Józef Baster
1896-1972
Our history dates back to the interwar period, to the year 1926 to be precise, when Józef Baster established his own beer bottling plant in Zbożowa Street, in Kraków, as the representative of The Habsburg Archducal Brewery.
His company had a very modern beer bottling plant, and also manufactured soda water, orangeade and lemonade.
We would like our beer to refer to those vintage tastes and bring back that well-established quality.
You will find Baster Restaurant in Szeroka Street, that is in the very heart of Krakow's Kazimierz District. We created this place for our local guests as well as visitors from all over the world who find Krakow a place worth seeing. Kazimierz is a very popular attraction, especially Szeroka Street for its rich and long history. Each alley has its own interesting story about people who once lived here, socialised and ran their businesses when Szeroka was still teeming with life. That is why we have preserved the characteristic and charmful atmosphere, as reference to Józef Baster’s history and the family brand that we bring back to life by launching the production of our Baster craft beer.
Krakow in the times of Galicia was rich with influences from Austria, Hungary, Ukraine, Jewish and Lemko culture. It is part of our identity that contributed to the nature of Krakow's culinary history. Beer was a common drink that was considered great for all occasions.
Marcin Szulc, the Head Chef of Baster Restaurant, comes from the town of Strzelce Opolskie, known for its traditional Silesian and Opole cuisine, including dishes like żurek (sour rye soup), kluski śląskie (Silesian dumplings), kiszonki (fermented vegetables), and various sausages. He first encountered these specialties in his mother's and grandmother's kitchen, as his passion for culinary arts began at a very young age.
His initial culinary experiences were gained while working at a local pizza restaurant. He then moved to Opole, Krakow, and, eventually ended up abroad in Bavaria and the Austrian Tyrol. There, he quickly familiarized himself with the local culture and culinary traditions. Upon returning to Poland, he settled in the picturesque, old fishing village of Piaski on the Vistula Spit. Reflecting on his time there, he said, "I fell in love with the place immediately, the respect for local food, the use of wild forest foods like barberries, wild hops, fresh juniper berries, and the processing of fish and game."
After numerous journeys and an extensive search for his home, he ultimately chose Krakow. He is captivated by the culture and culinary diversity of Małopolska. Marcin enjoys delving into the history of local dishes and seeking out new or forgotten seasonal ingredients.
Following several years of working under the guidance of Chef Łukasz Cichy at Biała Róża Restaurant, Marcin Szulc took the helm at Baster Restaurant. Here, he blends the sum of his experiences and inspirations with the knowledge he acquired into his own culinary ideas. Baster Restaurant's menu is inspired by Austro-Hungarian cuisine.