Rozbrat 20

Managing to retain its neighbourhood feel while serving as a destination restaurant within the city, Rozbrat 20 has continued to evolve onwards and upwards over the years. Today, it’s a smart spot where the front room affords a view of the skilled chefs as they work on intricate dishes that have a creative edge – as with a deep, delicious consommé made from unused bread. Look out for the well-judged butter flavoured with Marmite, which the chef took a liking to while working in London.

Front-room Kitchen View

• If you sit in the front room, you can watch the chefs at work, delivering an interactive and transparent dining experience unusual for fine dining in Warsaw.

Michelin-listed with small-producer ingredients and tasting options

• Rozbrat 20 offers technically intricate plates available à la carte or as a tasting menu, using ingredients sourced from small producers, reflecting a modern Polish cuisine with global influences.

Booking and service policies you won't see everywhere

• Online reservations require credit-card details and will be charged 1 euro at booking; a 12.5% service charge is added to the bill; there are strict timing policies (late arrivals up to 15 minutes allowed with a call, after which the reservation may be canceled).

Signature Ingredients

• Bluefin Tuna: A centerpiece of Rozbrat 20's modern Polish cooking, often featured in tasting menus alongside crisp vegetables such as kohlrabi and bright citrus. The tuna is sourced from small producers as part of the restaurant's emphasis on high-quality, traceable ingredients; preparations focus on preserving delicate texture and allowing the fish's natural sweetness to shine, with citrus accents to brighten the dish.
• Pigeon (Squab): A refined protein highlighted in the menu, frequently paired with beetroot and barley. This combination showcases the restaurant’s balance of earthiness, sweetness, and grain texture, with the pigeon prepared to emphasize tenderness and nuanced seasoning from a meticulous kitchen.
• Beetroot: A recurring component in Rozbrat 20's dishes, contributing earthy sweetness and vibrant color. Beetroot appears in various forms (roasted, puréed, or as a plating element) to complement proteins like pigeon and to pair with root and grain components.
• Kohlrabi: A crisp, refreshing vegetable used to create textural contrast and clean, bright notes that balance richer proteins such as tuna. It embodies the restaurant's focus on standout produce and precise cooking techniques.
• Barley: Provides a chewy, earthy grain texture that anchors dishes featuring game or seafood, frequently pairing with beetroot and other seasonal ingredients. Barley reflects Rozbrat 20's interest in texture and depth through grain components.
• Citrus: A bright, zesty driving force used across dishes to cut richness and highlight freshness, especially in seafood like bluefin tuna, where citrus lifts the plate and enhances the overall balance of flavors.