In the latest episode of the culinary show "Kuchenne Rewolucje," the renowned restaurateur Magda Gessler visited Bistro Zalewajka in Sierpowie, a family-run establishment struggling with financial difficulties. Owners Blanka and Kamil sought Gessler's expertise as their savings neared depletion and the possibility of forced closure loomed over their beloved bistro. Gessler’s visit, aired on March 20, 2025, promised a glimmer of hope for the establishment, which had become a local fixture but was on the brink of failure.
Upon her arrival, Gessler articulated her aim to not just change the restaurant's menu but to instill a sense of pride and purpose among the kitchen staff, particularly in two dedicated cooks, Anna and Małgorzata, who had worked tirelessly yet largely unnoticed. "This place is poczciwe and smaczne," Gessler noted, appreciating the traditional fare served at the bistro while also emphasizing the need for improvement and innovation.
During her visit, Gessler tasted various dishes including flaki, kluski z mięsem, pierogi ze szpinakiem i serem, and dewolaja. Her feedback was candid; she praised the domowy smalec but criticized other dishes for their underwhelming flavors and poor preparation methods. "The flaki are too watery but well-seasoned," she remarked, while urging for a raw potato as a culinary experiment. The dewolaja, a breaded meat dish, did not fare well either—"It’s not very interesting, made with frytura instead of masła"—highlighting some of the deep frying mistakes being made in the kitchen.
Despite the critique, the bistro embodied warmth and a familial atmosphere that Gessler found endearing. The kitchen staff, thrilled with her initial positive remarks, eagerly listened to her suggestions, including the importance of cooking pierogi correctly—one cook admitted to having cooked pierogi multiple times, striving for optimal flavor and texture.
After Gessler’s input, significant changes were made to both the menu and the bistro’s interior design. This transformation paved the way for the renaming of Bistro Zalewajka to "Pyza w sosie przy szosie," thereby rebranding its identity and attracting renewed interest from patrons. The episode highlighted how crucial it is for restaurants to evolve and adapt in a competitive industry where signature dishes, such as the legendary cepeliny, need to meet customer expectations consistently.
Four weeks later, Gessler returned to evaluate the progress. She found the szarlotka and placki ziemniaczane to be commendably upgraded, though the cepeliny still required some refinement. Customers commented positively on the changes, with one declaring her first visit was not her last, praising the cozy, family-friendly environment and delicious food. “We ordered the zalewajka, a Hungarian stew, and a cheese cake, all incredibly tasty,” she noted, indicating a shift in customer sentiment.
Customer reviews online reflected a growing appetite for the new offerings—"Cepeliny wyśmienite, just like a fairy tale, I'll definitely return," stated one satisfied diner. Another remarked on the welcoming nature of the staff, which contrasts sharply from the bistro’s previous struggles with profitability.
In her efforts, Gessler not only aimed to transform the restaurant’s culinary offerings but also to uplift the morale of its kitchen staff. The emotional support she provided to Anna and Małgorzata, now identified as the faces of the restaurant, was particularly striking. “No one appreciated me like Ms. Magda did,” Małgorzata expressed, her gratitude underscoring the impact Gessler seeks to achieve through her show, emphasizing that sometimes the biggest transformations happen in people's hearts and minds.
As Bistro Zalewajka emerges from its culinary revolution, the local community remains hopeful. Thanks to Gessler’s guidance, the revitalized restaurant now has the potential to thrive, supported not only by improved dishes but also by the emotional investment of its staff. This tale serves as a reminder of the importance of culinary innovation coupled with heartful service, proving that in the world of food, passion is just as crucial as technique.
