Center‑city vegan bistro serving plant‑based takes on Polish comfort food (notably a popular vegan schabowy), with a frequently rotating weekly menu, outdoor seating, no reservations, and reasonably priced, filling mains-good for quick lunches or casual dinners.
Vietnamese-forward vegan kitchen serving large, delivery-friendly bowls and noodle soups (pho, pad thai, bun) plus fried tofu and spring-roll snacks-most mains land in the mid-30s PLN while snacks and sides are inexpensive and portioned for sharing.
100% plant-based spot specializing in homemade pierogi and rotating daily lunch specials, with an on-site pastry counter offering gluten-free and no‑sugar cakes, counter service (no reservations), limited indoor seating and a small seasonal outdoor area-popular for quick lunches and takeout.
Plant-based Levantine kitchen serving sharable 'Talerz z Damaszku' plates, multiple falafel sandwiches and hummus-and baba ghanoush-based sets with fresh pita and baklava, focused on quick counter service and takeout/delivery.
100% plant-based sushi restaurant serving imaginative, umami-forward rolls, ramen and shareable multi-course sets (including an on-site omakase-style tasting), with compact indoor seating, mural artwork and a small summer garden-popular for dinner so reservations are recommended.
Vegetarian Middle Eastern menu focused on mezze, shawarma-style hummus, halloumi burgers and seasonal specials, paired with an extensive cocktail list-dishes are built for sharing and the kitchen stays open late into the evening.
Everything you need to know about dining in this city
Weekday lunches are typically calmer, and many places run midday sets around 12:00 - 15:00. Friday and Saturday evenings, roughly 18:00 - 20:30, get busy-small rooms fill fast. Book when reservations are offered, or arrive early. For quicker seating, try late lunch or a mid‑evening slot and consider takeaway at peak times.
Card and contactless payments are widely accepted. A small tip-about 10% for table service-is common but optional; at counters, rounding up is appreciated. English menus are frequent; key Polish terms include “wegański” (vegan), “bez nabiału” (no dairy), and “bez jajek” (no eggs). Staff usually label allergens clearly-ask if unsure.
Approximate per‑person spend in PLN: quick bites like a wrap or falafel plate with a soft drink 25 - 45; casual sit‑down bowls or mains with a drink 45 - 80; date‑night or multi‑course sets 90 - 150; special tastings or premium menus 150+. Desserts typically add 12 - 25; non‑alcoholic drinks 8 - 15.
The city center (Śródmieście) concentrates the widest mix, especially around Hoża, Chmielna, and Nowy Świat. Muranów offers cozy cafes and takeaways; Powiśle adds stylish spots near the river. Across the Vistula, Praga‑Północ has growing options, while Mokotów and Żoliborz feature convenient neighborhood choices for everyday meals.
Find answers to common questions about dining in Warsaw
Many kitchens adapt familiar comfort foods using plant‑based techniques. Expect pierogi with vegetable or tofu fillings, cabbage rolls with grains and mushrooms, and cutlet‑style mains made from seitan or soy. Sides often feature seasonal salads, beetroot, or potatoes, allowing a classic Polish profile without dairy, eggs, or meat.
Allergen‑aware menus are common, and many places mark gluten, nuts, soy, and sesame. Rice‑based bowls, salads, and potato‑forward plates are widely available. Cross‑contact policies vary, so those with severe allergies should ask about prep areas and fryers. Staff are generally helpful and can suggest substitutions or simpler builds.
Yes, especially on weekends. Expect plant‑based takes on toasts, pancakes, tofu scrambles, and porridge, plus good coffee. Weekday openings may start later in the morning, while Saturday and Sunday brunch runs into mid‑afternoon. Seating can be tight during late morning rushes, so arriving early usually helps secure a table.
A number of places specialize in plant‑based Japanese‑inspired rolls, ramen, and creative omakase‑style sets, while others focus on Vietnamese or broader pan‑Asian comfort bowls. Expect robust umami from seaweed, mushrooms, and fermented elements, plus tofu and seitan proteins. Portions are typically generous and built for sharing or takeaway.
Policies vary. Casual counters usually operate first‑come, first‑served, while small dining rooms may accept limited bookings, especially for dinner. Delivery and takeaway are widely supported through ordering apps and direct pickup. At peak hours, pre‑ordering or choosing an off‑peak collection window can reduce wait times significantly.
Look for menu labels such as “V” or “wegańskie.” Useful phrases include “bez nabiału” (no dairy), “bez jajek” (no eggs), and “bez miodu” (no honey). Pointing at menu items works fine, and staff in central areas often speak English. If needed, show allergy requirements written in Polish on your phone.
Warsaw’s vegan scene blends modern plant-based cooking with comforting local flavors. Expect everything from dumplings and hearty cutlets reimagined without animal products to pan‑Asian bowls, Middle Eastern plates, and creative sushi. Many kitchens lean casual, with counter service and quick turnaround, while a few small dining rooms are better for a lingering dinner. Price points vary widely, but affordable lunches and generous portions are common. For easy planning, myForager lets diners compare price estimates, filter by style or dietary tags, and narrow choices by neighborhood for faster decisions. Central areas offer the broadest mix, but pockets across the river and in residential districts add variety. Whether you’re after a speedy lunch, a relaxed mezze spread, or a special tasting, options are steadily growing.
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