The story
Epoka is a Polish fine dining restaurant at ul. Ossolińskich 3 in Warsaw, and Gault&Millau gave it a 16 rating for 2026. The restaurant occupies the neo-Renaissance building of the Raffles Hotel on Krakowskie Przedmieście, where the kitchen works from old Polish cookbooks and archival recipes.
Executive Chef Marcin Przybysz reconstructs old Polish banquet dishes, noble estate recipes and simple folk food. He works from historical notes and vintage cookbooks, turning past flavors into modern versions. The kitchen follows a zero-waste approach, with fresh local ingredients chosen carefully and used as fully as possible.
The two tasting menus, "A Short History" and "History," trace the traditions and cross-cultural influences that shaped Polish food. Polish crayfish appears prepared in several ways, and native truffles arrive enclosed in a melt-in-the-mouth doughnut. A wine pairing or a non-alcoholic pairing, including signature cocktails and sparkling teas, is curated by the sommelier team. The restaurant is also listed as Michelin Recommended for 2026.
Two dining rooms sit on the same level. The first is decorated in deep tones, with white historic cornices running beneath the ceiling. The second draws on the Orient Express, and its original ceiling beams remain on display. Downstairs, an open kitchen shows wine cabinets, refrigerators of dry-aged meats and shelves of cookbooks, most of them about Polish cuisine. Theatrical set designer Boris Kudlička worked on the historic interiors.
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Interior and Atmosphere This restaurant is located in the neo-Renaissance building of the Raffles Hotel on Krakowskie Przedmieście. The historic architecture of the venue has been skillfully highlighted through collaboration with renowned theatrical set designer Boris Kudlička. Epoka features two dining rooms on the same level. The first room is decorated in deep tones, contrasted by the white of the historic cornices beneath the ceiling. The decor of the second room was inspired by the Orient Express; here, the original beams that once supported the ceiling are prominently displayed. Descending the stairs leads to an open kitchen, where wine cabinets, refrigerators containing dry-aged meats, and shelves stocked with cookbooks from various eras are showcased – most of them dedicated to Polish cuisine. Kitchen and Chef Epoka’s cuisine is fine dining rooted in Polish classics. Executive Chef Marcin Przybysz offers guests two tasting menus – “A Short History” and “History”. In doing so, he takes them on a culinary journey through time, showcasing the traditions and cross-cultural influences that have shaped our cuisine. His mission is to revive the memory of old Polish banquets, dishes from noble estates, as well as simple folk recipes. He draws inspiration from historical notes and vintage cookbooks, resulting in original and modern reconstructions of past flavors. The menu becomes a narrative about the richness and diversity of Polish cuisine, which lost its charm and appeal during the PRL era. Service and Occasions The foundation of the dishes lies in fresh, local, meticulously selected ingredients, utilized to the fullest extent possible in line with the zero-waste philosophy. The menu features, among other things, exquisite Polish crayfish prepared in various ways, native truffles enclosed in a melt-in-the-mouth doughnut, and many other impressive dishes. A wonderful complement to this culinary experience is either a wine pairing or a non-alcoholic pairing (signature cocktails, sparkling teas) – both curated by the restaurant’s sommelier team.
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