Hotel Warszawa

Portugalska Szóstka – a dinner where two worlds meet 6 exceptional wines, 3 chefs, 2 cultures, and one evening full of flavors, aromas, and music. On October 12, 2025, from 6:00 PM, Restaurant Szóstka at Hotel Warszawa will transform into a space celebrating the meeting of Polish and Portuguese culinary art.

At the shared table, Pedro Marques Ingles, Manuel Alexandre, and Dariusz Barański will come together to create a masterful menu, perfectly paired with exceptional Portuguese wines awarded in the prestigious Wines of Portugal Challenge 2025.
During the event, a 6-course tasting menu will be served at the price of 650 PLN. The price remains the same even if wine pairing is declined.
The dinner will also be commented on by Tomasz Prange-Barczyński, editor-in-chief of Ferment magazine, who will introduce participants to the richness of Portuguese wine traditions.
The evening will conclude with an intimate concert by João de Sousa – a Portuguese singer and guitarist whose music will immerse participants in the atmosphere of Southern Europe.

The regular menu will be available from 12:00 PM to 4:00 PM. From 6:00 PM to 11:00 PM, only the tasting menu will be served. Seating is limited, we recommend making a reservation in advance.

CHECK MENU

Carlo Ennuschat & Maximilian Kindel

Carlo&Max, a duo united by a passion for outstanding and tasty food. We develop and create new concepts and food trends. Carlo is a true food enthusiast with attention to detail - he has a huge network worldwide. Max is a passionate chef with many years of experience in Michelin-starred gastronomy. Most recently, he was sous chef at the 2-star Michelin restaurant Facil in Berlin for seven years.

Dariusz Barański

A graduate of the legendary Le Cordon Bleu, which educates the best chefs in the world. He honed his craft in many restaurants under the watchful eye of renowned Chefs, including Claridge's in London. The basis of his cuisine is the right selection of products. He is responsible for contact with suppliers and personally takes care of their freshness by cultivating his own vegetables and meat products. At Hotel Warszawa, he breaks the norms of fine dining, creating a loose concept focusing on tasty, simple food.

Easter Offer