The capital of Poland boasts two exceptional places where authentic wagyu is served at a world-class level. The first is Butchery & Wine, a true institution on the Warsaw culinary map. Founded by meat enthusiasts, this restaurant has been committed to top quality and authenticity since its inception. The history of Butchery & Wine dates back to 2011, when a group of friends decided to create a place that would revolutionize the approach to steak in Poland. Today, after more than a decade in business, the restaurant is synonymous with excellence in beef preparation.

Butchery & Wine is distinguished not only by the quality of the meat served, but also by the unique approach to its preparation. The restaurant has its own maturation room, where the meat is dry-aged for a minimum of 28 days, intensifying its flavor and tenderness. Butchery & Wine's chefs regularly visit Japanese wagyu farms to further their knowledge and establish direct relationships with the farmers. This allows the restaurant to offer different varieties of wagyu, including rare meat from the Miyazaki region, which in 2007 won the title of best beef in the world at the prestigious Wagyu Olympics competition in Japan.

Interestingly, each serving of wagyu at Butchery & Wine is served with a certificate of authenticity, which includes information on the meat's origin, breed of cattle and its classification on the Japanese marbling scale. The restaurant also offers a wagyu tasting menu, during which guests can compare different varieties of this noble meat, from classic Japanese A5 to Australian and American crossbreds.

Warsaw's second wagyu temple is HO¯A Argentine Steakhouse, a place that uniquely combines the traditions of Argentine barbecue with the Japanese art of cattle breeding. The history of the place is as fascinating as its menu. The restaurant was founded by an Argentine chef who fell in love with wagyu during a trip to Japan and decided to combine two great culinary traditions.

HO¯A Argentine Steakhouse is famous for its proprietary wagyu steakhouse method, which combines traditional Argentine wood-grilling techniques with a precise Japanese approach to temperature and processing time. The result is meat with a perfectly caramelized crust and a velvety interior that literally melts in the mouth. The restaurant also offers a unique 'Wagyu Masterclass' where guests can learn more about the history and culture of wagyu, as well as learn to identify different grades of the meat.

An interesting feature is the special offering of 'Wagyu Flight', which is a tasting of three different pieces of wagyu with varying degrees of marbling, allowing guests to experience the full spectrum of flavors of this unique meat. HO¯A is one of the few restaurants in Poland to also offer rare wagyu cuts, such as tongue and cheeks, which are prepared using the long sous-vide cooking method and then briefly grilled for perfect texture.

The two Warsaw restaurants share a passion for the highest quality meat and attention to every detail of the culinary experience, but differ in their approach to culinary traditions. While Butchery & Wine relies on classic European techniques, HO¯A draws inspiration from South American barbecue traditions. As a result, wagyu lovers can experience a variety of interpretations of this luxury product without leaving the capital's borders.

Cracow, as the second capital of Polish gastronomy, also boasts unique venues for wagyu lovers. Two restaurants in particular stand out: Ed Red Steak & Poultry House and Pimiento Argentino Grill. Each takes a unique approach to the preparation of this luxurious meat, combining tradition with modernity.

Ed Red Steak & Poultry House is a place with a fascinating history that has revolutionized Krakow's culinary scene. Founded in 2014, the restaurant was one of the first in Poland to introduce the concept of dry aging of meat. The restaurant's name refers to the legendary Scottish butcher Ed Red, who in the 19th century developed innovative methods of maturing beef, significantly improving its flavor and texture. The restaurant's owners, fascinated by this figure, decided to continue his legacy in the heart of Krakow.

Ed Red is distinguished by its own meat maturation facility, where wagyu is matured for up to 120 days, which is unique in the country. The process takes place under strictly controlled conditions of temperature and humidity, under the watchful eye of master butchers. The restaurant has established a direct partnership with Japanese breeders in Hyogo Prefecture, where Kobe, the most famous wagyu variety, comes from. This allows Ed Red to offer authentic Kobe Beef, which is extremely rare in Polish restaurants.

Interestingly, Ed Red is the only restaurant in Poland to organize periodic 'Wagyu Omakase' - exclusive tasting dinners, during which the chef serves different parts of wagyu prepared in a variety of ways, from tartare to long-matured steaks. Each such dinner is a unique event, and seating is strictly limited.

The second Krakow gem is Pimiento Argentino Grill, a place that combines Argentinian barbecue traditions with Japanese precision. The history of this restaurant dates back to 2008, when Argentine chef Carlos Gonzalez decided to bring the traditions of his country to Poland. Over time, fascinated by wagyu culture, he introduced this exclusive meat to the menu, creating a unique combination of two distant culinary traditions.

