EMBER SALT
Reserve a table

Seasonal fire dining

Current season — Summer

Born from fire.Finished by the sea.

A seasonal dining experience shaped by flame, the coast and the ingredients of the moment.

Reserve a table

Warsaw, Poland

Fire · Coast · Season

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Our philosophy

From the first spark

We cook with flame,season with the coast,and serve only what belongsto this moment.

EMBER & SALT is shaped by open fire, coastal ingredients and the rhythm of the seasons. Every dish begins with what is at its best now, then develops through smoke, heat, fermentation and restraint.

A cook tending food over the open fire at EMBER & SALT.

No permanent signatures.No unnecessary decoration.Only ingredients, fire and time.

The experience

An evening in four movements.

The experience is designed as a gradual progression rather than a collection of separate plates.

A warmly set table facing the ember-lit open kitchen.

  1. A quiet beginning

    Arrival

    Low light, warm timber and the first trace of smoke set the pace for the evening.

  2. The menu begins to unfold

    The First Flame

    The opening courses move through raw brightness, preserved acidity and the first touch of fire.

  3. A progression of heat and restraint

    The Tasting Menu

    Coast and flame meet in a measured progression — from broths and shellfish to smoke, embers and deeper roasted flavours.

  4. The last ember

    The Final Course

    The evening closes with warmth, bitter sweetness and one final detail from the fire.

The experience

The season, served course by course.

Our tasting menu changes as the ingredients do.

Next — The menu

The chef

Fire is an ingredient, not a spectacle.

For Mara Voss, cooking over flame is not about intensity alone. It is a way of revealing sweetness, bitterness, texture and time.

Chef Mara Voss working beside the live fire in the EMBER & SALT kitchen.
Chef Mara VossChef and founder

Chef Mara Voss

Chef and founder

After years spent in coastal kitchens across Northern Europe, Mara returned to Warsaw with a quieter idea of live-fire cooking. At EMBER & SALT, the flame is controlled, deliberate and always secondary to the ingredient.

The menu begins with close relationships — growers, fishermen, cheesemakers and small producers whose work defines what can be served each evening.

Warsaw · Baltic coast · seasonal producers

“The best dishes are not designed first. They are discovered in the ingredient.”

— Chef Mara Voss
  • Season before signature.
  • Restraint before decoration.
  • Attention before technique.

Visit

An evening begins before the first course.

EMBER & SALT is located in Warsaw’s Powiśle district, a short walk from the river and the city centre.

Powiśle52.2398° N · 21.0241° E

Powiśle52.2398° N · 21.0241° E

Powiśle

Find us

EMBER & SALTul. Dobra 4200-312 WarsawPoland

Set between the river and the quieter streets of Powiśle, EMBER & SALT occupies a former workshop shaped by dark timber, stone and an open view into the kitchen.

Open directions

Opening hours

Tuesday — Thursday
17:30 — 23:30
Friday — Saturday
17:30 — 00:30
Sunday
16:30 — 22:30
Monday
Closed

The kitchen accepts final tasting menu arrivals 90 minutes before closing.

Contact

Arrival

From the city to the table.

By public transport

The restaurant is approximately five minutes on foot from Centrum Nauki Kopernik metro station. Tram and bus connections along Wybrzeże Kościuszkowskie are also within walking distance.

Taxi and ride services

The nearest convenient drop-off point is on ul. Dobra, directly beside the restaurant entrance.

On foot

EMBER & SALT is approximately fifteen minutes from Krakowskie Przedmieście and ten minutes from the Vistula Boulevards.

Before you arrive

Parking

Limited paid street parking is available in the surrounding area. The nearest public car park is located near the Copernicus Science Centre, approximately seven minutes away on foot.

We recommend allowing additional arrival time on Friday and Saturday evenings.

Dress

Smart, relaxed and considered.

We do not require formal evening wear. We kindly ask guests to avoid sportswear, beachwear and heavily branded athletic clothing.

Time at the table

Please allow approximately three hours for the full tasting menu. Chef’s Counter reservations may extend slightly beyond this time.

Guests arriving late may join the menu at the course currently being served.

Younger guests

The full tasting menu is designed for guests aged twelve and above. We do not currently offer a separate children’s menu.

Please contact the reservations team before booking for younger guests.

Accessibility

The main entrance, dining room and accessible restroom are step-free. The Chef’s Counter includes fixed-height seating, while standard-height tables are available throughout the dining room.

Please contact us before your visit if you would like assistance with seating, arrival or access requirements.

Discuss access requirements

Dietary requirements

Please share dietary requirements when reserving. We are able to adapt many courses with advance notice, though vegan menus and severe airborne allergy exclusions may not always be possible.

Arrival and changes

Please contact us if you expect to arrive more than fifteen minutes after your reservation time.

Reservation changes and cancellation terms will be shown clearly before confirmation.

Your table

The table is waiting.

Choose your evening and let us take care of the rest.

Begin reservation

Reservations are available up to 90 days in advance.

Reservations are released daily at 10:00 for dates up to 90 days ahead.

Reservations

Choose your evening.

Select your experience, preferred date and arrival time. The full tasting menu lasts approximately three hours.

Reservations are released daily at 10:00 for dates up to 90 days ahead.

For parties larger than six, please select Private Dining or contact our reservations team.

Contact reservations

Preparing your reservation…