The story
Belvedere in Warsaw presents modern Polish cuisine inside the historic New Orangery, a 150-year-old glass pavilion set within Royal Łazienki Park. Sunlight washes over tropical foliage during daylight hours, while warm fixtures illuminate the same botanical canopy after sunset. The site’s quiet grandeur and attentive service secured a 12.5 score from Gault&Millau, which highlighted how the architecture mirrors the kitchen’s seasonal focus. Diners choose from tables spaced generously apart, allowing conversation to carry easily past the potted palms and polished wood.
Tomasz Łagowski leads the kitchen with a strict emphasis on ingredient quality and seasonal availability. His background spans top European kitchens and includes titles like Chef Discovery of the Year from Poland 100 Best Restaurant, alongside finals at Bocuse d’Or Poland and Chef’s en Or in Paris. He treats the Polish kitchen as a starting point, weaving international techniques and regional produce into each plate. Perfectionism drives his prep routine, ensuring every vegetable and cut reaches the pass at peak freshness.
The menu rotates with the harvest, featuring marinated beef tataki paired with white turnip and chili, or pan-seared sea bass served with young garden vegetables. Desserts follow the same disciplined pacing, such as a nogada layered with wild berries and topped with a crisp buttery crumble. A dedicated grazing option lets groups sample these compositions without committing to a fixed course order. Each dish arrives precisely timed, letting the natural sweetness of the ingredients speak without heavy sauces or unnecessary garnishes.
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