- ul. Ossolińskich 7 (Europejski Hotel)
- Cuisine: Polish
- Neighbourhood: Śródmieście Północne
- Price range: £15 - £123 ($25-$200)
- Dining options: Breakfast/Brunch, Lunch Spot, Dinner, Reservations, After-hours, Dessert
- ☎ Tel: 48-22-826-79-36, 22 213 33 93
- Internet: www.gessler.pl
- FB: U-Kucharzy
- zamknięta
- Obok restauracji przez całą dobę działa bistro. W jego menu są niedrogie przekąski (8 zł): szynka na zimno, tatar z domowego wypieku na bułce, śledź. Działają także delikatesy z własnymi wyrobami – wędlinami, pieczywem, ciastkami.
restaurant in Warsaw has gained both national and international acclaim, and was awarded a Bib Gourmand status by Guide Michelin for two years running - the only restaurant in Poland to be awarded such accolade.
SIGNATURE DISHES
- Polish style chicken
- beef tartare chopped in front of the guests
the entire restaurant is in the converted former hotel kitchen of the Europejski Hotel, most of the plain-wood tables afford a view of the cooking process.
 |
| roast duck |
MENU
- Przystawki
- Befsztyk tatarski
- Śledzie w oleju lnianiym
- Nóżki wieprzowe
- Serdelki cielęce
- Kaszanka
- Ozorki w galarecie
- Pasztet w cieście
- Galantyna z gęsi
Zupy
- Rosół
- Grochowa
- Pomidorowa
- Krem z dyni
- Ogórkowa
The place is the brainchild of Adam Gessler, a former actor-turned restaurant entrepreneur. He acquired the old hotel kitchen of the Hotel Europejski, once a notorious meeting point for communists, gangsters and escorts, and has used it to perfectly blend his passions for cuisine and showing off.
Visitors now walk through a narrow passageway which opens out to a space as small as a studio theatre. It appears that nothing has changed since the glorious 1920s Warsaw of fun and prosperity.
The walls are clad in original white tiles, preoccupied cooks in white handle black, industrial-sized cooking utensils, and there is no microwave or blowtorch in sight. Two rows of chairs behind two long, narrow tables face the cooking area. The audience - the diners - don't take their eyes off the show.
The set weekday lunch menu is 30 zloty (£7). Dinner meals cost around 100 zloty (£23 ) per head including a glass of wine.
For after-dinner drinks, next door is a bar extension named A la Fourchette, which is open 24-hours-a-day, seven days a week, serving a range of vodka shots, small beers and Polish canapés for 4 zloty (94 pence) each.
U Kucharzy is not the only great Warsaw restaurant to visit. Rózana Restauracja Polska has been decorated like an old mansion house and serves Polish classics such as rye soup and mushroom dumplings. The Boathouse on the east bank of the river, is a wooden building with a spacious garden looking on to the rushes. Back across the river, in the 18-century Lasienki park, the glamorous Belvedere restaurant serves more fancy Polish food inside a verdant conservatory.
