Rich, rustic and deeply satisfying, the cuisine of Poland takes full advantage of the region’s exceptional game meats, ancient farmlands and skilled foragers. From humble stuffed cabbage rolls simmered in a delicately spiced sauce to tender pierogi in browned butter or sour cream, these are the kinds of dishes travellers find themselves craving again and again. As delicious as these centuries-old staples may be, in recent years Polish chefs have been breathing new life into the country’s gastronomic traditions by adding subtle contemporary twists. On your next visit, be sure to check out these iconic eateries for a taste of both the old and the new.
Krakow
Wierzynek
Legend has it that in 1364, a merchant by the name of Mikołaj Wierzynek hosted a sumptuous 20-day banquet for the monarchs of Europe, complete with gold and silver tableware as parting gifts. Today, Wierzynek continues this tradition of lavish feasting in a historic building decorated with marble, dark wood, and a replica of a 19th-century painting depicting the original festivities. Though this extraordinary experience is no longer exclusively for royalty, the restaurant still offers silver service fit for a king. Dress to impress and dine on dishes such as wild boar loin with chanterelles, gooseberries and a touch of wood sorrel.
Miód Malina Restaurant
Exceptional regional produce drives the menu at Miód Malina Restaurant, where Italian dishes sit side by side with Polish ones. Start off with the grilled sheep’s milk cheese served with tart cranberry jelly, then feast on Russian dumplings stuffed with potato, cottage cheese and fried onion. It’s hearty fare, but try to save room for dessert—the warm Krakow-style cheesecake with bitter chocolate sauce is sublime.
Ariel
First established in a tenement house in Kazimierz, Krakow’s historic Jewish district, between the world wars, Ariel serves traditional Sephardic staples such as sautéed mushrooms and onions alongside Ashkenazi ones like a grandmother-worthy matzo ball soup bobbing with featherlight dumplings. It’s not haute cuisine, but this is delicious comfort food at its finest.
Warsaw
Warszawski Sen
Mateusz Gessler is to Polish cooking what Jason Atherton is to British. The celeb chef, celebrated cookbook author, and TV personality lends his creative vision to Warszawski Sen, a fine dining temple that reinvents and modernises classic dishes. Though the menu rotates seasonally, guests can expect to find creations like wild quail stuffed with pear and smoked plums in a bacon-studded cream sauce.
Meza Restaurant
From the islands of Greece; sesame coated, melted feta cheese, topped with honey; to Lebanon; with skewers of roasted herb marinated chicken thighs and sun blushed tomatoes. Meza Restaurant at Hilton Warsaw Hotel and Convention Centre takes you on a culinary journey from the Mediterranean to the five continents, with an exciting selection of steaks sourced from ten different countries. For anyone wanting a taste of Poland, the Chef is always happy to serve a seasonal local delicacy such as the World Famous Pierogi!
Polka
When Magda Gessler, a former juror on the Polish edition of MasterChef, opened this eatery, she wanted the entire interior to resemble a work of art. The menu at Polka adheres closely to tradition with plates like mustard-marinated goose liver with buttered apples and onions, alongside honey-glazed duck served with beetroot or red cabbage.
Krakow
Wierzynek
Legend has it that in 1364, a merchant by the name of Mikołaj Wierzynek hosted a sumptuous 20-day banquet for the monarchs of Europe, complete with gold and silver tableware as parting gifts. Today, Wierzynek continues this tradition of lavish feasting in a historic building decorated with marble, dark wood, and a replica of a 19th-century painting depicting the original festivities. Though this extraordinary experience is no longer exclusively for royalty, the restaurant still offers silver service fit for a king. Dress to impress and dine on dishes such as wild boar loin with chanterelles, gooseberries and a touch of wood sorrel.
Miód Malina Restaurant
Exceptional regional produce drives the menu at Miód Malina Restaurant, where Italian dishes sit side by side with Polish ones. Start off with the grilled sheep’s milk cheese served with tart cranberry jelly, then feast on Russian dumplings stuffed with potato, cottage cheese and fried onion. It’s hearty fare, but try to save room for dessert—the warm Krakow-style cheesecake with bitter chocolate sauce is sublime.
Ariel
First established in a tenement house in Kazimierz, Krakow’s historic Jewish district, between the world wars, Ariel serves traditional Sephardic staples such as sautéed mushrooms and onions alongside Ashkenazi ones like a grandmother-worthy matzo ball soup bobbing with featherlight dumplings. It’s not haute cuisine, but this is delicious comfort food at its finest.
Warsaw
Warszawski Sen
Mateusz Gessler is to Polish cooking what Jason Atherton is to British. The celeb chef, celebrated cookbook author, and TV personality lends his creative vision to Warszawski Sen, a fine dining temple that reinvents and modernises classic dishes. Though the menu rotates seasonally, guests can expect to find creations like wild quail stuffed with pear and smoked plums in a bacon-studded cream sauce.
Meza Restaurant
A titan in Warsaw’s gastronomic scene, Meza Restaurant at the Hilton Warsaw Hotel and Convention Centre, excels at cosmopolitan cuisine that draws on Poland’s culinary heritage and agricultural bounty. Exquisite presentations help highlight the top-notch seasonal produce in dishes like seabass fillet with artichokes and dried cherry tomatoes bathed in a lobster sauce. Carnivores will enjoy sampling 12 different steaks sourced from around the globe expertly paired with sauces. The chef prepares each one with utmost care, cooking precisely to the desired degree.
Polka
When Magda Gessler, a former juror on the Polish edition of MasterChef, opened this eatery, she wanted the entire interior to resemble a work of art. The menu at Polka adheres closely to tradition with plates like mustard-marinated goose liver with buttered apples and onions, alongside honey-glazed duck served with beetroot or red cabbage.