menu
Our card
View cardIn the heart of Warsaw, we have created a place where passion for excellent beef is combined with a unique atmosphere and unparalleled quality of service. We are inspired by the tradition of the best steakhouses in the world, taking care of the highest quality of meat and authentic methods of its preparation. We serve selected steaks from Argentina, Japan and the United States, emphasizing the unique character of each variety. Each dish at Viva Tango is a tribute to the art of grilling, enriched with carefully selected additions and excellent wine.
Lunch menu
Appetizers
| Danie | Cena |
|---|---|
Caldo de Res Original beef broth with mini empanadas stuffed with chopped beef, morels , foie gras, served with julienned vegetables | 41 |
Sopa de Marisco y Pescado A delicately spicy fish soup with fish pieces, shrimps and octopus, with tomatoes and coriander | 48 |
Langostinos con Chorizo Fried shrimps with chorizo, garlic and tomato coulis in an aromatic wine-butter sauce with parsley | 67 |
Empanadas de Carne Golden, crispy empanadas with beef, pepper, egg, and green olives, served with creme friche | 45 |
Empanadas de Queso Golden, crispy empanadas stuffed with cheese, corn, olives, and oregano, served with a creamy basil sauce | 39 |
Beef Carpaccio Argentinian Chateaubriand tenderloin slices, served with Foie Gras flakes marinated in Malbeck, Parmigiano Reggiano cheese, capers and basil pesto | 89 |
Tartar de Ternera Hand-chopped beef tenderloin tartare, richly seasoned with the Chef’s special recipe, served with marinated boletus mushrooms, pickled cucumber, pickled cucumber foam, chopped shallout, mushroom aioli, lovage and egg yolk gel | 69 |
Tartar de Atun Yellowfin tuna tartare with guacamole, chive mayonnaise, ginger, sesame seeds and Argentine shrimp chips | 65 |
Chorizo Grilled chorizo sausages served with chipotle aioli and a delicate selection of salad | 39 |
Plato Viva Tango Selection of cheeses & cold cuts: Jamón Serrano Gran Reserva 15M, Chorizo Piccante Gran Vela Rojo, Salchichón Ibérico, Parmigiano Reggiano, Manchego 6M, Monte Enebro with cashew and red onion marmalade | 98 |
Salads
| Danie | Cena |
|---|---|
Ensalada César American style, classic Caesar salad with chorizo, Parmigiano Reggiano cheese and herbal croutons | 49 |
Option with grilled slices of Argentine tenderloin | 99 |
Option with shrimps | 69 |
Steaks
| Danie | Cena |
|---|---|
Bife de Lomo (200 g) Argentinian Filet Mignon | 164 |
Bife Ancho (300 g) Argentinian Rib-eye | 189 |
Bife de Chorizo (300 g) Argentinian New York Strip | 172 |
Hanging Tender Steak USA (200 g) American Hanger Steak | 165 |
Rib-eye Steak USDA Prime (100 g) Rib-eye Steak USDA Prime | 94 |
Japanese Wagyu Filet Mignon A5 (100 g) | 324 |
Parillada de Carne (1000 g) Grilled Argentinian beef: Bife de Lomo, Bife Ancho & Bife de Chorizo Served with chorizo, grilled vegetables, steak fries and a selection of sauces on a mini grill with lava stones | 599 |
main courses
| Danie | Cena |
|---|---|
Silla de Cordero (per 100 g) Grilled New Zealand Lamb Saddle with Bone | 59 |
Milanesa de Viva Tango (180 g) Breaded Argentinian tenderloin schnitzel | 89 |
Burger Viva Tango (200 g) Juicy burger with selected beef, romaine lettuce, tomato, pickled cucumber, red onion and mayonnaise | 75 |
Filete de Atun (180 g) Yellowfin tuna steak glazed with oyster sauce and sesame seeds, served with a fruit and chili salsa | 99 |
Pulpo a la Parrilla (100 g) Grilled octopus in orginal Viva Tango salsa | 119 |
Coliflor Steak (250 g) Cauliflower steak served with mixed greens, cauliflower purée with brown butter, and choron sauce | 69 |
Pescado Especial
The Chef's fish specialty. Ask your waiter availability |
desserts
| Danie | Cena |
|---|---|
Flan Dulce de Leche Delicate Argentinian pudding with burnt milk crumble, a hint of Maldon salt, churros, and fresh fruits | 37 |
Tarta de Queso Vasca Basque cheesecake with dulce de leche, fruit and coffee ice cream | 38 |
Fondant de Chocolate Viva Tango Belgian chocolate fondant with crème anglaise, caramelized plums in red wine, served with chocolate icing | 40 |
sides
| Danie | Cena |
|---|---|
Double baked potato Double baked potato with Italian pancetta bacon,crème fraîche, Manchego cheese and chives | 26 |
Grilled vegetables in chimichurri sauce | 24 |
Stewed corn with jalapeño, cilantro and feta cheese | 26 |
A selection of mixed salads with vegetables and honey mustard dressing | 20 |
Steak fries fried in beef tallow with chorizo crisps | 20 |
Velvety potato purée / potato-truffle purée | 23 / 26 |
Blanched spinach sauté with garlic | 20 |
Fried Foie Gras | 49 |
Sweet potato fries with a hint of chili and Parmigiano Reggiano cheese | 22 |
Argentinian oven-baked focaccia with chimichurri sauce | 25 |
Bread with country butter seasoned with Maldon salt | 16 |
sauces
| Danie | Cena |
|---|---|
Chimichurri sauce | 15 |
Demi-glace pepper sauce | 15 |
Hollandaise sauce | 15 |
Aioli chipotle sauce | 15 |
Salsa Criolla | 15 |
SSelection of sauces (choose 3 sauces) | 40 |