01 · Element
Charcoal Oven
900°C heat, clean smoke, and a crust that keeps the centre precise.
Prime · Warsaw · Since 2014
FIRE.
MEAT.
CRAFT.
Dry-aged beef, elemental cooking, and a room built around the flame.
Explore the menu ↘
02 · Patience
45 Days Dry-Aged
Time does the work. Every cut develops a deeper, nutty character.
03 · Selection
Selected Cuts
A short, deliberate menu from trusted local butchers and growers.
At the table
SCAN. ORDER. DINE.
No waiting, no waving. Scan the table tag, choose your cut, and send it straight to the kitchen.
10:42
restau.app/table/4Table 04
PRIME
Steaks & Grill
🥩
Tomahawk Ribeye
Dry-aged 45 days
285 PLN
🥩
Filet Mignon
Demi-glace, truffle
165 PLN
🥩
Wagyu A5
BMS 11, ponzu
340 PLN
Starters
🥗
Tartare de Boeuf
Angus, yolk, brioche
48 PLN
🧀
Burrata Pugliese
Pesto, tomatoes
38 PLN
0Koszyk
—The exhibition
Inside PRIME
A room where the details are deliberate.
“The best Tomahawk in Warsaw.”
— Marek Kowalski
“Wagyu A5 melts.”
— Anna Nowak
