The founder of Poland’s first restaurant to be awarded two Michelin stars is opening his own bakery in Kraków. Przemysław Klima’s KIOSK is being established in the revitalized Młyny Mogilska development, carried out by NOHO Investment. This marks a new chapter in the career of one of Poland’s most recognizable chefs and a new destination on the city’s culinary map
On October 13, 2026, KIOSK—the latest venture by Przemysław Klima, chef and co-owner of Bottiglieria 1881, the first Polish restaurant to be awarded two Michelin stars. This time, one of Poland’s most highly regarded chefs is stepping outside the world of fine dining to offer an original bakery concept that’s closer to everyday rituals than to special occasions.
Młyny Mogilska in Kraków
© NOHO Investment
Przemysław Klima chose the Młyny Mogilska project—the historic complex of the Polish Grain Works—which has set a new standard for revitalization not only in Kraków but throughout Poland. It is a place where the history of industrial Kraków blends with contemporary architecture and new urban functions. The former complex, long associated with flour production, is now being given a new lease on life as a residential neighborhood featuring commercial spaces, green areas, and art, thereby creating a gathering place for the people of Kraków.
Why Młyny Mogilska? Because the location is fantastic—we’re a little further from the city center, we have beautiful architecture, and a huge square where you can come and sit in the spring and summer. Plus, the name Młyny Mogilska evokes bread and fond memories. Every Krakow resident knows this place, remembers it, and has been here, so the choice was very simple. And, of course, NOHO Investment.
— Przemysław Klima.
Opening of Przemysław Klima’s KIOSK bakery in Młyny Mogilska
© NOHO Investment
KIOSK is a new culinary concept centered around a bakery. Unlike fine dining, which is associated with multi-course menus, table reservations, and the celebration of special occasions, a bakery is part of everyday city life. It’s a place you can return to regularly, stop by on your way to work, or enjoy a delicious start to your morning.
It is precisely in this contrast that one of the most interesting aspects of Klima’s new venture lies. The chef, who has built an international reputation on precision, refined compositions, and an unconventional approach to Polish flavors, is now embracing a much simpler and more direct format.
KIOSK demonstrates that culinary ambition doesn’t have to mean formality, and the pleasure of eating doesn’t have to be reserved for special occasions. The new concept opens up a space to experience Klima’s signature vision in a completely different light than the one for which he is known at Bottiglieria 1881.
Opening of Przemysław Klima’s KIOSK bakery in Młyny Mogilska
© NOHO Investment
Gastronomy is in NOHO’s DNA
For NOHO Investment, gastronomy is an integral part of creating contemporary living spaces. It’s not just about having restaurants, cafes, or service establishments, but about consciously creating spaces that have their own rhythm, attract residents and visitors, and build a local community. That is why the brand focuses on the selective choice of tenants and original concepts whose quality, character, and philosophy align with the identity of each development.
We don’t just create places to live. We create places where people want to live and to which they want to return. That’s a huge difference. Every element of our developments—from the architecture and Lifestyle Zones to the selection of tenants—is part of a well-thought-out vision. Przemysław Klima’s presence at Młyny Mogilska is no coincidence. It’s an example of how we attract unique concepts and people who help shape the character of our developments
— Rafał Kula, co-owner and CEO of NOHO Investment.
This approach is reflected in NOHO’s most important projects. At Młyny Mogilska, where a historic industrial complex has been transformed into a new place to live, meet, and spend time. At Dolne Młyny 10, one of Kraków’s most recognizable addresses, where the revitalization of a former tobacco factory combines residential space with dining, culture, and open urban spaces. Similarly, at NOHO ONE, the flagship development in Warsaw, where a unique concept of luxury extends beyond the confines of private apartments.
Młyny Mogilska in Kraków
© NOHO Investment
This is precisely how NOHO understands the role of a contemporary developer—not only as a creator of buildings, but also of places that become part of urban life. Dining plays a special role in this, as it can give a space its character, shape daily routines, and make people want to return.
Opening of Przemysław Klima’s KIOSK bakery at Mogilska Mills
© NOHO Investment
From Two Michelin Stars to His Own Bakery
Przemysław Klima is one of the most important figures in contemporary Polish gastronomy. He gained experience at, among other places, Copenhagen’s Noma—considered one of the most influential restaurants in the world—as well as at the Michelin-starred Atelier Amaro and Senses.
Opening of Przemysław Klima’s KIOSK bakery in Młyny Mogilska
© NOHO Investment
He gained the most recognition for Bottiglieria 1881 in Kraków’s Kazimierz district. Under his leadership, the restaurant became the first in Poland to achieve two Michelin stars, marking a historic moment for the country’s culinary scene.
However, Klima is also expanding his business beyond fine dining. In 2024, he opened Bufet in Kraków, a more casual restaurant, which received a Bib Gourmand distinction from the Michelin Guide in 2026.
Opening of Przemysław Klima’s KIOSK bakery in Młyny Mogilska
© NOHO Investment
KIOSK represents the next phase of this venture. This time, the focus is on baking—a field where product quality, craftsmanship, and consistency are of particular importance. It is also an area close to the chef’s heart; in interviews, he has mentioned his interest in pastry making.
The opening of Przemysław Klima’s KIOSK bakery in Młyny Mogilska
© NOHO Investment
KIOSK. From morning pastries to signature breakfasts
KIOSK is a place designed for everyday pleasures, where baking tradition meets an original approach to gastronomy. At the heart of the concept are sourdough breads and artisanal pastries, but KIOSK is much more than just a bakery. Breakfast will also be served daily from 7:30 a.m. to 2:30 p.m., featuring both classic and more creative options.
The menu includes, among other items, a potato moskol with kale, mushrooms, a poached egg, smoked salmon trout, and hollandaise sauce, schnitzel with potatoes, a fried egg, coleslaw, avocado, and wasabi, as well as romaine lettuce with Parmesan, grapes, pickled lemon, and anchovy dressing. For those who love sweet breakfasts, there are crêpes Suzette with orange, Cointreau, and crème fraîche. The menu also includes, among other things, eggs, Viennese sausages, and bread with butter.
Młyny Mogilska in Kraków
© NOHO Investment
KIOSK is meant to be a place where you can pop in for fresh bread, start your day with breakfast, or simply stop by for a moment. No fuss, but with a focus on quality, taste, and the pleasure derived from daily rituals.
For more information, visit the NOHO Investment company page on the PdA portal.
