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FOLGA is about food sharing!

#foodsharing_concept

Food can and even should be shared. In many cultures around the world a table is a place where people share emotions, experiences and taste. We would like Folga to be a place like that.

We decided to open a food sharing restaurant because we believe that this is the best way to eat meals. Think how much you can try during one dinner. Every taste and plate put on the table is a new experience and emotion. Food is important part of our life – we believe that it should be celebrated with loved ones as often as possible. Where will you find a better place to share happiness than at the table?

A restaurant and a wine bar in on place
#restaurant
#wine_bar

All the time we look for the best ingredients – fish, rare species of sea food from Mediterranean sea, extraordinary meat and spices. Out of all of this we create something beautiful.

In the restaurant you can order large plates and at the bar you can eat snacks and tapas.

In the restaurant you can order a few plates and just try – mix tastes and enjoy eating together.

Private rooms & reservations
private rooms for
12 / 20 / 40 people

In Folga you can book a table not only for dinner or quick lunch. In our private rooms on the first floor you can organise a party, a conference or a business meeting. It possible to book a private room and we can take into account your needs when composing menu.

If you’re planning a reservation for more than 10 people, please contact our manager to compose a shortened menu. Remember, our menu is based on fresh products so the number of dishes that can be prepared each day is limited.

Paweł Kostaś, phone: 515 392 675, manager@folgakrakow.pl

Booking form
Ask about availability
or contact us directly
+48 515 392 674, restauracja@folgakrakow.pl

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    About Maciek
    #maciej_bigaj
    #chef

    Cooking is his true and long-standing passion. Everything started when 8 years ago he moved to London where he had an opportunity to work with the best head chefs who not only inspired but also shared their knowledge. It was then when he decided that working as a chef is something that he wants to do so that you can enjoy his dishes. He doesn’t stop developing, he continuously searches for new tastes and he takes care of every detail of what is later put on your table. He is demanding – not only for himself but also for his team and his goal is to cook in the restaurant in the same way as he would cook at home for his loved ones.