Where Italy & Poland meet…

Giorgio, hailing from Italy, and Agata, with her Polish flair, are London-based chefs that crossed paths while savoring the flavors in a vibrant Mexican restaurant.

Their shared love for diverse flavors, influenced by childhood memories and globetrotting adventures, sparked a dynamic culinary duo. Together, they harmonize the essence of their heritage into innovative creations, infusing traditional Italian and Polish tastes with a delightful twist.

Expect the unexpected as they blend the comfort of home cuisine into a whole new light, where every bite narrates a tale of cultural fusion and culinary innovation.

Why Solan?

Solan /noun/

  1. Coming from the word “Solanum”, meaning plants of the nightshade family. These include potatoes, and tomatoes, thus two staple ingredients representing Poland and Italy, respecitvely.

  2. It’s translation also relates to “comforting, and soothing”, so exactly the way food always should be for us.

Agata

Veggies & creativity

A real cooking passionate.

Being 4 years old, she hit the culinary world with her signature dish - pancakes with twarog, turmenic and honey, serving it in her imaginary restaurant “A Kitchen”.

She decided to get in the professional kitchen during covid, starting off with cooking for Michelin-starred chefs Antonio Arcieri and Paco Pérez in Arco Restaurant in Gdansk, Poland. This moment, she figured out cooking is exactly what she wants to do in life, and ever since she’s been working in plenty restaurants across London, Barcelona, and Gdansk.

Shaping her love for veggies in NOPI (London), developing techniques in Disfrutar*** (Barcelona), discovering the beauty of Mexican cuisine in KOL* (London), and  mastering to cook proteins in Spanish way in Gresca (Barcelona). Straight after receiving her Le Cordon Bleu diploma, beyond working in the kitchen, she’s been developing recipes and concepts for one of the most popular  Middle-Eastern restaurants in Poland, Leon (Gdansk).

“I’ve always wanted to keep my passion on a creative level”, she says. Creating dishes for her is telling a story, sharing memories, and evoking emotions.

Giorgio

Texture & precision

Giorgio, a fervent devotee of Italian cuisine, began his culinary journey in Puglia, rebelling against his mother's salads in favor of burgers and fries like his friends. His passion for cooking quickly blossomed into an art form, leading him to pursue formal training at a cooking school.

From rustic village kitchens to esteemed Michelin-starred establishments, Giorgio has cultivated his culinary repertoire, embracing diverse cultures and culinary philosophies along the way.

Being 19 years old he was already working in prestigious Osteria Francescana***, Massimo Bottura’s 3 Michelin star restaurant in Modena, gaining invaluable insights into Italian cuisine and baking world. Straight after he headed to London, where he started to cook at Kol*, the best Mexican restaurant in Europe. For over 2 years, he was assisting Santiago Lastra in a special culinary journey, gaining major knowledge of a distinct, Latin American, flavor palette as well as traditional cooking techniques, originating from different parts of Mexico. In the meantime, Giorgio has been shaping his expertise by digging into the world fermentation at world-renowned restaurant Noma by Rene Redzepi in Copenhagen.

For Giorgio, cooking is fun, and fun is cooking, there’s no in between. 

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