Miodova in Kraków's Kazimierz on Szeroka cooks contemporary Polish with Jewish-influenced dishes inspired by a 19th-century cookbook. Daily lunch and dinner.
Signature dishes: Goose pierogi, Cholent for two
Must order: Goose pierogi to start, then cholent for two with a glass from the Polish-wine list.
Tip: Open daily for lunch and dinner; the terrace runs through summer.
Address: ul. Szeroka 3, 31-053 Kraków
Zazie Bistro in Kraków's Kazimierz runs straight Lyonnais-bistro grammar: tartare, escargot, blanquette de veau, tarte tatin. Small room, chalkboard menu, French wine list.
Signature: Beef tartare, Tarte tatin
Order: Beef tartare and the tarte tatin to share. House red by the carafe.
Tip: Walk-in only. Get there before 19:00 or queue 30 minutes. Closed Sunday.
Trezo in Kraków's Kazimierz on Miodowa cooks modern Polish that marries traditional flavours with modern techniques. Casual dining room, cafe-bar attached.
Signature: Dry-aged beef short rib, Beetroot tartare
Order: Dry-aged beef short rib and beetroot tartare to start. A glass of Polish riesling alongside.
Tip: Book ahead for weekend evenings; the cafe-bar side is good for a casual drink.
Bottiglieria 1881 in Kraków's Kazimierz holds Poland's only two Michelin stars. Przemysław Klima cooks Polish ingredients on a long tasting menu only.
Signature: Tasting menu with Polish-only wine pairing, Autumn game course
Order: The full tasting menu with the Polish-wine pairing from a 700-bottle list.
Tip: Closed Sunday and Monday. Book three weeks ahead for Friday or Saturday; midweek is easier.
Karakter in Kraków's Kazimierz is the loud, low-lit neo-bistro with chef Daniel Myśliwiec. Open kitchen, offal-heavy modern carte, small Polish growers.
Signature: Beef tartare with bone marrow, Charcoal-grilled lamb
Order: The tartare for the table, then whatever is on the grill list that night.
Tip: Counter walk-ins often available at 18:00. The dining-room tables take booking only.
Zazie Bistro in Kraków's Kazimierz runs straight Lyonnais-bistro grammar: tartare, escargot, blanquette de veau, tarte tatin. Small room, chalkboard menu, French wine list.
Signature: Beef tartare, Tarte tatin
Order: Beef tartare and the tarte tatin to share. House red by the carafe.
Tip: Walk-in only. Get there before 19:00 or queue 30 minutes. Closed Sunday.
Trezo in Kraków's Kazimierz on Miodowa cooks modern Polish that marries traditional flavours with modern techniques. Casual dining room, cafe-bar attached.
Signature: Dry-aged beef short rib, Beetroot tartare
Order: Dry-aged beef short rib and beetroot tartare to start. A glass of Polish riesling alongside.
Tip: Book ahead for weekend evenings; the cafe-bar side is good for a casual drink.
Fiorentina on Grodzka in Kraków's Old Town is the Tuscan-inspired room with a vaulted red-brick ceiling. Dry-aged bistecca alla Fiorentina; deep Italian wine list.
Signature: Bistecca alla Fiorentina, Hand-rolled pasta
Order: The bistecca for two with a Brunello by the bottle, and the gnudi as a starter.
Tip: The bistecca needs ordering in advance; closed Sunday. Michelin Bib Gourmand recognition.
Filipa 18 in Kraków's Kleparz is the neo-Polish room inside Hotel Indigo. Chef Marcin Sołtys cooks a tasting menu that changes every two weeks from market produce.
Signature: Tartare with pickled mushroom, Duck with smoked plum
Order: Whatever tartare is on, and the duck with smoked plum if it's running.
Tip: Tasting menu Tuesday to Saturday 17:00 to 22:00. Book a week ahead for weekend dinner.
Bottiglieria 1881 in Kraków's Kazimierz holds Poland's only two Michelin stars. Przemysław Klima cooks Polish ingredients on a long tasting menu only.
Signature: Tasting menu with Polish-only wine pairing, Autumn game course
Order: The full tasting menu with the Polish-wine pairing from a 700-bottle list.
Tip: Closed Sunday and Monday. Book three weeks ahead for Friday or Saturday; midweek is easier.
Karakter in Kraków's Kazimierz is the loud, low-lit neo-bistro with chef Daniel Myśliwiec. Open kitchen, offal-heavy modern carte, small Polish growers.
Signature: Beef tartare with bone marrow, Charcoal-grilled lamb
Order: The tartare for the table, then whatever is on the grill list that night.
Tip: Counter walk-ins often available at 18:00. The dining-room tables take booking only.
