The story
At Savoré in Warsaw, Executive Chef Tomasz Koprowski guides the kitchen toward a refined version of modern European cuisine. This commitment to quality recently secured a thirteen-point rating in the 2026 Gault&Millau guide, reflecting a menu built around seasonal produce and locally sourced meats. Drawing on childhood memories shaped by his grandmother’s table, Koprowski balances reverence for raw ingredients with contemporary technique.
Diners navigating the European culinary tradition here frequently return for delicately prepared ostrich carpaccio, wild salmon, and slow-roasted rack of lamb. The kitchen also serves distinctive starters like venison tartare paired with a vegetarian beetroot alternative, alongside marinated eel and grilled mackerel. These plates find natural companions in the venue’s extensive wine selection and seasonally adjusted cocktail list.
The dining room sits inside the Royal Tulip Warsaw Centre, where a warm colour scheme meets discreet urban styling. Subdued lighting and low-volume music allow guests to hold conversations without raising their voices. This flexible environment branches into a separate cocktail bar and a daytime café, giving the space a steady rhythm from early breakfast through late-night drinks.
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