49 regional dishes covered across Poland, each with the canonical version and where to eat it, city by city.

Andruty kaliskieMain course · PoznańThin round Greater Poland sugar wafers baked between hot iron plates, sweet and snap-crisp, eaten with coffee at every Poznań cake counter.Barszcz czerwonyMain course · WarsawBigos (Hunter's stew)Main course · 3 citiesBigos, the hunters' stew, is the slow-cooked sauerkraut, fresh cabbage and mixed meats casserole that improves over three days of reheating.CzerninaMain course · PoznańFlaki po warszawskuMain course · WarsawWarsaw tripe soup of beef tripe slow-cooked in a paprika-marjoram broth with carrot, parsnip and onion, finished with grated cheese.GołąbkiMain course · WarsawPolish stuffed cabbage rolls: tender cabbage leaves around minced pork and rice, simmered in a tomato or mushroom sauce.Goldwasser (22-carat gold liqueur)Main course · GdańskA herbal liqueur with cardamom, cloves, cinnamon, lavender, coriander and juniper, suspended with flakes of 23-carat edible gold.Kashubian fish soup (Zupa rybna po kaszubsku)Soup · GdańskCream-finished Pomeranian fish soup built on a stock of Baltic cod, pike-perch and herring, often with mussels added when in season.Kluski śląskieMain course · WrocławSilesian potato dumplings, small and round with a thumb-hole indent in the centre that catches the gravy.Kotlet de volailleMain course · PoznańPolish breaded chicken roulade stuffed with garlic-parsley butter that bursts when cut.Kotlet schabowyMain course · 2 citiesKotlet schabowy is the Polish breaded pork loin cutlet, pounded thin, dredged in flour-egg-breadcrumb and fried in lard to a deep golden crust.Modra kapustaMain course · WrocławSilesian red cabbage stewed with apples, onion, caraway and a little smoked bacon.Obwarzanek krakowskiMain course · KrakówObwarzanek krakowski is the salted ring bread Kraków's bakers have boiled, then baked, then sold from carts under royal privilege since 1496.OscypekMain course · KrakówPączki (Polish doughnuts)Dessert · GdańskYeast-raised doughnuts filled with rose-petal jam, plum jam or vanilla cream, deep-fried in lard and dusted with sugar or glazed.PierogiMain course · KrakówPierogi are the half-moon dumplings Poland built into a national grammar.Pierogi ruskieMain course · 3 citiesPierogi ruskie are the canonical potato-and-farmer's-cheese pierogi, served boiled with butter-fried onions and a dollop of sour cream.Pierogi z kapustą i grzybamiMain course · WrocławPierogi filled with sauerkraut and dried wild mushrooms (often porcini).Placki Ziemniaczane (Polish Potato Pancakes)Dessert · 2 citiesCrisp Polish potato pancakes, finely grated raw potato and onion bound with egg and flour, fried in lard until lace-edged and golden.PomidorówkaMain course · PoznańEisbein (Pork knuckle)Main course · GdańskSlow-braised pork shank, often poached in dark beer then crisped under the salamander, served with sauerkraut, mustard and a pile of mashed potatoes.Pyry z gzikiemMain course · PoznańRogal świętomarcińskiMain course · PoznańRosółMain course · WarsawPolish clear chicken broth simmered with whole farm chicken, root vegetables and a charred onion, served with thin makaron noodles.Ruchanki (Kashubian yeast pancakes)Dessert · GdańskLight, raised yeast pancakes the size of a saucer, typically served with stewed apple and dusted with icing sugar.Kotlet schabowyMain course · WrocławPolish breaded pork cutlet, hand-pounded thin and shallow-fried in lard, the canonical Polish lunch across milk bars and bistros.Sernik krakowskiMain course · 2 citiesSernikMain course · WarsawZapiekankaMain course · 2 citiesZapiekankaMain course · PoznańPolish open-faced toasted baguette topped with sauteed mushrooms, melted cheese and a drizzle of ketchup or mayonnaise.Żurek (Sour rye soup)Soup · 4 citiesŻurek is the soured-rye-fermented soup Kraków eats from a bread bowl: cloudy, garlic-shot, with white sausage, hard-boiled egg, a swirl of sour cream.Bigos wrocławskiMain course · WrocławWrocław's version of the Polish hunter's stew: cabbage and sauerkraut braised slow with smoked meats, dried mushrooms and prunes.Baltic halibutMain course · GdańskWhole or fillet halibut from the Baltic, the prized white fish of Pomerania, usually grilled or pan-roasted with brown butter and dill.Kaczka z modrą kapustąMain course · PoznańKiełbaska z Niebieskiej Nyski (Blue Van Sausage)Main course · KrakówMaczanka po krakowskuMain course · KrakówPaczek z rozaMain course · WarsawPaczek z roza is the Polish doughnut filled with rose-petal jam, fried in lard, and finished with a citrus icing or sugar.Pierogi z dorszem (Cod pierogi)Main course · GdańskHalf-moon Polish dumplings filled with poached Baltic cod and fresh dill, served boiled with melted butter or pan-fried golden.Placki Ziemniaczane po ZbójuMain course · WrocławPlendzeMain course · PoznańPomeranian goose with golceMain course · GdańskWhole-roasted Pomeranian goose served with golce, the Kashubian potato dumpling.Rolada śląskaMain course · WrocławSilesian beef roulade, thinly pounded beef wrapped around bacon, pickle and onion, braised long and slow in stock.Rosół wielkopolskiMain course · PoznańSer smażony wielkopolskiMain course · PoznańŚląskie nieboMain course · WrocławSilesian heaven: smoked pork shoulder stewed with dried fruit (prunes, apricots, pears) and served with potato dumplings.Śledź po kaszubsku (Kashubian herring)Main course · GdańskŚledź w śmietanieMain course · WarsawPolish herring fillets cured in salt, then served in sour cream with raw onion, apple and pickle.Smoked Baltic eel (Węgorz wędzony)Main course · GdańskWhole Baltic eel salted, cold-smoked over alder wood and sliced into glossy black-skinned rings.

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Warsaw: Polish Food Tour

The Polish food tour is a great way to experience a must-try cuisine of this amazing country. A professional guide will teach you all there is to...

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