Piwna 47 in Gdańsk is the Michelin-recommended Old Town brasserie behind St Mary's, run by a kitchen that reads the Pomeranian rulebook with a few Mediterranean accents. The menu changes by the season.
Signature dishes: Pomeranian seasonal main, Modern bistro plates
Must order: Whatever seasonal main the chef has built around local Pomeranian produce that week.
Tip: Closed Monday and Tuesday. The conservatory at the back is the brightest table for lunch.
Address: ul. Piwna 47, 80-831 Gdańsk
Restauracja Fino in Gdańsk hides off the tourist track on ul. Grząska, with chef-owner Jacek Koprowski running a Michelin-recommended tasting menu. The plant-based parallel menu is one of the most ambitious in Poland.
Signature: Tasting menu, Plant-based seasonal menu
Order: The full tasting menu or, if vegetarian, the plant-based equivalent.
Tip: Easier to book Monday to Thursday. Service ends 22:00 weeknights and 23:00 Saturday.
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: Eisbein (pork knuckle), Marinated matias herring
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.
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.
Restauracja Fino in Gdańsk hides off the tourist track on ul. Grząska, with chef-owner Jacek Koprowski running a Michelin-recommended tasting menu. The plant-based parallel menu is one of the most ambitious in Poland.
Signature: Tasting menu, Plant-based seasonal menu
Order: The full tasting menu or, if vegetarian, the plant-based equivalent.
Tip: Easier to book Monday to Thursday. Service ends 22:00 weeknights and 23:00 Saturday.
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: Eisbein (pork knuckle), Marinated matias herring
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.
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.
