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Welcome to Salto, our original restaurant, where South American flavors combine
with Polish traditions
and local products
under the direction of Martin Gimenez Castro.
Here, the aroma brings back memories of savory vacations, and each dish reveals
the origin of Chef, lifting it to a new level.

The interior in Art Deco style ensures unique climate and backdrop for culinary creations.
Wines specially selected by the most prominent Polish sommeliers,
The Salto menu, is full of fish and sea food, 
cooked with a contemporary twist
and with the use of modern techniques. served on hand-made plates designed by the chef.

Of course the famous dry aged beef, is also present,
and the desserts are prepared from scratch based on our own recipes.

 

 

Tasting menu

The Salto tasting menu showcases the artistry of our Chef.
It comprises 6 dishes, at PLN 259.00 per person, or at PLN 399.00 per person with a selection of wines carefully chosen to match the dishes.

Please be advised that tasting menu needs to be ordered 24h before your visit.
The tasting menu is served from Monday to Saturday, by 8:30 PM

 
 


 
Langoustine / passion fruit / olive oil

 
Octopus / nora /cod

 
Ray / cauliflower / foie gras

 
Hare / carob / fig / malbec

 
Goat / jerusalem artichoke / eggplant

 
Hazelnut  / dulce de leche / rum / coffee




 

A' la carte

Appetizer

Roasted striploin with shrimps tartar and rice chips44 zł
Organic tomatoes with polish curd cheese and nasturtium oil26 zł
Marinated herring with creme fraiche, "oscypek" smoked cheese and pickled broad beans40 zł
Beef tenderloin tartar with mustard granite and Mantchego oil47 zł
Tuna ceviche with chilli, roasted coriander seeds and avocado42 zł
Dumplings with roasted duck, mascarpone cheese and fresh mushrooms with cranberries38 zł
 

Main course

Turbot fillet with bouletus and polenta with truffle 89 zł
Sorrentinos pasta with ricotta cheese, roasted butter, guinea fowl and chanterelle67 zł
Duck breast with carrot puree and arancini with goat cheese67 zł
Lamb chump with roasted eggplant mayonnaise and grilled fennel89 zł
Ray with roasted butter, Jerusalem artichoke puree and foie gras75 zł
Sea food plate with Nikkei and aioli sauce109 zł

Grill

All beef cuts are dry aged at our restaurant for minimum period of 24 days.

Rib-eye / 370g121 zł
Striploin / 250g77 zł
Tenderloin 190g89 zł

Desserts

Coco / yuzu / lemon / malibu33 zł
Matcha / dulce de leche / apricot24 zł
Blackberry / mallow / meringue29 zł

Sparkling wines
(125 ml)

SEGURA VIUDAS CAVA, SEGURA VIUDAS
Macabeo, Parellada, Chardonnay, Pinor Noir26 zł
SALMON RESERVE 100% MEUNIER
Pinot Meunier 58 zł

White wines
(150 ml)

TORRONTES, LAS PERDICES
Torrontes26 zł
VETTE, SAN LEONARDO
Sauvignon Blanc34 zł
CHABLIS, LOUIS MICHEL
Chardonnay46 zł

Coravin
(125 ml)

CONDRIEU „LES TERRASSES DU PALAT”, FRANCOIS VILLARD
Viognier 70 zł

Red wines
(150 ml)

ARUMA MALBEC, BODEGA CARO
Malbec28 zł
PINOT NOIR RIVERLORE, WAIRAU RIVER
Pinot Noir34 zł
RIOJA BORDON GRAN RESERVA, BODEGAS FRANCO ESPANOLA
Tempranillo, Mazuelo, Graciano 46 zł

Coravin
(125 ml)

„TINAMU”, LAS PERDICES
Malbec, Cabernet Franc, Petit Verdot, Tannat 83 zł
NUITS SAINT GEORGES 1-ER CRU, DOMAINE DE L'ARLOT
Pinot Noir 152zł

Fortified dessert wines
(75 ml)

SHERRY FINO, OSBORNE
Palomino Fino22 zł
SHERRY MEDIUM “OLD HARVEST”, XIMENEZ SPINOLA
Pedro Ximenez49 zł
QUINTA DO INFANTADO VINTAGE PORT
 Touriga Nacional, Tinta Roriz, Touriga Franca 59 zł

Private dining


Certain meetings require more privacy than just the corner table
Salto offers 3 rooms adapted to the needs of our guests.

 

The largest private room of our restaurant is located on the first floor of the Rialto hotel. It has its own restroom and a balcony, particularly appreciated by our smoking guests.
Astoria is a room designated for business breakfasts, as well as festive dinners and other meetings. It can accommodate up to 30 persons.

