AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstRolada z karpia po żydowsku
Rolled carp, served cold
Ferment
Where it comes fromWarsaw's own
For a century a third of Warsaw was Jewish. Cholent baked overnight in the baker's oven for Shabbat, carp was served cold, and tzimmes and goose were the prewar table's delicacies.
Sources: Antony Polonsky, YIVO Institute for Jewish Research; Magdalena Kasprzyk-Chevriaux, Culture.pl (2015); POLIN Museum, Muzeum Historii Żydów Polskich POLIN.
At Pod Samsonem
Set in aspic with almonds, raisins and carrot, the Shabbat carp of Warsaw's Jewish homes, a cold starter before the żur, the fermented rye soup.
From Pod Samsonem's own menu and pages, as we read them in October 2026.
Also on our table
- We'd start with the carp roulade and the kawior żydowski, the chopped liver
- The schnitzel with cymes, the carrot stew
Pod Samsonem
Polish and Jewish · restaurant · New Town, Warsaw
Freta 3/5, 00-227 Warszawa
One of the oldest restaurants in Warsaw, keeping the city's Polish and Jewish table side by side.
Been here?
Eaten at Pod Samsonem? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
Add plate photosOpen →
Pictures of the Rolada z karpia po żydowsku or anything else from Pod Samsonem help the next person order. Tag each one with its dish and it carries your name.