The story
Ceviche Bar, at Twarda 2-4 in Warsaw's Śródmieście district, is a South American restaurant built around fish marinated in citrus juice, chili and cilantro. The Michelin Bib Gourmand it received in 2026 recognizes good-quality, good-value cooking.
The kitchen is led by Martin Giménez Castro, an Argentinian chef who has lived in Warsaw for 15 years. He won the inaugural edition of Polish Top Chef and later created Salto. Ceviche Bar grew out of his passion for seafood. Across 20 years of cooking worldwide, including in three-Michelin-star restaurants, he has focused on fish and modern techniques.
The menu centers on signature ceviches, including robalo, corvina and mixto. Tiraditos, empanadas, tatara de lomo and a sea bass fillet with kimchi glaze also appear on the menu. The dishes are designed for sharing, which suits a business lunch or a table of friends.
The interior is spacious, with muted whites, greys and blacks, warm lighting and murals inspired by South American culture. Gault&Millau scored its interior and atmosphere 12.5 in 2026. The bar offers an original cocktail menu and a curated selection of wines and South American spirits.
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good quality, good value cooking
Interior and Atmosphere Located in the heart of Śródmieście, this restaurant is Warsaw's first dedicated specifically to ceviche – fish marinated in citrus juice, chili, and cilantro. The spacious interior features muted whites, grays, and blacks. Warm lighting and murals inspired by South American culture create a unique ambiance. Cuisine and Chef The menu is built around signature ceviches (including robalo, corvina, and mixto), but it's also worth trying tiraditos, empanadas, tatara de lomo, or sea bass fillet with kimchi glaze. The culinary experience is complemented by an original cocktail menu and a well-curated selection of wines and South American spirits. This is the perfect spot for a business lunch or a gathering with friends, especially when sharing dishes.
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