Silesian potato dumplings, small and round with a thumb-hole indent in the centre that catches the gravy. The signature carbohydrate of the region, served beside rolada śląska or any roast.
Kluski śląskie date from Silesia's potato-cultivation roll-out in the 18th and 19th centuries. The thumb-hole indent is the test of a Silesian cook: it gives the dumpling a thinner centre that cooks evenly while holding gravy. The dish travelled across the Silesian diaspora and is now sold pre-made across Poland, though Wrocław's restaurant versions stay closest to the original hand-shaped form.
Beata Śniechowska's Młoda Polska on Plac Solny in Wrocław. A bistro and bar with a live pianist most evenings and a kitchen rooted in Polish comfort food.
OrderThe leek croquette to start, the pork chop with potato puree to follow.
TipIf Saturday dinner is booked, the Sunday brunch service is the same kitchen at a fifth less per head.
Sample traditional Polish food and enjoy local flavors on this food tour in Wroclaw. Try various dishes, appetizers, and desserts. Get an interesting lesson about the ...
Embark on a journey through the world of Polish beer in Wroclaw Old Town! Visit the best local venues and taste 7-13 different flavors of popular, regional and craft beer.