Eat Pierogi Make Love’s founders Guy Daley and Dominka Sikorska have one mission: to make Polish food sexy. Through youthful twists on traditional flavours and ingredients, the couple hope to inspire people to consider Polish food beyond the stereotypes.

The pierogis vary from traditional pierogi ruskie (potato and cheese) to a deep-fried vegan offering. The snacky Food for Wodka menu includes rainbow pickles, Polish mountain cheese with cranberry sauce, mixed pate on rye, and sauerkraut-and-potato fritters served with sour cream.

For small plates, try the black sausage or a loaded smashed potato dish with gzik (a cottage cheese dip). Larger mains include slow-cooked pork skewers coated in blueberry sauce and served on a bed of bigos (hunter’s stew), or leniwe, pleasing gnocchi-like morsels known as “lazy dumplings”.

The drinks list spotlights vodka, with plenty of “clear” options and several tinctures, such as orange and cloves, bison grass, and quince. There’s also wine, Polish beer and cocktails, including a Martini dirtied with Polish cucumber brine, and a Zubrowka, apple and cinnamon number.

The fit-out plays with Polish aesthetics, nodding to brutalist design with its abundant concrete and beige grid tiling. Colourful Polish posters, retro-inspired light fixtures and scattered cobalt menus add colour.