The Best Restaurants with 1 Falstaff-Gabel(n) in Warschau
Once a butcher's shop, the tradition is evident the moment you step in. The first thing you'll see is a huge display of cuts, sausages, and burger patties. While you could technically buy these «to go», the best way to experience Mięsny is to consult the menu and order one of their seven local steaks. All the food here is genius in its simplicity and quality. If you think a perfect meat restaurant needs something more, you're mistaken.
A prestigious and grand steakhouse with all the amenities, exuding a timeless atmosphere. The interior is calm and minimalistic, and the menu features meticulously executed classics that will undoubtedly appeal to everyone. The stars of the show here are, of course, the steaks - robust, straightforward, and served with an unimaginable variety of side dishes.
An old-fashioned and sophisticated steakhouse inspired by Argentine culture. The exposed brick building from 1900, art objects, and antiques create an atmosphere where people have been enjoying steaks like T-Bone, Tomahawk, and the obligatory Parrillada for over a century. It's a classic and timeless place.
Located in a Szucha Palace, the restaurant boasts a sophisticated atmosphere of the 1920s and 1930s, but without excessive pomp. On the shelves, plump bottles of tinctures glisten, above the marble fireplace hang portraits of the bygone era, and the menu features exquisite dishes from Warsaw and Lviv cuisines, such as crayfish soup and obligatory caviar.
Stary Dom is a cult and timeless place. The name, which translates to «Old House», accurately reflects the essence of the restaurant – it truly resembles an old Polish mansion. The interior features noble wood and stone, with antique chandeliers hanging from the ceiling, and the menu offers iconic Polish dishes, simple and refined. Of course, such surroundings wouldn't be complete without old-fashioned details like a fancy dessert display and a bar trolley for digestives.
The restaurant's name is not just empty words or a metaphor - the owners indeed have their own farm in Warmian-MasurianVoivodeship, where they grow high-quality vegetables and breed Aberdeen Angus cattle. Any products they lack are sourced from local suppliers and brought directly to the restaurant. Needless to say, the quality of every ingredient - from cheeses from Złotna goat farm to fish raised in the Zielenica estate - is close to perfection. The main focus, of course, is on the steaks - for them, there is a large counter in the heart of the restaurant where customers can choose their favorite cut and enjoy meat of exemplary farm quality.
Translated from Polish, the name means «Ribs and Bones», and just from that, you can already guess the local gastronomic preferences. While there are decent selections of appetizers and soups, the main focus here is on the rib sections - slow-roasted beef ribs and pork ribs, as well as dry-aged steaks for a minimum of 27 days.
Café Bristol can easily be called one of Warsaw's landmarks. It is located in a hotel built in 1901, right in the heart of Warsaw, just a stone's throw away from the Old Town. Inside, an almost pre-war atmosphere prevails – reserved, elegant, and noble. The menu offers perfectly executed classics that are as visually appealing as they are delicious.
Mozaika is a cult place for several generations of Warsaw locals. The cafe appeared here in the 1960s, and at that time, it was the meeting place for the entire local bohemian crowd – with dancing, lively parties, traditional Polish cuisine, and a decent amount of alcohol. The new owners decided not to completely break the concept but to merge the old and the new into a unique and incomparable mix. The menu now focuses on Mediterranean and Middle Eastern dishes (although some classic items, including the Warsaw-style tartare, remain).
This neat cosmopolitan restaurant on Plac Bankowy skillfully combines dishes from fish and meat. They treat oysters or grilled dorado with the same reverence as they do steaks. For meat lovers, there is a substantial section dedicated to various steaks, ranging from New York strip to a 500-gram Porterhouse.