Klonn

The story

Klonn Warsaw Review | Modern Polish Cuisine in a Glass Conservatory

The Kitchen and Chef

Head chef Adam Anikiel brings years of training from London’s The Ledbury and Warsaw’s Concept 13 to this glass-walled dining room. He frames the menu as contemporary Polish cuisine rooted in familiar flavors yet shaped by international technique. Seasonality dictates every decision, and the team practices strict zero waste by preserving summer harvests for year-round use. This balance of craft and setting earned the venue a 12.5 rating from Gault&Millau in their latest guide.

Signature Dishes

Meals arriving from the Catalan Josper oven reflect this seasonal Polish kitchen philosophy. The menu highlights roasted cauliflower tossed in almond sauce and black garlic alongside gnudi folded with chanterelles and brown butter. Grilled proteins range from tenderstem broccoli paired with lamb rump to dry-aged heifer sirloin resting for thirty-five days. Desserts lean toward texture rather than sugar, featuring a walnut fondant served with coffee ice cream and caramel sauce.

The Orangery and Art

Architect Mirosław Nizio designed the venue as a glazed conservatory beside a two-century-old maple tree in Ujazdów Park. Original works by Polish painters hang throughout the space, merging visual arts with culinary practice. Large windows frame the garden courtyard, while summer service extends onto a shaded terrace nearby. The layout encourages unhurried conversation without sacrificing privacy between tables.

Drinks and Pairings

Sommelier Sebastian Zalewski curates an international cellar that frequently features Left Bank Bordeaux and soft Burgundian Chardonnays. His selections prioritize guest temperament and weather conditions over rigid food matching rules. Behind the counter, bar manager Łukasz Jaroń crafts original cocktails using house-made cordials and hand-cut ice cubes. A signature Negroni remains the consistent choice for guests seeking structure at the end of the evening.