The Farm — Restaurant in Warsaw

MY fiancée and I came here while we were on vacation. We came from the United States where we apparently pride ourselves on the meat. That being said, In the USA, we should be embarrassed for the meat we serve because it does not compare to what we ate here in Poland and particularly at the farm. That being said let me tell you about The Farm. Speaking just for myself, I HAVE NEVER HAD A MORE DELICIOUS STEAK IN MY LIFE. From the starters of Burrata and Gnuddi to the delicious Steaks, salad and mushrooms, everything was WAY ABOVE any of my expectations, and thats only because my whole life ive been told that what we have is the best, and frankly, it is not. But at The Farm, you can expect to have THE ABSOLUTE BEST DINNER EXPERIENCE. We both ordered the Burrata, which was amazing, the Gnuddi that we ordered were fluffy and lighter then a typical gnocchi so to speak, and eere packed with delicious flavor. And for the main course we had a Ribeye and a Filet Mignon, which we were able to hand pick from the meat display and had it cooked precisely to our liking. After the first bite, the meat literally melts in your mouth, the fat on my Ribeye along with the meat both melted and exploded with such flavor that I COULD NOT BELIEVE IT. The dinner was such a successful and pleasant experience that during our 2 week stay we decided that we would come back, but this time bring my parents and our gracious hosts. When we arrived we were greeted and met with the same hospitality as last time, and once again the food EXCEEDED ANYONES EXPECTATIONS. The staff was exceptionally pleasant, and overall the experience and restaurant were just SUPER. Therefore i must conclude, that I hope this restaurant is still here when we come back for our next trip to Poland. There is NO steak house in America that can compare to the Farm. Thank you again to our servers! Our Chef! And of course the Butcher! And the staff and the farm where your delicious products are produced!!! Thank you for a...

English/Polish:

English: Well situated in the city centre near to Polytechnic metro station. The farm is located in an old ‘kamienica’ type of house. It is a pretentious and expensive place where you will easily leave 400-500usd. They have limited selection of meat, on a Friday night 5pm there were maybe 20 cuts behind the counter. Beef tartare huge disappointment, no taste, no picles no onions no taste. Probably the worst beef tartare I have ever had in my life, it was dull, tasteless and would never ever wver come back for it again. The quail’s was not my cup of a tea, it comes with an actual feet and claws which is somehow disgusting, the taste isn’t there either as it’s battered like kfc, without seasoning. The wagyu porterhouse was delicious, but it’s wagyu, so it’s really hard to screw this up, i asked for medium and the meat was cooked for medium-rare to well done depending on ppace, very inconsistent, but even well done cuts were great. French fries is a joke, thick, fatty and flavorless. Would not come back again, overall too expensive for what you get.

Polski: Jeden z najgorszych tatarow jakie jadlem, mdly, zero smaku, brak ogorka kiszone, brak cebuli, naprawde ciezki w zjedzeniu. Przepiorka przychodI z pazurami, co jest odrazajace, moglibyście to uciac.. i jest panierowana jak w kfc, ale bsz przypraw co robi to naprawde dziwne w zjedzeniu. Sam porterhouse wagyu naprawde dobry, ale jest to wagyu a5 wiec nie wiem jak moze to byc niedobre, poprosilem o medium a dostalem medium-rade do well done miejscami. Nikt nie spytal sie czy nam smakuje. Slabo i niepolecam i nie...

Visit here can definitely be qualified as an experience...

When ordering, make sure to pop down to the fridges first and select your preferred cut of steak (this is where the magic happens).

I am literally baffled, but I must admit that after being served a selection of 3 brilliant steaks, I preferred The Farm's own cut of ribeye rather than Japanese wagyu (!).

♨️🍖 The tasting combo me and my charming +1 were served included: wagyu a5 premium cut, The Farm's own dry aged ribeye and also The Farm's own back strip - all mid rare (perfectly prepared). Several super-tasty side dishes were served too - they are all on the menu - as opposed to the steaks.

While the legendary meat from the far East was definitely an experience in itself (prepare to pay through your nose for these), it's the local organic flame grilled backstrip cut that stole my heart 💓.

Staff were very helpful and professional and didn't hesitate to seek out the quiet, secluded place following my reservation request.

Setting is fancy but not to the point where you'd wear a bowtie and a monocle 😉

Definitely worth a visit for the meat lovers just for a thrilling experience of well prepped steak. As mentioned above though - it's not a cheap one so keep that in mind.

All in all, I strongly consider coming back for more of that juicy goodness, despite the high...