A unique marriage of Mediterranean flavours, precise techniques and specialties sourced from the best Polish food producers makes Arco by Paco Peréz one of the most intriguing restaurants in Poland. Its original concept also caught the attention of the MICHELIN Inspectors, who awarded it one Star in the MICHLIN Guide Poland 2024.
Arco by Paco Peréz was the talk of the town even before it opened. For the first time, Poland's gastronomic landscape was set to welcome a restaurant with a chef-patron who is an acclaimed culinary master, renowned for his multiple MICHELIN-starred establishments in his home country of Spain and beyond. Out of the shared vision of Paco Pérez, widely known for his Two-Star restaurant Miramar in Spain, near Girona, and investors from the Olivia Star complex, an exciting and original fine dining destination emerged in Poland. And now it has become the first restaurant in the region of Pomerania to receive a MICHELIN Star.
The project came to life in 2018, in a space on the 33rd floor of the Olivia Star skyscraper, whose silver-blue mirrored façade reflects the pristine waves of the nearby Baltic Sea, creating a fabulous view for Arco's guests. Paco Pérez entrusted the daily operations of the restaurant to his protégé and long-time collaborator, Antonio Arcieri. Arcieri, originally from Calabria in southern Italy, joined Pérez's Miramar in 2007, honing his skills at the side of his Spanish mentor. Pursuing his career in fine dining, Arcieri went on to work at the legendary El Bulli, cradle of avant-garde molecular cuisine, as well as Azurmendi – a three-star restaurant in the Basque Country, famed for its focus on nature and meticulously crafted dishes with ultra-seasonal ingredients. A few years ago, when Antonio Arcieri was contemplating his next career move, his mentor presented him with an exciting opportunity – to open a new venture for Paco Pérez in Poland. Fast-forward a few years and today we find Antonio Arcieri heading up the kitchen at Arco by Paco Pérez in Gdańsk. (He also oversees the more casual sibling restaurant Treinta y Tres, which, housed in the same building as the fine dining establishment, clinched a Bib Gourmand for its tapas-inspired offerings.)
"Our original idea was to bring the flavours of the Mediterranean to Poland in a refined and creative form, inspired by Miramar," explains Antonio Arcieri. The restaurant has introduced guests to a feast of ingredients typical to southern Europe, in homage to both Spanish Miramar and the Italian heritage of the head chef: seafood, crustaceans, herbs and sun-ripened vegetables, all presented in contemporary plates with striking visual appeal.
While these elements remain the foundation of Arco's cuisine, the restaurant’s evolution has embraced Polish influences over the years. "Although we researched local cuisine and produce before coming to Poland, it took personal interactions to truly understand them and appreciate their role in Polish culture," says Arcieri. "These are things you can't learn online; you discover them by dining with locals, visiting bars and markets, and experiencing the culture first-hand."
His personal research has given rise to new dishes that define Arco by Paco Pérez's unique profile, which sees Mediterranean inspirations blend with Polish ingredients used in unconventional ways. One of the first bites offered to guests in recent tasting menus exemplifies this approach: a beautiful, plump oyster served with fermented beetroot juice, traditionally used in Polish borscht, and a touch of sour cream. This combination balances the pungency of the juice with a creamy richness, creating a harmonious bite that draws from both sea and soil. Similarly, to finish off his risotto, Arcieri uses aged goat cheese from the Groser manufacturer in central Poland, a favourite ingredient for someone raised on Italian Parmesan – high praise indeed. Inspired by Poland's classic mizeria (a cucumber salad with sour cream and dill), he created a refreshing dessert featuring cucumber sorbet with jellies infused with the bitterness of the cucumber peel and delicate vinegar caviar. Another dessert reimagines gazpacho with local Kashubian strawberries, a regional delicacy. So despite its international roots, Arco by Paco Pérez has become a showcase for exceptional Polish products.
If one word could capture the essence of Arco by Paco Pérez's menu, it would be "personal". It encompasses both the journey of the head chef and the restaurant itself, embodying Mediterranean warmth, fine dining expertise and unique Polish ingredients that invite diners to experience the country's culinary heritage. And with its custom-made tiles adorning the kitchen, and grand chandeliers in matte gold beautifully reflecting the light of the sunset streaming through panoramic windows, the ambiance of the restaurant perfectly complements the artistry of the menu.
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Illustration Image © Arco by Paco Pérez
