33 Floor
Arco

The Arco restaurant will be run by one of the most renowned chefs in the world - Paco Pérez. The restaurants run by him are located in the largest cities of Europe and have been so far awarded 6 prestigious Michelin Guides stars.

Restaurację ARCO prowadzić będzie jeden z najbardziej utytułowanych szefów kuchni na świecie – Paco Perez. Prowadzone przez niego restauracje zlokalizowane są w największych miastach Europy i dotychczas zostały wyróżnione 6 prestiżowymi gwiazdkami przewodnika Michelin.

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Opening 2019
Discover the flavours of Mediterranean cuisine with us, thanks to the outstanding chef - Paco Pérez!

Every road requires efforts and sacrifices, but the reward is wonderful. We always have the responsibility to try that the people who come, have a good time eating.

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Opening team
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Paco Pérez
An outstanding Catalan chef, visionary and enthusiast of culinary art.

He is known for his innovative approach to Mediterranean cuisine and the passion for unique, regional ingredients. Thanks to his wide knowledge supported by talent and skills, he has earned as many as 6 Michelin stars in his career.

His Spanish restaurants include Miramar** in Llança, and Enoteca** in Barcelona. He also runs the restaurant 5 (Cinco) by Paco Pérez* in Berlin and Tast Catala in Manchester. In addition, he owns 3 casual premises in Barcelona: L'Eggs, La Royale and BAO Bar.

His latest achievement is Arco by Paco Pérez on the 33rd floor of the tallest building of the Olivia Business Centre in Gdańsk.

Antonio Arcieri

An award-winning chef and close associate of Paco Pérez.
 
Born in Italy, he has a passion for Spain. He considers humbleness, readiness for hard work and respect for nature that is the supplier of the best ingredients to be the most important qualities of the chef.

In 2007, he started his career in the restaurant Miramar** with Paco Pérez, his most important mentor and teacher. Under the watchful eye of Ferran Adrià in the restaurant El Bulli***, he learned the work of avant-garde molecular cuisine, then he gained experience with Eneko Atxa in Azurmendi***. In 2016, he became the chef of the restaurant founded by Paco Pérez, with which, after a year, he won his first Michelin star.

Now he is going to manage the restaurant Arco by Paco Pérez in Gdańsk.

Antonio Arcieri

An award-winning chef and close associate of Paco Pérez.
 
Born in Italy, he has a passion for Spain. He considers humbleness, readiness for hard work and respect for nature that is the supplier of the best ingredients to be the most important qualities of the chef.

He mastered culinary art when working with the greatest Spanish chefs.

In 2007, he started his career in the restaurant Miramar** with Paco Pérez, his most important mentor and teacher. Under the watchful eye of Ferran Adrià in the restaurant El Bulli***, he learned the work of avant-garde molecular cuisine, then he gained experience with Eneko Atxa in Azurmendi***. In 2016, he became the chef of the restaurant founded by Paco Pérez, with which, after a year, he won his first Michelin star.

Now he is going to manage the restaurant Arco by Paco Pérez in Gdańsk.

Łukasz Cegłowski

Cooking is his passion and his life.

He was raised on French cuisine, which gave him knowledge, a strong foundation and instilled a real culinary culture. Without compromise, he says that, for him, the taste and the pure expression of the best product are most important in cuisine. But in order to cook and to open his mind, he had to build his expertise, so he has gathered experience in many restaurants with Michelin stars, among others in La Vie***, Vendôme***, The Ledbury**.

In his opinion, humbleness and hard work are able to help you reach higher levels, think creatively and differently, and fill the gap between old and new ways of cooking.

Currently, Arco by Paco Pérez in his hometown of Gdańsk and working alongside Antonio Arcieri is the biggest professional challenge for him.

Łukasz Cegłowski

Cooking is his passion and his life.

He was raised on French cuisine, which gave him knowledge, a strong foundation and instilled a real culinary culture. Without compromise, he says that, for him, the taste and the pure expression of the best product are most important in cuisine. But in order to cook and to open his mind, he had to build his expertise, so he has gathered experience in many restaurants with Michelin stars, among others in La Vie***, Vendôme***, The Ledbury**.

