ROZBRAT 20

A word from

Daniel Pawełek & Bartosz Szymczak

"We open our doors to guests with what delights us most – our inquisitive palates and passion for fine food and drink."

Daniel Pawełek (Owner) & Bartosz Szymczak (Head Chef)

About the Ambassade

Rozbrat 20 is nestled in the heart of Warsaw’s Powiśle district, where the city’s vibrant energy meets the tranquillity of green boulevards, standing proudly at 20 Rozbrat Street.

The restaurant's interior, designed by renowned Polish architect Ewelina Moszczyńska, embodies a refined sense of quiet luxury. This sophisticated space was crafted to mirror the elegance and precision of its cuisine – harmonious, elevated, and elegantly understated. Just as exceptional cuisine speaks for itself, so too does the serene beauty of the dining room, which is enriched by works from Polish graphic artists and sculptors. At its core, Rozbrat 20 is guided by a singular principle: to surround guests with warmth, care, and unparalleled hospitality. From the very beginning, it has radiated a deep passion for fine cuisine and the shared joy of coming together at the table.

About the Krug Lover

Daniel Pawełek, restaurateur and owner of Rozbrat 20, is a passionate advocate for gastronomy at its highest level. With over two decades of experience in London’s fine dining scene, he has spent the past 20 years shaping and elevating the Polish culinary landscape. His vision and leadership have twice earned him the title of Restaurateur of the Year from Forbes. In 2024, Rozbrat 20 was awarded a Michelin star under the guidance of Head Chef and co-owner Bartosz Szymczak. While Pawełek’s roots lie in the traditions of Polish cuisine, he consistently revisits British-French influences, which fundamentally shaped his culinary style.

How would you define your cooking style?

It is a classic style with a modern twist, rooted in French techniques.

Who is the person you admire most and why?

Tom Aikens is a person I have admired for many years, and with whom I had the pleasure and privilege of working. It was he who instilled in me a love for cooking and significantly influenced the chef I have become today.

What are your sources of inspiration?

I draw a great deal of inspiration from my travels, visiting interesting places, and experiencing diverse cultures. I also keenly explore Polish cookbooks as a source of creative ideas.

How would you describe yourself in three words?

Persistent, passionate and charismatic.

Where are you when you feel the happiest?

It is very simple – I am happiest in the kitchen during service.

Can you describe your first sip of Krug?

I had the opportunity to try my first sip of Krug during an incredible dinner at the restaurant Table by Bruno Verjus. Just like the entire evening, it was an unforgettable experience. The incredibly rich, full-bodied, and structured champagne proved to be the ideal start to the evening. I was surprised by its complexity and intensity, coupled with its elegance and finesse.

When was your most recent sip of Krug?

The last sip of Krug, which I still remember vividly, was at the Krakow restaurant Bottiglieria 1881, awarded two stars by the Michelin Guide and run by Przemek Klima. It was an amazing dinner, bookended by glasses of wonderful Krug.

Krug Ambassades