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Selected by Gault&Millau Selection
18.5 / 20

Senses

ul. Bielańska 12, 00-085 Warszawa

Moderna

The entrance to Senses will not attract the attention of a random passer-by, but the guests who are already inside know that they are in for an extraordinary performance. The stage for this performance is a nearly ascetic restaurant décor, emphasising the importance of culinary creation that plays a leading role here. As if by a wave of magic wand, new dishes materialise on the large tables, composed by the contemporary alchemist Andrea Camastra. His feast stimulates the senses, stirs curiosity and delights. At Senses, Polish cuisine intertwines with Italian flavours. The chef’s compositions are never unambiguous or obvious. Camastra constantly experiments, adding to his creations – following the ‘note-for-note’ principle – new, sometimes surprising components. In the laboratory at the back of the restaurant, each product contributes the maximum of its taste, smell and colour. Some of the products forming the base of the dishes come from two farms in Kolbuszowa, which are owned by chef. He often visits the farms, so he knows everything about the ingredients that go into his kitchen. He shares his knowledge with the staff, while the waiters pass it on to the guests. They talk expertly about every component of the dish and happily listen to the opinions that the guests voice. With undisguised joy they watch the surprised faces of feasting guests – the cuisine at Senses can amaze! PSST! A number one hit here is ‘Polish gazpacho’ – beetroot chłodnik whose light earthy flavour is balanced by sweet and sour raspberries. A delightful combination of flavours!

Selected by Gault&Millau Selection
17.5 / 20

Atelier Amaro

pl. Trzech Krzyży 10/14, 00-085 Warszawa

Moderna

In early 2019 Atelier was moved to a new location in the very heart of Warsaw, the Three Crosses Square. Now it is here, in the kitchen, which resembles an alchemist’s laboratory, where rich, imaginative flavor compositions are created. As the main theme, the new location features swallows. The images of these graceful birds adorn the walls, napkins and lamps. In our tradition, swallow is considered to be the guardian of hearth and home and a symbol of fidelity and loyalty. Perhaps this is what the chef, who has been faithful to the Polish culinary tradition for years, refers to. He is able to use the most interesting inspirations drawn from the world cuisine, to mention a dish based entirely on Polish local ingredients, and alluding to the taste of South American ceviche. The well-trained staff competently guides the guests through the menu, inspired by one of the fifty-two weeks of the year. The waiters are not only able to talk about the next dishes in an exciting way, but also suggest what is the best way to complement a meal: with a glass of wine or rather a glass of something stronger? All the more so because the menu consisting of ‘moments’ is based on seasonal fruit and vegetables, fish and red meat. PSST! Reservations are necessary, as Amaro Ateliers doesn’t take walk-ins. Guests with a reservation must ring the doorbell and only then are allowed in.

Selected by Gault&Millau Selection
17.5 / 20

Water & Wine

Drzewce 35, 24-150 Nałęczów

Moderna

While finding this place is not easy, booking a seat for dinner is harder still. Yes, a seat, not a table, because there’s only one and it’s shared by everyone, seating eighteen lucky guests only a few times a month. You really should do everything in your power to earn a place in this culinary paradise! Although the restaurant is located in a water bottling plant, its panoramic windows offer a view of fields and hills stretching to the horizon, reminiscent of landscapes found in Tuscany. Water & Wine has no permanent menu. Tuesdays are when the team of cooks led by Marek Flisiński usually decides on what will be served during Saturday dinner. By then, the chef and his crew already have a good idea about the best offerings of their garden (they even grow their own lemon grass!), apiary, neighbouring forest as well as trusted local suppliers. You can expect fish from Poniatowa, cheeses from the Celejowskie Hills, oils from Zabłocie, beef or fallow deer meat from Przytoczno, wasabi grown near Radom. Their menu is a map that guides food lovers through a feast whose every detail is polished to perfection. Guests can also expect assistance from the cooks who are eager to talk about their culinary creations while serving meals. Original dishes, backed by comprehensive knowledge of various culinary techniques, are a showcase of familiarity with the ingredients and unlimited imagination. Three base ingredients are used to create multi-layered experiences that combine spectacle and flavour, surprising you with the variety of textures and seductive aromas. PSST! All good things must come to an end. Luckily, the culinary gifts from the Water & Wine crew do a lot to ease the sadness of this parting.

