Molám Thai Canteen & Bar brings the energy and flavours of Bangkok’s night-time canteens to Kraków, offering a fresh take on modern Thai cuisine. Recognised with a MICHELIN Guide Bib Gourmand in 2023, 2024 and 2025, Molám celebrates the bold, vibrant character of Thai food with an unconventional menu inspired by all four regions of the country.
Open-fire cooking is central to the kitchen’s philosophy, adding depth and intensity to dishes while creating a lively, immersive atmosphere. Guests can sit at the open kitchen counter for a front-row view of the action, turning dinner into an engaging, chef’s table experience. The restaurant prioritizes local produce and ethically sourced meats, combining authentic Thai techniques with sustainable, contemporary practices.
With its open kitchen, modern twist on classic authentic recipes, Thai-inspired cocktails, and lively vintage canteen vibe, Molám offers a unique and memorable culinary journey for all those young at heart craving the energetic atmosphere and vibrant vibe of bustling Bangkok.
Reservations can be made through RESERVATIONS section on our website.
Head Chef: Tomek Muza
Tomek Muza, founder and chef of Kraków based Molam restaurant, the only Thai cuisine restaurant in Poland to be awarded the BIB Gourmand title by MICHELIN Guide.
While working in London at a specialised courier company and occasionally playing a a DJ (music still is a big passion of his), Muza and his partner one day took a holiday in Thailand where they fell in love with the country and its vibrant cuisine.
After returning to London, he decided to learn more about Thai cooking and to do so – got a job at a pan-Asian restaurant, while still keeping his original job (which – as he admits now – was tremendously exhausting, and if it hadn’t been for the passion, he wouldn’t have made it). A hard worker and a fast learner, Muza quickly climbed the restaurant hierarchy, taking on increasingly demanding and complex kitchen tasks.
Seriously bitten by the culinary bug and yearning to learn more, he eventually found his place in the team at Smoking Goat in London’s Soho, which was then an iconic address on London’s gastronomic map. Here, things were made really like in Thailand – from scratch: ’Curry pastes were pounded from basic ingredients, meats were marinated in fragrant spices and cooked over live fire’, he reflects.
„When we originally left Poland for London, we were saying to ourselves that it’s just for a year. But ‘just for a year’ lasted for nearly 20 of them. When the opportunity to open a restaurant in Poland arose, we took it as a sign to come back and create something ourselves”.
