Warszawa
Gdańsk
Kołobrzeg
Inne miasta
Gault Millau POLAND

Behind the scenes

Everything you might need before visiting Savoré. Here you'll find the most important information about our restaurant, cocktail bar, and cafée

Have a question? Write us.
savore@unique-hotels.pl
Allergens and dietary preferences
If you have any allergies or special dietary needs, please let us know. We'll do our best to accommodate your dietary preferences. Our menu features meat, fish, vegetarian, and vegan options.
Safety
We care about the safety of our guests and staff
Get to know more
Accessibility

We want everyone to feel comfortable with us

Get to know more
Dress code

We operate in the spirit of casual/fine-casual dining. Come wearing what you feel most comfortable in. The most important thing is that you feel good.

Children

Especially with our youngest guests in mind, we offer:

  • menu for children
  • coloring books and crayons
  • highchairs for babies
  • changing table
Ecology and sustainable development

We operate responsibly out of concern for the environment

Get to know more
Our awards

We have been recognized by our guests and the industry:

Get to know more
Outdoor dining area
  • We open our outdoor dining area seasonally (around April till October)
  • The outdoor dining area features chairs and tables, lounge chairs, and partial shade
  • You can enjoy our food and drink offer in the outdoor dining area
Parking
  • large underground parking lot in the building
  • free for Savoré guests
  • After your visit, please bring your receipt to the Royal Tulip front desk
Dogs

We are located in a facility with a pet-friendly policy. We accept dogs. Your friend is always welcome here.
We can provide water for your pet upon request.

Remember: your pet should be on a leash, but a muzzle is not required. All guests are equally important to us, so please be considerate of other guests.

Service standards

We’ve created this place for you—our guests.
Do you have any feedback or ideas on how we can improve?

aneta.rudnicka@unique-hotels.pl
Aneta Rudnicka
Director of Food And Beverages
agata.jezyna@unique-hotels.pl
Agata Jeżyna
Marketing Director
Breakfasts

At Savoré Restaurant:

We serve breakfast buffet-style with live cooking

  • Mon-Fri: 6:30 AM-10:30 AM | Sat-Sun: 6:30 AM-11:00 AM
  • price: PLN 110

At Café Savoré:

We serve leisurely à la carte breakfasts

  • daily: 8:00 AM – 10:30 AM
  • price: as per menu

Are you looking for a gift idea?

You can purchase a gift card, for a specific amount or a tasting dinner. For more information or to purchase a gift card, please contact us: 
savore@unique-hotels.pl

See, what others have to say about us

WEBSITE
Menu Photos Zespół Behind the scenes News Contact
EVENT ORGANIZATION
Wedding receptions and dinners Christening parties, First Communion parties, baby showers Birthday parties and anniversaries Corporate events
Contact us

You can call us or write to us.

+48 22 102 71 62 savore@unique-hotels.pl
Social media
Copyright @ 2026 Savoré
Realization: Proformat
Safety

We care about the safety of our guests and staff

  • AEDs and LifeVac devices are available on the premises
  • The equipment is located at the Royal Tulip front desk our team regularly undergoes first aid and health and safety training
  • We have implemented the Standards for the Protection of Minors in accordance with applicable regulations (Act of May 13, 2016, consolidated text, Journal of Laws of 2024, item 560, as amended)
Accessibility

We want everyone to feel comfortable with us
Infrastructure:

  • the restaurant, cocktail bar and café are located on the ground floor
  • The building has 4 elevators, accessible from the underground parking garage starting on level -3; door width: 108 cm (length 208 cm) with touch panels at a height of: 95 - 125 cm
  • main entrance with automatic doors, widths: first front door 120 cm, second door 185 cm
  • Most of the tables, chairs, and armchairs are movable, so we can rearrange them and adjust the layout, and the height of the tables allows for easy access with a wheelchair
  • There are no curbs anywhere on the ground floor, between spaces, rooms, halls, and bathrooms
  • We do not have a curb at the main and side entrances
  • The flooring materials used include: decorative concrete, ceramic tile, terracotta, wood, and vinyl; carpet is found in only one room, covering no more than about one-fifth of its floor area.
  • On the website (on the right-hand side), there is a widget that improves accessibility
  • Communication cards available for people with hearing impairments (reception and restaurant)
Ecology and sustainable development

We operate responsibly out of concern for the environment

  • we are part of the “Too Good To Go” food saving program (as of April 2026: 4199 meals saved, 11.34 t CO₂e less)
  • We work with local suppliers to shorten supply chains and reduce our carbon footprint
  • We reduce food waste (zero-waste philosophy), and we order and use products wisely
  • We reduce our use of plastic and use eco-friendly packaging
  • We use deposit-refund systems and returnable bottles
  • We take into account the seasonality of products
  • We sort waste
Our awards

We have been recognized by our guests and the industry:

  • Gault&Millau Yellow Guide 2026 – 2 toques (excellent quality, distinctive cuisine)
  • Best Service (Fall edition of Restaurant Week 2025)
  • Guest poll – 3rd place in Warsaw (Spring edition of Breakfast Week 2024)
  • Best Main Course in Poland (Fall edition of Restaurant Week 2025)
  • Best Restaurant in Poland – 3rd Place (Fall edition of Restaurant Week 2025)
  • The most popular restaurant in Warsaw (Fall edition of Restaurant Week 2025)
  • Best Main Course in Warsaw (Fall 2023 Restaurant Week)
  • Halibut with crayfish, pumpkin, goldenrod, and potato gratin (Menu A) Duck breast with black salsify, plums, broccoli, and carrots (Menu B)
  • Best Restaurant in Warsaw – 1st Place (Fall edition of Restaurant Week 2025)
  • The best appetizer in Warsaw (Spring edition of Restaurant Week 2023). Fried blood sausage with green apple, chicory, and celery
  • Best Dessert (Fall edition of Restaurant Week 2025)