21 August 2018

New cult ribs in the menu!

Grilled ribs are one of those items, which has been enjoying a continuing popularity among our guests since the very beginning of Whiskey In The Jar. Thus - in the new menu - we have two innovative ideas for delicious ribs. You just have to try them!

11 August 2018

Variable as a steak

If making a steak was so easy, steak houses would not exists in the world. Meanwhile, we are already present in Poznan, Wroclaw and Lodz. How do we prepare steaks in Whiskey in the Jar?

9 April 2018

Tenderloin – caressing of the palate

Rock'n'Steak, Viking and King are steaks cut from the highest quality central part of beef tenderloin, which accounts for only 3% of the animal weight. The phenomenal delicacy of the meat makes it an ideal introduction to the steak adventure with taste.

26 March 2018

Rocker Steak likes temperature

It comes from the central part of roast beef, and its strength is a very good balance between leanness and marbling. Its taste is particularly influenced by the quality of the meat.

12 March 2018

Starter on a stone

A support worthy of the biggest stars. Slice'n'Dice - slices of the perfect beef fried be everyone himself/herself a lava stone - an ideal introduction to the steak kingdom.

26 February 2018

Lava stone – take control over the steak!

We serve tenderloin steaks on lava stones, which allows to fully appreciate the special delicacy of this meat. We serve them 2 levels of doneness below the level ordered by the guest. Why?

12 February 2018

Flank Steak

It is prepared from the so-called patch. It is characterized by long fibers with a clear structure and oval, flat shape. It is very delicate and slightly sweet.

31 January 2018

Marble like Mr. T-T. Bone

Two in one, a combination of the delicacy of tenderloin and the sensual marbling of roast beef. The name T-T. Bone is due to its distinctive "T" - shaped bone.

22 January 2018

Steaks – 6 levels of initiation

The level of doneness depends mainly on the thickness of the steak, the type of meat and the time of grilling. There are 6 levels of doneness - what are they characterized by?

8 January 2018

Tomahawk Steak – a real challenge

A real heavy weight among the steaks! The long rib bone that you can grab makes it look like an Indian ax.

20 December 2017

Sensual and spicy J.LO

Velvety, spicy and strong. It warms you up, gives you strength and it has its loyal fans. J.Lo – best on cold winter days. J.Lo is our unique soup prepared using the top round of premium beef. It has its ardent admirers, who always start their visit to Whiskey with the soup. That is why […]

20 December 2017

Zmysłowa i pikantna J.LO

Aksamitna w smaku, pikantna i esencjonalna. Rozgrzewa, dodaje sił i ma swoich wiernych fanów. J.Lo – najlepsza na zimowe chłodne dni. J.Lo to nasza unikalna zupa przyrządzona na bazie górnej części wołowiny zrazowej  premium. Ma swoich zagorzałych wielbicieli, którzy zawsze od niej zaczynają swoją wizytę w Whiskey. Dlatego też bardzo dbamy o to, aby nigdy […]

16 November 2017

Essence of meat taste

The Limousine sirloin needs 100 hours in spices and a thick cover of salt to become the very essence of beef. How do we make it in Whiskey?

6 November 2017

Beef – we choose by breeds!

Steaks of the finest breeds in the world - Limousine, Hereford or American Black Angus - vary in taste, smell or texture. One thing is common: the quality and the nobility of meat.

30 October 2017

Rockers Rebelion

Classic rock or rock classic? Tatar Rockers was born from the freedom to look for new flavors in the traditional Polish dishes. And the guests love our Tatar rebellion.

5 October 2017

As great as a Porterhouse

The classics of the genre. A fantastic combination of tenderloin and roast beef that shares the bone. A great piece of juicy beef for a really big hunger.

25 September 2017

Whiskey single malt

Scottish Maltese singles are considered the best in the world. This is a type of whiskey that is produced from one type of barley malt and in one specific distillery. It matures for the minimum of 3 years in wooden - usually oak - barrels.

29 August 2017

A real burger made of beef!

Burgers - large, juicy, rich in additives, are the essence of American food and lifestyle. Despite the fact that there are many recipes, a real burger must be made of 100% beef!

25 August 2017

Barbecue ribs

In the United States, grilling ribs grows to the titular of religion. Well done, they are stunningly soft, juicy and easy to leave the bones. But bones should never fall out of them, because the greatest joy is to just bite the ribs.

