La Rotisserie - Fine Dining Week

 · 3 mins read

During the last Fine Dining Week we stepped in to the La Rotisserie restaurant in Warsaw. The chef of La Rotisserie is Artur Grajber, whom we had the pleasure to meet in person. After tasting, the chef came to talk to guests about the dishes and hear their opinions. We were very glad about that.

La Rotisserie has the @michelinguide and Gault & Millau recommendations. This elegant restaurant is housed in the beautiful interiors of the @mamaisonlereginawarsaw hotel building.


At the beginning the different types of bread has been served.

Two slices of different breads on a white plate.


In addition to the bread the butter with black cumin seeds has been served

Black cumin butter on a white oval plate.


Duck/foie gras/hazelnuts/quince/pear/ginger/cherry oil/cranberry

Dried duck breast beautifully presented and delicious. Because it is our custom to come to Fine Dining tasting a bit too early, we additionally ordered a starter from the a la carte menu. It was great and that’s why we gave it the Happy Eggplant Badge. eggplants.

Rolled up slices of duck fillet, arranged in rose shape. Decorated with parsley and sprinkled with nuts.


Deer/goose liver ice cream with boletus/amber cheese/mustard/mushroom powder with mustard

First dish from @fine_dining_week menu. Deer carpaccio with ice cream and amber cheese. eggplants.

The carpaccio slices are arranged on a white plate.


Scallop/prawn/turbot mousse/tomatoes

Excellent fish soup. Delicate scallops and prawns in essential cream. This soup delighted us so much that we also award it the Happy Eggplant Badge. eggplants.

 Orange cream while pouring into a deep plate with shrimp and scallop.


Sea bass/artichoke/spinach/crayfish sauce with lemongrass/cereal and lentils with citrus

Well prepared sea bass. A nicely balanced dish, both in terms of taste and structure. eggplants.

A piece of artichoke dipped in an orange sauce. A fried piece of perch with skin is placed on the artichoke.


A piece of artichoke dipped in an orange sauce. A fried piece of perch with skin is placed on the artichoke


Wagyu (Urugwaj)/roasted leek/scorzonera/truffle potatoes

Main course. Perfectly prepared Wagyu beef, delicately truffle puree and intense roasted leek. We are not meat fans, but this dish was sensational. Of course, the Happy Eggplant Badge is obvious in this case. eggplants.

Placed on a gray flat plate there are two pieces of beef roasted and pink inside. Next to thick slices of roasted leek and puree.


White chocolate/chestnut/Grains de Celles Extra Brut/meringue/almonds/dried fruit

A delicious, light white chocolate mousse cake. eggplants.

The white dome under which it is placed mousse topped with almonds. The whole is placed on a gray, flat plate. Around the dome are chestnuts and currants.



The entire tasting menu was on a very high level. There were no weak dishes, which do not happen very often.

Perhaps you are wondering that the restaurants on this blog have such high marks and virtually everyone receives the Happy Eggplant Badge. The explanation is very simple. With a limited amount of time to write articles, I choose the best restaurants that are worth remembering and describing. I am reluctant to write about bad dinners, which also happen to us.

Yes! Because of this delicious Fine Dining dinner La Rotisserie obviously deserved the Happy Eggplant Badge. We can’t wait to get back here again.

Happy Eggplant Badge

The La Rotisserie restaurant receives: 241/250!

Link to the restaurant La Rotisserie

Address: ul. Kościelna 12, 00-218 Warsaw, Poland

Title picture: Wagyu - main course