The medieval village across the river from the cathedral island. A handful of small bistros, the croissant route's eastern stop, and weekend brunch rooms.
Hyćka in Śródka, Poznań cooks the regional Wielkopolska canon: pyry z gzikiem, czernina, szagówki and szare kluchy, with bread baked on the premises on sourdough since 2017.
Signature: Pyry z gzikiem, Czernina, Szare kluchy
Order: Czernina, the duck-blood soup, when it is on the daily board.
Tip: Reservations are phone-only. Book a day ahead for weekend evenings; the room is small.
Vine Bridge in Śródka, Poznań is one of the city's smallest serious tasting restaurants, with chef Radosław Nejman running a new-Polish-cuisine kitchen across a handful of tables and a counter on regional product.
Signature: Menu degustacyjne, Sezonowa ryba, Wino z Polski
Order: Whatever the chef plates at the counter; the kitchen does not run a fixed menu.
Tip: Reserve three weeks ahead, or try the Sunday brunch on Jordan Bridge in summer for a lower booking bar.
Na Winklu in Śródka, Poznań is a pierogi specialist on the corner since 2015, with a wide range of savoury and seldom-seen fillings plus oversized baked dumplings.
Signature: Pierogi z kaczką, Pierogi ruskie, Pierogi zapiekane
Order: Pierogi with duck and dried plum.
Tip: The corner location is the room itself; arrive before 13:00 on weekends or expect to wait for a table.