Where to eat in Warsaw? Akademia Restaurant in Warsaw

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Akademia is a very good restaurant in Warsaw. Our chef will perfectly prepare and season every dish. We will also prove that each, even the simplest dish, deserves the company of a perfectly chosen glass of wine. Akademia is, according to many, the best restaurant in Warsaw. We are there, where Puławska and Różana meet, and the bustling Downtown with calm Mokotow.

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Wine List

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Cabbage soup with smoked bakon

Pork messes in horseradish sauce with pickled cucumbers salad

Pielmieni in butter emulsion

Pork meatballs in a mushroom sauce with mashed potatoes, carrot salad and horseradish

Sweet cheese dumplings

Fish cutlets in sorrel sauce with rice and caramelized carrot

Silesian noodles with Hungarian goulash

Sliced beef chunk in dried mushroom sauce with barley and beetroot

TART WITH CHANTERELLES, ARUGULA AND CAMELINA OIL

REGIONAL BEEF TARTARE WITH AN ONION, ACID CUCUMBER AND MUSHROOM

LETTUCE WITH CHICKEN LIVER IN BALSAMIC SAUCE

SALMON TARTARE WITH HONEY MUSTARD SAUCE

SHRIMPS IN TEMPURA WITH GOMA SAUCE

BEEF CARPACCIO ON A TRUFFLE MOUSSE WITH ARUGULA AND CAPERS

LETTUCE WITH SCALLOPS, MARINATED TOMATOES AND CITRUSES

WHITENED CUCUMBER SOUP

HOME-MADE CHICKEN BROTH WITH PASTA AND CHICKEN PIECES

RISOTTO WITH CHANTERELLES AND PARMESAN FLAKES

TAGLIOLINI AGLIO OGLIO WITH SEAFOOD

RABBIT WITH HOME-MADE POTATO DUMPLINGS AND SPRING GREENS

NORI SALMON IN TERIYAKI SAUCE WITH POTATO AROMATISED WITH SESAME

CATFISH FROM THE OVEN WITH CHANTERELLES AND MASHED POTATOES

CONFIT DUCK LEG WITH GINGER GRATIN AND RED CABBAGE MOUSSE

BEEF TENDERLOIN STEAK IN PEPPER SAUCE WITH APPLE AND GHERKIN SALAD, AND WITH CHIPS

VEAL WITH BONE (380 G) WITH CHANTERELLES WITH BERNAISE SAUCE

"AKADEMIA" CHEESECAKE

TART WITH FRUITS

CREME BRULEE

CHOCOLATE FONDANT WITH WHITE CHOCOLATE ON CHERRY MOUSSE

ICE CREAM SELECTION

PUMPKIN CREAM ON COCONUT MILK

BEET CARPACCIO ON HONEY VINEGRET WITH GORGONZOLA POWDER

TOMATOES TARTARE WITH MARINADE AND RAPESEED OIL

PANCAKES WITH VEGETABLE JULIENNE

GOAT CHEESE, SPINACH AND ONION PRESERVE TART

POTATO DUMPLINGS IN A TRUFFLE SAUCE WITH PARMESAN

STUFFED CABBAGE IN TOMATO SAUCE WITH BARLEY GROATS AND GRILLED VEGETABLES

RISOTTO WITH MUSHROOMS AND PARMESAN

TART WITH CHANTERELLES, ARUGULA AND CAMELINA OIL

CHANTERELLES IN CREAM WITH CROUTON

RISOTTO WITH CHANTERELLES AND PARMESAN FLAKES

CATFISH FROM THE OVEN AND SMASHED POTATOES

VEAL WITH BONE (380 G) WITH CHANTERELLES WITH BERNAISE SAUCE

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