Ranked by TableJourney editorial score.
Slow-roast Greater Poland duck served with modra kapusta (braised red cabbage with apples and cloves) and either pyzy (steamed yeast dumplings) or pyry (potatoes).
Greater Poland's duck dish gives Modra Kuchnia in Jeżyce its name; modra kapusta is the dialect word for red cabbage, and the duck-and-red-cabbage combination is the Sunday-lunch classic of the Wielkopolska canon. The duck is typically slow-roast for two to three hours and finished with stewed apples. The dish anchors menus at Ratuszova, Modra Kuchnia and the regional bistros around Stary Rynek.
3 editor picks for Kaczka z modrą kapustą in Poznań, ranked by editorial score. All Poznań signature dishes · Kaczka z modrą kapustą across every city.
Modra Kuchnia in Jeżyce, Poznań is a small basement room on Mickiewicza, run by Szymon and Dorota, cooking a tight modern Polish menu with a wine pairing.
OrderRoast duck with the modra kapusta that gives the room its name.
TipThere are only a handful of tables; book a week ahead for weekend dinner.
Brovaria on Stary Rynek 73-74 in Poznań is Poland's first brewpub-with-hotel, in business since 2004, with beer brewed in tanks behind the bar and Polish.
OrderBeer-braised pork knuckle with the house pilsner.
TipAsk the barman for a Trzy Szychy tasting flight of all three house beers; it is the best survey of the room in twenty minutes.
Ratuszova on Stary Rynek in Poznań is a modern-Polish room in a historic Stary Rynek 55 tenement, in business since 1954, with roast duck, czernina and game.
OrderRoast duck with apples and red cabbage.
TipSit in the vaulted cellar room for the proper Stary Rynek atmosphere; the upstairs is brighter but less characterful.
Kaczka z modrą kapustą makes more sense with someone from Poznań explaining it. These are the classes and tours we have checked, with booking links.
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