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Bringing South American flavours to Warsaw, you’ll quickly find that this bright, airy restaurant is much more than a bar and serves far more than just ceviche. The famous Peruvian dish does feature – with sea bass, tuna and oyster among the varieties – but so do empanadas, grilled steaks and tostones. Argentinian chef-owner Martin Gimenez Castro imbues them all with freshness and vitality. In the evening, the music grows louder and the pisco sours start emerging from the bar at increasing speed. The service team are particularly warm and friendly.

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

In ancient Slavic mythology, Wyraj is a place where souls journey after death, a kind of paradise. That promised land lends its name to this hidden-away restaurant, which provides its own kind of haven. Snug and cosy, it’s a welcoming place where diners can discover the Slavic flavours of old. That means dishes such as potato with smoked herring and cottage cheese or deep-fried Masurian trout with a herby freshness. Everything is made in-house and offers brilliant value for money too. It’s a different, distinctive place that’s all the more memorable for it.

As its name suggests, this welcoming restaurant’s mission is to ‘vandalise’ traditional Polish dishes, adding a revolutionary spin to recognisable recipes. The result is a little more restrained than that sounds, with cleverly conceived dishes that pack in flavour and playfulness in equal measure. Expect to find the likes of offal-stuffed doughnuts with grated horseradish or black pudding dumplings with crayfish XO sauce. The friendly team enhance the experience, as do the knowledgeable wine recommendations and appealing prices.

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.

The brainchild of a wine importer, it’s no surprise that WIN is a must-visit for oenophiles. On the ground floor is the bar, lounge, deli and shop, where you can browse over 300 wines including a great Central and Eastern European selection. Upstairs, the intimate bistro is decked out in minimalist chic and serves well-priced and skilfully composed dishes where finely balanced flavours work together in total harmony. Everyone on the enthusiastic team is knowledgeable about wine and will guide your choice if you wish.

A century-old building on the eastern side of the Vistula River is home to this contemporary yet intimate restaurant. Chef Witek Iwański offers a choice of two tasting menus, both of which demonstrate his respect for high-quality ingredients as well as his impressive technical skills – and he often delivers the dishes personally to your table. After the delicate, colourful snacks that signal the start of dinner, you can expect expertly rendered dishes like Skrei cod with radish, a luxurious seafood cocktail, and a modern reworking of ‘surf & turf’ that uses ribeye and crayfish. The service tea