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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
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Address and Contact Information
Address: Krakowskie Przedmieście 13, 00-071 Warszawa, Poland
Phone: +48 22 255 95 95
Menu Photos
Order and Reservations
Reservations: dineout.pl
Photo Gallery
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Reviews
Matthew Santos
The food was very good which is to be expected at the price point. The bisque and muhammara spread were excellent, so was the deer, truffle gratin and both desserts. The wine and cocktails were very good and the pork ribs were okay. If there was anything to criticise, the side order of chips were very underwhelming and the pita served with the spread could have been better (it was a bit tough).
The service was excellent, not overwhelming or over the top formal. We were the first customers during Sunday dinner time and the restaurant remained quiet even as more guests arrived.
… moreThe service was excellent, not overwhelming or over the top formal. We were the first customers during Sunday dinner time and the restaurant remained quiet even as more guests arrived.
Questionably Dubious
Food 220 PLN was about as good or slightly worse than you can expect from a breakfast buffet for half the price.
I have some doubts if I should give it 2 or 3/5 because while value is bad staff is very attentive but I care more about food and value than staff.
(A few months later i edited it from 2 to 3 stars because the breakfast is primarily served to hotel guests who pay for staying 7-10x the price of breakfast and the paywall almost guarantees a calmer atmosphere which i would want if i stayed in Warsaw most expensive hotel)
The 2/5 Rating doesn’t reflect quality as much as value; if I paid 100 it would have gotten 4/5.
The choice wasn’t very varied for a high end buffet but everything seemed to be good quality.
Decided to splurge on what I hoped to be the best breakfast of my life but I was disappointed.
Ordered a 180 PLN breakfast buffet with what I later realized included just 1 ala carte item with just one extra addition (luckily they didn’t charge me extra for getting 2).
it does include unlimited coffee and tea which includes a few herbal options.
Royal eggs Benedict, a Polish sausage and a very slowly baked tomato.
Eggs had too much salmon which dominated with salt and didn’t seem the highest quality judging by the brown bits (visible on the photo (I know it’s edible but doesn’t belong in the most expensive hotel in Warsaw)).
Eggs seemed to be sous vide and not runny which I liked but many won’t.
Rose (mixed with something I don’t remember) tea was great but arrived after a pretty long time.
It came in a glass that seemed to have experienced years of scratching.
Polish sausage was good but not sure if it was different than the one from a supermarket and came with 6 tiny jars of sauce to pick as many as you want from which seems like a waste of packaging and sauce since you’re not always using up whole jar.
Got a strange compliment for noticing green leaves when asking which herb that was very easy to spot, it turned out to be thyme but looked more like oregano.
Mushrooms marinated in vinegar were recommended to me to combine with sausage which were decent.
Baked tomato was a great addition.
When asking for a second warm towel I had to wait till toast arrived.
French toast with honey, black currant and some white cheese 40 PLN which unfortunately wasn’t included in the price would have been great if it wasn’t this sweet.
When asked if I like it I got corrected that it wasn’t too sweet but pleasantly sweet.
I also had to point out that there was just 1 spoon for salt and pepper.
Cappuccino was normal with some excellent foam.
Interior was very nice although there is very little space at the windows and if 2 people are sitting it would be cramped since u can’t move the table.
Another nit pick I have is that slices of lemon weren’t separated properly which resulted in me dragging one of the plate but it’s what you get at this price.
… moreI have some doubts if I should give it 2 or 3/5 because while value is bad staff is very attentive but I care more about food and value than staff.
(A few months later i edited it from 2 to 3 stars because the breakfast is primarily served to hotel guests who pay for staying 7-10x the price of breakfast and the paywall almost guarantees a calmer atmosphere which i would want if i stayed in Warsaw most expensive hotel)
The 2/5 Rating doesn’t reflect quality as much as value; if I paid 100 it would have gotten 4/5.
The choice wasn’t very varied for a high end buffet but everything seemed to be good quality.
Decided to splurge on what I hoped to be the best breakfast of my life but I was disappointed.
Ordered a 180 PLN breakfast buffet with what I later realized included just 1 ala carte item with just one extra addition (luckily they didn’t charge me extra for getting 2).
it does include unlimited coffee and tea which includes a few herbal options.
Royal eggs Benedict, a Polish sausage and a very slowly baked tomato.
Eggs had too much salmon which dominated with salt and didn’t seem the highest quality judging by the brown bits (visible on the photo (I know it’s edible but doesn’t belong in the most expensive hotel in Warsaw)).
Eggs seemed to be sous vide and not runny which I liked but many won’t.
