Bread is baked through the day. Falafel is rolled by hand every morning. Meat is marinated for eighteen hours before it touches the grill.

We're a small team — three cooks and a counter — and we keep it that way on purpose. Every wrap is made by someone who's been here long enough to care.

Eleven years on, we're still in the same spot on Ściegiennego, still slicing the same way, still arguing over the sauce.