Butchery & Wine

Butchery & Wine is one of the first high-end steakhouse restaurants in Poland and, over the last 15 years, has solidified its position as possibly the best place in this category in the country. They’ve earned their status as an institution, of course, through very high-quality food, which has to start with an excellent product. They’re also very consistent in terms of their menu, hospitality, dedication to the relationships with guests, atmosphere, and something that defines the personal touch.

They are located on Żurawia Street, in the heart of Warsaw, now a gastronomically trendy area, though it was once quite unremarkable – I remember because I worked a street away and would often walk past Butchery.

Open for lunch and dinner, steaks are the main feature and the selection is very large, including Polish beef and Wagyu. There are also other dishes such as bone marrow, sweetbread, foie gras, and octopus. They offer excellent sauces and fantastic sides – just a perfect, classic experience.

The interior is also classic, bright, and comfortable, with lots of wood and warm colours, making time fly by; it’s lively with great food. There’s also a second part of the restaurant, which opened relatively recently: a glassed-in long room that almost connects with the first part. Be sure to make a reservation as the restaurant is regularly fully booked and, unsurprisingly, featured in many culinary guides. Oh, and it's the first restaurant of the famous Polish restaurateur, Daniel Pawełek, who also owns the Michelin-starred Rozbrat 20.

The wine list is curated by the Polish sommelier champion, Kamil Wojtasiak, who has been part of the Butchery team for many years; as of 2025, he is also a president of the Polish Sommelier Association.

The list is very Italian, with a broad selection from Tuscany and Piedmont but also from other regions. In many cases, they feature top names from these appellations – wines that can be hard to find even in their countries of origin. There’s also a strong representation of Rieslings and quite a lot of wines from Burgundy, which is now considered a more natural pairing with beef than it used to be. You’ll also find wines from the Loire Valley, Spain, Austria and Portugal.

From the New World, the range spans fantastic Malbecs to wines from the Napa Valley and Uruguay. The list includes about 200 references, always selected with great attention to the style of cuisine but, here, it’s also about depth and minerality.