Pod Norenami in Kraków runs the city's most editorial vegan kitchen with a pan-Asian menu: ramen, gyoza, banh mi, sushi rolls. Krupnicza is the original room.
Signature dishes: Gyoza, Shoyu ramen with king oyster
Must order: The gyoza and a bowl of the shoyu ramen with king oyster mushroom.
Tip: Cash and card; closes around 22:00. Walk-ins for early dinner, book for prime time.
Address: ul. Krupnicza 6, 31-123 Kraków
Szara Gęś on Kraków's Rynek Główny runs a Polish carte in a Cloth Hall-facing dining room. The kitchen leans on Polish poultry and game; seasonal goose feature.
Signature: Roast goose with apple and red cabbage, Pierogi with venison
Order: The roast goose for two with red cabbage and apple, in November during goose season.
Tip: Reservation only on weekends. The Cloth Hall side tables go first; ask when booking.
Hamsa in Kraków's Jewish quarter cooks Tel Aviv-style Israeli: hummus, shakshuka, sabich, fresh pita off the saj. The terrace looks onto the Old Synagogue square.
Signature: Hummus with slow-cooked lamb, Shakshuka
Order: Hummus with slow-cooked lamb and fresh pita; arrive before the dinner queue at 19:30.
Tip: Book the terrace for sunset. The same group runs Hamsa Tel Aviv next door for a fuller dinner menu.
Klezmer-Hois in Kraków's Kazimierz is the Polish-Jewish kitchen in the 16th-century Great Mikveh on Szeroka. Gefilte fish, cholent on the carte; klezmer concerts.
Signature: Gefilte fish, Cholent
Order: Gefilte fish, the chicken liver pâté and a glass of Slivovitz to finish.
Tip: Book ahead for evenings with klezmer concerts. Check the concert calendar in advance.
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 vintages alongside.
Signature: Duck with baked apple, Aged Starka vodka flight
Order: Duck with baked apple and the 10-year Starka vodka flight; courtyard table in summer.
Tip: Book the courtyard for sunset; the cellar room is the better seating in winter.
Szara Gęś on Kraków's Rynek Główny runs a Polish carte in a Cloth Hall-facing dining room. The kitchen leans on Polish poultry and game; seasonal goose feature.
Signature: Roast goose with apple and red cabbage, Pierogi with venison
Order: The roast goose for two with red cabbage and apple, in November during goose season.
Tip: Reservation only on weekends. The Cloth Hall side tables go first; ask when booking.
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: Goose pierogi, Cholent for two
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.
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.
