Centrum Szkoleniowo-Konferencyjne Społem

Managing to retain its neighbourhood feel while serving as a destination restaurant within the city, Rozbrat 20 has continued to evolve onwards and upwards over the years. Today, it’s a smart spot where the front room affords a view of the skilled chefs as they work on intricate dishes that have a creative edge – such as a deep, delicious consommé made from unused bread, or expertly cooked langoustine with kohlrabi and kombu. Look out for the well-judged butter flavoured with Marmite too, which the chef took a liking to while working in London.

Offering a classic omakase experience on the outskirts of the city, this restaurant’s minimalist design is all the better for directing your focus towards Chef Alon Than and his team as they work behind the 12-seater counter. The menu encompasses 20 to 30 pieces of superbly crafted sushi, featuring top-shelf produce including Hokkaido scallops, Icelandic sea urchin and Spanish tuna, all gently enhanced with beautifully judged seasonings and condiments in typical Edomae style. Admiring the chefs’ work up-close is part of the appeal, especially their mesmerising knife skills.

Chef Andrea Camastra hails from Puglia, lives in Poland and has a passion for Asian cuisine: all three of these have an influence over the tasting menus at his original restaurant. The combinations of flavours and styles are intriguing and satisfying in equal measure, with several stunning multi-part dishes such as the delightful bread course and 'Sweet Things' dessert. For the full experience, go for the longer 'Maestro' menu and accompany it with one of the wine pairings. In a unique touch, inspired by his degree in Chemistry from Oxford, Camastra even has an on-site lab for testing out his

There's a clubby feel to this intimate restaurant thanks to its zinc-topped bar, high ceiling and dark green colour scheme. The appealing Italian menu covers all the country's regions, with dishes proving to be authentic and full of flavour. The impressive, precisely made pasta is a highlight, in dishes like a punchy spaghetti alle vongole. A superb range of wines includes those from small Italian producers and lesser-seen regions, while charming service helps to create a welcoming atmosphere.

The ‘White Villa’ is so called because it occupies a listed neoclassical house from the early 20th-century, whose white exterior fits well with the smartly kept dining room. The Ukrainian chef focuses on Eastern European specialities that are brought up to date with careful presentation and subtle creative touches. High-quality produce lies at the bedrock of their success, seen in the likes of the full-flavoured seasonal rabbit dumplings.

It might look unremarkable from outside, but there’s plenty of charm hiding within this large brasserie run like a well-oiled machine. Eye-catching beams and wooden mouldings add character to the high-ceilinged room, whose traditional vibe is matched by the food. The menu is resolutely classic, offering generous portions of big-flavoured dishes such as homemade pierogi or pork knuckle with honey-glazed crackling. A friendly team adds to the positive atmosphere.

With its light wooden furniture and on-view kitchen, there’s a pleasantly bright, open feel to this contemporary bistro. As the buzz of the chefs at work fills the room, choose from a selection of modernised Polish classics, whether that’s venison pierogi to start or miodownick honey cake to finish. There are a few Nordic touches to the cooking too (look out for skrei cod) and across the board the ingredients are seasoned well and adeptly cooked, so the unfussy preparations can really shine.