The story
Butchery & Wine is a steakhouse at Antoniego Abrahama 41 in Gdynia, listed as Recommended by the Michelin Guide in 2026. It is the coastal sibling of the Warsaw restaurant of the same name, with its own accents.
Meat comes mostly from trusted Polish farms and is aged for a long time. The grill list runs through Rib Eye, New York, T-Bone and Porterhouse. The menu specifies ageing times per cut, and Polish Rib Eye appears at 28 and 60 days. The T-Bone and côte de boeuf are cut for two.
Beef tartare and foie gras parfait are the starters Gault&Millau singles out, and the guide gave the kitchen 13 points in 2026. Fish and vegetables get real attention too. The grilled Patagonian squid with tomato and hot pepper is a good example. The menu is seasonal and shifts with what is available, so individual dishes change.
The room is warm wood and granite under low lighting, smart without being stiff. It suits a business dinner as well as a table of friends. The wine list holds nearly 200 labels from around the world, and a cocktail list sits alongside it.
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Interior and Atmosphere An elegant yet unpretentious venue that clearly demonstrates respect for the highest quality ingredients. Warm wood and granite dominate the decor, while subtle lighting creates an atmosphere conducive to both a business dinner and an exceptional gathering among friends. Meat takes center stage here, sourced primarily from trusted Polish farms; the restaurant focuses on long-aged steaks in classic cuts: Rib Eye, New York, T-Bone, and Porterhouse. It is also worth trying the beef tartare or foie gras parfait with rhubarb confit. Quality, simplicity, and flavor are the defining characteristics of this place. Alongside meat, fish and vegetable dishes are available—be sure to sample the delicious grilled Patagonian squid with tomatoes and hot peppers. Rounding out the culinary experience is an impressive wine list featuring nearly 200 labels from around the world.
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