does ice cream make you break out

THE BEST BREAKFAST IN WARSAW

Warsaw truly does have a unique charm, doesn’t it? The mix of the old and new, the trendy spots next to historical remnants, and the evolving food scene are all part of what makes the city feel so vibrant. I can imagine how the breakfast scene would thrive here, especially with cafes popping up everywhere. It must be so exciting to be part of this transformation!

For anyone visiting, narrowing down the best breakfast spots would definitely be a fun challenge. You could enjoy anything from classic Polish breakfast dishes to more cosmopolitan fare, with cafes that embrace a modern, global vibe. I’m curious, are you a fan of specific types of breakfasts or cafes?

CHARLOTTE

A legendary spot that embodies French charm. Charlotte may feel a bit “obvious” to some, but it’s a must-mention. This is where the breakfast scene in Warsaw really began to bloom. You can sit outside and enjoy views of the iconic Savior Square, or inside at the long communal table where strangers mingle over fresh croissants. It’s popular, especially on weekends, but don’t let the crowds discourage you—it’s well worth the wait! Breakfast is served until midnight, and until 1 am on Fridays and Saturdays, so there’s no need to rush out early. Everything is also available for takeaway.

Charlotte is famous for its homemade pastries, and the smell alone is irresistible! The lemon croissant is a must-try, but the Charlotte breakfast, which includes a basket of pastries with various spreads, is a crowd favorite. For a real treat, go for white chocolate spread and raspberry jam—it’s a dream! If you’re in need of something stronger, try Charles’s breakfast, which comes with a glass of sparkling wine. Maybe that’s why this spot is considered the best breakfast in Warsaw?

PRICES: 14-32 PLN for breakfast items, pastries 5-10 PLN
ADDRESS: Aleja Wyzwolenia 18, entrance from Plac Zbawiciela, Warsaw (also on Prozna 7, Kieslowskiego 7, and Nowy Swiat 6/12).

MINISTERSTWO KAWY

Just a short walk from Charlotte is a gem for coffee lovers—Ministerstwo Kawy (Ministry of Coffee). This minimalist, industrial-style café is perfect for work or casual meetings. If you’re a fan of coffee, you’ll be in heaven here. They serve the best latte in Warsaw (seriously, it’s worth the 30-minute walk I’ve done just for a cup). For the more serious coffee aficionado, there’s a variety of Arabica blends brewed through methods like drip, chemex, and aeropress.

In addition to their top-notch coffee, they serve delicious sandwiches and tarts. But if you’re in the mood for something truly indulgent, order the meringue. It’s a heavenly treat—crunchy, layered with mascarpone and whipped cream, and topped with juicy cranberries. You’ll understand why I’ve walked all this way just for a taste!

PRICES: Coffee 4-16 PLN, meringue 12 PLN, sandwiches and tarts 11-13 PLN
ADDRESS: Marszałkowska 27/35, Warsaw

FALAFEL PLUS

Unfortunately, Falafel Plus has closed, but it deserves a mention for its outstanding hummus and falafel, which quickly became a Warsaw favorite. If you’re someone who enjoys Mediterranean flavors for breakfast, this was the place to go. The hummus was creamy, and the falafel crunchy, with sesame seeds adding the perfect texture. A plate with pita and 10 mini falafels cost just 15 PLN—a steal! The owner even prepared dishes with imported ingredients from Damascus, adding to the authenticity.

PRICES: Approx. 15 PLN per plate; weekends offered an all-you-can-eat buffet for 18 PLN
ADDRESS: Marszałkowska 6, Warsaw (now closed)

BUŁKĘ PRZEZ BIBUŁKĘ

If you’re craving something more traditional, Bułkę przez Bibułkę is the place to visit. Alongside classic breakfast dishes, they offer unique sandwiches and bagels. A standout is their “Ser Nocy Letniej” (translated as “Cheese Midsummer Night”), featuring gorgonzola, brie, and caramelized pear. They also serve different soups daily and even offer a glass of Prosecco for just 7 PLN—what a bonus!

The atmosphere here is cozy yet modern, combining post-industrial decor with a warm, inviting vibe. It’s a café you’ll find anywhere in the world, but with a unique twist. Definitely worth trying!

PRICES: Breakfast items starting from 12 PLN, sandwiches 14-18 PLN, Prosecco 5 PLN
ADDRESS: Puławska 24 and Zgoda 3, Warsaw

HALA KOSZYKI

Hala Koszyki is one of the newer additions to Warsaw’s food scene, located in a beautifully redeveloped building that was once a bustling market hall. Opened in October 2016, it now houses a food court with dozens of eateries serving international cuisine. From French crepes to Indian curry, there’s something for everyone.

