Rest. Baczewskich

A wonderful restaurant with excellent service, breakfasts are ideal, beautiful presentation. Lots of space inside, everything is thought out to the smallest detail. I took eggs Benedict with red caviar and cheesecakes with condensed milk and fresh fruit. Everything is very tasty

A cozy place with a refined atmosphere! Rest Baczewskich Pałacyk Szucha is a true gem of Polish cuisine in the heart of Mokotów. The interior feels like a glimpse into aristocratic times—elegant and full of detail. The food is delicious—especially the traditional Polish soups and house liqueurs. The staff is friendly and attentive. A perfect spot for both a romantic dinner and a business meeting. I’ll definitely come back again!

Overall not disappointed but not too impressed either. The food was good but nothing out of ordinary. I had the avocado salad and the steak of tuna. Food options are quite nice but not too much choice for vegetarians or lactose intolerant people. What I enjoyed most was the ambience - historic and elegant.

The restaurant is really a charming spot. The interior is cozy and inviting, creating a warm and relaxed atmosphere. The menu showcases a high selection of Polish and Ukrainian dishes. The borscht with garlic pampushki was the highlight of my lunch today. The portions are modest but satisfying, and the service is exceptional: attentive, polite, offering recommendations in multiple languages. It’s a place I’ll definitely revisit and try new dishes from the menu.

Baczewskich is a beautifully styled restaurant with a refined interior and a reputation that sets high expectations from the moment you arrive. At the entrance, we were greeted by a hostess who helped with our coats, neatly placed them in the wardrobe, and guided us to our table — a level of attentiveness expected at a restaurant of this class. The dining room is spacious and elegant, and shortly after we were seated, we were served fresh bread with butter. However, the small knife and butter plate were oddly taken away almost immediately, before we had a chance to use them. We ordered a variety of dishes. The śledź pod szubą was a well-executed and flavorful start, balanced in both texture and seasoning. The Argentinian shrimp were tender, aromatic, and cooked just right. The warm seafood salad was the weakest dish — the octopus was tough and unpleasant, and the dressing was overloaded with mustard, overpowering all other components. The rakowa zupa Franciszka Fiszera was thin and lacked depth, tasting more like water left from boiling crayfish than an actual soup. The foie gras on banosz was heavy and unbalanced; while visually appealing, the combination of sweet bread, liver, and porridge melted into an overly greasy, cloying bite. The gicz jagnięcina and Chicken Kyiv were served a bit later, as a second course — and thankfully so, considering how overwhelming it was to receive so many dishes at once. The lamb shank was disappointing; it looked and tasted like a pork knuckle with only a subtle difference in flavor, lacking tenderness and any distinctive character. The Chicken Kyiv was prepared in classic fashion, with a crispy crust and juicy meat, but it could have been excellent with just a bit more melted butter inside. The fact that most of the dishes were brought to the table all at once made it difficult to enjoy the meal properly. Just as you began tasting one, another arrived — and it became more about managing space and timing than savoring flavors. Only the lamb and Chicken Kyiv came later, which offered some relief, but the overall pacing felt rushed and poorly thought out. At the end of the evening, no one came to assist us as we were leaving, and we had to retrieve our coats from the wardrobe ourselves. Fortunately, we remembered where they had been placed, as there was no one at the entrance to help. In the end, Baczewskich delivers on atmosphere and visual appeal, but falls short in execution. Some dishes were enjoyable, others far from it. Service was polite but inattentive, and the disorganized pacing took away from what could have been a refined dining experience. We’re glad we tried it once — but we won’t be back.