In a pre-war tenement building, Bistro Pigalle cultivates the traditions of Parisian cuisine, such as: boeuf bourguignon, a variety of fish and sea food or a grilled lobster taken straight out of the lobster tank installed in the restaurant. The dishes are prepared in an open-space kitchen under the watchful eye of chef Arkadiusz Janczarek.
In a tenement building erected in 1911, in the midst of brick, granite and copper, Bistro Pigalle cultivates the traditions of Parisian cuisine, such as boeuf bourguignon, a variety of fish and sea food, seasonal beef steak, as well as a choice of snacks "à la fourchette", perfect for a quick meal. The ability to observe our chefs at work can be an additional attraction. All of the meals are prepared in an open-space kitchen constituting the centrepiece of the restaurant. The author of the meals and the master chef is Arkadiusz Janczarek, who has established himself in restaurants such as Biblioteka, Concept 13 or Restauracja 99.
Another asset of the restaurant is a lobster tank made of illuminated granite. This is where the flagship dish of Bistro Pigalle comes from: fresh grilled lobster. This and other meals are accompanied by a selection of wines from all over the world. The restaurant has the possibility to organise events for up to 70 persons during the winter season and for up to a 100 in the summer.
Bistro Pigalle
ul. Hoża 41
Contact:
tel.: (22) 251 10 50
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
www.bistro-pigalle.pl