The story
Der Elefant in Warsaw functions as two integrated worlds where the Fish and Oyster Bar handles its own sourcing of fresh catches like Alaskan crabs and daily oysters, while the restaurant side focuses on seasoning and grilling premium beef. The culinary team values creativity paired with simplicity, drawing from local producers and international suppliers for vegetables and proteins. This commitment to quality has anchored the place for more than thirty years, a longevity recognized by a Gault&Millau score of 11 for both the cuisine and the ambiance. The menu evolves with the seasons, recently highlighting chanterelle dishes alongside classic preparations.
Beef takes center stage through rigorous aging techniques where the New York strip matures for a minimum of forty days and the porterhouse undergoes dry aging for four to six weeks to develop depth. Filet mignon provides a softer option for steak orders. Guests often begin at the raw bar, selecting from octopus carpaccio with fennel salad, beef tenderloin carpaccio with grana padano, or fresh seafood mixes presented on ice. Desserts offer a sweet conclusion, particularly the dark chocolate fondant served with tonka bean ice cream and hazelnuts, or pavlova topped with seasonal fruit.
Architect Bartosz Hryniewicki shaped the interior using natural and renewable materials to create a space that merges industrial textures with elegant touches. Expansive windows illuminate the multi-level dining rooms, while an inner garden and patio extend the seating outdoors. Sustainability guides operations through energy-efficient LED lighting, smart water reduction systems, and biodegradable cleaning agents. Waste separation and recycled paper printing further reduce the environmental footprint, and a dedicated children's zone allows families to enjoy the setting.
Recognition
Ambience
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