Rose (mixed with something I don’t remember) tea was great but arrived after a pretty long time.
It came in a glass that seemed to have experienced years of scratching.
Polish sausage was good but not sure if it was different than the one from a supermarket and came with 6 tiny jars of sauce to pick as many as you want from which seems like a waste of packaging and sauce since you’re not always using up whole jar.
Got a strange compliment for noticing green leaves when asking which herb that was very easy to spot, it turned out to be thyme but looked more like oregano.
Mushrooms marinated in vinegar were recommended to me to combine with sausage which were decent.
Baked tomato was a great addition.
When asking for a second warm towel I had to wait till toast arrived.
French toast with honey, black currant and some white cheese 40 PLN which unfortunately wasn’t included in the price would have been great if it wasn’t this sweet.
When asked if I like it I got corrected that it wasn’t too sweet but pleasantly sweet.
I also had to point out that there was just 1 spoon for salt and pepper.
Cappuccino was normal with some excellent foam.
Interior was very nice although there is very little space at the windows and if 2 people are sitting it would be cramped since u can’t move the table.
Another nit pick I have is that slices of lemon weren’t separated properly which resulted in me dragging one of the plate but it’s what you get at this price.
Michael Kondracki
For Valentine’s Day, I booked the special tasting menu at Europejski Grill (Hotel Europejski), listed in the Michelin Guide. The price was 1,540 zł per couple, prepaid the day before.
At that price point, and with a Michelin listing, expectations are naturally very high.
Unfortunately, the execution did not meet those expectations.
⸻
Amuse-Bouche
Saffron tartlet with goat cheese and salmon caviar
This was the first impression — and it immediately set the tone.
The goat cheese lacked punch, depth, and character. It tasted flat and neutral — almost like plain natural yogurt. No acidity, no complexity, no sharpness. Just pale.
The tartlet base felt generic, almost store-bought in texture. There was no contrast, no crisp precision, no refined balance.
For a fine-dining tasting menu, this was a 3/10 start.
⸻
Cold Starter
Tuna loin with pickled radish and melon-cucumber granita
The tuna was cut strangely — not in a clean, confident loin portion, but in a way that felt awkward and unrefined. Handling raw tuna requires precision and respect for texture. This did not feel like it was cut by someone fully comfortable working with premium raw fish.
The dish lacked clarity and finesse.
4/10.
⸻
Warm Starter
Turbot (or cod) with kombu emulsion
This dish arrived barely warm. The sauce felt room temperature, which completely removed the comfort and structure of a warm course.
Temperature control is fundamental in professional kitchens. When a warm fish dish feels lukewarm, the entire experience suffers.
Flavor-wise, it was acceptable but forgettable.
5/10.
⸻
Main Course
Grilled duck breast with buckwheat honey beer sauce, parsnip and marinated quince
This was the most disappointing dish of the evening.
The duck was extremely difficult to chew — almost raw in texture. Whether slow-cooked or grilled, technique is irrelevant if the guest experience feels like chewing hardened gum or raw meat.
It does not matter what method is used — what matters is how it feels to the customer.
The sauce lacked reduction and depth. It felt thin and watery rather than structured and glossy. The plate was also unbalanced: two large pieces of duck with a minimal side component that disappeared in two bites, leaving heavy chunks of meat without harmony.
This was technically off.
3.5–4/10.
⸻
Dessert
The dessert was acceptable but not memorable enough to compensate for the earlier courses.
⸻
Service & Responsibility
I want to be clear: I do not place blame on the service staff. Staff operate within the structure given to them. They were polite and tried their best.
The responsibility lies with leadership — the chef and management.
Europejski Grill has enormous potential:
• Prime location in Hotel Europejski
• Constant hotel guest flow
• Michelin Guide listing
But potential requires discipline, precision, and hunger to impress.
From the outside, it feels like the kitchen has become comfortable — possibly too comfortable. Fine dining requires constant pressure, self-criticism, and refinement. When that edge disappears, guests feel it immediately.
And when standards are unclear, both guests and staff suffer.
⸻
Final Thoughts
At 1,540 zł for a Valentine’s dinner, the expectation is not perfection — but it is certainly technical competence, balance, temperature control, and flavor depth.
This experience felt inconsistent, technically flawed, and below what a Michelin-listed restaurant should deliver.
Europejski Grill has the platform to be excellent. Right now, it is operating far below its potential.
I genuinely wish the leadership would recognize that potential and make a decisive change, a true 180-degree turn.
