Polish Restaurant
Polish Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
Polish home cooking, served like family
The pierogi dough is rolled fresh every morning, the cabbage for the bigos comes from a Mazovian smallholding and the żurek starter is fed daily — that's not nostalgia, it's simply how the kitchen has worked since 2003. Vodkas are sourced from small Polish distilleries and the bread arrives twice a day from a Polish-run bakery two streets over.
The dining room sits forty across two warm rooms, and there's a small private corner for birthdays and christenings. We will gladly recommend a flavoured vodka for the table, and the children's plates come with their own pierogi-shaping kit so the little ones don't get bored between courses.
Opening Hours
Tastes of home
Our current menu — discover it on-site or reserve in advance.
Hand-folded dumplings filled with twaróg, potato and onion, finished with browned butter and crispy bacon.
Hunter's stew of sauerkraut, white cabbage, smoked sausage and venison, simmered three days for depth.
Fermented rye-flour soup with white sausage, half a boiled egg and a drift of marjoram, served in a bread bowl.
Breaded pork loin pounded thin, panko-crisped, with mashed potato and dill cucumber salad.
Baked twaróg cheesecake on a shortcrust base with raisins and lattice, served with a glass of cold milk.
Three Polish vodkas chosen to walk you from clear Wyborowa through żubrówka to a cherry nalewka.
« Z kuchni do stołu — straight from the kitchen, straight to family. »
Our Work
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What Our Clients Say
"I bring my parents from Warsaw whenever they visit and they always say the żurek tastes like home. That's the highest praise we can give."
"Booked a table on a friend's recommendation and stayed three hours. The pierogi ruskie are now a permanent fixture in my London life."
"We took the back room for my mother's seventieth. They lined up vodkas, brought out a sernik with sparklers and made the night unforgettable."
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