You may know the "semi-French" as a pastry used for patties or croissants. However, few people understand what characterizes the semi-French ... service. For those who think it is fun to learn all their lives, we invite you to a semi-French lesson at GASTRONOMJA in Browary Warszawskie.

Contrary to politicians, we will not argue who has learned to use a fork (pardon, but let's leave it to those for whom "Savoir-Vivre" is just an incomprehensible juxtaposition of French words). On the other hand, the truth is that we - Poles and they - the French (who are on the fork of this political faux pas) have their own very different but still quite expressive culinary competencies.

GASTRONOMJA is a restaurant that will reconcile "food bon vivant" from the Vistula and the Seine, serving guests with modern Polish and French cuisine. Ba! There is even be cuisine from all over Europe!

GASTRONOMJA is a carnivore restaurant with a wide choice of slow roast ribs, pork, and lamb, as well as seasoned beef steaks. The menu also includes classics of Polish cuisine. The chef is Daniel Saczuk, who worked for many years in well-known restaurants such as "U chefs" at the Europejski Hotel, then at "Soul Kitchen" and "Żebra i Kości."

GASTRONOMJA also gives you the chance to listen to a chanson because live musical performances are organized here. Look forward to some soul and jazz vibes.

Back to the local "semi-French service," which we mentioned in the introduction.

Well - a variety of dishes are prepared or finished right at your table. And it is both the Polish tartare and the French thymus. And this is, to put it bluntly, this semi-French service.