the needs of their guests, they built a catering department specializing in organizing banquets.
After hosting a reception for leaders from around the world, including President Barack Obama, the media called the Kręglickis the "Wierzynek of the 21st century."
Marcin and Agnieszka Kręgliccy are the authors of the books "W kuchni u Kręglickich" and "Przyjęcia u Kręglickich." Agnieszka Kręglicka has been writing a culinary column in Wysokie Obcasy for years and is the author of a cookbook for teenagers, "Gotowi, by gotować." Promoting sustainable agriculture, they created the Forteca Farmer's Market.
In the photo, the board of the Kręgliccy company, Marcin Kręglicki, his daughter, Olga Kręglicka, and Agnieszka Kręglicka with her husband Piotr Petryka.
Our values
A Team for the Long Run
We think long-term. Our restaurants have been part of the culinary landscape for decades, and we build lasting relationships with both our guests and our suppliers. Many members of our team have been shaping the Kręgliccy company since its very beginnings. This brings experience and a strong sense of responsibility. That is how the family character of our business shows itself - through valuing continuity and good relationships.
Guests come first
We like people. Kindness, openness, and genuine curiosity about others are the key qualities we look for when welcoming waitstaff to our team. We want our guests to feel comfortable with us, to enjoy the food, and to keep coming back. For us, the quality of relationships is just as important as the quality of the food.
Responsibility and Sustainability
We continuously improve our day-to-day recycling practices. We have introduced eco-friendly packaging, a reuse system for bags and jars at the farmers' market, and we process all organic waste from our restaurants into compost and biomass. Environmental responsibility makes sense even on a small scale. We are signatories of the United Nations Global Compact, guided by the principle: think globally, act locally.
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Unity in Diversity
We believe that diversity is a source of strength. In our kitchens and dining rooms, you will meet people of different ages, nationalities, genders, sexual orientations, and skin colours. We learn from one another and challenge our own biases. What connects us is a shared purpose, mutual respect, and open conversation.
Choosing Local Products
Although we love cuisines from around the world, we believe the best products are local. That is why we created the farmers’ market at Forteca - to build close relationships with our suppliers and ensure access to the freshest, seasonal, locally sourced products. We also organise the Polish Wine Festival Białe Czerwone, because the development of Polish winemaking genuinely excites us.
Growth and Connection
Work for us also means spending time together beyond daily routines - shared restaurant visits, Monday yoga sessions, wine tastings, and work trips abroad for both inspiration and rest. We have travelled together to Greece, Mexico, Italy, Georgia, India, and Fuerteventura. A close-knit team helps create a good work environment.