Bruno Tassi
KRSCompany age:
Age:
5 y. 6 m. 6 d.
Share capital:
Share capital:
2 461 000 PLN
Company Bruno Tassi
KRS
0000848400
NIP
5272359947
REGON
01743276900000
| Address | UL. STANIEWICKA 12, PL-03-310, WARSZAWA | |
| Voivodeship | Masovian | |
| Website | bruno-tassi.pl |
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Management
Kołtun Jarosław, prezes zarządu
Beneficiaries of
1 beneficiary
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| Rating | |||
| Main industry | Wholesale of meat, meat products, fish and fish products | ||
| Account number |
PL02 1140 1010 0000 4400 8000 1006
PL29 1140 1010 0000 4400 8000 1005
PL45 1140 1010 0000 4400 8000 1008
PL72 1140 1010 0000 4400 8000 1007 PL13 1140 1010 0000 4400 8000 1002 PL40 1140 1010 0000 4400 8000 1001 PL83 1140 1010 0000 4400 8000 1003 |
PKD codes:
46.32.Z - Wholesale of meat, meat products, fish and fish products
10.11.Z - Processing and preserving of meat, except of poultry meat
10.12.Z - Processing and preserving of poultry meat
46.18.Z - Activities of agents involved in the wholesale of other particular products
46.33.Z - Wholesale of dairy products, eggs and edible oils and fats
46.38.Z - Wholesale of other food
52.10.B - Storage and warehousing of other goods
52.21.Z - Service activities incidental to land transportation
68.20.Z - Rental and operating of own or leased real estate
82.92.Z - Packaging activities
BRUNO TASSI was established on 2020-07-01 and is currently located at UL. STANIEWICKA 12, PL-03-310, WARSZAWA. The main activity of the company is wholesale of food and beverages. Other activities carried out by the company include wholesale of meat, meat products, fish and fish products, processing and preserving of meat, except of poultry meat, processing and preserving of poultry meat, activities of agents involved in the wholesale of other particular products, wholesale of dairy products, eggs and edible oils and fats and others. As per the latest entry in the National Court Register, the current management board of the company comprises 1 individual(s). The most recent update in the National Court Register was recorded on 2025-09-04.