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.
Must 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.
Address: ul. Adama Mickiewicza 18/2, 60-834 Poznań
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.
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.
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.
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.
