TUNA
Located in the heart of Warsaw, Tuna by Martin Gimenez Castrois a gastronomic destination dedicated to marine excellence. Conceived as a true tribute to the oceans, the restaurant offers contemporary, committed, and creative cuisine, driven by a clear vision: to elevate every fish in its entirety and provide a culinary experience that combines emotion, technical skill, and respect for the product.
Elektryczna 2
00-346 Warsaw
Poland
+48 22 876 12 46
biuro@tuna-restaurant.pl
About the Embassy
Tuna is a fine-dining restaurant specializing in fish and seafood, where every creation reflects a responsible and innovative approach. Its cuisine is inspired by the "nose-to-tail" concept, utilizing the entirety of each fish to reduce waste and reveal all the taste nuances the sea has to offer.
Located in the vibrant Powiśle district, Tuna captivates with its immersive atmosphere: a contemporary décor, punctuated by thousands of metallic lids evoking scales, immediately plunges guests into an elegant and modern marine universe.
The menu evolves with the rhythm of fresh arrivals and highlights products of impeccable quality, sourced from sustainable fisheries. Ceviches, tiraditos, and fish served raw, grilled, or prepared in surprising textures make up a bold tasting menu, where each plate tells a story of creativity, finesse, and technical mastery.
Tuna is currently one of Warsaw’s most exciting dining destinations, a must-visit for lovers of high-end marine gastronomy.
About the Chef
Originally from Argentina, Martin Gimenez Castro is one of the most talented and respected chefs on the Polish culinary scene. Trained in prestigious establishments, including several three-Michelin-starred restaurants, he moved to Warsaw in 2007, where he made a name for himself with his instinctive, modern, and global-focused cuisine.
His fame skyrocketed when he won the first season of Top Chef Poland, marking the beginning of broader recognition. A lifelong enthusiast of seafood, Martin designed Tuna as a deeply personal project: a place where he could fully explore his culinary expertise with fish and shellfish.
His approach is built on three pillars: respect for the product, flawless technique, and sustainable creativity. Committed to responsible fishing, he selects his ingredients with extreme rigor and applies a “zero-waste” philosophy, utilizing every resource with intelligence and precision.
Through Tuna, Martin Gimenez Castro presents contemporary, expressive, and refined seafood cuisine that puts Warsaw on the map of major European gastronomic destinations.
