Mucca Kraków Review: Is This the Best Steakhouse in Krakow?

We tried Mucca, a relatively new addition to Krakow’s lively steakhouse scene, just a few steps away from Rynek Główny. A modern, stylish spot built around a concept of dedication to the finest cuts of beef, quality wines, and a creative, meticulously crafted menu. Let’s see how it went!

Krakow’s contemporary food scene is more vibrant than ever, with new additions constantly emerging on the map. One of these is Mucca, a modern steakhouse featuring a sophisticated atmosphere and a menu that promises a world-class culinary experience. Fine cuts of beef are paired with exceptional wines from around the globe in a thoughtfully curated menu that changes with the seasons, featuring simple yet eclectic combinations. Naturally, this piqued our curiosity, and as inveterate foodies, we decided to give it a try.

Inaugurated in September 2023, Mucca is located just a few steps from the Rynek Główny, the stunning Main Market Square of Kraków. This undoubtedly exceptional location does make us a bit wary, as the entire area around the Old Town is now filled with tourist traps serving overpriced food of questionable quality, primarily catering to a hit-and-run tourism. Will Mucca manage to change our minds?

Mucca Kraków: Steaks & Wine in the Heart of Kraków

The entire concept of Mucca is well encapsulated in its brand. Steaks and wine: a simple offering focused on a few high-quality ingredients. The name immediately evokes a sense of familiarity and warmth: after all, “Mucca” means “cow” in Italian, which is undoubtedly the star of this establishment’s culinary offerings.

The venue itself is a masterpiece of interior design. The restaurant occupies the ground floor of the historic Goetz-Okocimski Palace, dating back to the late 19th century. Once owned by one of the region’s most prominent industrial families, famous for founding the Okocim Brewery, the building features a vaguely Secessionist-style facade that gives way to modern, sophisticated interiors. Every detail is meticulously crafted, with organic materials that blend seamlessly with the exposed red brick walls.

The atmosphere strikes a fine balance between casual and elegant, making it an ideal choice for a romantic dinner or a special occasion. However, it also works perfectly for more informal business dinners, or simply for a night out with friends. The restaurant is spread across several rooms, along with a stylish cocktail bar. Together, they create a trendy setting that pairs well with the plush, velvet-upholstered chairs and a modern, well-curated, and refined table setting.

Our attention is caught by a large mural of a bull, which, we’re told, was specially commissioned from a local artist. Meanwhile, more diners begin to arrive, reminding us that we’re here to eat, not for an architecture tour. So, we take a few recommendations on different cuts of meat before giving ourselves a moment to contemplate the menu more closely.

Mucca is the domain of Head Chef Jarosław Sitko, a familiar name for those who know the city’s culinary scene, especially in the steakhouse niche. He’s not a newcomer by any means, having already built up considerable experience in the field. Here, the focus is on quality and offering something new, different, and far from ordinary.

In fact, we believe one of the main reasons to dine at Mucca is its carefully curated selection of exceptional meats, paired with an expertly chosen selection of fine wines. The menu combines cuts from some of the world’s finest beef with fresh, locally sourced ingredients. It changes seasonally and evolves over time, consistently offering new and exciting dishes. In addition to the regular menu, there is often a special insert featuring rare cuts from some of the best breeders worldwide.

The wine list, though relatively limited in its number of options, includes several labels that are far from ordinary, featuring natural wines and selections sourced from small wineries around the globe. You’ll find wines from Italy, France, Germany, the USA, Spain, Portugal, Argentina, South Africa, and even a few Polish labels from Nizio Naturals, a winery located in the Roztocze region, south of Lublin.

Champagne enthusiasts will also find a hidden gem that stands apart from industrial varieties with grand names: the Jackowiak-Rondeau Cuvée Tradition, the only one that proudly displays the eagle symbol of Poland on every bottle. It has been produced since 1948 by a small winery in Champagne, founded by Polish Lieutenant Władysław Jackowiak and his French wife Marthe Rondeau, a young woman he met in France after surviving as a POW in a concentration camp during World War II.

