Skip to main content

Bulke przez Bibulke, Warsaw


I never eat breakfast out while in Warsaw, never.  Breakfast is always some fresh bread with my favorite Polish cheese, a nice tomato and tea, all consumed at home with my family.  But, I have heard a lot of good things about this place and curiosity got the better of me.  I wanted to see what this Polish version of a traditional New York breakfast was all about.

Bulke przez Bibulke (literally it means a roll or a breakfast bun held through a napkin), is a sweet little place that serves breakfast and a light lunch.  It is very nicely decorated, clean, and has friendly and attentive service. 













I got my order to go, wanted my family to try it with me.  


I have to say that the bagel with lox, cream cheese, onion and some basil was delicious, as was the tuna sandwich with lettuce and tomato.  It was really, really good.   Nothing, off course beats a New York bagel, but this came fairly close to the original. 





While I still will be eating breakfast at home with my family, this is a good place for lunch or even getting a sandwich before heading to the airport since the food choices at the Warsaw airport are not that great.

Bulke przez Bibulke
ul. Pulawska 24 (and another location in the center of Warsaw)
Monday-Friday - 8am - 10pm
Saturday - 9am - 10pm
Sunday - 9am - 10pm

Joanna
Labels:

Comments

Post a Comment

Popular posts from this blog

Bordier Butter - The Best Butter in France

France is in the midst of a butter shortage!  Due to a decrease in milk production and a substantial demand for French pastries all over the world (mainly China and the Middle East), the price of butter has increased by 60% in one year.  The French are stocking up and thus creating shortages.  French newspapers are publishing articles titled "A guide to cooking without butter".  So, with hopes that the shortages are temporary, here is my ode to the best butter in the world.  I'm not kidding.  The. Best. Butter. In. The. World. Mr. Bordier, a grandson and a son of cheese mongers, became a butter artisan in 1985.  He acquired a creamery originally founded in 1927.  The supreme taste of the Bordier butter was first recognized by a chef from the Plaza Athenee while vacationing in Brittany, a beautiful region in northwestern France. Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century t...
4 comments
Read more

A. Lacroix Patisserie, Paris

My visits to Paris are usually carefully planned out; practically every meal is decided far in advance, and same goes for pastries, ice cream and macaron.  While I have not visited every pastry shop in Paris, that would be almost impossible given their numbers, I am aware of most of them.  Imagine my happiness when I came across a brand new patisserie, one that is barely a year old!   A. Lacroix is a lovely tea room/patisserie opened by an American woman and a Parisian pastry chef.  Jackie, the founder, is originally from Ohio but has been living in Paris for nine years.  She left her job in the telecom industry in order to pursue a dream of opening a tea salon.  I'm so glad she did!   This is a charming patisserie/tea salon with beautiful stone walls, wooden beams, plenty of seating space, and location that just can't be beat.  One side of the place looks at the Notre-Dame Cathedral! A. Lacroix is not just a pastry sho...
Post a Comment
Read more

Indian Accent, NYC

Often when a question arises as to what to eat for dinner, I think of Indian food.  I am a very happy gal with chicken makhani, basmati rice, an onion kulcha or a nan laid out in front of me.  I have heard some very good things about Indian Accent, a relatively new restaurant in midtown Manhattan, adjacent to the Parker Hotel. The décor here is unlike most Indian restaurants I have visited; no boldly colored fabrics, beautiful tapestries, intricately carved wood, or lanterns.  Indian Accent restaurant looks like something that Daniel Boulud would envision.  There are about fifteen wooden tables and a few small booths, fabric covered modern chairs, a lit bar with glass shelves and golden accents throughout, and large glass vases filled with flowering branches. The menu is complicated, however, our terrific waiter took his time and explained each dish and even made some wonderful suggestions.  Actually, everyone at the restaurant was really professiona...
2 comments
Read more