Flavoria

★★★★★

4.1 (150)

pl. Władysława Andersa 3, 61-894 Poznań

Opening hours

Poniedziałek	17:00 - 22:00
Wtorek	17:00 - 22:00
Środa	17:00 - 22:00
Czwartek	17:00 - 22:00
Piątek	17:00 - 22:00
Sobota	14:00 - 22:00
Niedziela	14:00 - 22:00

Opinie

(Updated:April 22, 2025)

All reviews: 150

★★★★★

★★★★☆

★★★☆☆

★★☆☆☆

★☆☆☆☆

Read selected reviews:

A beautiful place, unobtrusive relaxing music, and excellent service. The dishes are creative and delicious. We will gladly return.

A high-level restaurant, decorated in a modern style, with class. Good service, reasonable waiting time. I recommend the main dish with zander, while I rather advise against the chicken. Prices are too high, especially concerning drinks. What I liked least about the restaurant was the large number of guests with children, who made a lot of noise making us uncomfortable. I also don't understand why the waitresses seated a 6-person group with two troublesome kids next to our table when almost the entire restaurant was empty. Overall, I do not recommend and will likely not return.

The food was very good, beautifully presented. The portions are quite large for a hotel restaurant, and the service is polite and helpful. The restaurant's interior is elegant, the atmosphere is calm, and the prices are adequate for the place. For smokers, a patio is available. The attached files include the appetizer, which is breaded blood sausage served with a butter-fried roll and red cabbage. A place worth recommending for both locals and visitors. ✌️

We went with my fiancé for Restaurant Week and were pleasantly surprised by the flavors and portion sizes☝️ Appetizers were both delicious; the beef roast and smoked trout were divine, with main courses being outstanding – juicy cod with a sauce that was delicate and perfectly suited to the fish, sweet peas, asparagus, broccoli, though I missed fries with sweet potatoes, it would have been a total delight. The pulled duck served like tortillas—with soft bao buns, warm above all, with well-seasoned meat, inside was red cabbage and sauce, next to a set of grilled vegetables, and dessert was chocolate brownie with a caramel sauce, everything was delicious, kudos to the chefs ☝️ Super experience thanks to Restaurant Week; we will return for the permanent menu.

My first visit to this place during Restaurant Week and the rating is really low. The restaurant does not have a good energy or nice atmosphere. The Restaurant Week formula requires pre-selection of dishes, and I find it completely incomprehensible that the waiting time for the appetizer was 1 hour! I note that the number of guests in the restaurant was really minimal. The quality of the dishes was a huge disappointment. The mussels were acceptable. Aglio e olio with shrimp was very unsavory, unseasoned, drowned in olive oil. Ciabatta with pulled pork was a mediocre idea for a main dish - the meat was fine, but the bun was hard, impossible to cut, plus the salad on the plate looked like a mixed salad from a bag. The chocolate tart was dry and hard, we did not eat it. The experience was truly mediocre, and we spent over 2 hours there... No one even asked if we wanted anything else to drink or anything other than the paid 'package'...

I was there for dinner on April 15th. I was surprised by the good service. I particularly want to highlight the waitress named Vesta. She took the order beautifully, answered all exciting questions well, and recommended a delicious dish. I will definitely return.

The hotel restaurant Flavoria in the Andersia Hotel is a place I do not recommend. We received a very thinly pounded pork chop, but the breading was 3 times thicker and burnt. We also ordered beef tartare, which was served without the yolk. In response to why there was none, we were told that it is an additional option at the guest's request. At the same time, there were other guests in the restaurant who were also loudly expressing their dissatisfaction with the dishes they received. There was a man who the day before had received undercooked duck, and someone else complained about a beef fillet steak saying it was overcooked and inedible, even though he ordered it rare. The food was tasteless. Another downside is that the restaurant is open from 5 PM from Monday to Friday.

The new menu at the hotel restaurant looked very interesting. We decided to go for a nice dinner in a lovely interior. The beef tartare was amazing. Coarsely chopped tenderloin with mushrooms, capers, and pearl onion. The Caesar salad with juicy chicken and the oriental udon with shrimp nicely complemented our evening. The staff was very nice, knowledgeable about the wine list and the menu.

Delicious coffee and dessert. As for the lunch, beautifully presented, everything fresh, but I missed side dishes. The waiters are at the highest level, a charming place. Tasty, I recommend.

The atmosphere and service are okay. The duck and pork chop were poor and I do not recommend. The shrimp were decent.

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