The NUTA Restaurant, located in the modern Ethos building at Trzech Krzyży Square, is a true temple of molecular gastronomy in Warsaw. It is a place that in June 2023 was awarded the prestigious Michelin star, and a year later repeated this success, making a permanent mark in the red guide. Andrea Camastra, a chef previously known for his Senses restaurant, which also boasted a Michelin star, is behind the NUTA concept.

What sets NUTA apart from other Warsaw restaurants? First of all, a unique approach to molecular gastronomy, which combines Polish culinary traditions with Italian and Asian accents. Camastra, as a pioneer of the 'note-by-note' technique in Poland, creates dishes that are true works of culinary art. This technique allows ingredients to be broken down into particles and composed from them into completely new combinations of flavors and textures.

The tasting menu at NUTA is a journey through a variety of flavors and culinary techniques. The chef uses local, seasonal produce, which he subjects to advanced processes such as spherification, gelation and the use of liquid nitrogen. The results are dishes that surprise not only with their taste, but also with their form and the way they are served. Noteworthy are the author's interpretations of traditional Polish dishes, which gain a whole new dimension thanks to molecular techniques.

The interior of the NUTA restaurant perfectly matches the dishes served - modern, elegant, with attention to every detail. Minimalist decor in subdued colors creates the perfect background for colorful, artistically served dishes. The service is professional and discreet, and the sommelier is there to help select wines that perfectly complement the culinary creations.

Price-wise, NUTA is in the expensive category, which is typical of Michelin-starred restaurants. However, for this price, guests receive not just a meal, but a complete culinary experience at the highest level in the world. Tasting menus usually consist of more than a dozen items, allowing guests to fully experience Andrea Camastra's culinary philosophy.

It is worth mentioning that NUTA is not only a restaurant, but also a venue for specialized culinary workshops (master classes) and industry events. Camastra Holding, the company behind the restaurant, also carries out consulting projects for corporate and individual clients, sharing its knowledge and experience in molecular gastronomy.

The Platter by Karol Okrasa restaurant, located at 49 Emilia Plater Street, is another place on the culinary map of Warsaw where you can experience elements of molecular gastronomy. Karol Okrasa, one of Poland's most recognizable chefs, known for his TV cooking shows, has created a concept here that combines traditional Polish cuisine with modern culinary techniques.

The history of Platter restaurant dates back to 2012, when Karol Okrasa decided to create a place that would be a showcase of modern Polish gastronomy. Since then, the restaurant has gained recognition among both Varsovians and tourists seeking a unique culinary experience. Although Platter does not specialize exclusively in molecular gastronomy, elements of this technique are evident in many of the dishes.

Platter restaurant menus are based on seasonal products, often sourced from local suppliers. Karol Okrasa is famous for his reinterpretations of traditional Polish dishes, which in his rendition gain a modern touch. The menu includes such items as pierogi with unobvious fillings, served in the form of ravioli, or traditional Polish broth, which becomes a top-shelf dish thanks to the consommé clarification technique and molecular additives.

One of the restaurant's flagship dishes is Polish-style duck, prepared using the sous-vide method, which guarantees perfect juiciness of the meat. This dish is complemented by molecular additives such as red currant gel and dried mushroom powder. Another example of the chef's creative approach is the 'Childhood Memory' dessert. - a modern interpretation of a traditional pudding, using spherification and marshmallows of various flavors.

The interior of Platter restaurant combines elegance with coziness. Natural materials such as wood and stone dominate, and the whole is complemented by subtle decorative elements alluding to Polish tradition. The restaurant also offers space for larger groups and the possibility to organize private events.

Price-wise, Platter by Karol Okrasa is in the expensive category, although not as exclusive as Michelin-starred restaurants. Guests can choose between à la carte dishes and a tasting menu, which is the best way to experience the chef's full capabilities. The tasting menu usually consists of 5-7 dishes, each telling a different story related to Polish culinary tradition.

It is worth mentioning that Karol Okrasa regularly updates the menu, adapting it to the season and the availability of products. Thanks to this, even regular guests of the restaurant can experience something new and surprising every time. Platter Restaurant is an ideal place for people who appreciate Polish culinary tradition, but are open to modern interpretations and techniques, including elements of molecular gastronomy.

Rozbrat 20 Restaurant, as the name suggests, is located at 20 Rozbrat Street in the fashionable Powiśle district. It's a place that, since opening in 2016, has quickly become known as one of the most innovative restaurants in Warsaw. Although it is not a typical molecular gastronomy restaurant, chef Bartosz Szymczak is eager to use techniques from this trend, creating dishes that surprise with form and taste.

Rozbrat 20 is a restaurant that combines elements of fine dining with a relaxed, informal atmosphere. The history of the place is closely linked to the revitalization of the Powiśle district, which has been transformed from an industrial part of the city into a trendy location full of restaurants, cafes and art galleries. Rozbrat 20 fits perfectly into this trend, offering top-notch cuisine in an affordable format.

The restaurant's menu changes seasonally, and the chef places great emphasis on using top-quality local products. The menu features dishes inspired by Polish cuisine, as well as influences from various corners of the world. What sets Rozbrat 20 apart is its creative approach to food preparation and presentation. The chef often uses techniques such as fermentation, smoking or just elements of molecular gastronomy.

One example of molecular experiments at Rozbrat 20 is a dessert of white chocolate with sea buckthorn sorbet and freeze-dried fruit powder. Another interesting dish is beef tenderloin tartare with mustard foam and gherkin gel. However, these elements of molecular gastronomy do not dominate the menu, but rather subtly complement classic culinary techniques.

The interior of Rozbrat 20 combines industrial character with elegant details. The open kitchen allows guests to observe the food preparation process, which adds transparency to the restaurant and creates additional value for culinary enthusiasts. In the summer, guests can enjoy a cozy garden, a rarity among high-end restaurants in Warsaw.

Price-wise, Rozbrat 20 ranks in the medium to expensive category, offering good value for money. The tasting menu, usually consisting of 5-6 dishes, is the best option for those who want to fully experience the chef's creativity. The restaurant also offers a carefully selected wine list, which perfectly complements the dishes served.

Rozbrat 20 also stands out from other Warsaw restaurants in that it regularly organizes thematic dinners and collaborations with guest chefs from Poland and abroad. Thanks to this, the menu is constantly developed and enriched with new inspirations. The restaurant has been recognized by the Gault&Millau guide, which confirms its high position on the culinary map of Warsaw.

In summary, Rozbrat 20 is a place for people who appreciate culinary experiments and a modern approach to gastronomy, but do not want to give up a cozy atmosphere and affordable prices. Elements of molecular cuisine are used here in moderation, as a complement to classic culinary techniques, which creates harmonious and surprising flavor compositions.