The locals told me that U Kucharzy in Warsaw is the most traditional of Polish restaurants, and it’s easy to see why from the heaviness of the mains that we ate. But other than for a taste of Poland, the best reason to go to U Kucharzy would surely be for their renowned steak tartare (38 Polish Zloty (zl) – about £8.80). This tartare was sublime, and perhaps the best that I have ever had. What lends greatness to this starter is the way in which a slab of raw beef fillet is chopped and chopped, over and over again, by a skilful chef at your dining table. The result of this effort is to add a touch of theatrical drama to the dish as well as gracing the meat with a texture so fine, it simply melts into a soft silkiness on your tongue. In the mix were also some capers, anchovies, cucumber, olive oil, raw egg yolk and onions. The seasoning was deftly done, and the onions gave the tartare a little kick.

Chopping away at the steak tartare

Steak tartare

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