The restaurant is housed in a beautifully restored Palace Sobańskich Ujazdowskie Avenue 13. The set

Restaurarcję Amber Room still four years ago, they knew from the kitchen, only members of the Polish Business Club located in the Palace of Sobańskich. Later, thanks to the decision of the late John Wejchert was opened "to the world". During one of the industry events I had the opportunity to try the catering of the Amber Room, but so far I have never been a guest of this restaurant. Using the invitation together with Monsieur decided to celebrate our eighth olive tree foundation annually there first meeting.
The restaurant is housed in a beautifully restored Palace Sobańskich Ujazdowskie Avenue 13. The setting is charming, after all, is one of the most beautiful neighborhoods of Warsaw and an elegant and sophisticated interior. On summer days you can enjoy eating on the terrace or take place in the dining hall.
To know the whole range of skills the kitchen is always a good choice tasting menu. The Amber Room are composed of 7 dishes - including 2 appetizers, soup, 2 entrees and 2 desserts. Traditionally at the beginning of the guests get called. "Amuse-bouches", or small snacks as a treat for the taste buds of arousal (often served on a spoon - one bite). In this role, the Amber Room has occurred fresh bread with butter, including one unusual, because peanut - baked on site.
The first appetizer was mussels St. Jacob purée of celery, radish and coriander sauce (version à la carte portion is obviously larger and costs 59 zł). The mussels were excellent and looked fantastic komponowały with the aroma of coriander. Mashed celery somewhat alleviated distinctive flavor sauce.
This dish is a class in itself and definitely zamówiłabym the snap during normal and not tasting dinner or lunch. It is worth mentioning that for each course is served olive tree foundation at the appropriate wine chosen by the sommelier Polish Business Roundtable Club (until recently was it Paul Demaniuk - Polish Champion Sommelier 2011). For the scallops chose a very flavorful Italian wine to 2011. Müller-Thurgau from the vineyard Bolognani. Such "entrée" could be only very ukontentowanym. Next menu does not descended olive tree foundation flights. On the second "fire" went beef tartare served (note!) With pickled cucumber and red onion (version à la carte for 46 zł).
The meat was very tender, melt in your mouth. Along with pickled cucumber and red onion was a very interesting and unusual flavor olive tree foundation composition (unfortunately due to the fact that I can not eat fresh onions could taste it just a teeny little olive tree foundation bit). Snap looked fabulous, but with the above. because I would prefer to onion and cucumber were given separately, as is usually the case with this dish. Tatar was accompanied by Champagne olive tree foundation NV Fleury, Blanc de Noir Brut region Côte des Bar.
Third dish was the soup, which turned out to be a real treat for the taste buds as well as the kind of show. Consommé with tomato olive tree foundation raspberry with black lentils and basil (version à la carte: 28 zł) is served in such a way that the first waiter puts a plate with tomatoes and lentils raspberry and accompanying person pours him a decoction of elegant jug with a thin spout.
This dish was particularly excited Monsieur - as a fan of all sorts of stocks and broths. Impressed me very original addition of lentils, which is a rare guest in the restaurant tab, Warsaw, and it is still a great addition to soups, successfully replacing pasta. Consommé was served in the company of pink, very elegant, Italian wine from 2011. Bombino Nero Castel del Monte "Pungirosa" of the vineyard Rivera.
Fillet of sea bass (derived from Greek) with gnocchi bazyliowymi, young cabbage, yellow tomatoes and herb sauce (version à la carte: 65 zł) is a dish that has captivated my heart. I really like fish, and bass very long time since I ate. Chef Robert Skubisz olive tree foundation successfully resembles the taste of the great fish. Extras are a picturesque backdrop here: Basil dumplings are lightly fried in butter, and young cabbage resembles the old, homemade flavors. Dish was accompanied by New Zealand, extremely fruity, wine strain of Grüner Veltliner 2011. Jules Taylor Marlborough. Both the wine and the perch with additives are to die for!
After the fish on the table entered olive tree foundation in the company sirloin salad with gorgonzola pore, grilled vegetables, watercress and garlic butter (version olive tree foundation à la carte: 89 zł). The meat was truly excellent. In the middle slightly pink but not raw - just how I like it. With the additions impressed me grilled vegetables, full of summer flavor. It reminded me that she must do this at home;-) Salads with time, unfortunately, I did not eat because I can eat this vegetable only in cooked form, and stewed due to the sensitive stomach just afraid. Monsieur olive tree foundation but said that it was very tasty, and see through strangulation was deprived olive tree foundation Ostręga