Selected by Gault&Millau Selection
16 / 20

Biały Królik

ul. Folwarczna 2, 81-547 Gdynia

Moderna

Marcin Popielarz is a great ambassador of Pomerania and Kujawy’s cuisine. His artistry was awarded the second prize in the Milan contest for the best young chef in the world. He has also been honoured twice by Gault & Millau. Popielarz has been with Biały Królik since the beginning – he has now made his long-standing sous-chef Rafał Koziorzemski its chef. Biały Królik is located in the Quadrille hotel whose concept alludes to ‘Alice’s Adventures in Wonderland’. The building itself – a manor house and later a palace – was rebuilt several times, until it finally assumed the form of a boutique hotel, located far from the city noise. The restaurant’s interiors take the guests to another dimension. The underground level hides fragments of medieval walls neatly integrated into the drink bar, and the windows offer a view of the park and the fountain. This place is truly magical in the evenings. There’s nothing routine about the cuisine here. Traditional dishes are ‘dissected’ into bits and pieces and turned into real works of art, served in a phenomenal, modern form. Respect for the tradition of the region, an incredible sense of taste and the creativity of cooks make the Kashubian-style herring, as well as trout from Kleszczewo or quail with home-grown vegetables refined in every detail. The restaurant does not have a permanent menu. Every day, you can find there something new. A big round of applause for the impeccable serving staff, carefully selected wines and desserts. PSST! It is worth taking a peek inside one of the hotel rooms. It’s another element of the ‘surprise me’ puzzle.

Selected by Gault&Millau Selection
16 / 20

jadka

ul. Rzeźnicza 24-25, 50-071 Wrocław

Poljska

The restaurant has been in existence for over a dozen years, but it was given a new life at the beginning of 2017. This is when Justyna Słupska Kartaczowska took the reins in the kitchen. Today, a well-known and highly respected chef, for many years she has committed herself to other passions, studying art history and film make-up. When she finally found her way into the culinary world, she honed her skills both in Poland and abroad. However, her heart was set on Polish flavours – and it was them, in their original version, that became the foundation of jadka. Tastefully decorated, this atmospheric restaurant is located in a historic tenement house on one of the little streets near Wrocław’s Market Square. Beautiful gothic arches, large mirrors in golden frames and elegantly laid tables perfectly harmonise with the restaurant’s menu – modern but based on old Polish cuisine. When choosing what to eat, it is worth trusting the staff – professional, friendly, having in-depth knowledge of each dish. jadka has a delightful selection of fresh and top quality products sourced from Polish producers and farmers. Some of them are brought by cooks themselves from morning expeditions to the local meadows and forests. Justyna Słupska Kartaczowska’s cuisine is deeply rooted in the seasons, with a great respect for products and knowledge of traditional culinary techniques. But above all, the dishes served here show an extraordinary sense of aesthetics – compositions on the plates are absolute perfection! PSST! The name of the restaurant alludes to old meat shops (jatki) – during German times, the Rzeźnicza Street was home for butchers and slaughtermen.

Selected by Gault&Millau Selection
16 / 20

Nolita

ul. Wilcza 46, 00-085 Warszawa

Moderna

Among the pre-war buildings at the intersection of Wilcza and Poznańska streets there is a tenement house erected in the 1950s. This is exactly where Jacek Grochowina’s culinary kingdom is located – in the very heart of the capital. The restaurant was designed according to the principle ‘less is more’. Dark wood, tables covered with white tablecloths, various shades of grey combined with cream colour – all these elements create an interior full of discreet elegance. The cosy Nolita can accommodate less than 40 guests, and the calm atmosphere of this place allows them to take their time and enjoy the taste, composition and beauty of dishes. Excellent staff ensures even greater comfort of guests – the waiters are attentive and discreet, they know how to choose the right moment to approach the table, to help select a dish or offer another one. Nolita’s menu offers Polish and Mediterranean cuisine with distinct Asian accents. The chef never hid his fascination with Japanese cuisine and happily reaches for its rich traditions. New dishes regularly appear on the menu, but the regulars have their evergreens. One of the favourites is tapioca-coated octopus. Once served as a main course, it was taken off the menu after a while. The guests immediately raised a rebellion and... today it returns triumphantly, taking a place in the appetizers section. Vox populi, vox Dei! PSST! At Nolita, it’s worth asking for off-menu specialties. You can come across oysters, Polish Antonius caviar, occasionally also original wagyū beef.