slow food

Review: Zielony Niedźwiedź
Funny old place is Warsaw: one moment you’re standing amid communist concrete and boisterous traffic, the next you’re plunging down a zig-zagging pathway cut into steep, sloping parkland. At least, you are if you’re on the way to Zielony Niedźwiedź, an upmarket sanctuary in leafy Park Beyera. Just minutes...
Notes: Bubbles

Notes: Bubbles

Blog 13 October 2018 0

It’s been a while since the Insider visited Bubbles, and on the strength of their showing on Friday afternoon you have to ask why. Despite sounding like a dodgy Essex nightclub, it remains one of the Warsaw’s top casual eateries with a warm interior clad in upturned crates and...
Review: Zielony Niedźwiedź
Ask me to think of Smolna and I think of that hammerhead building at the end of the street: you know, that miserable 70s throwback that hangs over PKP Powiśle like a corpse on a gallows. Yet beyond the commie concrete lies a pathway that zig zags down the...
Notes: Zielony Niedźwiedź
Hampered by the dark memory of communism, for your regular foreigner visitor Polish food often brings to mind visions of grim, grey ooze glooped to a plate. But perceptions are changing thanks to a new generation of restaurants fully committed to showcasing the nation’s abundant resources. The chic Kafe...
Consider the Carp

Consider the Carp

Features 7 December 2015 0

Chef Aleksander Baron talks about his attempts to rehabilitate the reputation of Poland’s official Christmas fish: the carp… • Carp has a few PR issues. Firstly, it’s got bones… lots and lots of bones. If you asked me a chef’s secret tip, I’d tell you in heartbeat: get someone...
Przepis

Przepis

Restaurants 15 September 2015 0

An unassuming entrance opens up to reveal an intriguing interior that’s heavy on distressed wood surfaces and a color palette of hot pink and battlecruiser grey. And then there’s the artwork – definitely a conversation starter on a slow date. Dubbing themselves as a ‘gastro café’, the food has...
Bubbles

Bubbles

Restaurants 26 June 2015 0

Occupying a small, square room, it’s intimate and relaxed: a place busy with blackboards and bottles, crates and clutter. It radiates warmth and honesty. The food is exquisite, and includes big, meaty snails farmed in Mazury, and their signature dish: Swiss-style raclette. Presented on a wooden chopping board, this...

Subscribe to our newsletter