Zazie Bistro is a french bistro restaurant in Kazimierz, Kraków.
Zazie Bistro in Kraków's Kazimierz runs straight Lyonnais-bistro grammar: tartare, escargot, blanquette de veau, tarte tatin. Kitchen leans french bistro.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Beef tartare, Tarte tatin
Must 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.
Address: ul. Józefa 34, 31-056 Kraków
Cargo Grill & Deli on Plac Nowy in Kraków's Kazimierz fires dry-aged Polish beef and fresh European seafood with a wine cellar to match. Priced at $$$.
Signature: Dry-aged Polish beef ribeye, Fresh fish of the day
Order: Dry-aged Polish ribeye with a bottle from the cellar; deli counter for cured meats on the way out.
Tip: Book the dining room for dinner; daytime walk-ins lean toward the deli side of the room.
Bottiglieria 1881 in Kraków's Kazimierz holds Poland's only two Michelin stars. Przemysław Klima cooks Polish ingredients on a long tasting menu only.
Signature: Tasting menu with Polish-only wine pairing, Autumn game course
Order: The full tasting menu with the Polish-wine pairing from a 700-bottle list.
Tip: Closed Sunday and Monday. Book three weeks ahead for Friday or Saturday; midweek is easier.
Karakter in Kraków's Kazimierz is the loud, low-lit neo-bistro with chef Daniel Myśliwiec. Open kitchen, offal-heavy modern carte, small Polish growers.
Signature: Beef tartare with bone marrow, Charcoal-grilled lamb
Order: The tartare for the table, then whatever is on the grill list that night.
Tip: Counter walk-ins often available at 18:00. The dining-room tables take booking only.
Cargo Grill & Deli on Plac Nowy in Kraków's Kazimierz fires dry-aged Polish beef and fresh European seafood with a wine cellar to match. Priced at $$$.
Signature: Dry-aged Polish beef ribeye, Fresh fish of the day
Order: Dry-aged Polish ribeye with a bottle from the cellar; deli counter for cured meats on the way out.
Tip: Book the dining room for dinner; daytime walk-ins lean toward the deli side of the room.
Fiorentina on Grodzka in Kraków's Old Town is the Tuscan-inspired room with a vaulted red-brick ceiling. Located in Stare Miasto. Priced at $$$.
Signature: Bistecca alla Fiorentina, Hand-rolled pasta
Order: The bistecca for two with a Brunello by the bottle, and the gnudi as a starter.
Tip: The bistecca needs ordering in advance; closed Sunday. Michelin Bib Gourmand recognition.
Filipa 18 in Kraków's Kleparz is the neo-Polish room inside Hotel Indigo. Located in Stare Miasto. Priced at $$$. At ul. Świętego Filipa 18.
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 17:00-22:00. 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.
Pod Aniołami in Kraków sits in a 13th-century cellar on Grodzka with a beech-wood grill at the centre of the room. Kitchen leans traditional polish.
Signature: Beech-smoked highlander lamb, Grilled trout
Order: The beech-smoked lamb shank, and oscypek with cranberry jam to start.
Tip: Ask for the vaulted-cellar room over the courtyard. Open daily from 13:00.
