Kubicki in Gdańsk is the city's oldest restaurant, opened 1918 by Bronisław Kubicki on Wartka Street. Fresh fish priced by weight, eisbein from a kept-secret recipe and a pianist Wednesday to Saturday.
Signature dishes: Eisbein (pork knuckle), Marinated matias herring
Must order: The eisbein, the dish the kitchen has refused to alter for a century.
Tip: The window tables on the Motława side fill fast; reserve for sunset in summer.
Address: ul. Wartka 5, 80-841 Gdańsk
Goldwasser in Gdańsk sits in a 15th-century tenement on Długie Pobrzeże, named for the gold-flake liqueur first distilled in the city in 1598. Traditional Polish cooking with the famous Goldwasser poured at the table.
Signature: Duck, Steak topped with edible gold
Order: A duck main with a glass of Original Danziger Goldwasser to close.
Tip: Open from noon every day; the Motława-side terrace is the room's best feature May to September.
Velevetka in Gdańsk is the city's most committed Kashubian room, in the cellars of one of the Old Town's tenements on Długa. Smoked-bacon potato cake, Kashubian fish soup, mains served inside a hollowed loaf.
Signature: Kashubian fish soup, Pike-perch (sandacz)
Order: The Kashubian fish soup with mussels followed by pike-perch.
Tip: Small dining room; book ahead Friday and Saturday. Cash and card both work.
Zafishowani in Gdańsk runs out of a townhouse on Tokarska, with a wine bar and shop attached to the restaurant. Baltic fish is the kitchen's only argument; the halibut is the room's signature plate.
Signature: Halibut, Baltic herring tasting
Order: The halibut, the kitchen's most asked-after dish year-round.
Tip: The wine shop next door pours flights at half restaurant prices.
Cała Naprzód in Gdańsk crowns the Maritime Culture Centre with a fourth-floor terrace beside the medieval Crane. Kashubian herring, Baltic salmon, pike-perch pierogi and the best Motława-side view in the city.
Signature: Kashubian herring, Baltic salmon
Order: Pikeperch fillet with spinach and cauliflower, or the pike-perch and smoked-trout pierogi.
Tip: Take the glass lift inside the museum building. Sunset on the terrace is May to September.
Restauracja Filharmonia in Gdańsk sits on Ołowianka Island opposite the Old Town, with chef-Kashubian Marcin Szlagowski cooking his region: herring tartare, mustard soup, golce dumplings with roast goose.
Signature: Herring tartare on potato pancakes, Roasted goose with golce
Order: The roasted goose with golce, the dish from Szlagowski's family table.
Tip: Cross the footbridge from Długie Pobrzeże; the Old Town view from the dining room is the trip.
Goldwasser in Gdańsk sits in a 15th-century tenement on Długie Pobrzeże, named for the gold-flake liqueur first distilled in the city in 1598. Traditional Polish cooking with the famous Goldwasser poured at the table.
Signature: Duck, Steak topped with edible gold
Order: A duck main with a glass of Original Danziger Goldwasser to close.
Tip: Open from noon every day; the Motława-side terrace is the room's best feature May to September.
Velevetka in Gdańsk is the city's most committed Kashubian room, in the cellars of one of the Old Town's tenements on Długa. Smoked-bacon potato cake, Kashubian fish soup, mains served inside a hollowed loaf.
Signature: Kashubian fish soup, Pike-perch (sandacz)
Order: The Kashubian fish soup with mussels followed by pike-perch.
Tip: Small dining room; book ahead Friday and Saturday. Cash and card both work.
Zafishowani in Gdańsk runs out of a townhouse on Tokarska, with a wine bar and shop attached to the restaurant. Baltic fish is the kitchen's only argument; the halibut is the room's signature plate.
Signature: Halibut, Baltic herring tasting
Order: The halibut, the kitchen's most asked-after dish year-round.
Tip: The wine shop next door pours flights at half restaurant prices.
Targ Rybny - Fishmarkt in Gdańsk sits on the historic fish-market square that gave the city its name. Chef Patryk Domachowski runs a Kashubian-Mediterranean menu of smoked eel, oysters and whole lobsters.
Signature: Whole-cooked lobster, Smoked Baltic eel
Order: Smoked eel from Hel to start, the whole-cooked lobster as the splurge main.
Tip: Lunch service is calmer; book the upstairs window seats for the Hilton-side view.
Cała Naprzód in Gdańsk crowns the Maritime Culture Centre with a fourth-floor terrace beside the medieval Crane. Kashubian herring, Baltic salmon, pike-perch pierogi and the best Motława-side view in the city.
Signature: Kashubian herring, Baltic salmon
Order: Pikeperch fillet with spinach and cauliflower, or the pike-perch and smoked-trout pierogi.
Tip: Take the glass lift inside the museum building. Sunset on the terrace is May to September.
Restauracja Filharmonia in Gdańsk sits on Ołowianka Island opposite the Old Town, with chef-Kashubian Marcin Szlagowski cooking his region: herring tartare, mustard soup, golce dumplings with roast goose.
Signature: Herring tartare on potato pancakes, Roasted goose with golce
Order: The roasted goose with golce, the dish from Szlagowski's family table.
Tip: Cross the footbridge from Długie Pobrzeże; the Old Town view from the dining room is the trip.