Pimiento Argentino Grill is famous for its proprietary method of preparing wagyu on a traditional Argentine parrilla grill, which is fired only with natural charcoal. This technique gives the meat a distinctive, slightly smoky aroma that blends perfectly with the delicate flavor of wagyu. The restaurant offers different varieties of this noble meat, including wagyu from Kagoshima Prefecture, which is rarely seen in Poland and is characterized by an exceptionally high degree of marbling.

A unique element of Pimiento's offerings is the 'Wagyu Experience' - a special tasting menu where guests can sample different parts of wagyu, from classic ribeye to less common cuts such as flank steak and picanha. Each portion is prepared in front of guests' eyes, which adds to the entire experience's theatricality and allows guests to appreciate the chefs' artistry.

The two Krakow restaurants, while offering the same luxurious meat, differ significantly in their approach to its preparation. Ed Red relies on long aging and precise heat treatment, while Pimiento focuses on traditional grilling methods that bring out the meat's unique flavors. As a result, wagyu lovers can experience a variety of interpretations of this exclusive product, discovering its different facets.

Beyond Warsaw and traditional steakhouses in Krakow, the map of Polish restaurants serving wagyu is expanding to include other fascinating places. Wroclaw and Krakow offer two unique establishments that present a completely new approach to this luxurious meat: Campo Modern Grill in Wroclaw and Nami Beef and Reef in Krakow.

Campo Modern Grill is a Wroclaw gem that has revolutionized the approach to barbecue in the capital of Lower Silesia since it opened in 2016. The restaurant's founders, fascinated by the culture of fire and barbecue from different corners of the world, have created a place that combines culinary traditions from South America, Asia and Europe. Campo's history is closely linked to the search for the best products and culinary techniques, which naturally led the owners to discover wagyu.

Campo Modern Grill stands out for its unique approach to wagyu preparation, using a specially designed Josper grill that combines the functions of an oven and grill. This Spanish technology allows the meat to be grilled at temperatures as high as 500 degrees Celsius, allowing the juices in the meat to instantly seal and create a perfectly caramelized crust, while maintaining a juicy interior. The restaurant offers wagyu from various regions of the world, including rare meat from Spain, where wagyu cattle have been raised for more than a dozen years to Japanese standards.

Interestingly, Campo is the only restaurant in Poland to organize a 'Wagyu World Tour' - cyclical themed dinners where guests can taste and compare wagyu from different parts of the world: Japan, Australia, the United States and Europe. Each such dinner is accompanied by stories about the culture and traditions of the regions in question, making the whole experience not only culinary, but also educational.

The second fascinating place is Krakow's Nami Beef and Reef, which takes a completely different approach to wagyu, combining it with seafood in a 'surf and turf' concept. The history of this restaurant is as intriguing as its menu. Founded in 2018 by Japanese chef Takehiro Ohno, who worked for years at top restaurants in Tokyo, Nami (which means 'wave' in Japanese) aimed to bring the authentic flavors of Japan to Poles.

Nami Beef and Reef distinguishes itself from other restaurants serving wagyu with its unique combination of this luxurious meat and premium seafood. Chef Takehiro Ohno has developed an original menu that features wagyu in unobvious combinations, such as wagyu carpaccio with sea truffles and wagyu tartare with caviar. The restaurant imports wagyu directly from small family farms in Miyazaki Prefecture, known for their traditional approach to cattle breeding.

A unique element of Nami's offerings is 'Omakase Wagyu', an exclusive dining experience where the chef prepares a multi-course tasting menu in front of guests, using various wagyu parts and cooking techniques. Each dish is a small work of art, combining Japanese precision with modern culinary techniques.

The two restaurants, Campo Modern Grill and Nami Beef and Reef, present completely different approaches to wagyu. While Campo focuses on grilling techniques and exploring different varieties of wagyu from around the world, Nami offers a more refined, fusion-oriented approach, combining wagyu with seafood and elements of Japanese cuisine. As a result, Polish lovers of this luxurious meat can experience a variety of interpretations of it, from classic steaks to innovative fusion creations.

It's worth noting that all the restaurants described have one thing in common - a boundless commitment to quality and authenticity. Whether one chooses the Warsaw elegance of Butchery & Wine, the Krakow tradition of Ed Red, the Argentine inspiration of Pimiento, the modern approach of Campo or the Japanese finesse of Nami, one can be sure of experiencing the true culinary luxury of authentic wagyu prepared by enthusiasts of their craft.