You can either seek recommendations or rely on your own knowledge and intuition, but in any case, you’re likely to discover some intriguing bottles. Alternatively, the menu offers a respectable selection of carefully crafted cocktails, spirits, and non-alcoholic beverages, as well as a limited but decent range of beers, including a couple of draft options.

When it comes to the meat, there is no doubt that this is the highlight of Mucca. They work closely with some of the best European and local suppliers, allowing them to serve top-quality cuts of beef sourced from the finest farmers around the world. For instance, one of their suppliers is Discarlux, renowned for offering some of the best meats globally, including Rubia Gallega, one of the most prized varieties from Galicia (Spain).

Another notable partnership is with Beef Atelier, one of the top local suppliers of premium-quality meat sourced from various regions, including the USA, Australia, Argentina, Uruguay, and Japan. This ensures that Mucca can serve dry-aged steaks of the highest quality and other beef cuts that truly elevate the dining experience, transforming a meal into a gastronomic journey.

Dining at Mucca Kraków: Our Experience

The menu at Mucca Kraków isn’t particularly extensive: it focuses on a narrow selection that features fewer than ten starters, fewer than five burgers, and fewer than five desserts. You can then choose from around ten different cuts of beef, and none of them are too ordinary, complemented by a handful of sides and sauces.

This is exactly what we expect from a quality restaurant: a simple menu that highlights a limited selection of quality dishes that are well-prepared. However, despite this clarity, we found ourselves in a bit of a panic when it came time to decide what to order. Why? Because every option was genuinely interesting and, in a sense, went beyond the typical offerings found in any average mid-range steakhouse you might encounter in any city across Europe.

In the end, we decided to take Aga’s recommendations. She is one of the managers at the restaurant and provided us with an excellent overview of the history and details of each beef cut we were considering. We wanted to try something different and treat ourselves to a genuine gastronomic experience.

We decided to follow her advice and try some of the special meats from the menu insert, which changes regularly based on availability. Often, these are rare or exceptionally high-quality cuts, like the Rubia Gallega from Discarlux. Known as the “Galician Blond”, this is an exceptional meat sourced from purebred cows and bulls raised on the mild and humid pastures of northwestern Spain.

It is considered one of the best meats in the world and comes exclusively from animals raised naturally, resulting in meat with an intense flavor and exceptional tenderness. Typically, this is the kind of meat that Discarlux supplies to some of the best Michelin-starred restaurants in Europe.

As a starter, we decided to try the Carpaccio de Picanha Buey Macho Castrado, a premium cut from a castrated bull of the Rubia Gallega breed, dry-aged for 100 days. This is truly a unique meat; it’s said that to maintain the highest quality standards, Discarlux only processes about 200 of these each year. The extended aging imparts an intense and distinctive flavor, which the kitchen at Mucca has skillfully enhanced with a light, respectful seasoning of oil and capers. The result is remarkable: a carpaccio that is decidedly extraordinary.

Next, we tried one of Mucca’s most popular dishes: the beef tartare. Here, we ventured into challenging territory, as we’ve sampled many excellent tartares, including in France and around the world, so it’s not easy to impress us.

Mucca’s tartare is prepared just before serving, starting with high-quality beef tenderloin that is delicately chopped by hand, not ground, which gives the tartare a much better texture. They then add lemon, egg yolk gel, olive oil, a sauce made from lovage, and trout caviar, creating a truly surprising combination of flavors. The result? Well, this is one of the best tartares we’ve ever had!

We’re really getting into the experience, so we decided to try the Wagyu as well, again from the starters menu. The portions aren’t very large, so you could easily order multiple starters and share them. Once again, the chef didn’t miss a beat: the Wagyu was grilled to perfection, served atop a smoked potato purée, and accompanied by mushrooms, Padrón peppers, and a delicate sauce that enhances—rather than overpowers—the juicy flavor of the meat, just as it should. The portion, being a starter, is fairly small, leaving us with an unsatisfied craving for Wagyu.

