The Best Bread & Butter in Warsaw Restaurants

Baken

From the moment it opened, Baken set a new benchmark for artisan bread in Warsaw – made with a three-year-old sourdough starter and almost perfect in its simplicity.

Before long, it became a city-wide phenomenon. Seriously. Baken's bread has spread far beyond the bakery itself: today it's served everywhere from Rascal to Łaskawość Tytusa. It has become not only a mark of quality, but almost a synonym for great artisan bread in Warsaw.

Brut

The Ciasto Półfrancuskie is not only photogenic – it's highly addictive. Butter on the side, butter inside, aromatic notes of za'atar, a scattering of sesame seeds – it's the kind of pastry that makes you want to turn around and come back almost the moment you've left Brut. The only downside? Greasy fingers. You'll survive.

Epoka

By taking Polish cuisine to its absolute limits, Marcin Przybysz has created a truly extraordinary bread. Bold, deeply expressive, with ash made from burnt hay, it brings back memories you thought had long disappeared – like toasting a slice of bread over a campfire by the lake on a summer evening. It is nothing short of greatness.

Wandal

Even the bread at the restaurant that won Michelin's Opening of the Year 2026 award feels like a discovery in its own right.

Two kinds of bread – rye and wheat-rye – are served with an extraordinary whipped butter infused with burnt yeast. It's one of those rare cases where complexity and simplicity go hand in hand – and become seriously addictive.

Rozbrat 20

Almost every dish by chef Bartosz Szymczak reflects the person behind the food. The bread is no exception. Bartosz spent many years working in England, and the bread service at Rozbrat 20 – accompanied by butter with the intensely yeasty flavour of Marmite – is not only a clever culinary idea but also a deeply personal chapter of the chef's own story.

Nuta

Chef Andrea Camastra turns everything he touches into beautiful madness. Bread is no exception. First of all, it's the largest course in the entire tasting menu. And secondly – damn, it's just brilliant.

There's classic sourdough made with both wheat and rye flour, semolina bread, fermented white bread, and finally the masterpiece – a hybrid of Apulian focaccia and Neapolitan pizza with yet another outrageous twist. It's a deconstructed Margherita: alongside the focaccia come a faux mozzarella parfait and a consommé made from clarified tomato juice with basil oil.

And yes, you understood that correctly: take a bite of the lightly charred focaccia with the faux mozzarella, follow it with the tomato consommé, and you'll taste a Margherita pizza.

Supperlardo

This is one of Warsaw's most unpretentious neighbourhood restaurants – approachable, completely free of pretension, and serving deceptively simple food executed to perfection.

Its bread has long been one of the highlights. A huge portion of sourdough bread and focaccia with burnt butter costs just 18 PLN and, quite naturally, ends up on almost every table in the restaurant.

Mund

One of the defining elements of Mund at the Puro hotel is its bakery, with a strong focus on bread and pastries.

You can easily buy a loaf to take away for around 18 PLN, but it's only during dinner service that it's accompanied by two exceptional butters – a rich salted brown butter and an elegant, slightly bitter rapeseed oil butter. I wouldn't leave the bread off your order.

Hub.Praga

Bread is one of those parts of the Hub.Praga experience that can easily be called a signature dish.

Chef Witek Iwański personally brought the sourdough starter from Sweden and has been baking beautifully crusty wheat loaves with it for years, changing only the accompaniments. At the moment, those are three different butters: burnt butter with cottage cheese, herb butter with buttermilk, and an absolutely outstanding butter with burnt tomatoes.

Alewino

A huge summer terrace hidden away in the courtyard on Mokotowska, and a maze of beautifully aged dining rooms that feel honest rather than polished – that's the setting for dinner at Alewino.

Alongside it comes a magnificent bread basket and buckwheat butter – one of the very best in Warsaw, and dangerously addictive.

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