The story
Rozbrat 20 is the vision of chef Bartosz Szymczak, co‑owner and head chef. His cooking was shaped by years in British kitchens, working under mentors Tom Aikens and Lee Westcott, who taught him respect for ingredients and the discipline of a well‑run kitchen. Later, travels across Asia added a subtle twist to his style. Szymczak describes his path as a journey through flavours, products, and people – one that began in the UK, crossed Asia, and finally brought him back to Poland.
“We want to share what gives us the greatest pleasure: our curiosity and love for good food, and surrounding you with the best hospitality,” the team says. At Rozbrat 20, the kitchen plays with ingredients while treating them with the deepest respect. The goal is pure flavour. Textures matter, but taste is what stays with you. Szymczak draws most from Polish cuisine – the food he grew up with – while returning to the British‑French foundations that formed him as a cook. His head, heart, and cooking remain open to new influences from different cultures.
The restaurant offers a choice of degustation menus: a short version, a full menu, and a seasonal degustation. All guests at one table are encouraged to choose the same menu, to share a complete journey through the kitchen’s philosophy. The seasonal menu changes frequently but has included dishes such as mushroom soup, beef tartare with lovage, foie gras with hazelnut, tuna with caviar, lobster with chipotle and coriander, potato dumpling with caviar, cod with seafood, scallop with Wagyu, venison with onion, and a series of desserts like coconut, chocolate with orange and lovage, and lime cream with bergamot. The short menu is priced at 590 PLN, full at 690 PLN, with seasonal pairings available.
Located on Rozbrat Street in Warsaw’s Powiśle district, Rozbrat 20 is a small restaurant focused on attentive service. A smart casual dress code is requested, and children from 12 years old are welcome. The wine list is carefully selected, and air conditioning ensures comfort year‑round. In 2026, the restaurant was awarded a Michelin star, a recognition of the high‑quality cooking and the team’s dedication to delivering a memorable dining experience. It is part of the Ferment Group, but remains a distinct, personal expression of Szymczak’s modern cuisine.
Recognition
Ambience
Details
History
High quality cooking
Interior and Atmosphere The elegant, modern restaurant Rozbrat 20 takes its name from its address in Warsaw's Powiśle district. Neutral tones dominate the decor of the intimate interior, while a minimalist aesthetic and carefully considered details create a cozy atmosphere. A smaller VIP room is also available, seating approximately 15 guests. Kitchen and Chef The restaurant enforces a smart casual dress code. Head chef and co-owner Bartosz Szymczak gained his extensive experience working in various British restaurants. At Rozbrat 20, he focuses on premium ingredients, skillfully weaves in Asian culinary influences, and thoughtfully blends classic techniques with modernity to create original dishes that surprise both in flavor and presentation. Service and Occasions Rozbrat 20 offers two menu options: a short menu and a full tasting menu. Standout dishes include bread consommé, foie gras, lobster with chipotle and cilantro, halibut with leek and sorrel, pigeon, truffle with pear and yuzu, and lime cream with bergamot. Some menu items change seasonally, allowing the chef to fully utilize fresh, seasonal ingredients and continually surprise regular guests. Guests can choose from three wine pairing options: Essential, Non-Alcoholic, and Prestige. A professional sommelier guides visitors through the extensive wine list, which features around 500 labels. Rozbrat 20 is a destination for discerning diners who appreciate culinary finesse, as well as discretion and professional service. It is ideal for a romantic dinner, an important family occasion, or a business meeting—those seeking privacy should especially consider the intimate VIP room. Many regulars return each time the menu is updated with new creations from the head chef.
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