The story
hub.praga, at Jagiellońska 22/LU1 in Warsaw, is a modern cuisine restaurant that holds one Michelin star (2026). The ground-floor room sits inside a century-old tenement building from the early modernist period in the Praga-Północ district, and the kitchen works with the same restraint as the space.
Head chef Witek Iwański cooks a contemporary interpretation of Polish food, built on seasonal ingredients from local producers. The menu is brief and changes often. Guests can order a tasting menu or choose smaller à la carte plates. Two examples show the approach: a Polish-Japanese beef tartare and boletus mushroom pierogi. Sustainability shapes the kitchen's sourcing, energy use and zero-waste practice.
The dining room is compact, finished in white, beige and warm wood. Gault&Millau gave its interior and atmosphere 16.5 in 2026. On the lower level, an open kitchen and chef's table let guests watch the team at work. Service is professional and discreet, and the mood is urban but comfortable rather than formal.
The From the Heart of Poland range carries the restaurant's pantry into the home. Items include salt with Polish summer truffle from Ponidzia, boletus oil made from Masurian mushrooms, and pralines combining Polish ingredients with Valrhona chocolate. Each product is made by hand at the restaurant. Alcohol gift sets are sold only on site.
Recognition
Details
History
High quality cooking
Interior and Atmosphere Located in Warsaw's Praga-Północ district, within a century-old tenement building dating back to the early modernist period. The restaurant space, situated on the ground floor, is compact, and its decor—where every element has been meticulously considered—is kept in light tones: ranging from white and beige to warm wood hues. On the lower level, there is an open kitchen and a chef’s table, where guests can observe the team at work, effectively becoming part of the culinary spectacle. Cuisine and Chef The head chef is Witek Iwański, a recipient of numerous awards and accolades in Poland (including the title of "Chef of the Year" awarded by the Gault & Millau guide). The menu offers a contemporary interpretation of Polish cuisine. The chef prioritizes the highest quality seasonal and local ingredients, while drawing inspiration from the latest culinary techniques. He strongly embraces the concept of sustainable development, which he implements in virtually every aspect of the business, from ingredient selection and supporting local producers to energy management and zero-waste practices. Guests can opt for a tasting menu or choose à la carte dishes served in smaller portions, encouraging them to explore different flavors and ingredients. Dishes that blend local produce with refined culinary technique include, for example, a Polish-Japanese beef tartare or boletus mushroom pierogi; however, it should be noted that the short menu is highly seasonal and changes very frequently. Service and Occasions The elegance at hub.praga is not stiff—it seamlessly blends urban style with homey comfort. The restaurant also owes its warm atmosphere to professional, discreet service. Hub.praga is a destination well worth noting—it combines the chef's craftsmanship, top-tier ingredients, a beautiful interior, and a wonderful atmosphere. It's a place where you want to be, to experience, and to return. It's worth noting that as part of the "From the Heart of Poland" project, the restaurant offers the finest Polish and regional products, which can be ordered through their website.
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