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 classics in four dining rooms.
Signature dishes: Kaczka, Golonka piwna, Pstrąg
Must order: Beer-braised pork knuckle with the house pilsner.
Tip: Ask the barman for a Trzy Szychy tasting flight of all three house beers; it is the best survey of the room in twenty minutes.
Address: Stary Rynek 73-74, 61-772 Poznań
Whiskey in the Jar on Stary Rynek 100, Poznań is the city's serious steakhouse, with dry-aged Polish beef, a rock-and-roll dining room and a wall of Jim Beam jar cocktails behind the bar.
Signature: Steki, Burgery, Żeberka grillowane
Order: A 300g ribeye with the house bone-marrow butter.
Tip: The second-floor JARy cocktails come in mason jars; a 'JAR' on the menu is a long drink for two, not a steak.
Taj India in Poznań is the city's longest-running Indian restaurant, with tandoor breads from a real clay oven, a long regional curry list and a vegetarian section that outperforms the meat plates.
Signature: Tikka masala, Dal makhani, Naan z czosnkiem
Order: Dal makhani with garlic naan.
Tip: The lunch buffet is the best-value way in; under 50 PLN for eight or nine curries plus breads.
SPOT. in Wilda, Poznań is a Michelin Bib Gourmand 2025 room in a former power station on Dolna Wilda, with chef Jakub Hamankiewicz cooking modern Polish on biodynamic and natural wine.
Signature: Sezonowe warzywa, Polski ser z dojrzewalni, Sezonowa ryba
Order: Whatever the chef is doing with the day's vegetables; the kitchen leans plant-forward.
Tip: Book a garden table in summer; the on-site herb garden and grapevines sit right off the dining room.
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 on every plate.
Signature: Kaczka z modrą kapustą, Pierogi, Sernik
Order: Roast duck with the modra kapusta that gives the room its name.
Tip: There are only a handful of tables; book a week ahead for weekend dinner.
Whiskey in the Jar on Stary Rynek 100, Poznań is the city's serious steakhouse, with dry-aged Polish beef, a rock-and-roll dining room and a wall of Jim Beam jar cocktails behind the bar.
Signature: Steki, Burgery, Żeberka grillowane
Order: A 300g ribeye with the house bone-marrow butter.
Tip: The second-floor JARy cocktails come in mason jars; a 'JAR' on the menu is a long drink for two, not a steak.
Taj India in Poznań is the city's longest-running Indian restaurant, with tandoor breads from a real clay oven, a long regional curry list and a vegetarian section that outperforms the meat plates.
Signature: Tikka masala, Dal makhani, Naan z czosnkiem
Order: Dal makhani with garlic naan.
Tip: The lunch buffet is the best-value way in; under 50 PLN for eight or nine curries plus breads.
Vine Bridge in Śródka, Poznań is one of the city'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.
Signature: Menu degustacyjne, Sezonowa ryba, Wino z Polski
Order: Whatever the chef plates at the counter; the kitchen does not run a fixed menu.
Tip: Reserve three weeks ahead, or try the Sunday brunch on Jordan Bridge in summer for a lower booking bar.
Concordia Taste in Poznań sits inside Concordia Design, a converted print works above the railway viaduct, with chef Adam Adamczak cooking modern Polish comfort food and a Studio Rygalik culinary lab in the dining room.
Signature: Menu degustacyjne, Sezonowa ryba, Comfort food
Order: The seven-course tasting menu.
Tip: Take a window table; the train viaduct view at sunset is part of the room.
