Autumn is a season that speaks to the senses. It carries the scent of wild mushrooms, roasted vegetables, ripe apples and plums. Its flavours range from the natural sweetness of pumpkin and the earthy notes of beetroot to fragrant herbs and the depth of slowly prepared sauces. As the days grow cooler, we naturally gravitate towards dishes that warm us, satisfy our appetites and encourage us to slow down.
It is also one of the most exciting times in the culinary calendar. The autumn harvest brings an abundance of fresh, seasonal ingredients that need little embellishment to reveal their character. Porcini mushrooms, pumpkin, carrots, beetroot, cabbage, apples, pears and plums offer chefs a wealth of possibilities. Roasting, braising, caramelising and pickling bring out different qualities, while aromatic seasonings introduce further layers of flavour.
Autumn produce also has plenty to offer from a nutritional perspective. Root vegetables provide fibre, vitamins and minerals, while seasonal fruit adds natural sweetness and beneficial plant compounds to our diets. Pumpkin is a source of beta-carotene, beetroot provides folate, and cabbage and fermented vegetables can help increase our daily fibre intake. During the cooler months, warm, balanced meals containing vegetables, good-quality protein and healthy fats can be particularly satisfying.
Eating in tune with the seasons, however, is about more than nutrition. It is also the pleasure of enjoying ingredients when they are at their best. This is the philosophy behind seasonal cooking.
Four seasons, four culinary stories – seasonality at Savoré
At Savoré restaurant, we believe every season deserves its own culinary story. That is why we change our menu in tune with nature, choosing ingredients that reflect the time of year and exploring new ways to bring out their flavours.
Savoré’s autumn 2026 menu is our culinary interpretation of the season. It features wild mushrooms, porcini, truffles, pumpkin, roasted beetroot, braised cabbage, ripe plums and pears. These ingredients are complemented by carefully selected meats, fish, seafood and aromatic sauces made with herbs and seasonal produce.
Familiar flavours take on new forms. Traditional Polish dumplings are paired with raspberries and mushroom sauce, duck is served with orange and red cabbage, and autumn fruits become the stars of our desserts. Each dish has its own character, but all share a respect for ingredients and the simple pleasure of good food.
Autumn starters – woodland aromas, fine ingredients and new discoveries
The culinary journey at Savoré begins with woodland flavours, pickled vegetables, delicate fish and seasonal combinations. Our autumn starters balance richness with freshness, preparing the palate for the courses to follow.
Smoked herring
baby potatoes | porcini mayonnaise | pickled onion
The distinctive flavour of smoked herring meets creamy porcini mayonnaise and tender baby potatoes. Pickled onion adds a pleasant sharpness that balances the dish.
Halibut Ceviche
pickled cucumber | capers | anchovies | olives
Delicate halibut is paired with bold, savoury ingredients. Pickled cucumber, capers, anchovies and olives create a fresh combination full of contrasting flavours.
Roe deer tartare
pickled porcini mushrooms | caviar | truffle | bison grass
One of the most distinctive dishes on our autumn menu. Tender venison, pickled porcini mushrooms, truffle and the subtle aroma of bison grass come together in a composition inspired by the richness of the forest. Caviar introduces a refined savoury note, highlighting the character of the dish.
Prawn and avocado salad
prawns | romaine lettuce | avocado mousse | passion fruit
Succulent prawns, crisp lettuce and silky avocado mousse create a light dish lifted by the tropical sharpness of passion fruit. A refreshing contrast to the deeper, richer flavours of autumn.
Beetroot carpaccio with goat’s cheese
roasted beetroot | Pijana Koza goat’s cheese | mustard seeds | frisée lettuce
Roasted beetroot reveals its natural sweetness, balanced by the distinctive flavour of goat’s cheese. Mustard seeds add character, while frisée lettuce contributes a delicate bitterness.
Autumn wild mushrooms in cream
parsley | sweet cream | croutons
It is difficult to imagine autumn without the aroma of wild mushrooms. At Savoré, we serve them in a creamy sauce with parsley and crisp croutons. Their deep woodland flavour, velvety texture and simple ingredients make this one of the most distinctly autumnal dishes on the menu.
Autumn soups – warming flavours for cooler days
As temperatures begin to fall, a bowl of fragrant, warming soup becomes especially appealing. Savoré’s autumn menu includes both French-inspired dishes and flavours rooted in Polish culinary tradition.
Royal Fish Soup with Parsley Oil
seafood | fish | saffron | charred tomatoes
A rich fish soup with the distinctive aromas of seafood and saffron. Charred tomatoes add depth, while parsley oil introduces a fresh herbal note. An excellent choice for those who appreciate bold, layered flavours.
French Onion Soup
Gruyère cheese | puff pastry | thyme
A French classic that is particularly satisfying in autumn. The sweetness of onions, fragrant thyme, rich Gruyère cheese and delicate puff pastry create a warming combination that is especially welcome on cooler evenings.
Cream of Pickled Cucumber Soup
thyme | white pepper | dill
The familiar flavour of pickled cucumbers in a smoother, more delicate form. Aromatic thyme, dill and white pepper enhance the soup while preserving its pleasant tanginess.
Main courses – an Autumn of aromas, colours and culinary contrasts
Savoré’s autumn main courses bring together seasonal vegetables, aromatic sauces and carefully selected meats and fish. The menu draws inspiration from Polish cuisine while introducing contemporary combinations that reveal familiar ingredients in a new light.
Duck-filled pierogi
carrot purée | raspberries | mushroom sauce
Delicate duck-filled Polish dumplings served with silky carrot purée, raspberries and aromatic mushroom sauce. The sweetness of the vegetables, the sharpness of the fruit and the depth of the mushrooms create a surprisingly harmonious combination.
