Its interior is a meticulously planned space in which every element has been carefully thought out. The Content restaurant is situated at 35/42 Angielska Grobla in Gdańsk. Its interior was designed by Rafał Wilniewczyc and Magdalena Pożoga from the W.M. Spectrum studio. It is a 225-square-metre space whose aesthetic is a contemporary interpretation of French classics. The atmosphere here is elegant, yet without a sense of formality. It’s relaxed and stylish. What does this Michelin-recommended venue look like? Take a look!
From the outset, the architects wanted to avoid literalism. Inspiration from a Parisian bistro was the starting point, but the key was to give the space its own character – one that wouldn’t fade away amidst passing trends. The result is an elegant, warm and comfortable interior, based on natural materials and a distinctive colour palette.
A French classic with a modern twist
The aesthetic principles were drawn from observations of classic French dining establishments, where signboards, stone floors and soft fabrics create an atmosphere of relaxed elegance. At Content, this concept has been translated into a contemporary language – the flooring evokes urban cobblestones, whilst deep greens and burgundy create an evening ambience. Golden accents emphasise the prestige without overwhelming the overall design. The architects were keen for the interior to look good in photographs too, which is why the table tops are made of stone with a subtle, elegant surface, providing the perfect backdrop for presenting dishes. One snap and in a second you’ve got the perfect photo for Instagram.
A well-thought-out layout
The existing premises proved challenging – not only because of their unusual layout, but also because they were not originally intended for a restaurant. Upon entering, guests find themselves in a narrower area, which the designers have transformed into a highly prominent bar. This green, gleaming feature has become the centrepiece of the composition and a natural point of reference. To the right lies the main dining room with tables; to the left, a less formal area with hanging armchairs and a box seat; whilst the kitchen and back-of-house facilities are situated at the rear.
The kitchen was designed to suit the specific working methods of head chef Szymon Matuszewski and his team. The workflow layout, the positioning of appliances and the circulation routes are determined by the sequence of tasks during service. The interior was designed to be comfortable for both guests and staff – hence the classic wooden chairs, adequate spacing between tables and a strong emphasis on lighting, which sets the tone for evening dinners and business meetings.
The highest standard
The greatest challenge proved to be adapting the premises to the requirements of a professional restaurant. It was necessary to expand the plumbing, electrical and ventilation systems, as well as to obtain a planning exemption regarding the ceiling height in some parts of the premises, which in places did not exceed 3 metres. Mechanical ventilation proved particularly demanding – designing it and fitting it into the limited space required close coordination between experts from many different fields. The systems were designed with the restaurant’s future development in mind, so that any changes to the fittings would not require further alterations to the premises’ structure.
On the plate
The menu is an extension of the philosophy of Szymon Matuszewski – the head chef who, after graduating from Le Cordon Bleu in London, developed his own culinary language based on quality, seasonality and thoughtful flavour combinations. The menu features both classic dishes, such as fresh oysters, aromatic bouillabaisse or delicate Lemon Sole, as well as dishes created in the spirit of neo-bistro: rabbit saddle, prawns served with a modern twist, and onion soup prepared in a way that brings out its full flavour. Vegetable dishes are also a strong point of the cuisine – charred cabbage with miso and beetroot roasted in salt demonstrate just how much can be drawn out of simple ingredients. The experience is rounded off by an extensive wine selection and signature cocktails created by Anna Ciesiun, designed to be the perfect accompaniment to the dishes. At weekends, the restaurant serves exquisite French-inspired breakfasts, whilst the Coravin system allows guests to discover over a hundred wine labels, available by the glass.
Importantly, Content is recommended by Michelin. The guide’s website states: “A joyful explosion of colour lifts your spirits the moment you step into this eclectic restaurant situated in the city’s waterfront district. Although it is just a short walk from the centre of the Old Town, there is a genuinely neighbourly atmosphere here – it’s the sort of place you can pop into for breakfast in the morning or for a glass of wine after work. The cuisine combines inventive and creative dishes (tuna tartare with mango, passion fruit and jalapeño) with classics (baked plums with crumble)”.
A unique atmosphere
The architects particularly appreciate the bar – a vibrant green, made of shimmering panels selected by the client right at the start of the project. It is the element that defines the interior and gives it its distinctive character. The second standout area is the bathrooms, designed to be more decorative than the rest of the premises: with atmospheric lighting, a mirrored effect creating depth, and distinctive graphics.
Content was created as a venue with a distinct character – elegant, recognisable and functional. It is a restaurant that combines French classics with a modern approach to hospitality, creating a space where the atmosphere is just as important as the cuisine on offer.
photos: Maciej Stacherski (whiteMAD)
See also: Gdańsk | Restaurant | Interiors | Recommended | whiteMAD on Instagram