That could mean redefining the concept entirely. Sometimes the strongest move is to close a chapter, relaunch under a new name, and start with a clean sheet. A fresh identity can reset expectations and standards.
Guests willing to pay this amount have often dined at other restaurants in the same price category. They know what that money should feel like. And this, unfortunately, was not it.
Disappointed
… moreAt that price point, and with a Michelin listing, expectations are naturally very high.
Unfortunately, the execution did not meet those expectations.
⸻
Amuse-Bouche
Saffron tartlet with goat cheese and salmon caviar
This was the first impression — and it immediately set the tone.
The goat cheese lacked punch, depth, and character. It tasted flat and neutral — almost like plain natural yogurt. No acidity, no complexity, no sharpness. Just pale.
The tartlet base felt generic, almost store-bought in texture. There was no contrast, no crisp precision, no refined balance.
For a fine-dining tasting menu, this was a 3/10 start.
⸻
Cold Starter
Tuna loin with pickled radish and melon-cucumber granita
The tuna was cut strangely — not in a clean, confident loin portion, but in a way that felt awkward and unrefined. Handling raw tuna requires precision and respect for texture. This did not feel like it was cut by someone fully comfortable working with premium raw fish.
The dish lacked clarity and finesse.
4/10.
⸻
Warm Starter
Turbot (or cod) with kombu emulsion
This dish arrived barely warm. The sauce felt room temperature, which completely removed the comfort and structure of a warm course.
Temperature control is fundamental in professional kitchens. When a warm fish dish feels lukewarm, the entire experience suffers.
Flavor-wise, it was acceptable but forgettable.
5/10.
⸻
Main Course
Grilled duck breast with buckwheat honey beer sauce, parsnip and marinated quince
This was the most disappointing dish of the evening.
The duck was extremely difficult to chew — almost raw in texture. Whether slow-cooked or grilled, technique is irrelevant if the guest experience feels like chewing hardened gum or raw meat.
It does not matter what method is used — what matters is how it feels to the customer.
The sauce lacked reduction and depth. It felt thin and watery rather than structured and glossy. The plate was also unbalanced: two large pieces of duck with a minimal side component that disappeared in two bites, leaving heavy chunks of meat without harmony.
This was technically off.
3.5–4/10.
⸻
Dessert
The dessert was acceptable but not memorable enough to compensate for the earlier courses.
⸻
Service & Responsibility
I want to be clear: I do not place blame on the service staff. Staff operate within the structure given to them. They were polite and tried their best.
The responsibility lies with leadership — the chef and management.
Europejski Grill has enormous potential:
• Prime location in Hotel Europejski
• Constant hotel guest flow
• Michelin Guide listing
But potential requires discipline, precision, and hunger to impress.
From the outside, it feels like the kitchen has become comfortable — possibly too comfortable. Fine dining requires constant pressure, self-criticism, and refinement. When that edge disappears, guests feel it immediately.
And when standards are unclear, both guests and staff suffer.
⸻
Final Thoughts
At 1,540 zł for a Valentine’s dinner, the expectation is not perfection — but it is certainly technical competence, balance, temperature control, and flavor depth.
This experience felt inconsistent, technically flawed, and below what a Michelin-listed restaurant should deliver.
Europejski Grill has the platform to be excellent. Right now, it is operating far below its potential.
I genuinely wish the leadership would recognize that potential and make a decisive change, a true 180-degree turn.
That could mean redefining the concept entirely. Sometimes the strongest move is to close a chapter, relaunch under a new name, and start with a clean sheet. A fresh identity can reset expectations and standards.
Guests willing to pay this amount have often dined at other restaurants in the same price category. They know what that money should feel like. And this, unfortunately, was not it.
Disappointed
Beth Kerrison
Exemplary service, so personal yet so professional – simply perfect in a word! We travelled fm Australia & booked before we came – zero disappointment!! Cannot recommend the beautiful woman who looked after us enough. Pure joy! Wish I knew how to spell her name.
… moreAdalbertus von Malapane
Some restaurants are discovered; others are revisited with intent. Europejski Grill comfortably belongs to the latter category. I have been here many times—with my wife, family, and friends—and the simple fact that we keep returning speaks eloquently enough.
Set within the elegant walls of the historic Hotel Europejski, this restaurant understands the enduring appeal of classic grilling done properly. The menu is built around high-quality meat, expertly prepared: superb steaks, beautifully cooked fish, and refined grill classics that favour precision over theatrics. Everything arrives on the plate exactly as promised—confident, honest, and deeply satisfying.
Service is consistently praised, and rightly so. The staff are professional, attentive, and discreet, striking that most elusive balance between being present and never intrusive. One feels looked after, not managed—a subtle but important distinction.
