Cucina in Poznań is a Michelin Guide listed Mediterranean kitchen in the restored Stare Koszary barracks at City Park, with a serious wine wall and five-, seven- or nine-course tastings.
Must order: The nine-course VIP tasting with chef and sommelier service.
Tip: Book a table close to the wine wall for the best room view; the wine pairing on the VIP tasting is the deepest tour of the list.
Address: ul. Wyspiańskiego 26a, 60-751 Poznań
Vine Bridge in Śródka, Poznań is one of the country's smallest serious tasting restaurants, with chef Radosław Nejman running a new-Polish-cuisine kitchen across a handful of tables and a counter on regional product.
Order: Whatever the chef plates that day; there is no fixed menu.
Tip: The Sunday brunch on Jordan Bridge in summer is the lower-bar way in; you skip the three-week reservation queue.
Concordia Taste in Poznań sits inside Concordia Design, a converted printing house above the railway viaduct, with chef Adam Adamczak cooking modern Polish comfort food and the Studio Rygalik FoodLab in the dining room.
Order: The chef's seven-course tasting menu.
Tip: Window table second floor for the train viaduct view; book it at the time of reservation, not on arrival.
Modra Kuchnia in Jeżyce, Poznań is a small basement room on Mickiewicza, run by Szymon (kitchen) and Dorota (front), with a tight modern Polish menu and a wine pairing on every plate.
Order: Roast duck with the modra kapusta that gives the room its name.
Tip: Book the table by the open kitchen; you can see the entire pass and Szymon plates every dish himself.
Winnowiercy in Jeżyce, Poznań is a natural-wine bistro with chef Krzysztof Łapawa cooking small French-leaning plates against a 200-label list of natural and organic European wines, mostly from France.
Order: Gnocchi with the day's pour-by-the-glass natural wine.
Tip: Wednesday to Saturday only, 18:00 to 23:00; book a counter seat for the wine staff to walk you through pours.
SPOT. in Poznań holds a Michelin Bib Gourmand 2025 in the Wielkopolskie selection, with chef Jakub Hamankiewicz cooking modern Polish on biodynamic and natural wine in a former power station on Dolna Wilda.
Order: Whatever the kitchen is doing with seasonal vegetables; the menu leans plant-forward.
Tip: Ask the sommelier for a Polish pour; the list champions native wines and includes over 75 of them.
