The story
Wyraj is a Slavic-inspired Polish kitchen at ul. Krochmalna 59/U2 in Warsaw, and the Michelin Guide awarded it a Bib Gourmand for 2026 for good quality, good value cooking.
The menu follows the old Slavic day, split into two meals. The day feast, served on weekends until 13:00, centers on rustic bread, podpłomyk (an ancient flatbread) and house spreads. The night feast opens with popasy, small Slavic-style plates, then moves to zalewajki and polewki soups in meat and vegetarian versions.
Main courses, called obiata, always include a fish dish, a vegetarian dish, poultry and game. Desserts, called wety, close the meal.
The New Year's Eve menu shows how the Polish kitchen works with seasonal ingredients. It listed vendace marinated in apple vinegar and a saddle of venison with roast gravy and morels. Sweets included honey cake with candied pine cone and mead, and kogel-mogel with rye-bread crumble and wild blackberry preserve.
Tapestries in green, yellow and muted red hang on the walls, with oak furniture and round designer lamps. Two bars, one clad in ceramic and one topped with marble, anchor the room in the rear section of the Browary Warszawskie complex. Gault&Millau scored the interior and atmosphere 12.5 in 2026.
The wine list is entirely Polish, alongside domestic spirits such as okowit and fruit liqueurs. Herbal and fruit infusions make up the non-alcoholic offer.
Recognition
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History
good quality, good value cooking
Interior and Atmosphere A small restaurant is located in the rear section of the Browary Warszawskie complex. Wall tapestries in shades of green, yellow, and muted red, oak furniture, two beautiful bars—one clad in ceramic, the other featuring a marble countertop—along with dark yellow glass panels, all create a warm and cozy atmosphere; round designer lamps add a modern touch. Kitchen and Chef The menu draws inspiration from Slavic cuisine—not only through the selection of local and seasonal ingredients, but also through the names of the dishes on the menu. This is a place worth bringing foreign guests to, to introduce them to traditional Polish cuisine. A very interesting selection of wines—all Polish—along with domestic distilled spirits, okowit, and fruit liqueurs. Even more noteworthy are the non-alcoholic beverages, including herbal and fruit infusions.
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