Daniel Uliczny

Head Chef is the role Daniel Uliczny holds at alewino today. It places him in a kitchen that runs on precision and restraint, with the changing season setting the pace and the menu kept tight enough for each dish to stay legible.

At alewino in Warsaw, Uliczny works with a seasonal frame and a short seasonal menu built from fresh, seasonal, high-quality produce, including regional products sourced directly from regional producers. The structure stays lean, and that economy is part of the point: the kitchen relies on clarity, allowing the ingredients to carry the result. Beef tartare is the fixed point on the card. It stays on the menu, and regulars come back for it.

Against a list that shifts with the market and the moment, that constant gives the kitchen one stable reference while the rest of the offering moves with the season.

Beef tartare and Fiord trout/ whit asparagus/ green curry are the signature dishes associated with Daniel Uliczny. Read together, they show how his cooking at alewino stays concise while still making room for composition: freshness and quality lead, and the menu stays focused on what the ingredients can support.

Beef tartare holds a permanent place on the card, and it is described as among the best in Warsaw. That standing fits the restaurant’s seasonal format: tartare at the center, three mains in rotation, and produce chosen for freshness and quality. The model depends on discipline and a tight edit, with each plate built to let the ingredients read cleanly.