Beaver tail one month, carp heads the next. Combing the farms and forests of Poland for his ingredients, chef Aleksander Baron’s menu is a daring exploration of his nose-to-tail philosophy with many of his methods reprising extinguished traditions. It’s a real experience, and one that’s enjoyed inside a spontaneous looking, cut-price interior that clacks and clatters to the sound of grown-ups playing board games.
ul. Solec 44, tel. 798 363 996, www.solec.waw.pl