For breakfast, I highly recommend visiting the bakery Piekarnia Aromat, known for their delicious éclairs in various flavors. Pair it with a gourmet coffee from Kofibrand, a Warsaw roaster, and you’ll be in breakfast heaven. The space itself is worth a visit—its mix of modern design and historical elements makes it a unique spot in Warsaw.

PRICES: Varies by vendor
ADDRESS: Hala Koszyki, Warsaw

CONCLUSION

Each of these spots offers something different, whether it’s indulgent pastries, top-tier coffee, or unique, globally-inspired breakfast options. There’s no shortage of delicious breakfasts in Warsaw, so whatever your taste, you’re sure to find something that makes your morning special!

HOW TO MAKE MACARONS: BEGINNER FRIENDLY!

The ultimate guide to making macarons, perfect for both beginners and experts! These delightful treats are crisp on the outside, light and chewy on the inside. This recipe follows the French method of macaron-making, and it comes with detailed step-by-step instructions and photos. I highly recommend reading through the entire post before you begin, so you’re fully equipped to create these delicious macarons with confidence!

INGREDIENTS

  • 150 grams sifted super-fine almond flour (measure after sifting – see notes)
  • 180 grams powdered sugar
  • ¼ teaspoon salt
  • 120 grams large egg whites (at room temperature, about 4 large eggs)
  • 60 grams granulated sugar
  • 4 drops liquid-gel food coloring (adjust for stronger color – see notes)
  • 1 teaspoon pure vanilla extract
  • Vanilla buttercream frosting or your choice of filling

INSTRUCTIONS

  • Line 3 large baking sheets with parchment paper, and set aside.
  • Cut the tip off a large piping bag and fit it with a plain tip. To prevent batter from leaking, twist the top of the bag just above the tip and push the twisted portion into the tip. Place the bag into a tall glass, folding the top over the sides to hold it open. Set aside.
  • Sift almond flour into a medium bowl and measure out 150 grams. Discard any large pieces that didn’t pass through the sifter. Sift 180 grams of powdered sugar into the same bowl and gently mix to combine. Set aside.
  • Wipe down a large glass or metal bowl with vinegar or lemon juice to remove any grease. Add ¼ teaspoon salt and 120 grams of egg whites. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until bubbles form (about 30 seconds to 1 minute).
  • Gradually add the 60 grams of granulated sugar, about ½ teaspoon at a time, beating well after each addition. Continue to beat for 20-30 seconds before adding the next portion. Once all the sugar is added, continue whipping until the meringue reaches stiff peaks. To check, dip the whisk into the meringue and invert it; the peak should stand straight without curling over.
  • Add the food coloring and vanilla extract to the meringue, mixing until fully combined.
  • Gently fold the sifted almond flour mixture into the meringue in three additions. Once combined, it’s time to start the “macaronage” process.
  • Use a spatula or spoon to gently mix the batter, running the utensil along the bowl’s side and down the center to deflate it gradually. Continue mixing until the batter reaches a thick, lava-like consistency that pours in ribbons. You should be able to draw a figure 8 with the batter without it breaking. It should sink back into the batter in about 20 seconds.
  • Transfer the batter to the prepared piping bag. Avoid spooning or scooping the batter as it can deflate. Tilt the bowl to pour the batter in, scraping down the sides as necessary. Twist the top of the bag to seal it.
  • Pipe macaron shells onto the parchment paper, leaving about 1 inch between each. Pipe slightly smaller than the desired size as they will flatten slightly. Optionally, use a macaron template for uniformity.
  • Firmly tap each baking sheet on the counter 5-10 times to flatten the tops and release air bubbles. Use a skewer or toothpick to pop any stubborn surface bubbles.
  • Let the macarons sit at room temperature for 30-60 minutes until they form a skin that doesn’t stick to your finger when touched. This time can vary depending on humidity.
  • Preheat the oven to 315°F (157°C).
  • Bake the macarons, one sheet at a time, in the center of the oven for 12-15 minutes. To check if they’re done, gently press on a shell; it should not jiggle. The macaron shells should have developed “feet” at the bottom.
  • Allow the macaron shells to cool completely on the baking sheet. Carefully peel them off the parchment paper and match similarly sized shells.
  • Pipe your desired filling (vanilla buttercream or other) onto the bottom of one shell and sandwich it with another. A full batch of vanilla buttercream will provide ample filling for each macaron, while a half batch gives a lighter filling.

Enjoy your freshly made macarons!