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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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.

A quiet beginning
Movement 01: Arrival
Low light, warm timber and the first trace of smoke set the pace for the evening.
The menu begins to unfold
Movement 02: The First Flame
The opening courses move through raw brightness, preserved acidity and the first touch of fire.
A progression of heat and restraint
Movement 03: The Tasting Menu
Coast and flame meet in a measured progression — from broths and shellfish to smoke, embers and deeper roasted flavours.
The last ember
Movement 04: The Final Course
The evening closes with warmth, bitter sweetness and one final detail from the fire.

The menu

Our tasting menu follows the ingredients at their peak. Some arrive raw and bright, others through smoke, embers, preservation and time.

Opening
Course 01: Charred Oyster
Smoked cream · sea herbs · preserved lemon
A cold oyster briefly touched by flame, balanced with gentle smoke, coastal herbs and preserved citrus.
Garden
Course 02: Tomato Over Embers
Fermented tomato water · smoked oil · basil seed
Ripe summer tomatoes meet the fire in several forms — roasted, clarified and lightly fermented.
Earth
Course 03: Coal-Roasted Celeriac
Brown butter · hazelnut · black garlic
Celeriac is cooked slowly beneath the coals until sweet, smoky and deeply caramelised.
Coast
Course 04: Wild Cod
Burnt leek · mussel broth · coastal greens
Delicate cod is served with a concentrated mussel broth and greens inspired by the shoreline.
Fire
Course 05: Dry-Aged Duck
Sour cherry · beetroot · juniper smoke
Dry-aged duck develops over direct heat, finished with dark fruit, earth and aromatic smoke.
Pause
Course 06: Ash-Ripened Cheese
Burnt honey · rye · young walnut
A quiet transition built around warm cheese, bitter sweetness and the texture of toasted rye.
Sweet
Course 07: Strawberry & Smoke
Woodruff · cultured cream · smoked strawberry
Summer strawberries move between freshness, acidity and a restrained trace of wood smoke.
Finale
Course 08: The Last Ember
Dark chocolate · roasted barley · sea salt
The tasting closes with bitterness, warmth and a final mineral note from the sea.

Behind the menu

Every course begins long before the plate.

It begins with the season, the producer and the discipline of the fire.

Next — The chef

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

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.

Inside EMBER & SALT

A room shaped by shadow, warmth and fire.

From the open kitchen to the final table in the room, every surface is designed to hold the evening quietly.

Kitchen · dining room · fire · detail

The empty EMBER & SALT dining room prepared for evening service. — Before service
The room in its quietest state, moments before the first guests arrive.

A cook adjusting the grill above glowing embers in the open kitchen. — The open fire
The centre of the kitchen, where heat is adjusted continuously through distance, timing and attention.

Chefs finishing dishes with herbs and sauce at the kitchen pass. — The pass
The final point between the kitchen and the dining room.

Baltic shellfish, coastal herbs, sea salt and preserved lemon prepared on dark stone. — Coastal ingredients
Shellfish, herbs and preserved elements that bring brightness to the fire-led menu.

Charred timber, black stone, folded linen and a softly glowing copper light. — Material and light
Charred timber, stone, linen and copper softened by low evening light.

Place settings at the chef's counter facing the open fire kitchen. — At the counter
The closest view of the kitchen and the rhythm of the tasting menu.

A dark chocolate final course being placed on a table in low evening light. — The final course
The room grows quieter as the last plates leave the kitchen.

The empty live-fire kitchen after service with a final bed of glowing embers. — After the flame
Only the embers remain after the evening ends.

The room awaits

Come for the fire. Stay for the evening.

EMBER & SALT is located in the heart of Warsaw.

Next — Visit

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

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

Reservationsreservations@emberandsalt.pl
Telephone+48 22 104 19 28
General enquirieshello@emberandsalt.pl

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…