14 editor picks in Kraków.
Food tour in Kazimierz
Half-Day Krakow Food Tour in Old Town and Kazimierz
4 of these places are in Kazimierz
Modern Polish cooking in Kraków runs from refined Old Town dining rooms to the milk-bar and pierogi tradition that still anchors the everyday plate. Pod Aniołami on ul. Grodzka and Pod Baranem near ul. Świętej Gertrudy hold the upmarket end in Stare Miasto, the Old Town, while Klezmer-Hois and Ariel on ul. Szeroka tie the table to Kazimierz, the historic Jewish quarter. For the unfussy version, Bar Mleczny Pod Temidą and Pierogarnia Krakowiacy keep the classics cheap and quick.
14 modern polish places in Kraków we have eaten in, sorted by editor score. All cuisines in Kraków · Modern Polish across every city.
Order The beech-smoked lamb shank, and oscypek with cranberry jam to start.
Pod Aniołami in Kraków sits in a 13th-century cellar on Grodzka with a beech-wood grill at the centre of the room.
Order The mixed pierogi plate and żurek soured-rye soup served in a bread bowl.
Wesele in Kraków is the editorial pick for traditional Polish on the Rynek Główny: pierogi, roast duck, żurek, with a terrace pointed at the Cloth Hall.
Order Pork knuckle for two with honey beer glaze, with pierogi ruskie to start.
Miód i Wino in Kraków sits at the north end of the Old Town with a courtyard under linden trees.
Order Gefilte fish, the chicken liver pâté and a glass of Slivovitz to finish.
Klezmer-Hois in Kraków's Kazimierz is the Polish-Jewish kitchen in the 16th-century Great Mikveh on Szeroka.
Order Duck with baked apple and the 10-year Starka vodka flight; courtyard table in summer.
Starka in Kraków's Kazimierz cooks classic Polish in a townhouse cellar with a courtyard garden, and pours its house-aged Starka vodka in 8 to 25-year-old.
Order Carp Jewish-style to start, then roast goose with cherries; a shot of slivovitz to close.
Ariel on Szeroka in Kraków's Kazimierz is a 16th-century tenement-house restaurant cooking Galician Jewish and Polish dishes across two dining rooms.
Order A mixed plate of pierogi ruskie and pierogi with duck; a glass of kompot to wash it down.
Pierogarnia Krakowiacy on Szewska in Kraków's Old Town runs a 30-strong pierogi carte: ruskie, meat, duck, spinach, sweet cherry.
Order Pierogi z mięsem (minced meat) and the cabbage-and-mushroom version. Sour cream on the side.
Przystanek Pierogarnia in Kraków's Old Town is the no-nonsense pierogi counter locals queue at: 20 fillings, plates from 18 zl, open from 11:00 to late.
Order Żurek (sour rye soup), kotlet schabowy with mash, kompot. The whole meal lands under 25 zl.
Bar Mleczny Pod Temidą on Kraków's Grodzka is the city's most editorial surviving milk bar: laminated menu, queue-and-pay-first, full meals for 15 to 25 zl.
Order Naleśniki with cottage cheese and strawberry jam; the żurek soup is the runner-up.
Milkbar Tomasza on Kraków's Świętego Tomasza updates the milk-bar form: same prices and naleśniki, but table service and a younger crowd.
Order Vegan pierogi ruskie and the beetroot tartare. The vegan żurek runs in winter.
Veganic on Karmelicka in Kraków cooks Polish classics fully plant-based: pierogi ruskie with cashew cream, beetroot tartare, vegan żurek soup.
Order Kotlet schabowy with mashed potato and sauerkraut; pierogi ruskie as a starter.
Smakołyki on Kraków's Straszewskiego is the cheap-and-honest student-canteen Polish home-cooking room: schabowy, pierogi, potato pancakes, full plate.
Order Goose pierogi and a bowl of beetroot soup with little uszka mushroom dumplings.
Marchewka z Groszkiem in Kraków's Kazimierz is the homely Polish bistro on the Mostowa footbridge: pierogi, gołąbki, beetroot soup with uszka.
Order Duck with apple and red cabbage; veal cheeks in mushroom sauce.
Pod Baranem near the Wawel side of Kraków's Planty cooks classic Polish since 1997.
