Trattoria Prima Pasta — Restaurant in Warsaw

Food was great. I'm celiac so its always scary and can be stressful to eat out but not here. The waitress was lovely and explained how pasta is cooked and what foods on the menu have what risk of gluten contamination which put me at ease. I also did not get glutened which is amazing and shows the kitchen took extra care to ensure my food is safe. Cocktails were great too.

What I would like to see in the future is allergen flags on the gluten free food as my pasta was so good I was worried it wasn't gluten free! The flag just puts people's mind at ease knowing someone put the flag stating the food is safe for us to eat.

One other thing I'd love to change for the future is the service. Our waitress at first came over very fast but then disappeared. I also felt we waited for our food for quite a long time. Then our waitress disappeared and we saw her leave, most likely finished her shift which is fine. After she left we were kind of forgotten and no one really came to check up on us. Eventually we came up to the main bar to see if we can just pay as we waited for probably 20 minutes and no one came around to collect our plates or anything.

If you start providing allergen flags, ask new customers if they have any dietary restrictions and have a good explanation of the cooking process it will make it easier and less stressful for people like me. Also if your service improves this place will...

I have to say that my standards on Italian cuisine are quite high so when I saw the menu of pasta in particular, I didn't really like what I saw.

Pasta is a wonderful type of dish but as such, you have to do your best to respect the tradition. You can't make aglio e olio with butter (aglio e olio means garlic and oil), an arrabiata with pesto (arrabiata is a spicy sauce), or a carbonara with cream (that is an absolute no-go for Italians). But even if you decide to go for the real carbonara dish that they have, they had it nearly right... except that the cheese they had to use was pecorino and not grana padano

Something positive is that I really liked the pizzas. Mine was of nduja (a spicy Italian paste) and it was quite good although the dough should have been a little more morbid because it felt too toasted. But a good pizza, not much more to say about that.

I would like to make this contribution be a constructive type of criticism and that the owner, if he/she reads this, makes some changes because real Italian food buffs are definitely going to appreciate it. Oh and please, get lambruscho on...

I have been coming here every day for the past week for lunch and dinner sometimes I must say the food is amazing I’ve tried almost all of their pastas honestly is remarkable. I love this place this is why is so difficult for me to say that the restaurant should look into Mr. Jaroslaw as a server, the rest of the staff is great! but when i’ve been served by him I notice he doesn’t want me here like im not welcome all the other guest get a complementary limoncello at the end and in the 4 times he served me nothing he leaves the menu on my table but takes everyone else’s. I don’t think that a guest at the restaurant should get a different treatment and again it’s not just once it’s multiple times and it’s not all the staff just him. I recommend everyone to come to this restaurant but management should look into this...