In his opinion, humbleness and hard work are able to help you reach higher levels, think creatively and differently, and fill the gap between old and new ways of cooking.

Currently, Arco by Paco Pérez in his hometown of Gdańsk and working alongside Antonio Arcieri is the biggest professional challenge for him.

Paweł Zduniak

A sommelier in the Polish Sommeliers' Association and winner of the prestigious Prix au Sommelier title, awarded by the International Academy of Gastronomy.

He is the author of an unusual algorithm of taste combinations, with the help of which he assists in choosing wines for individually composed dishes.

He gained sommelier experience working, among others, in the prestigious Sheraton Sopot Hotel, renowned restaurants such as Metamorfoza, Water & Wine and in the restaurant of Paco Pérez in Miramar** in Llança. He served as Head Sommelier at JRE Poland for several years. He is fascinated by natural viticulture and clean, undisturbed taste of wine. He values cooperation with winemakers using traditional production methods.

Paweł Zduniak

A sommelier in the Polish Sommeliers' Association and winner of the prestigious Prix au Sommelier title, awarded by the International Academy of Gastronomy.

He is the author of an unusual algorithm of taste combinations, with the help of which he assists in choosing wines for individually composed dishes.

He gained sommelier experience working, among others, in the prestigious Sheraton Sopot Hotel, renowned restaurants such as Metamorfoza, Water & Wine and in the restaurant of Paco Pérez in Miramar** in Llança. He served as Head Sommelier at JRE Poland for several years. He is fascinated by natural viticulture and clean, undisturbed taste of wine. He values cooperation with winemakers using traditional production methods.

Piotr Łukasz Adamczyk

Hospitality Ambassador at the highest level, caring for the smallest detail.

For over ten years, gaining experience in the most recognised restaurants in the world, from Atelier Amaro* through to El Celler de Can Roca*** and for the last 3.5 years managing service in Geranium***, Copenhagen, which in 2018, as the third restaurant in the world next to Eleven Madison Park and El Celler de Can Roca won the title of "Art of Hospitality" awarded by 50 Best Restaurants. Sommelier, WSET Student. In his free time, he goes on trips to the most interesting restaurants in the world.

Piotr Łukasz Adamczyk

Hospitality Ambassador at the highest level, caring for the smallest detail.

For over ten years, gaining experience in the most recognised restaurants in the world, from Atelier Amaro* through to El Celler de Can Roca*** and for the last 3.5 years managing service in Geranium***, Copenhagen, which in 2018, as the third restaurant in the world next to Eleven Madison Park and El Celler de Can Roca won the title of "Art of Hospitality" awarded by 50 Best Restaurants. Sommelier, WSET Student. In his free time, he goes on trips to the most interesting restaurants in the world.

Alex Sola

An expert in creating confectionery works of art.
 
Already in high school he realised that experimenting with new dessert flavours and ingredients gives him the greatest joy in life.

Since then, he has been constantly meeting mentors on his way thanks to whom he can improve his own skills. He worked as Sous Pastry Chef with Carme Ruscalleda in the restaurant Sant Pau*** in Sant Pol de Mar and with Paco Pérez in Miramar** in Llança. With the latter he also co-creates his restaurant Arco by Paco Pérez in Gdańsk.

He started his professional career in a small bakery in Blanes, Spain, and studied the secrets of the profession in the school of confectionery in Barcelona. There, a master of confectionery, Josep Maria Rodríguez, noticed him and offered him a job at his confectionery La Pastisseria.

Alex Sola

An expert in creating confectionery works of art.
 
Already in high school he realised that experimenting with new dessert flavours and ingredients gives him the greatest joy in life.

Since then, he has been constantly meeting mentors on his way thanks to whom he can improve his own skills. He worked as Sous Pastry Chef with Carme Ruscalleda in the restaurant Sant Pau*** in Sant Pol de Mar and with Paco Pérez in Miramar** in Llança. With the latter he also co-creates his restaurant Arco by Paco Pérez in Gdańsk.

He started his professional career in a small bakery in Blanes, Spain, and studied the secrets of the profession in the school of confectionery in Barcelona. There, a master of confectionery, Josep Maria Rodríguez, noticed him and offered him a job at his confectionery La Pastisseria.

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