{"id":334,"date":"2018-10-10T10:41:50","date_gmt":"2018-10-10T09:41:50","guid":{"rendered":"http:\/\/rozbrat20.org\/?page_id=334"},"modified":"2026-02-18T12:28:09","modified_gmt":"2026-02-18T11:28:09","slug":"rozbrat-20","status":"publish","type":"page","link":"https:\/\/rozbrat20.org\/en\/","title":{"rendered":"Restaurant located in Warsaw Powi\u015ble district"},"content":{"rendered":"
<\/span><\/span><\/span><\/span>

About us<\/span><\/h2>

We want to share with you what gives us the greatest pleasure - our curiosity and love for good food and the best hospitality for you. We want to infect you with passion for our cuisine and the joy of spending time together.<\/p>\n<\/div>

\"Michelin\"<\/a><\/div>
\"Star<\/a><\/div>
\"Krug<\/a><\/div>
\"Image\"<\/a><\/div><\/div><\/div>
<\/div><\/div><\/div>

Bartosz Szymczak<\/span><\/h2>
CO-OWNER, CHEF, ROZBRAT 20<\/span><\/h6>

My path<\/strong> \u2013 as a chef, I was shaped by British cuisine. After many years of travelling and cooking in different countries, I have added an Asian twist to it. My professional path is a journey through flavours, ingredients and people. The journey that started in Great Britain took me through Asia until I finally reached Poland, the journey through and with people who have become my mentors. Tom Aikens and Lee Westcott taught me respect for the product, showed me how to organize work in the kitchen and infected me with a passion for cooking, which I continue to develop.<\/p>\n

Rozbrat 20 path<\/strong> \u2013 in this place and with this team, we discovered our joint path. We play with the product but approach it with the exceptional respect. We share our cooking with you, where taste is the most important thing. The variety of textures in our kitchen is essential, but we would like you to remember the taste and enjoy it as much as we did when creating it.<\/p>\n

My team<\/strong> \u2013 I was taught and impregnated for many years that there is no good kitchen without a good team. After many years of working with many chefs, I know I wouldn't be here without a team. Cooking and creating new things is a team game in which I make decisions, but I draw the most inspiration from them.<\/p>\n

My inspirations<\/strong> \u2013 I draw most from Polish cuisine because I grew up with it, but in my cooking, I keep returning to British-French cuisine, because it has shaped me. My head, heart and way of cooking are open. I am open to new flavours and products. I draw from different cultures and frequently travel, developing myself as a chef.<\/p>\n<\/div>

<\/div>
\"Image\"<\/span><\/div><\/div><\/div>

Reservation<\/span><\/h2>

When making a reservation, please provide information about diets and food allergies.\u2003<\/p>\n

Please note we welcome diners from age of 12 and above.<\/p>\n

Please be aware that a smart casual dress code is in the place and we do not accept short trousers or sport clothes.<\/p>\n

A service charge of 12.5% will be added to the bill.<\/p>\n

We understand that unforeseen circumstances may arise. We allow a grace period of up to 15 minutes for late arrivals, but kindly request that you contact us by phone to inform us of any delays. Reservations that exceed the 15-minute grace period may be subject to cancellation. We appreciate your cooperation and understanding.<\/p>\n

We reserve the right to change menu prices.<\/p>\n

Guests with vouchers are kindly requested to make an online reservation through our website.<\/p>\n

Please also provide your credit card details during the booking process. These are necessary to complete the booking.<\/p>\n<\/div>

Book a table on-line<\/span><\/div><\/div><\/a><\/div><\/div><\/div>
<\/div><\/div><\/div>

Menu<\/span><\/h2>
Short Tasting Menu<\/span><\/div><\/div><\/a>
Full Tasting Menu<\/span><\/div><\/div><\/a>
Seasonal Tasting Menu<\/span><\/div><\/div><\/a>
Dear Guests, for a harmonious dining experience and the joy of shared discovery, we invite everyone at your table to enjoy the same tasting menu. We believe that sharing the same culinary path is the best way to experience the heart of our kitchen.<\/div>
<\/div><\/div><\/div>

Wine<\/span><\/h2>
Wine list<\/span><\/div><\/div><\/a><\/div><\/div><\/div>
<\/div><\/div><\/div>

Voucher<\/span><\/h2>

Thanks to the Voucher, you can give your loved ones or friends a unique experience among people who love what they do.<\/p>\n<\/div>

Buy voucher<\/span><\/div><\/div><\/a><\/div><\/div><\/div>

Career<\/span><\/h2>

We are delighted to work in a team that still wants to develop. We want to work with talented people who see their future in fine dining, improving their qualifications and expanding their potential.<\/p>\n<\/div>

Apply<\/span><\/div><\/div><\/a><\/div><\/div><\/div>

Contact<\/span><\/h2>

\n20, Rozbrat str.
\n00-447 Warsaw, Poland<\/strong>
\ntel. +48 690 125 270
\nbiuro@rozbrat20.org<\/a><\/p>\n<\/div><\/div>

Opening hours<\/span><\/h2>

\nSunday-Monday<\/strong> closed
\nTuesday-Thursday<\/strong> 17.00\u201322.00
\nFriday-Saturday<\/strong> 16.00\u201322.00<\/p>\n<\/div>

<\/div><\/div>

\nDear guests,<\/p>\n

We are a small restaurant where we focus on providing the best possible service to our guests. For this reason, we answer phone calls between 12:00 PM and 4:00 PM from Tuesday till Saturday. Outside of these hours, please contact us via e-mail: biuro@rozbrat20.org<\/a>.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/div>
<\/div><\/div><\/div><\/div><\/div>

Ferment Group<\/span><\/h2>

Rozbrat 20 is part of the Ferment Group. We invite you to visit all the spots of our group.\t<\/p>\n<\/div>

\"Kieliszki<\/a>\"Butchery&Wine\"<\/a>\"Brasserie<\/a>\"Rozbrat<\/a>\"Koneser<\/a>\"Vini<\/a>\"Winecorner\"<\/a>\"Grono\"<\/a><\/p>\n<\/div><\/div><\/div><\/div><\/span><\/span><\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

About usWe want to share with you what gives us the greatest pleasure – our curiosity and love for good food and the best hospitality for you. We want to infect you with passion for our cuisine and the joy of spending time together. Bartosz SzymczakCO-OWNER, CHEF, ROZBRAT 20My path \u2013 as a chef, I was shaped by British cuisine. … <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-blank-4.php","meta":{"footnotes":""},"class_list":["post-334","page","type-page","status-publish","hentry","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/rozbrat20.org\/en\/wp-json\/wp\/v2\/pages\/334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rozbrat20.org\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/rozbrat20.org\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/rozbrat20.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rozbrat20.org\/en\/wp-json\/wp\/v2\/comments?post=334"}],"version-history":[{"count":146,"href":"https:\/\/rozbrat20.org\/en\/wp-json\/wp\/v2\/pages\/334\/revisions"}],"predecessor-version":[{"id":1088,"href":"https:\/\/rozbrat20.org\/en\/wp-json\/wp\/v2\/pages\/334\/revisions\/1088"}],"wp:attachment":[{"href":"https:\/\/rozbrat20.org\/en\/wp-json\/wp\/v2\/media?parent=334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}