22 August 2017

Claw of the Jar

A jar must be charismatic. It must be expressive, unique, as memorable as the piece from which our name was taken. There are no and there will be no two same variations on the contents in the jar.

15 August 2017

American style Rib Eye

The entrecote steak is considered by gourmets to be exceptionally tasty. Its sophisticated taste is due to the rich marbled meat and the characteristic eye on the fat.

11 August 2017

Frosty fruity paradise

Mouth waters as you see the full glass of Ice Tea. When we bring it to the table, the guests who are for the first time with us, hook up waitresses and ask: what is it? And then they add: - I shall have it as well.

8 August 2017

Lava grill – 100% meat in meat

Lava Grill can guarantee the perfectly well-done meat, because the high temperature is perfect for a long time. And importantly: does not affect the taste of meat.

1 August 2017

Meat – maturity in taste

Just as a charismatic rock band leader captures the crowds at concerts, the taste of the steak influences the quality of the meat. At Whiskey we only serve the best!

25 July 2017

Impact of refreshment

Our lemonades - the real hit of family dinners at Whiskey in the Jar - feature a unique taste of fresh fruit and a powerful size. Up to 660ml of juicy pleasure!

Book a table

Click below, to make reservation



Kliknij poniżej, aby dokonać rezerwacji w Poznaniu - Stary Browar.



Click below, to make reservation



Click below, to make reservation



Zadzwoń, aby dokonać rezerwacji w Warszawie.



Tel: 798 805 618

POZNAŃ

Stary Rynek 100,
61-772 Poznań

Opening hours:
RESTAURANT
Mon – Fri: 01:00 P.M. – 01:00 A.M.
Sat – Sun: 12:00 A.M. – 01:00 A.M.
KITCHEN
Mon – Fri: 01:00 P.M. – 11:30 P.M.
Sat: 12:00 A.M. – 11:30 P.M.
Sun: 12:00 A.M.- 10:30 P.M.

Booking:
T: 515 72 03 36
poznan100@whiskeyinthejar.pl

WROCŁAW

Rynek 23-24,
50-101 Wrocław

Opening hours:
RESTAURANT
Mon – Fri: 01:00 P.M. – 01:00 A.M.
Sat – Sun: 12:00 A.M. – 01:00 A.M.
KITCHEN
Mon – Fri: 01:00 P.M. – 11:30 P.M.
Sat: 12:00 A.M. – 11:30 P.M.
Sun: 12:00 A.M.- 10:30 P.M.

Booking:
T: 503 527 531
wroclaw@whiskeyinthejar.pl

ŁÓDŹ

Manufaktura, ul. Drewnowska 58b,
91-002 Łódź

Opening hours:
RESTAURANT
Mon – Fri: 11:00 A.M. – 01:00 A.M.
Sat – Sun: 11:00 A.M. – 01:00 A.M.
KITCHEN
Mon – Fri: 12:00 A.M. – 11:30 P.M.
Sat: 12:00 A.M. – 11:30 P.M.
Sun: 12:00 A.M.- 10:30 P.M.

Booking:
T: 516 136 876
lodz@whiskeyinthejar.pl

WARSZAWA

ul. Marszałkowska 53
00-676 Warszawa

Opening hours:
RESTAURANT

Mon – Sat: 12:00 A.M. – 01:00 A.M.
Sun: 12:00 A.M. – 12:00 PM
KITCHEN
Mon – Sat: 12:00 A.M. – 11:30 P.M.
Sun: 12:00 A.M. – 10:30P.M.

Booking:
T: 798 805 618

POZNAŃ - STARY BROWAR

ul. Półwiejska 42
61-888 Poznań

Godziny otwarcia:
LOKAL

pon – sob: 12:00 – 23:30
nd: 12:00 – 22:30

KUCHNIA
pon – sob: 12:00 – 23:30
nd: 12:00 – 22:30

Rezerwacje:
T: 503 749 696
starybrowar@whiskeyinthejar.pl

GDAŃSK

WYSPA SPICHRZÓW
ul.Chmielna 10
80-748 Gdańsk

Opening hours:
RESTAURANT

Mon – Sat: 12:00 A.M. – 11:30 P.M.
Sun: 12:00 A.M. – 10:30 P.M.

KITCHEN
Mon – Sat: 12:00 A.M. – 11:30 P.M.
Sun: 12:00 A.M. – 10:30 P.M.