On 25 November, the InterContinental Warsaw Hotel hosted the grand opening of its new restaurant, Anawa. The evening was filled with excellent food, music and the kind of energy that guests continued to share long after the event had ended. The gathering, which brought people together from many areas – gastronomy, media and culture, to name a few - became a perfect opportunity to place Anawa on Warsaw’s culinary map.
A name that carries energy
The word “Anawa”, taken from old Warsaw slang and meaning “forward”, perfectly reflects the spirit of the place. It is a call full of life, courage and a creative drive to move ahead. At Anawa, this energy can be felt – in the kitchen, in the service, in the atmosphere. It is a philosophy that intends every evening here to be special, because Anawa is not just a restaurant – it is an experience.
A menu that delighted guests
Head Chef Grzegorz Krupa and his team prepared a special tasting menu that was met with enormous enthusiasm from the guests. Lamb cutlets with caramelised shallots, aubergine mousse and tarragon sauce, tuna tartare with ginger and coriander, and pumpkin tartare with pear and ginger chutney and coriander were only a few of the delicious dishes that were served.
Music, energy and special guests
The evening pulsed with rhythm thanks to the DJ’s music and the remarkable sounds of the saxophone, which lent the event an atmosphere that was both elegant and relaxed. Guests enjoyed themselves until late, sharing their first impressions of the new venue. Among those in attendance were well-known figures from the worlds of gastronomy, media and culture – including Grażyna Szapołowska, Lara Gessler, Hubert Urbański, Anna Dec, Robert Kupisz and the MMC Studio duo, Rafał Michalak and Ilona Majer – adding extra sparkle to the occasion.
The opening of Anawa was not only the presentation of a new restaurant, but also a celebration of people, energy and the city. The evening was sure to leave guests convinced that Anawa is a place to which they will want to return – for the flavours, the atmosphere and the experience.
