An Argentinean steakhouse and seafood restaurant with a classy and sensual interior; bullfight reds, polished black fixtures, stripped brickwork and bright blue paintwork blend together under the low lighting to create a nice atmosphere of old world Buenos Aires with a modern kick. Though the chef is a native Argentine, Hoża only uses Polish beef, sourced from Limousin and Angus stock, which is hung and cured in their own dry ageing room for a minimum of 12 days. Although you'll pay a hefty 158zł for the premium sirloin steak it will certainly be one of the finest, softest, melt in the mouth hunks of meat money can buy in this part of the world. It also comes with pomme frites and a side salad. You won't fail to notice the encyclopaedic wine list, but note that their stellar bar also includes many kinds of whisky.