( CNN ) -- To create the future of Polish cuisine , chef Wojciech Amaro looked to the 16th century for inspiration . During a year-long odyssey to discover the origins of Poland 's classic dishes , the 40-year old chef tracked down food historians and visited auction houses across the country to bid on dusty , leather-bound tomes that held the secrets of traditional recipes and long-forgotten ingredients . `` I wanted to find the roots of recipes and what the original idea was behind them , '' he says . `` I realized I could talk for hours about Polish products , but I could n't think of any ( Polish dishes ) that would stand at the same level . '' The spark for Amaro 's desire to improve and update Polish cuisine was a month spent working in the kitchen of El Bulli with Ferran Adria , the culinary wizard who is often called the world 's greatest chef . `` He changed my way of thinking , '' says Amaro , who first began his own epicurean education after dropping out of university to work in the kitchens of London restaurants . From Bialystok in the east to Katowice in the south , Amaro racked up 60,000 kilometers on his journey that also led him to the country 's best farmers and food producers , many of whom are now suppliers for Amaro 's award-winning restaurant in Warsaw . `` Many of them were n't aware of how great their products were . I took their enthusiasm and passion and added it to my cooking . Some of them struggled to keep up the standard that I needed , but they 're growing with me , '' he says . Atelier Amaro has been open for less than a year but became the first Polish restaurant to gain a `` Michelin Rising Star '' , indicating that Amaro is on the right track in his quest to elevate Polish cuisine to a new international standard . Amaro puts an emphasis on ingredients and reconstructing dishes from their essential elements , putting him in a similar mold as celebrated `` food scientists '' like Adria , Britain 's Heston Blumenthal or Rene Redzepi of the Danish restaurant Noma that was recently voted the world 's best restaurant for the third straight year . At Atelier Amaro , classic recipes like hare in cream are reimagined -- `` we cook it for 72 hours at 65 degrees , so its more like fois gras or butter and is eaten with a spoon '' -- while the kitchen is also a lab in which to experiment with Polish ingredients hardly used anymore like chokeberries , wild herbs and edible flowers . As Poles becomes more interested in their culinary culture , Amaro believes the time is now right for Poland to takes it place at the table of internationally respected cuisine . `` We 've spent 20 years ( since communism ) catching up in every department of life -- getting good jobs , starting companies , getting mortgages . Now it 's a new country and people are starting to say , 'What about Polish products and our traditions ? ' `` We ca n't be amazed anymore by pizza or some French dishes . We are ready to search for our products and be proud of them . '' Send in your best photos and videos of Poland . Outside of the country attitudes to Polish food have been slowly improving , says restaurateur Jan Woroneicki , the British owner of London 's Baltic restaurant and bar . `` Old school perceptions that its all potatoes and cabbage are being revised , but there are still suspicions , '' he says . `` In soups and stews Polish cooking is equal to or greater than other cuisines , and generally quality is improving , but for restaurants it can still be a bit tricky finding quality produce like charcuterie and supply lines are not great . '' Even if Polish gastronomy does n't challenge cuisine like Thai food as an international phenomenon , Amaro hopes his restaurant can do for Polish food what Noma has done for Nordic cuisine . `` Compared to Denmark , Poland is much more diverse , so if we are wise and careful about promoting Polish cuisine ... we can be one of the most influential and really big cuisines like French , Italian and Spanish . There 's lots of work to be done , but I think its going to happen . ''
Restaurant in Warsaw first in Poland to achieve Michelin Guide Star . Chef and owner , who trained with Ferran Costa . Emphasis in on the best ingredients from Europe . Amaro for Polish cuisine to have better international profile .