The atmosphere is quietly impressive: elegant without stiffness, calm without dullness. It lends itself equally well to business lunches, family gatherings, and unhurried dinners where conversation matters as much as cuisine. There is a sense of continuity here—a place that knows who it is and sees no reason to pretend otherwise.
Prices sit at the upper end, as one would expect from such a location and standard, but the quality of ingredients, cooking, and service more than justifies the tariff. Reservations are strongly advised, particularly in the evenings.
In summary: Europejski Grill is a dependable classic—polished, restrained, and reassuringly excellent. A restaurant that doesn’t chase trends, because it doesn’t need to. One simply returns.
… moreSet within the elegant walls of the historic Hotel Europejski, this restaurant understands the enduring appeal of classic grilling done properly. The menu is built around high-quality meat, expertly prepared: superb steaks, beautifully cooked fish, and refined grill classics that favour precision over theatrics. Everything arrives on the plate exactly as promised—confident, honest, and deeply satisfying.
Service is consistently praised, and rightly so. The staff are professional, attentive, and discreet, striking that most elusive balance between being present and never intrusive. One feels looked after, not managed—a subtle but important distinction.
The atmosphere is quietly impressive: elegant without stiffness, calm without dullness. It lends itself equally well to business lunches, family gatherings, and unhurried dinners where conversation matters as much as cuisine. There is a sense of continuity here—a place that knows who it is and sees no reason to pretend otherwise.
Prices sit at the upper end, as one would expect from such a location and standard, but the quality of ingredients, cooking, and service more than justifies the tariff. Reservations are strongly advised, particularly in the evenings.
In summary: Europejski Grill is a dependable classic—polished, restrained, and reassuringly excellent. A restaurant that doesn’t chase trends, because it doesn’t need to. One simply returns.
Melectric
The foods in general were absolutely low quality. When I saw the foods I couldn’t believe it’s €50 value for one dish. Overall the meat was too dry, I asked them some sauce then they provided some steak sauce. But it had strong fishy taste then I ended up couldn’t eat the dish at all. When I asked, they refused to re-cook because they said it was perfect. And the male server blamed me why I poured the sauce on my dish. The most disappointing experience in Warsaw.
… moreAlice Hirsch
I don’t know how they don’t have at least one Michelin star, what an amazing meal! One of the best I ever tasted. The lobster bisque was full of flavors, the pork chops was soft and had wonderful tast, the chicken was soft with a great crunchy crust. The service was nice.
… moreEdinei Santin
The restaurant has a very good ambiance and the service is attentive. But, the food is not high quality as the place would suggest. The meat was hard to chew and not tasteful at all. Usually one expects tender and prime meat in such places but unfortunately is not the case. The dessert (profiteroles) was also not good.
… moreLars Reed
Nice, quiet, stylish. Very good food, though not inventive or surprising. Sombre environment inside the Raffles hotel. Ended at about €250 pp.
… moreLizaveta Kishko
I was shocked how such a “recommended and high quality” restaurant could be so bad in reality. I’d like to point customer service in a first place. If the prices for dishes are higher than in any other places than the service should be amazing! But in this place we’ve been waiting for everything for ages: for giving us menu, for ordering drinks, for ordering food. For the food itself we’ve been waiting for 1,5h! Main dish was tasty, but not better than anywhere else. Nothing really special.
And “the icing on the cake” was attitude of security guards. I was literally surprised in a very bad way how rude they are. We’ve been told by a lady which door we can use to exit the restaurant. And then 2 big guys running to us and shouting that this is an emergency exit and we cannot use it (beside the fact that a lady a min ago told us that we can). And the lady next to them just pretended she doesn’t hear the conversation and didn’t even say a word to cover us.
So I’m not surprised of many negative opinions for this restaurant. If you want to keep this high standard of the place, SO HIRE POLITE AND HELPFUL STAFF. And teach them how to communicate with guests. Thank you!
… moreAnd “the icing on the cake” was attitude of security guards. I was literally surprised in a very bad way how rude they are. We’ve been told by a lady which door we can use to exit the restaurant. And then 2 big guys running to us and shouting that this is an emergency exit and we cannot use it (beside the fact that a lady a min ago told us that we can). And the lady next to them just pretended she doesn’t hear the conversation and didn’t even say a word to cover us.
So I’m not surprised of many negative opinions for this restaurant. If you want to keep this high standard of the place, SO HIRE POLITE AND HELPFUL STAFF. And teach them how to communicate with guests. Thank you!