Slow-braised pork shank, often poached in dark beer then crisped under the salamander, served with sauerkraut, mustard and a pile of mashed potatoes. The German-Hanseatic-Polish hybrid dish Kubicki has made its century-long signature.
Where to eat it: 3 restaurants across 1 city.
Eisbein arrived in Gdańsk with the German Hanseatic merchants and survived through the Free City era. Kubicki opened 1918 and has refused to alter its eisbein recipe since; the dish is the room's century-long signature and the most-photographed plate on the menu.
Common allergens: Gluten
Restauracja Kubicki in Gdańsk has run since 1918 on Wartka Street, the oldest surviving room in town. Fresh fish priced by weight, the famous eisbein and a pianist Wednesday through Sunday.
Signature: Eisbein (pork knuckle), Marinated matias herring
Order: The eisbein, the kitchen's century-old never-altered dish.
Tip: Book the window tables for the Motława view at sunset.
Goldwasser in Gdańsk sits in a 15th-century tenement on Długie Pobrzeże, named for the liqueur first distilled in the city in 1598. Traditional Polish cooking, fresh fish, and the actual Goldwasser poured at the table.
Signature: Duck, Edible-gold steak
Order: Duck with red cabbage, with a glass of Original Danziger Goldwasser as the closer.
Tip: The Motława-side terrace from May to September is the best seat in the room.
Brovarnia in Gdańsk is the oldest active brewery in Pomerania, inside Hotel Gdańsk's 17th-century granary on Szafarnia. Flagship Złoto Brovarni pils took gold at Concours de Lyon 2022.
Tip: Brewery tours run by request; ask reception when you book the restaurant.
More cities are in research. Want eisbein (pork knuckle) covered somewhere specific? Tell us where you want to eat.