Gulu Gulu and Nabe go spoon-to-spoon
Gulu Gulu and Nabe go spoon-to-spoon
Drawska 29A/lok. 89
(Ochota)
Hot pot thrives on abundance and playfulness, and Gulu Gulu delivers both with real charm. The room is lively without feeling chaotic, with a swift rhythm of bubbling broths, shared plates, and tables happily negotiating what to cook next. Its signature proposition—the all-you-can-eat format (149 PLN)—is a winning invitation to explore widely. Instead of worrying about portions or price math, diners can relax into the pleasure of discovery, sampling proteins, vegetables, and broths as the meal unfolds.
One of the great joys here is the freshly made noodles, kneaded and pulled by hand in the window—an irresistible bit of culinary theater that feels like stumbling into a Chinatown storefront in New York. Drop them into a simmering pot and they spring to life, chewy and exuberant, ideal for soaking up spice and umami.
The Sichuan broth brings gentle warmth and numbing spice, while the tomato broth offers an unexpectedly cozy counterpoint—bright, sweet, and deeply savory. Beef, pork, shrimp, fish, and vegetables all shine, reinforcing hot pot’s delight in texture and contrast. Service remains quick and efficient, keeping the pace fluid. Gulu Gulu succeeds by making hot pot feel inclusive, generous, and fun—an evening spent in communal, bubbling pleasure.
Marszałkowska 62 (City Center)
Where Gulu Gulu leans exuberant, Nabe offers refinement. Situated on Marszałkowska, the dining room is designed for a slower, more deliberate form of hot pot enjoyment—quiet lighting, calm pacing, and attentive staff who seem genuinely invested in guiding diners through broths, cuts, and combinations. The Japanese-leaning shabu-shabu influence is unmistakable, with broths that foreground clarity rather than maximalism. The kombu dashi emerges as the standout, a clean, sea-scented canvas that allows high-quality meat and vegetables to assert themselves.
Ingredients justify the premium: wagyu slices melt rather than cook, and the pork belly carries enough sweetness to hold its own without dipping sauces. Seafood is particularly strong, with scallops and shrimp that feel thoughtfully sourced. The vegetable platters impress through balance—watercress, tofu, and shiitake mushrooms that speak to a kitchen that respects subtle flavor.
The dipping sauces are restrained—ponzu for brightness, sesame for roundness—encouraging contrast rather than overload. Prices skew higher, and the meal’s tempo is slower, making Nabe less suited for large groups seeking a boisterous night out. But for diners who value precision over spectacle, Nabe delivers one of Warsaw’s most elegant interpretations of hot pot, proving that the category can be as refined as it is communal.
