In a nutshell: 'Where nature meets science' is the strapline for this daring restaurant, which pushes the boundaries of Polish cuisine with cutting-edge technique allied to stunning local ingredients.
What's on the menu: As much artist as chef, Amaro's food is visually stunning with seasonal produce forged into elaborate and highly original dishes as part of a five- or nine-course tasting menu. Think snails with asparagus served in a jar filled with smoke or a combination of lard, hay and cauliflower served on staircase carved into a small log.
About the chef: Amaro worked with Ferran Adrià at El Bulli and Rene Redzepi at Noma before he returned to Poland and opened his eponymous restaurant in 2012. He has written two books, including the best-selling 'Polish cuisine of the 21st Century,' which won the prestigious Prix de la Litterature Gastronomique award in Paris.
Did you know? Amaro is the founder of the Forgotten Fields Foundatio, an organisation dedicated to reviving forgotten ingredients and recipes.
Don't miss: The Polish drinks flight, which matches vodka, liqueurs and meads with each course. A strong constitution is required.
Images: Jacek Poremba
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