VODA

The story

VODA Warsaw: Chef Michał Pezda's Seasonal Kitchen by the Vistula

Chef Michał Pezda and the Kitchen

Chef Michał Pezda leads the kitchen at VODA Warsaw, crafting a menu built around seasonal ingredients and a modern, international scope. His cooking merges global techniques with local touchstones, exemplified by żurek beskidzki served with guanciale and potato puree. The team arranges components with precision, letting texture and natural flavor dictate the final presentation rather than relying on excessive layers.

Refined Plates and Bold Combinations

Diners encounter beef tartare dressed with lovage and fried garlic bread, setting a standard for sharp, clean flavors. Crayfish fills delicate ravioli, while the octopus arrives coated in pepper jam and herbs to cut through richness. Lighter courses include burata mixed with strawberries and chili oil, or tataki of tuna with poke sauce. Dessert features frozen raspberries paired with roasted milk and chałwa, providing a crisp, creamy end to the service.

Water Themes and River Views

Located in Warsaw's Powiśle district within The Tides complex, VODA frames views of the Vistula River and the National Stadium. The interior design revolves around a water motif, using varying shades of blue and highlighting a central bar. An expansive garden opens for al fresco dining in summer, while evenings bring live music to the sleek indoor space. This setting supports a Gault&Millau score of 12.5 for 2026.