Street-style beef roulades, herring in a sushi-inspired version, tripe with an oriental twist, Thai sour rye soup intriguingly named Tom Żur – these and many other dishes that won the hearts and palates of Hala Koszyki guests throughout the autumn can now be recreated at home. Recipes by chefs from the restaurants involved in the Nowa Karta Warszawy project, along with the winning entries from the amateur competition “Liczymy się z Twoim daniem,” have been brought together in an album summarizing the initiative. The result is a guide to the flavors of the city — a record of contemporary Warsaw’s culinary identity. Accompanying the recipes is a story about how food has always brought generations together around a shared table, and how openness to the new does not exclude drawing from tradition.

Last autumn, Hala Koszyki treated Warsaw residents and visitors to a true culinary feast. It all began with the idea of returning to the roots and reexamining the classics that have long defined Warsaw cuisine. Reexamining them — through the sensitivity and flavor perspectives brought by restaurants from around the world operating under the roof of Poland’s first food hall. The chefs of Koszyki’s restaurants revisited traditional recipes and developed original interpretations of dishes passed down through generations. Koszyki also invited amateur cooks to dust off memories and flip through old cookbooks by launching the competition “Liczymy się z Twoim daniem.” Its finale was a live cooking event under the watchful eye of Mateusz Gessler, the host of the entire project. Three winning amateur dishes, together with more than twenty chef-created proposals, formed a new menu — now reflected in the newly released album.

“Through the Nowa Karta Warszawy project, we added another chapter to the story of a hall that has revolved around the table for over a century. For several months, we told a story about the city, its history, and the people who shape it. We sparked discussion about what Warsaw cuisine truly is — and it certainly deserves greater recognition. We showed how much contemporary chefs’ creativity and passionate home cooks’ sensitivity contribute to the capital’s culinary culture. Throughout the autumn, we hosted our guests with a unique collection of dishes — reinterpretations of Warsaw classics based on memories, family recipes, and openness to global inspiration. We played Chopin alongside the beef roulade, because Nowa Karta Warszawy was meant to be not only a culinary feast but also an invitation to savor the culture and identity of the capital,” says Iwona Walendzik, Marketing and Communications Director, Globalworth Poland.

From restaurant to home table

What if you made blood sausage tacos or an espresso-infused W-Z cake in your own kitchen? The flavors that enchanted guests at Koszyki have been preserved for future generations in the album that concludes the Nowa Karta Warszawy project. It features 23 recipes by chefs from various corners of the world — from Poland to Portugal, Italy, Japan, Vietnam, and India. These are their interpretations of Warsaw cuisine — a city that has become their home. Thanks to detailed, step-by-step instructions, the dishes can now be recreated at home. Alongside the chefs’ recipes are three winning entries from the “Liczymy się z Twoim daniem” competition — including dumplings with truffle sauce, dumplings with an Asian twist, and beef roulades stuffed with crayfish tails.

Hala Koszyki enriched the recipes with essays from project partners and statements from chefs and competition winners. The book also includes a culinary history of Koszyki, enhanced by journalistic and influencer perspectives. With its thoughtful design, illustrated recipes, and photography, the album is intended — according to its publisher, Hala Koszyki — to be a feast for the eyes as well.

“Thanks to our album, the revived flavors presented at Koszyki — this time in new interpretations — have a chance to find their way into the homes of food lovers and become a reason to celebrate shared moments around the table. After all, that was the heart of this project — bringing people together at one table. And who knows, perhaps decades from now, someone flipping through this book will find inspiration or an answer to the question of what Warsaw tasted like in 2025 and how to creatively engage in dialogue with these recipes,” says Piotr Krowicki, Senior Marketing Manager, Globalworth Poland.

The album has been published in a limited edition and will not be available in regular distribution. It can be won in contests organized on Hala Koszyki’s social media channels, by restaurants operating in Koszyki, and by the project’s media partners — KukBuk magazine and Chillizet radio.