Butchery & Wine

The story

Butchery & Wine, Warsaw: Michelin-Recommended Steakhouse Built on Craft

The Philosophy

Butchery & Wine calls its approach simple: “love what you eat.” The team sources ingredients directly from producers they know and trust, aiming for honesty in every plate. This straightforward ethos has earned the Warsaw location a place in the Michelin Guide—both Recommended and Bib Gourmand—as well as a Forbes Top Restaurateur title for owner Daniel Pawełek.

The Meat

Polish beef is bought directly from farms and trusted slaughterhouses; imported cuts come from Australia, the USA, Ireland, Uruguay, and the UK. Every animal’s journey is tracked: how it was raised, fed, slaughtered, and ultimately broken down. Butchery & Wine then dry-ages the meat for a minimum of 28 days, controlling temperature, humidity, and airflow. The result is a deep, concentrated flavour that defines their steaks.

The Grill & the Cuts

The menu covers a full range of steaks: Rib Eye, New York, T-bone, Porterhouse, Flat Iron, Rump, Bavette, Chateaubriand, and fillet. The kitchen takes cutting seriously, precisely portioning large, non-standard pieces. Grilling focuses on proper searing, caramelisation, and the Maillard reaction—techniques honed over years.

The Wine

Nearly 200 labels fill the wine list, from large estates to small, lesser-known producers. The team works with top importers and often knows the winemakers personally. The wine card has itself been recognised by the Michelin guide. Spirits range from single malt Scotch and American bourbon to classic cocktails like Old Fashioned, Manhattan, and Warsaw Martini.

Butchery & Wine operates two locations: one in Warsaw on Żurawia Street, and another in Gdynia. Both share the same commitment to quality, simplicity, and full flavour.