About Us


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 / kohlrabi


 
Octopus / nora / cod


 
Catfish fillet / beetroot / wheat sprouts

 
Ray / Jersualem artichoke / foie gras

 
Goat / buckwheat / parsley

 
Lime  / meringue / cotton candy




 

A' la carte

Appetizer

Baked chicory and grilled roman lettuce salad with blue cheese and pistachio dressing33 zł
Grilled octopus with marianted asparagus and salsa verde63 zł
Corvina ceviche with fresh mango, crispy yucca and fennel45 zł
Beef tenderloin tiraditos with baked tomatoes, quinoa and leche de tigre sauce44 zł
Argentinian dumpling with veal sweetbread and leek, served on guacamole31 zł
 
 

Main course

Sea trout fillet confit in olive oil with watercress, fresh asapargus and compressed kohlrabi salad, served on celery puree73 zł
Grilled mackerel with wild broccoli, kumquat marmalade and burned miso sauce66 zł
Veal sous-vide with morels in bison, burned potatoes with sour cream and green peas75 zł
Lamb leg with apricot caramelized in elderflower honey, grilled fennel and creme-fraiche59 zł
Beef tenderloin with sweet potatoes puree, caramelized shallot with ginger, shiso and carob sand105 zł

Grill

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

Rib-eye / 300g83 zł
Striploin / 250g77 zł
Tenderloin 190g89 zł

Desserts

Philadelphia cheese, strawberry ganache and jelly, wild strawberries29 zł
Roses cream and ice cream with marinated lychee, coconut and beetroot paper27 zł
Lime mousse with lemon chocolate, crunchy meringue and cotton candy35 zł

Sparkling wines
(125 ml)

PROSECCO  'GORIO' EXTRA DRY, MALIBRAN, Veneto
Glera24 zł
SALMON 100% MEUNIER BRUT, Chaumuzy
100% Pinot Meunier68 zł

White wines
(150 ml)

RIESLING CLASSIC, MAX FERD. RICHTER, Mosel Valley
100% Riesling26 zł
PROVINCE SAUVIGNON BLANC, ASTROLABE WINES, Marlborough
100% Sauvignon Blanc32 zł
CHABLIS, DOMAINE JEAN GROLLEY & FILS, Chablis, Burgundy
100% Chardonnay46 zł

Red wines
(150 ml)

STUMP JUMP SHIRAZ, d' ARENBERG, McLaren Vale
100% Shiraz22 zł
VALPOLICELLA CLASSICO 'IL VELUTO', MERONI, Veneto
Molinara, Rondinella, Corvina Veronese28 zł
MALBEC REWEN ESTATE, Lujan de Cujo, Mendoza
100% Malbec38 zł

Fortified dessert wines
(75 ml)

SHERRY FINO, OSBORNE, Jerez
100% Palomino Fino22 zł
SHERRY MEDIUM “OLD HARVEST”, XIMENEZ SPINOLA, Jerez
100% Pedro Ximenez49 zł
LBV PORT UNFILTERED, QUINTA DE ROMANEIRA, Douro
50% Touriga Nacional, 30% Touriga Francesa, 10%Tinta Roriz, 10% Tinto Cao32 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 Director

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.
Opening time: 12:00 - 23:00

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