Foodie season has officially begun in Warsaw. The latest edition of RestaurantWeek—the country’s largest ticketed restaurant festival—runs until April 22, inviting diners to explore special menus at some of the capital’s most popular venues. This year’s festival partner, Coca-Cola Zero Sugar, accompanies the tasting menus, with participating guests receiving a complimentary bottle as part of their reservation.
Foodie season has officially begun in Warsaw. The latest edition of RestaurantWeek—the country’s largest ticketed restaurant festival—runs until April 22, inviting diners to explore special menus at some of the capital’s most popular venues. This year’s festival partner, Coca-Cola Zero Sugar, accompanies the tasting menus, with participating guests receiving a complimentary bottle as part of their reservation.
Across the city, enthusiastic “foodies” have already begun mapping out their favorite festival stops. Their recommendations highlight a mix of seafood specialists, comfort-food kitchens, Italian dining rooms, and contemporary European restaurants—all offering limited-time menus created for the festival.
One of the first stops on the foodie trail is Seafood Station Restaurant & Oyster Bar on al. Jerozolimskie. Known for Mediterranean flavors and fresh seafood, the restaurant has crafted a menu that travels across several culinary traditions.
Starters include Thai soup with crispy chicken, coconut milk, cilantro and sesame seeds, or a delicate Lithuanian herring tartare with pearl onion and dill oil. The main courses lean toward seafood—linguine with shrimp, mussels and vongole, or a fish burger served with spicy mayo and fries. Dessert brings a sweet finish with Belgian chocolate liégeois or raspberry panna cotta.
At Plac Mirowski, Dzień i Noc blends international flavors with comfort-food classics. The festival menu includes beef tartare served on homemade challah with lovage mayonnaise, and a classic de volaille cutlet filled with lavender butter, accompanied by mashed potatoes and peas with mint.
Vegetarian options also appear, such as cepelinai dumplings filled with wild mushrooms and lentils, served with rosemary vegetable demi-glace and buckwheat popcorn. For dessert, diners can expect a creamy Biscoff-based sweet with caramel and fruit.
Italian flavors take center stage at Magari, located in the PURO Hotel Warsaw Centrum on Widok Street. The kitchen’s relaxed but refined approach to Italian cooking shows through in dishes like bruschetta topped with sun-dried tomatoes, Parma ham and stracciatella.
Other highlights include slow-braised pork cheeks served with celery and young vegetables, as well as a traditional bonet dessert with amaretti and raspberry sorbet. Plant-based diners can opt for roasted beetroot carpaccio with avocado and grapefruit or ravioli filled with corn and truffle butter.
Foodies also point to W Ogrodzie on Senatorska Street, where European cuisine takes a creative turn. Recommended dishes include duck pierogi with caramelized onion and cherry sauce, and beef cheek in red wine served with mashed potatoes and seasonal vegetables.
Meanwhile, riverside dining spot Dock19 by Mateusz Gessler—led by chef Mateusz Gessler—features dishes such as Ukrainian borscht with smoked meat or vegetables, braised beef cheeks with mashed potatoes and caramelized carrots, and a puff-pastry tart with roasted shallots.
Running alongside RestaurantWeek is BreakfastWeek, which invites diners to explore new morning spots across the city. Participating venues offer curated breakfast menus—including coffee prepared with plant-based beverages from Alpro—for a festival price of PLN 35 plus a small reservation fee.
With limited-time menus and a growing list of recommendations circulating among Warsaw’s diners, the festival offers an easy way to explore new restaurants—or revisit old favorites.
Reservations for both RestaurantWeek and BreakfastWeek can be made online at RestaurantWeek.pl.
