The Old House is a restaurant that has been at the top of the rankings of Warsaw's best tartares for years. A relic of old Warsaw gastronomy, this establishment has preserved the atmosphere and culinary traditions of decades past. The restaurant's interior, with wooden elements and historic photographs of Warsaw, takes guests back to a time when tartare was a symbol of elegance and good taste. Interestingly, the Old House serves more than 150 servings of tartar a day, making it the undisputed king in this category. The tartar here is prepared according to a recipe passed down from generation to generation, and the chefs take care of the highest quality ingredients, using only fresh beef tenderloin from certified farms.

The history of tartare at the Old House dates back to the 1970s, when the establishment became a popular meeting place for Warsaw's bohemians and artists. Famous actors and directors are said to have frequented the place, coming for late-night conversations over a plate of tartar and a glass of vodka after performances at nearby theaters. This tradition has survived to this day, making the restaurant a place where history mixes with modernity. Tartar at the Old House is served in its classic form with egg yolk, onion, pickled cucumber, mushrooms and spices, but can be prepared in a spicier or milder version upon request.

The Akademia Restaurant, located in a charming part of Mokotow, is another place with a rich culinary history. Founded by enthusiasts of good cuisine, from the beginning it focused on quality and tradition. The tartare at the Academy is a true work of art - the chef prepares it from the best quality beef, adding carefully selected ingredients. What distinguishes this place is the possibility to order tartare in several variants - classic, with truffles or with the addition of marinated chanterelles. Each version is a separate flavor story that delights even the most demanding gourmets.

The Academy is also famous for being one of the few restaurants in Warsaw to offer the opportunity to observe the process of preparing tartar. The chef, upon special request, can prepare the dish directly at the guest's table, while talking about the secrets of its preparation. This culinary presentation has become a hallmark of the restaurant and attracts both tourists and regulars. It is worth mentioning that Akademia cultivates pre-war gastronomic traditions, and the recipe for tartar comes from the notes of one of Warsaw's most famous restaurateurs of the interwar period.

Meatology is the place that revolutionized the approach to tartar in Warsaw gastronomy. This relatively young restaurant, founded by a group of meat enthusiasts, quickly gained recognition for its innovative approach to traditional dishes. Tartar at Meatology is a fusion of the classic and the modern - the chefs experiment with additives, creating unique flavor compositions. One of the hits is tartare with smoked butter, marinated boletes and truffle oil, which has already won numerous awards in culinary competitions.

Interestingly, Meatology was the first in Warsaw to start serving tartare made from meats other than traditional beef. The menu features versions made of venison, lamb and even fish. Each proposal is the result of long experimentation and a search for the perfect balance of flavors. The restaurant works with local suppliers who provide the highest quality meat, often from small, organic farms. This approach to raw material is the foundation of Meatology's philosophy - respect for tradition, but the courage to seek new ways.

The interior of Meatology combines an industrial style with warm accents. The open kitchen allows guests to observe the process of preparing food, which adds an extra dimension to visits here. The restaurant also organizes regular culinary events, where you can learn more about the history of tartare, its preparation techniques and the best side dishes. These educational meetings are very popular among Warsaw foodies.

Beef and Pepper Steak house is another gem on the culinary map of Warsaw. This restaurant, which specializes in steaks, also offers some of the best tartare in the city. The chef, who has gained experience in renowned restaurants around the world, has brought to Poland a unique approach to this classic dish. The tartare at Beef and Pepper is prepared with aged beef, which gives it a deeper, more intense flavor. The side dishes are minimalistic, but perfectly chosen - the chef believes that real quality meat doesn't need much variety.

The story of Beef and Pepper is one of passion for good meat. Before opening, the restaurant's founders took a culinary journey through the world's best steakhouses, gathering inspiration and learning from the masters. This knowledge and experience translates into the quality of the dishes served. The tartare is served here with homemade bread, prepared every morning according to the author's recipe. In addition, the restaurant offers carefully selected wines that pair perfectly with the tartare, taking the taste experience to an even higher level.

Butchery & Wine is a place that has won the hearts of Warsaw gourmets since it opened. This elegant restaurant, which combines the functions of a steakhouse and wine bar, offers tartare, which many food critics consider the best in the capital. The secret is in the quality of the meat - the restaurant has its own maturation room, where the beef develops a depth of flavor and perfect texture. The tartare here is prepared from hand-chopped tenderloin, which preserves the perfect texture of the meat.

Butchery & Wine has a fascinating history - the establishment was founded by a group of friends who shared a passion for good food and wine. Initially it was to be a small restaurant for insiders, but it quickly gained notoriety due to the exceptional quality of the dishes served. The tartar became a hallmark of the establishment, attracting guests from all over Poland and abroad. Interestingly, the recipe evolved over the years - the chefs experimented with different additives and techniques to achieve perfection.

The interior of Butchery & Wine is an elegant space with an open kitchen, where guests can observe the process of preparing food. The restaurant is also famous for its impressive wine list, carefully selected by a sommelier. Tartare lovers will be particularly interested in the recommendations of wines that pair perfectly with this dish - from classic red wines to more unobvious offerings, such as certain types of white wines or even champagnes.

Comparing all the restaurants described, one can see that each has its own unique character and approach to tartare. The Old House and the Academy rely on tradition and proven recipes, offering a classic experience in a historic setting. Prices at these places are moderate, making them accessible to a wide range of fine dining enthusiasts. Meatology and Beef and Pepper represent a more modern approach, experimenting with additives and techniques while maintaining respect for tradition. Prices at these establishments are slightly higher, but justified by the quality and innovation. Butchery & Wine ranks in the premium segment, offering a luxurious dining experience in an elegant setting, which comes with higher prices.

It is worth noting that all the restaurants described have one thing in common - an absolute commitment to quality. Regardless of style, price or location, each relies on the best ingredients and perfect execution. It is this attention to detail that has earned Warsaw tartares recognition on the culinary map of Poland and Europe. For true lovers of this dish, a visit to any of these restaurants is a must on a culinary journey around the capital.

Warsaw's culinary scene is constantly evolving, and with it the art of preparing tartare is evolving. From traditional recipes to modern interpretations, from cozy establishments with history to elegant restaurants with open kitchens - everyone will find a place to suit their tastes and expectations. One thing is certain - tartare in Warsaw is an experience that remains in the memory for a long time and to which you want to return.