This only solidified our decision to go all-in and order a full-sized Wagyu steak, and so we moved on to selecting our steaks. We returned to the special Discarlux meat insert and set our sights on the Rubia Gallega Entrecôte, dry-aged for 30 days. To accompany it, we ordered a Japanese Wagyu New York steak, and then we found ourselves torn between the Hanger Steak and the Flat Iron. Both are rather unique cuts of American Black Angus, slightly above the more common offerings in most steakhouses.

But the idea of trying the Picanha, also from American Black Angus, was equally tempting, especially since Mucca is likely the only steakhouse in Kraków serving Picanha. In the end, we went with the Hanger Steak, though it was a tough decision. The menu also features other premium dry-aged cuts, like Ribeye, Porterhouse, and Tomahawk, all from top-quality Polish beef. Additionally, there are a few classic offerings like Surf & Turf and a limited selection of burgers.

Our steaks arrived one after the other, filling the table and, at the same time, bringing a smile to our faces. When it comes to doneness, it’s best to follow their advice: depending on the cut you choose, there are specific levels of doneness where the steak truly shines. Frankly, we’re usually the rare or medium-rare type, but we were glad we took their suggestion to try our steaks slightly above medium-rare, except for the entrecôte.

In fact, all three were grilled to perfection—juicy, tender, and flavorful. The hanger steak has a distinct character and paired exceptionally well with the Blue Cheese sauce we chose, as did the Rubia Gallega entrecôte, which stood out for its tenderness. The Japanese Wagyu, however, deserves its own mention.

This steak was truly spectacular: it practically melted in our mouths, releasing all of its rich flavor and juiciness. After all, we’re talking about Wagyu A5, the highest rating on the Wagyu quality scale. And this was undoubtedly a premium Wagyu of the finest quality, perfectly grilled to showcase all of its incredible attributes.

We just had time to finish our sides (a tip: try their green beans, they’re delicious, and of course, the Padrón peppers too) before closing the meal on a sweet note. Or maybe two, or even three desserts—after all, we’re sharing, right? And here, ladies and gentlemen, we were in for yet another surprise: you absolutely must try the chocolate mousse! The name doesn’t do it justice: it’s actually a carrot gelato resting on a fabulous chocolate mousse, topped off with orange bubble tea pearls.

The second dessert was a parfait with elderberry, strawberry, and white chocolate—a true delight for the senses. And to finish, we had a cheesecake, which, let’s be honest, is practically a staple on restaurant menus in Poland, this one decadently topped with fruit and ice cream. By the end, we were so full we could barely get up from the table, and without a doubt, fully satisfied.

Coming to the prices: Mucca is not a budget restaurant, but the prices are in line with the average for other steakhouses in Kraków. Moreover, we find that the quality of the food justifies the difference compared to other, cheaper places in the area. Steaks range from 90 to 150 PLN (approximately 20 to 35€). Premium beef cuts cost a bit more. For example: Wagyu starts at around 210 PLN per 100 grams, which is about 50€. For a dinner for two, we’d recommend budgeting at least 200 PLN per person, or roughly 50€.

A Note on Service: We were served with courtesy, expertise, professionalism, and discretion. The young woman who attended to us was delightful, explaining the dishes and ensuring our dinner went smoothly. We also want to extend our thanks to Aga for her impeccable recommendations and for introducing us to cuts of meat we might not have tried otherwise.

Our Opinion: Is Mucca Worth a Try?

Let’s get straight to the point: we’re genuinely happy to have tried Mucca. We were pleasantly surprised, and any initial doubts we had were quickly put to rest. But more than anything, we’re glad to have discovered Mucca and its passionate team.

In recent years, we’ve witnessed a general decline in the quality of dining options in Kraków’s Old Town and the surrounding areas. Many places seem to focus on serving subpar food at unjustifiably inflated prices. What we truly need are restaurants that offer a genuine, high-quality, and memorable dining experience—because that’s the real reason we should leave home and dine out!

Mucca stands out with a well-thought-out menu, serving great food in a well-designed setting, paired with solid service. We believe Mucca deserves a place in the hearts of Kraków’s locals, even before the tourists. So, to the question of whether Mucca is worth trying, our answer is: absolutely. If you’re passionate about high-quality beef and looking for an experience that goes beyond the typical steakhouse, Mucca should be on your list.