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Nóżki wieprzowe (24 zł), serdelki (29 zł), szparagi (32 zł)
Polski obiad (Rachunek – 84 zł)
- Nóżki wieprzowe – 13 zł
- Gołąbki – 24 zł
- Bitki wołowe z pyzami po warszawsku – 31 zł
- Knedle ze śliwkami – 16 zł
e-mail: rezerwacje@gessler.pl, strona internetowa: www.gessler.pl, czynne: codz. od 12 do ostatniego gościa, można płacić kartą
ul. Ossolińskich 7, Śródmieście, tel. 022 826 79 36
Kuchnia: polska
Szef kuchni: Robert Kondziela
Rok założenia: 2006
Liczba miejsc: 120 (siedzące), ok. 200 (stojące)
Sala VIP: TAK
Sektor dla palących: TAK
Ogródek: NIE
Muzyka:na żywo – fortepian
Parking: TAK
Parking strzeżony: NIE
Organizacja wesel i bankietów: NIE
Dostawa dań na telefon/Internet: NIE
Dania na wynos: TAK
Katering: TAK
Śniadanie plus świeża prasa: NIE
Biznes lunch: TAK
Internet bezprzewodowy: NIE
Menu sezonowe/specjalności szefa: TAK
Karta win: TAK
Wino na kieliszki: TAK
Klimatyzacja/wentylacja: TAK
Udogodnienia dla niepełnosprawnych: NIE
Języki obce, jakich używają kelnerzy: angielski
Znaki szczególne: mięsa wychodzą z pieca o określonych porach – jeśli się trafi, mamy szansę na świeżuteńką pieczeń (rozkład jazdy na na stronie internetowej restauracji)
Wady: pewnych potraw może dla nas zabraknąć – zwłaszcza późnym popołudniem
Ceny dań głównych: 16 zł – 38 zł (menu lunchowe), 39 zł – 71 zł (menu wieczorne)
Warsaw's U Kucharzy has certainly eliminated all the extras. In a city not known for its gastronomic offerings, this internationally renowned eatery, which translates as "At the Chefs," is located in an old hotel kitchen where chefs make the food—including roast goose, Polish-style chicken and an excellent steak tartare—in front of the customers and then serve it themselves. The décor, which includes mismatched tiles and simple tables, is deliberately shabby, says co-owner Mateusz Gessler, to help customers focus on the food. "We have tried to break the stereotype in Poland that in order to be considered a good restaurant you have to be in a fancy place," he says. "What is most important is who you are eating with and what you're eating."
The place is the brainchild of Adam Gessler, a former actor-turned restaurant entrepreneur. He acquired the old hotel kitchen of the Hotel Europejski, once a notorious meeting point for communists, gangsters and escorts, and has used it to perfectly blend his passions for cuisine and showing off.
Nothing is pompous either, and students on the bargain lunch menu sit comfortably next to businessmen riding high on Poland's economic boom.
The set weekday lunch menu is 30 zloty (£7). Dinner meals cost around 100 zloty (£23 ) per head including a glass of wine.
For after-dinner drinks, next door is a bar extension named A la Fourchette, which is open 24-hours-a-day, seven days a week, serving a range of vodka shots, small beers and Polish canapés for 4 zloty (94 pence) each.
The barman is so grumpy that regulars suspect he is putting on communist-era rudeness.
Fans of Szarlotka, or Tatanka, the Polish cocktail of Zubrówka (Bison grass vodka) mixed with apple juice, may like to try increasingly popular Zoladkowa, a liqueur-like herb vodka reminiscent of Bénédictine. When cut fifty-fifty with freshly squeezed lemon juice, the sweetness is neutralised and the combination is dangerously delicious.
U Kucharzy is not the only great Warsaw restaurant to visit. Rózana Restauracja Polska has been decorated like an old mansion house and serves Polish classics such as rye soup and mushroom dumplings. The Boathouse on the east bank of the river, is a wooden building with a spacious garden looking on to the rushes. Back across the river, in the 18-century Lasienki park, the glamorous Belvedere restaurant serves more fancy Polish food inside a verdant conservatory.
It remains a joy to watch kitchen masters straining, stirring and turning, all the more when you know the end result is coming your way. At U Kucharzy, that should prepare the diner for the fact that this is no low-calorie establishment.
If not, the spoonful of pure, liquid fat drizzled over the duck with cranberry sauce and red cabbage (68 zloty, about $23) will underscore the point. Yet as all but the crunchy skin dissolves in your mouth, you will think only of taste and texture. Supporting actors such as lane kluski, a Polish egg noodle similar to German spätzle, are divine simplicities.
U Kucharzy. The name means simply "the chefs," and because the entire restaurant is in the converted former hotel kitchen of the Europejski Hotel, most of the plain-wood tables afford a view of the cooking process.
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