The 10 best steak restaurants in Warsaw

An elegant high-society restaurant with a view of Piłsudski Square and an interior that blends modernity with a tribute to history. Geometric lamps, rounded vaulted arches, ample light, and creatively used color accents set the scene for all local dinners. The menu highlights dishes from the charcoal grill, offering a variety of options such as free-range Irish lamb and 30-day-aged fillet from New Zealand beef with smoked marrowbone.

As the name suggests, this restaurant specializes in the main staples: meat and wine, and there's no compromise here. Butchery & Wine offers cuts from the USA, Uruguay, Spain, and Japan (including the renowned A5 Wagyu), as well as Poland, with some steaks dry-aged from 28 to 90 days, all of them exemplary in quality. The wine selection is just as impressive, with a focus on classic red wines, available both by the glass and bottle.

A stylish meat restaurant located in a renovated former vodka factory, a grand and urban setting. The main focus of the menu, as the name suggests, is the grill – cooking on live fire using oak and alderwood, they prepare ribeyes, T-bones, sirloins, and New York strips, some of them aged with either dry or wet aging.

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.

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.

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.

When a renowned meat supplier has its flagship restaurant, it's a win for everyone. The business owners have to prove every day that their product is genuinely one of the best on the market, while the customers get to enjoy excellent steaks and be confident in the consistent quality. Meatologia focuses on perfectly executed street food, such as burgers (including the option with Wagyu) and pastrami sandwiches, as well as uncompromisingly perfect steaks sourced from the USA, Argentina, and Japan.