Mielzynski Wine Bar is a wine bar restaurant in Wola, Warsaw.
Mielzynski on Burakowska in Warsaw sits inside the old Lace Factory at the corner of Srodmiescie, Zoliborz and Wola. Kitchen leans wine bar restaurant.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Polish charcuterie, Cheese board
Must order: The charcuterie and cheese board, chosen by whoever is pouring tonight.
Tip: The shelves are the wine list. Pick a bottle off them and pay corkage that is lower than a list mark-up.
Address: ul. Burakowska 5, 01-066 Warszawa, Warsaw
Robert Trzopek's Bez Gwiazdek in Warsaw rebuilds regional Polish cooking the way you wish your grandmother had cooked it. Located in Powisle.
Signature: Regional Polish tasting, Pierogi reinterpretation
Order: Whatever regional set the kitchen is running this month. The chef plates one menu, no choice.
Tip: Open Wed-Fri evenings and Saturday from 16:00. Book three to four weeks ahead, it is a small room.
Jacek Grochowina's Nolita has been in the Warsaw Michelin Guide since 2014. Located in Srodmiescie. Order the the seven-course tasting with wine pairing.
Signature: Five course tasting, Seven course tasting
Order: The seven-course tasting with wine pairing.
Tip: About 40 covers. Book two weeks ahead for weekend dinner Booking recommended for weekends.
Marcin Przybysz's Epoka in Warsaw cooks elevated Polish food from a different historical century each course. Located in Srodmiescie. Priced at $$$$.
Signature: Historical Polish tasting, Pierogi 1850
Order: The full multi-course history-of-Poland tasting menu, no a la carte.
Tip: Bookings open four weeks ahead. The wine pairing leans heavily on Polish and Hungarian producers.
Alewino in Warsaw started as a wine shop on Mokotowska and grew into a tucked-away bistro behind a courtyard gate. Kitchen leans modern polish wine bar.
Signature: Polish charcuterie plate, Pierogi with wild garlic
Order: The kitchen's set plate of the day with a glass of whatever the sommelier is excited about.
Tip: Look for the signpost by the gates as you arrive; the entrance is off the main street, easy to miss.
Butchery & Wine in Warsaw was the first proper dry-ageing steakhouse in Poland when it opened in 2010. Located in Srodmiescie. Priced at $$$$.
Signature: 28-day dry-aged ribeye, 90-day matured ribeye
Order: The 90-day matured ribeye with a Polish-aged-beef tartare to start.
Tip: Sundays closed. Lunch is the cheaper window for the dry-aged cuts.
Witek Iwanski's hub.praga in Warsaw was awarded one Michelin star in 2025, the first for an east-bank restaurant. Kitchen leans modern polish, hyperlocal.
Signature: Beef tartare over bone marrow with dried heart, Polish crayfish with Antonius caviar, Turbot with teardrop peas
Order: The full long tasting and the Polish-crayfish course with house-sourced caviar.
Tip: Book direct: the restaurant handles its own reservations, three to four weeks ahead.
