30-day dry-aged Black Angus beef. Seasonal ingredients from local producers. Open daily from noon.
◆ From our kitchen
Our dishes
From tartare to dry-aged steak - the dishes our guests order most.
Steak · Signature
Steak · Signature
Ribeye Black Angus
Black Angus beef, dry-aged 30-45 days. Truffle-oil mash, spinach and green peppercorn sauce. We agree your preferred doneness at the table.
Menu
The menu shifts with the seasons - ask your server about this week's specials.
Explore→Events
Two rooms to choose from - an intimate space exclusively for groups up to 40, or the main dining room reserved for your event. One coordinator handles everything from the first email to the last guest.
Explore→Contact
We recommend booking 48 hours ahead. Weekend tables sell out by Wednesday.
Explore→◆ Our story
Twelve years on Pomorska.
Kitchen
Seasonal and local. Pyzy folded every morning. Schabowy with young cabbage. White-chocolate cheesecake. Polish cooking with no compromises on the product.
Grill
Black Angus beef dry-aged 30 days. Ribeye 250g, beef rib, schabowy with buttered cabbage. Wine, cocktails, candlelight into the late evening.
"36 is our address on Pomorska and our promise - Polish kitchen, real fire, a place worth coming back to."
We opened in 2014 with one rule: the product is sacred. Black Angus dry-aged 30 days in our own cabinet. Pyzy folded fresh every morning. Bread from our own bakery. River-caught zander, mountain oscypek. Seasonal, local, no fireworks - because none are needed when the product is right.
2014
Opened in
30 days
Black Angus dry-aged
4.9★
Google average
◆ Team
Ula Tabaczek
Owner
◆ The space
Our dining room
Crystal chandeliers, velvet chairs and warm light. An intimate room of a dozen-odd tables - right for dinner for two, ready for a celebration. Sunlit by day, moody by night.
By day
By night