Help save a cow - that's the actual translation of the name of this vegetarian burger eatery. It was created by animal rights proponents and cuisine enthusiasts who decided to combine Warsaw's burger fad with ecology and conscious choice. Being eco-friendly can be a lot of work and that's why the Krowarzywa team attends and organises herb picking workshops. Their latest discovery: radish leaves are edible. Despite its small size, the place has a lot to offer. The burgers are always made fresh, devoid of sodium glutamate and GMOs and based on seasonal products. Buns are based on vegetable milk, and sauces are home-made. The crowning element is the burger patty. You can choose from bulgur with chard, black sesame and Polish herbs, lentils with tofu, radishes and herbs, leek with nuts, tofu and herbs or maybe nettle with millet groats and tofu. Original drinks include Fritz Kola and kwas chlebowy - a fermented beverage made from black or regular rye bread. Rye is also used in traditional Polish cuisine for the żurek soup.
Kik Fit Bar
Most vegetarian places are located in the hipster parts of Warsaw but a couple of metro stations away from the centre is the newly refurbished Kik Fit Bar. Here you'll come across people who "eat smart", regardless of being vegetarian, vegans or meat eaters. Like the others, this eatery doesn't believe in microwaves or half measures. With dishes that contain chia seeds, himalayan salt, kale, quinoa, almond milk and sweet potatoes, they remind consumers about the need for a daily intake of protein, fibre, minerals, antioxidants and the right kind of carbohydrates. They make their own bread, peanut butter, almond milk, granola bars, ketchups and sauces. They are also in possession of the latest innovation on the vegetarian market - a special juicer that filters heavy metals and toxic chemicals used by farmers and prevents oxidation which would normally deprive the juice of enzymes and vitamins after 20 minutes.
Govinda
Cashews can be used instead of cream for vegan soups, and sernik - the rich creamy baked cheesecake can be made with millet groats. There are many solutions to today's food allergies, issues, sensitivities and aversions. Dressed up with savoury herbs and spices, vegetarian food is by no means dull. And tofu (which has fallen into disrepute) is no longer the staple of vegetarian diets. Vegetarian restaurants are pushed to innovate. Govinda has an Indian take on the veggie meal. They pride themselves in being masters of pakora (a fried snack) and the popular Punjabi dish chana masala (chickpeas in tomatoes and coconut milk). They're working hard at bringing back honour to the potato, Poland's number one vegetable. Their occasional offering is an oven-baked potato plus sauce for 1 zloty (33 US cents). The vegetable has few calories, is easily digestible and contains, among others, potassium, magnesium, iron, vitamins A, B1, B2, B3, B6, C, D, E, K, and PP. What's fattening about it is your choice of sauce.
Bar Vega
Being vegetarian is an ethical and lifestyle choice. Vega goes one step further. From every meal, a donation is made to the Food - a Gift From the Heart foundation which provides food for malnourished children. The restaurant was opened by Hare Krishna members as a vegetarian club and has become a countercultural hub. It's also a centre for alternative workshops and lectures. The food is mostly Indian and tastes like a trip to India under the watchful eye of Hare Krishna founder Bhaktivedanta Swami Prabhupada.
W gruncie rzeczy
Just like during the traditional Polish Christmas dinner, meat is not allowed on the table in this restaurant. This is the best place to recommend to a vegetarian or vegan tourist who wants to try Polish food - which, on every other day of the year, is heavy in meat. Kiełbasa sausage has always been an important part of Polish culinary culture. Oven-baked beetroot as a starter, sandwiches with grilled vegetables, beetroot burgers, vegetable pates, and best of all - eggless mayonnaise. The small bistro is decorated in IKEA-esque minimalism but has a lot on offer during their weekly Sunday brunches (Mexican brunch, Indian brunch). Poles are passionate soup eaters. But here, there's only one soup of the day, which guarantees its freshness.