Biłgoraj-style pierogi
buckwheat | curd cheese | plum
Buckwheat brings nutty notes, curd cheese adds delicacy, and plum introduces natural sweetness and a fruity contrast.
Chicken breast on the bone
potato purée | thyme sauce | roasted vegetables | peas
Juicy chicken breast served with creamy potato purée and roasted vegetables. Thyme sauce adds herbal depth, while peas introduce a touch of freshness.
Duck breast
potato gratin | red cabbage | orange | charred carrot
Duck and autumnal accompaniments are a natural pairing. The rich meat, delicate potato gratin, red cabbage and the sweetness of charred carrot are lifted by a fresh citrus note from the orange.
Lamb shank
tomatoes | lime | potatoes with peas | carrot | celeriac
A dish for those who enjoy deep, savoury meat flavours and satisfying combinations. Potatoes with peas, carrots and celeriac provide substance, while tomatoes and lime introduce a welcome freshness.
Cod loin in pastry
charred potatoes | braised cabbage | pea purée | pumpkin
Delicate cod in pastry served with autumn vegetables and flavourful accompaniments. Charred potatoes and braised cabbage bring depth, while pumpkin adds subtle sweetness. Pea purée balances the dish with a gentle, fresh flavour.
Halibut Fillet
sweet potato | broccoli | saffron sauce | roasted beetroot
Delicate halibut fillet served with sweet potato and roasted beetroot. Saffron sauce lends the dish a refined aroma, while broccoli adds freshness.
Prawns and scallops
mushroom risotto | porcini mushrooms | truffle
Creamy mushroom risotto with porcini and truffle provides an aromatic base for delicate seafood. Earthy woodland notes meet the subtle sweetness of prawns and scallops.
Cauliflower steak
toasted nuts | mint | bean mousse | sauce vierge | pumpkin
Cauliflower takes centre stage, proving that vegetable-led cooking can be full of character. Toasted nuts add crunch, bean mousse provides a creamy texture, and pumpkin contributes natural sweetness. Mint and sauce vierge introduce a fresh contrast, creating an interesting combination of flavours and textures.
Steak Specials – premium meat, fish and your choice of accompaniments
Savoré’s autumn menu also leaves room for individual preferences. In our Steak Specials section, guests can choose their preferred steak and complete the dish with a selection of sides and sauces.
The menu includes Polish aged beef tenderloin from Pniewy, ribeye, Wagyu tenderloin, tuna steak and mackerel. Each can be paired with accompaniments and sauces of your choice.
For an autumn-inspired combination, we particularly recommend wild mushrooms in cream, braised cabbage with bacon and thyme and rosemary sauce. These flavours beautifully complement the character of the season.
Autumn desserts – apples, pears, plums and pumpkin in sweet creations
Autumn is also the season of desserts filled with the aromas of ripe fruit, baked pastry and fragrant ingredients. At Savoré, seasonal desserts are a natural continuation of our culinary story, with familiar ingredients presented in new ways.
Cheesecake
poached pear | elderflower syrup
Creamy cheesecake served with delicate poached pear and fragrant elderflower syrup. The fruit’s natural sweetness enhances the gentle flavour of the dessert, providing an elegant end to an autumn meal.
Deconstructed apple pie
apple | bison grass | cream mousse | shortcrust pastry
The familiar taste of homemade apple pie, presented in a new, creative form. Apple, crisp pastry and cream mousse evoke comforting memories, while bison grass adds an intriguing herbal aroma.
Roasted plum
vanilla ice cream | crumble
Warm fruit, cool vanilla ice cream and crisp crumble create a delightful contrast of temperatures and textures. A simple autumn composition whose appeal lies in the quality of its ingredients.
Pumpkin
coffee | almonds | rum | white chocolate
Pumpkin takes on an entirely different character in this dessert. A layered combination of coffee, almonds, rum and white chocolate demonstrates how one of autumn’s most recognisable vegetables can surprise us in sweet creations too.
Autumn cuisine by Tomasz Koprowski – Head Chef at Savoré
The culinary direction of Savoré is led by Head Chef Tomasz Koprowski, whose starting point when creating dishes is ingredient quality, authentic flavour and seasonality.
His approach places great importance on local ingredients and comfort food – familiar, reassuring flavours presented in a carefully considered, contemporary form.
The autumn menu reflects this philosophy. Porcini mushrooms, truffles, pumpkin, beetroot, plums and pears are far more than seasonal accompaniments. They become essential elements of each dish, shaping its flavour, aroma and texture.
Tomasz’s cooking draws on Polish culinary traditions while remaining open to contemporary techniques and less obvious flavour combinations. Biłgoraj-style pierogi with buckwheat, curd cheese and plum pay tribute to regional heritage, while roe deer tartare with truffle and caviar reveals a more refined side of autumn cooking.
Discover the flavours of autumn at Savoré Restaurant in Warsaw
We invite you to Savoré restaurant in central Warsaw, where autumn ingredients inspire our seasonal creations. Join us for a leisurely lunch, a dinner for two or a gathering with friends, and take a moment to enjoy good food and good company.
Discover the new autumn menu created under the culinary direction of Head Chef Tomasz Koprowski and explore the remarkable variety of flavours this season has to offer.
Celebrate life. Savour the moment. Welcome to Savoré.
Explore the Full Savoré Autumn 2026 Menu
Savoré – Restaurant near Rondo Daszyńskiego
Address: 49 Grzybowska Street, 00-844 Warsaw, Poland
Location: A few minutes from Rondo Daszyńskiego
What we offer: Business lunches, business dinners, steak menu, cocktail bar and corporate gatherings
District: Wola
Book a table:
Telephone: +48 22 102 71 62
Email: savore@unique-hotels.pl
