Hotel Warszawa

On October 11, 2026, starting at 6:00 PM, the Szóstka Restaurant at Hotel Warszawa will once again become a meeting place for Portuguese and Polish culinary art.
The menu for this exceptional evening will be crafted by two guest chefs from Portugal, who are traveling to Warsaw specially for the occasion, alongside Polish chef Dariusz Barański. Together, they will prepare a 6-course tasting menu blending Portuguese inspirations with Polish culinary artistry. Each dish has been composed with a unique food pairing in mind. The accompanying wine has been selected to highlight its flavor, aroma, and character, creating a harmonious combination of cuisine and Portuguese wine. During the dinner, 6 exceptional Portuguese wines will be served—all awarded in the prestigious Wines of Portugal Challenge 2026 competition. These award-winning wines will form the basis of the evening's wine pairing, allowing guests to discover the diversity of the Portuguese wine world.
The dinner will be hosted by Wojciech Bońkowski MW, who will guide the tasting and introduce guests to the character and uniqueness of the presented wines. This exceptional menu will combine Portuguese inspirations, Polish culinary art, and six carefully selected wines, creating a harmonious journey through the diverse flavors of Portugal.

Tasting menu: 590 PLN. On the day of the event, the restaurant will be open exclusively from 6 PM to 11 PM, and only a 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.

Hotel Warszawa ⇄ Chopin Airport

Portuguese Szóstka