This is an important moment not only for the restaurant itself, but also for the entire region. For Podlasie - a region whose cuisine, products, and natural authenticity have long deserved a place on Michelin’s culinary map.
“This distinction means a great deal not only to our team, but also to all the local suppliers we work with,” says Tomasz Siwkowski, Executive Chef of Restaurant Regiment. “Regional ingredients are our constant inspiration and the greatest strength of this menu. We know that Michelin inspectors visited us on multiple occasions to evaluate the quality and seasonality of ingredients, culinary techniques, consistency in execution, and the overall concept behind our dishes.”
The restaurant is located in the historic part of a heritage property near the centre of Białystok. The choice of this location was never accidental - from the very beginning, Regiment was created as a restaurant deeply rooted in local history and the identity of the region.
The cuisine of Restaurant Regiment is based on regional products and ingredients characteristic of north-eastern Poland, including products listed on the Polish List of Protected Products and inspired by local culinary traditions. Here, the local ingredient has always been the true protagonist. Among them are honeys from Matecznik, traditional Korycin cheese from the Zarzecki family, dairy products from the “Cheeses of the Białowieża Forest” creamery, cucumbers from Kruszewo, and Podlasie game meats.
The distinction is the result of the entire team’s work - from the kitchen and pastry department to the front-of-house staff, who from the very beginning have created an experience built on professionalism and the natural hospitality of Podlasie.
“Being recognised by the Michelin Guide is the dream of every chef and every restaurateur. It is the highest distinction in our industry and proof that the cuisine of Podlasie can confidently stand alongside the best in the world. At the same time, it is also a great responsibility towards our Guests - to ensure they always feel welcome here. We want them to continue discovering Podlasie flavours in a new way, to feel genuinely cared for, and to keep returning to our interiors filled with art and historical details that we passionately collect from across the region. Tomasz Siwkowski has been shaping the cuisine of Regiment since the very beginning of the restaurant. He is a perfectionist and visionary who puts his whole heart into every dish and truly deserves this recognition,” says Anna Narel, founder and co-owner of Hotel Traugutta3 and Restaurant Regiment. “We wanted to create a restaurant without pretence - a place where Guests experience quality, but also the authenticity of the place and its people. This award proves that Podlasie does not need to imitate anyone in order to be recognised internationally.”
Restaurant Regiment was previously awarded one toque in the Gault&Millau Poland 2026 guide.
About Restaurant Regiment
Restaurant Regiment is located within the quiet, historic surroundings of the heritage building adjoining Hotel Traugutta3. Set in harmonious interiors with a timeless character and filled with details reflecting the story of the place, the restaurant offers a menu based on a contemporary interpretation of Podlasie flavours, regional products, and seasonality.
A visit to Regiment is a culinary journey through traditional meat dishes - including game, poultry, and beef (among them the slow-cooked beef cheeks recognised by Gault&Millau inspectors) - as well as fish, Podlasie cheeses, and vegetables sourced from local suppliers. Guests will also find premium Antonius caviar, traditional beverages such as kvass and buza, herbal infusions, and local liqueurs on the menu. The experience can be crowned with the restaurant’s signature chocolate and fruit-based “Regiment Dessert”, served in a golden casket.
Restaurant Regiment also provides premium catering services and offers a stationary selection of local food products and cosmetics, including liqueurs from Cieleśnica, cosmetics by 4Szpaki, and preserves and honeys from Matecznik.
The menu of Restaurant Regiment, its exceptional ingredients, the culinary techniques of Executive Chef Tomasz Siwkowski, and the professional hospitality of the team have been recognised with a MICHELIN Guide 2026 recommendation. This marks Podlasie’s debut on the MICHELIN culinary map.