A room concealed among hotel rooms, furnished with original pieces from the 1920s.

Absolutely discreet service and the distance from the restaurant mean it is the perfect solution for a business dinner, from 4 to 8 persons.

Room with fireplace, for the best guests of the Rialto hotel. Place for a private dinner for 2-4 persons.

The unique mood of this place is the perfect solution for an exceptional dinner for two.



Our Team

The mood and flavors at Salto are created jointly by all members of our team - from the Chef himself, Martin Gimenez Castro,
through the talented sous-chefs, experienced waiters and sommeliers
to those who are just beginners.
We focus on professionalism and on developing together. We want to create things that will
exceed our expectations and will take our guests on an extraordinary culinary adventure.

If you want to join us, let us know. Write to: info@saltorestaurant.pl

 

Martin Gimenez Castro / Executive Chef

An Argentinean. His love for fine dining as well as for fish and frutti di mare dishes was shaped in Prague, and developed to the fullest at Sale&Pepe in Florida. In the American restaurant he met his future wife, a Polish woman, whom he followed to Warsaw. Winner of the first round of the Polish "Top Chef". At Salto, he keeps on feeding his passion, according to his motto of continuous development, and wins subsequent awards in the culinary world, including the Chef of Tomorrow title from the Gault & Millau culinary guidebook. 
He is also the Chef at the Warsaw Ceviche Bar.

Paweł Wdowiak / Sous Chef

A cook with many years of experience. From the beginning of his career he worked in Warsaw, including in Michelin-recommended restaurants. Winner of numerous gastronomy competition. Passionate for Polish cousine and local products. Famous for his excellent taste and precision.

Ana Florecia Da’vila / Pastry Chef

Born in Mendoza in Argentina, she studied at the Escuela Islas Malvina. She has worked in the USA, in the Mezo Beach Ocean Resort in Florida, in Paraguay with Francis Mallmann. She has also taught the art of pastry making at Islas Malvinas and O'Hara.

Jola Balicka / Chef de Partie

She was aware of her passion already as a teenager, and consistently developed it. At Crete, in Agios Nicolaos, she has discovered the true freshness of Mediterranean products. From there, she went on to discover further cities famous for their culinary wealth, flavors and techniques - Barcelona, London, Prague and Leicester. She has gained experience working with Salvador Tassari, and in Poland - with Wojciech Modest Amaro.

Juan Pablo Cutipa / Chef de Commis

A Peruvian by birth, he has worked in prestigious restaurant in Peru, including the El Seńorio de Sulco, with Flavio Solorzano, organizer of the famous "Mistura" festival in Lima; at La Locanda or the Central - the fourth best restaurant in the world, under the guidance of Chef Virgilio Martinez.

Leslie Murrain / Chef de Partie

Born in Birmingham in England, he attended the best gastronomy schools in Europe: the College of Food Science in Birmingham and the College Vincent Square in Westminster. He owes his professional success to his mom, who instilled in him the passion for cooking when he was barely 6 years old. His motto is, "When you start with the best once is enough".

Paweł Kalużny / Restaurant Manager

Virtuoso of gastronomy management, particularly specializing in openings and in hotels. He cooperated with Hilton Worldwide on the Conrad Dubai, the London Hilton Tower Bridge or DoubleTree by Hilton Warsaw. He opened the award-winning Takara Restaurant in London or the Izel restaurant in Dubai. He explores the issue of creating experiences in gastronomy, and is a member of the very selected group comprising the jury of the Bar of the Year competition.
He is also the Manager at the Warsaw Ceviche Bar.

 

Paweł Kucharczuk / Sommelier

When a few years ago, accidentally, he came to work at a hotel restaurant, he did not think this world would prove so fascinating. Today he is happy to work on building a rich wine list and to cooperate with the best in the trade. Memeber of Polish Sommeliers Association. Certified by prestigious WSET level 2. In his private life, a lover of cigars and culinary travels.

 

 

 

 

Contact

 

Information

The restaurant is open every day.


To enjoy the tasting menu and the full selection of a' la carte dishes, 
visit us from Monday to Saturday. The tasting menu require 24h prior reservation, and is served until 8:30 PM.

Reservations

To book your table, please call Us
or send text message to +48 535 080 011
or use automatic reservation system bellow:



Address

Salto Restaurant
ul. Wilcza 73
00-670 Warszawa
Call us: +48 535 080 011
Text us: +48 535 080 011
Send us an e-mail: info@saltorestaurant.pl



Location

Consult the map for driving directions