M: How did you come up with an idea of a Polish restaurant in Sydney?

A&B: Sydney is such an international city with so many different restaurants from all over the world, but we noticed there was no Polish restaurant in the city. There are Polish clubs, but they are in the remote suburbs. With our friends we had to go to Czech places to show them the taste of East European food. We opened “Na Zdrowie” to promote Polish cuisine in Australia, make it more accessible.

Is it why you decided for restaurant’s location in Glebe?

A&B: Yes, we really wanted to be central, in the city so that it can be a convenient meeting point for people, where they can just pop in after work. We did not want to limit the restaurant only to the Polish neighbourhoods like Ashfield or Bankstown. Glebe is also a place for people who love the variety and love to experiment, so it is great location for a niche restaurant like this.

Polish folk decorations on the wall

And what about your personal interests, I mean the passion for food and cooking? Have you ever worked in the food industry before?

A&B: We all have worked in the food business for many years now. Both myself (Arek) and Bartek have worked in restaurants and hotels back in Wroclaw, as well as here. Bartek was also managing an Italian restaurant for a while here in Sydney. We’ve been thinking of opening a Polish restaurant few years, but we were too tied up with other things. Fortunately we pushed ourselves, and with Glenn Limond, our Australian friend and co-owner, we finally got all our ideas and experience together, and decided to create a kind of Italian version of Polish restaurant - sophisticated and stylish.

You have been open for nearly 5 months now. How would you describe your customers? Who comes to “Na Zdrowie”?

A: When we opened all the locals were very keen to see the new European restaurant, and supported us because they watched our struggle with renovating the place for 2 months before and they saw the project in progress, so to say. When they came they did not know what to order, they had no a clue about the Polish food, but wanted to experiment.

So you are popular with the locals from Glebe. What about Polish customers?

B: Yes, we do get Polish guests but not as many as we were expecting. Now it’s picking up, by word of mouth. It is mostly people with Polish background: young generation coming to try the Polish food they parents are talking about, and older Poles who immigrated to Australia long time ago. You can tell that they all are very proud of Polish heritage, and like to bring their Australian friends.

What does Polish cuisine have to offer to Australians? And what is attractive about coming to “Na Zdrowie” for them?

A&B: I guess people come here not just because they are interested in the food. It is about having a good time with their friends. It is a nice, cosy place for them to sit for hours and enjoy their company. I think what is also attractive is the Polish hospitality, Polish music we often play. Initially we wanted to actually make it very modern, and rather cold in its interior, call it “Kompot” for example. But when we saw this place we knew we would have to change the concept. It had to be something warm and welcoming, more like a little cottage in the Polish countryside.

Medival gate and torches on the wall in "Na Zdrowie"

The idea behind “Na Zdrowie” was to bring the taste of Polish cuisine to Australians. How do they find it? Polish food is rich and hearty, not light weight Mediterranean style Australians are used to in their warm climate?

A&B: Australian cuisine is actually based on the Irish and British tradition, which is very similar to Polish in this respect. It is meaty and rich, based on a potato. For example there are about 20 Polish restaurants in London and they seem to be also very popular among Brits themselves. Here the climate is warmer so one would think that Polish food won’t be a hit, but Australians are excited to try new things out and would order a lot: entrée, soup and the main. They usually have no room for dessert though…(laugh) I think that fantastic Polish salads, like mizeria (sliced fresh cucumber with cream), or beetroot salad are a novelty for them and are highly rated.

What is most popular dish, then?

A: Polish customers would definitely go for a schabowy (pork schnitzel); Australians mostly order pierogi (all four types: meat, cabbage and mushroom, potato and cheese and sweet with berries, strawberries etc) and bigos (a one pot dish made of sauerkraut, meat scraps and mushrooms).

What would you recommend?

A: Roasted Duck with baked apples is definitely our masterpiece. People are really impressed by the taste and the presentation, we like to recommend it. It is a beautiful, old Polish recipe of my grandmother.

Is it part of the success that everything is homemade?

A: Absolutely everything is made here: pierogi, bigos. We try to get the best and fresh products, like gorgeous smoked meats and sometimes we have to look for it really far, for example, our horseradish comes from Hunter Valley.

All in all, is „Na Zdrowie” a success?

A&B: Absolutely. We did not expect it to become such a success so soon. We have other jobs too, so we are pretty tied up now with all the duties. It can be tough as you own the place, you are a clean, waiter and a cook. It is a full time job! But we love it too. It is very rewarding.

Magdalena Kopydlowska

Huge mirrors create a spacious interior

"Na Zdrowie"
Address: 161 Glebe Point Rd, Glebe
Phone: (02) 9660 1242
Hours: Daily 6pm-10pm
Price Guide: Entrees $10-$13.50, mains around $20 Scarce parking on Glebe Point Road or smaller streets in the area. Recommended: parking lot at Broadway Shopping Centre. Buses: 431-434 travel along Glebe Point Road from the Rocks area of downtown Sydney via George Street, taking about 15 minutes, and the #370 runs through Glebe every 20 minutes from Leichhardt to Coogee.