There are dishes that don’t cry out for attention and don't need long introductions. In their case, a single word is enough to make a gourmet’s heart beat faster. One of those words is Wagyū.
In the latest edition of L’atmosphere Specialities - a seasonal menu insert inspired by travel—Marcin Blasiński, à la carte chef at the Hilton Garden Inn Kraków Airport, takes us on an exceptional culinary journey to Japan.
Wagyū in the form of a smash burger? Can a marriage of American street food and refined Japanese flavor culture actually work? This menu proves that it can - provided they are brought together by creativity and the courage to seek new culinary emotions.
Wagyū is one of the most recognizable and coveted beefs in the world. Its name literally means "Japanese cattle," but behind this simple definition lies a long history of artisanal breeding and an uncompromising commitment to quality. This dedication results in the characteristic marbling responsible for the meat's exceptional juiciness, buttery texture, and deep flavor.
Preparing Wagyū beef using the smash burger technique represents a collision of two culinary worlds. On one hand, you have Japanese delicacy, the almost ethereal marbling of the meat, and a flavor that unfolds slowly, softly, almost poetically. On the other, the American energy of a smash burger: a scorching hot griddle, a firm press, a caramelized crust, and drawing out the meat's most intense qualities. In this menu, subtlety meets strength, and refinement meets the pure, direct pleasure of eating.
The journey to Japan at L’atmosphere doesn't end with the burger. The menu opens with a light appetizer: tuna marinated in soy sauce, ginger, coriander, and sesame, served with wasabi mayonnaise, a salad of mung bean sprouts, shimeji mushrooms, edamame, and mango, alongside an Ebi shrimp and black caviar.
— “It is a composition full of contrasts: the saltiness of the soy sauce, the freshness of the coriander, the subtle heat of the wasabi, the fruity sweetness of the mango, and the marine elegance of the tuna and caviar. It’s a light, multi-layered culinary narrative rooted in the spirit of Japanese precision,” emphasizes Marcin Blasiński, the creator of the menu and à la carte chef at Hilton Garden Inn Kraków Airport.
The grand finale is the Very Berry Strawberry ice cream sundae—a sweet nod to summer and seasonal ingredients created by Marcin Wilga, the hotel pastry chef in the L’atmosphere restaurant team. Two scoops of strawberry ice cream, one scoop of vanilla ice cream, strawberry salsa, strawberry sauce, whipped cream, and a buttery crumble come together to create a dessert that is simultaneously fresh, creamy, and pleasantly nostalgic.
The new L’atmosphere Specialities menu by Marcin Blasiński will be available for two weeks from Monday, June 22 to Friday, July 3, 2026, at the L’atmosphere restaurant, located inside the Hilton Garden Inn Kraków Airport hotel, right next to the Kraków Airport terminal.
It is the perfect choice if you want to enjoy something truly special before your flight, stop by for lunch after seeing off your loved ones, or simply discover a place in Kraków that serves dishes created for globally curious food lovers.
Book a table, visit L’atmosphere, and discover what Japan tastes like at the Hilton Garden Inn Kraków Airport.
