Growth and Mission
In the heart of Poznań, we’ve created a place that tells the story of seasonal cuisine — rooted in respect for ingredients, people, and the planet.
We cook with fresh, local ingredients. We respect nature, minimize waste, and tell the story behind every product.
Posto is more than just a restaurant. It’s a place where flavor meets sustainable development.
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We believe that good cuisine begins with awareness. That’s why we choose our ingredients with full responsibility — for taste, ethics, and environmental impact.
Our menu is based on fresh, local products and changes with the seasons. We support regenerative farming, reduce waste, and ensure that every ingredient tells its own story.
We’re not perfect, but we’re honest. And we believe that food tastes better when it tells the truth about where it comes from.
From Nature to Your Plate
Our menu evolves with the seasons and is built around local, seasonal ingredients. We are continuously developing our on-site garden — we already grow herbs and vegetables in two greenhouses, which go straight from the soil to your plate. Soon, we’ll expand our cultivation even further, so that more of our produce comes from our own ecosystem.
We collaborate with local farmers and producers who share our values. The pasture-raised poultry we serve comes from regenerative farms that follow carbon-negative agricultural practices — a real step toward a more sustainable future.
Seasonal,
local,
honest.
Pasture-Raised Meat
We choose pasture-raised meat because we believe that responsible farming begins with respect — for animals, nature, and people.
Our poultry (duck, goose, chicken, guinea fowl) comes from small, regenerative farms where birds live in natural conditions, outdoors, and are fed with GMO-free feed and without preventive antibiotics.
We work with local farmers like Łukasz Marciniak — known as the “Crazy Shepherd” — whose approach to animal husbandry aligns perfectly with our philosophy.
For us, sustainable cuisine isn’t a trend — it’s the future.
Our Actions Toward a More Sustainable and Responsible Gastronomy:
We cook with local and seasonal ingredients — the foundation of our rotating menu
We reduce plastic use — opting for eco-friendly food packaging and eliminating plastic water bottles
Waste reduction is one of our core principles
We practice whole-product cooking — “nose-to-tail” — using every part of an ingredient to avoid waste
We prepare staff meals using edible leftovers
We compost our food waste
We educate our guests — sharing the origins of our ingredients and organizing markets and meetups with local farmers and winemakers
We collect rainwater to water our garden
We separate and recycle our waste
We use eco-friendly kitchen equipment
We use LED lighting
The energy we consume comes entirely from renewable sources, as certified by our provider
