January – the one that lasted a year

January was a strange month. It was supposed to be a fresh start, a clean slate and an energetic beginning. I believed that too. It promised motivation and a new version of ourselves. And then came a long, grey, freezing month, during which we all switched to energy-saving mode.

In January, the streets were empty, conversations were quieter, and the wintry atmosphere effectively lulled me into a state of hibernation.

This was evident in the Pierogarnia restaurants too.

Empty streets, a battle for every guest. I must admit – it was harder and colder, both literally and figuratively. The restaurant trade doesn’t have an easy time of it in winter, and January is its most demanding month.

But, as is our way, even in the longest January on record, something was happening.

PieroGala: we’re not just a restaurant

In the midst of this winter slump, something happened that was completely out of keeping with the sleepy month of January.
We held PieroGala – our in-house celebration, a round-up of 2025 at Pierogarnie Stary Młyn, and an invitation to the world of a vintage circus.

We wanted our staff to dress up, come to the event, and for a while not be at work, but rather guests at an elegant, meticulously organised evening full of pomp, fine details and surprises. We wanted them to feel that they were part of something bigger and special.

We’re proving to ourselves that we’re not just restaurants. We want to invite our staff to enjoy experiences.

This year’s special guest was Krzysztof Ibisz – a symbol of class, the stage and the world of television, who, for one evening, became part of our world. And taking to the stage were those who, throughout the year, had been most frequently recognised and appreciated – for their day-to-day work and for contributing to the growth of the entire company.

And that, for me, is the most beautiful thing about it all – although the brand is a single entity, it depends on hundreds of individuals who give their all every day.

It was a moment of pride and emotion.

A dish that warmed you up more than a radiator

January is also all about flavours – or, to be more precise: tripe. Beef tripe.

I didn’t expect it, but it turned out to be the most popular dish from the January supplement. A dish associated with family celebrations, weddings, large tables and eating together.

But here – as is our way – even tripe isn’t ordinary. Because tradition always meets character here.

The past we encounter on a walk.

In January, we didn’t let our guests shut themselves away indoors. We organised another guided walk around Toruń.

It was a walk through the areas where the Stary Młyn pierogi restaurants stand today, but which were once part of the city’s historic fabric, full of mysteries and curiosities.

The next walk is already planned – I’m glad that local identity is more than just a slogan.

So, what next?

January was a long month. A really long one. It taught me, though, that even in the sleepiest of months, you can do something to liven things up.

And we’re slowly emerging from our winter slumber and getting on with things. It’s a good time to start conceptual work on the new menu, to think about what will taste good in spring, what we need, and what our guests need.

Because even if it’s still cold outside – inside, I’m already starting to plan the next warm moments around the table.