Photo: Bandar Abdul-Jauwad
and is rightfully proud of having produced the
first restaurant in the country to land a coveted
The underlying concept is a celebration of
simplicity, with the produce almost entirely
sourced from the meadows and mountains,
forests and lakes of Poland. While the construction of the dishes is often elaborate and almost
forensic in approach, there is nothing pointlessly showy about the dishes.
Amaro intends to move Polish ingredients
and cuisine beyond the pierogi, and bases his
cuisine on an interest in old Polish royal dishes
and a desire to showcase long-forgotten
The kitchen itself is a laboratory in which
experiments with long-forgotten Polish ingredients are employed. Chokeberries, wild herbs,
edible flowers, wild game and mushrooms
are resurrected to their former place. Meals
employ traditional Polish plants like nettles
and beetroot in surprising, highly creative
dishes, including juniper ice cream hugging
a miniature chocolate cake with chestnuts.
However, dishes change almost daily, so
expect the unexpected.
The bread basket includes Amaro’s famous
offering made with burnt organic hay.
All of the dishes are works of art, a mindblowing array of amazing food. There are
solely tasting menus on offer, with food being
served in three, five or eight courses, known
here as “moments”.
The dinner itself is like a ceremony, with each
moment preceded by a professional introduction by the waiter.