Polish Food Guide

That simple idea is what inspired us to create this book: a travel companion for those who want to truly experience Poland through its food.

In this book, you’ll find a selection of Poland’s most popular and widely loved dishes and drinks. We also highlight selected regional specialities that are easy to find as you travel — mostly inspired by the regions Edita explored herself, with a full list of all the regions we cover included below — along with important food traditions celebrated throughout the year. You’ll learn about everyday eating habits, commonly used ingredients and the kinds of meals you’re likely to come across — whether in a local milk bar or at a holiday table. Throughout the book, Edita also shares her reflections and experiences with the food she encountered while travelling. We also offer ideas for the best food souvenirs to bring home to loved ones and, of course, our recommendations for places to enjoy Polish cuisine across the country.

It isn’t an exhaustive guide to every corner of Polish cuisine, but it’s everything you need to have a wholesome, meaningful experience of the country through food. We hope it helps you discover just how much there is to enjoy.

Book authors Edita Kalesinskaitė & Magdalena Tomaszewska-Bolałek

Edita is a Lithuanian travel content creator and storyteller focused on Polish culture, regional cuisine, and local traditions. She travels across Poland – from small villages to major cities – documenting the country’s culinary diversity, cultural heritage and travel experiences. Sharing her content in English on various social media platforms, she invites a global audience to discover Poland’s regional foods, everyday customs, and unique things to see and do across the country. Instagram – instagram.com/edita.kaite

Magda is a Polish food writer and an expert in food tourism and culinary diplomacy. She has promoted Polish cuisine internationally through workshops, meetings and lectures. She is the author of several books exploring Japanese, Korean, Nordic and Polish food culture. Over the years, she has received various prestigious awards, including the Gourmand World Cookbook Awards, the Prix de la Littérature Gastronomique and the Polish Magellan Awards. Instagram – instagram.com/kuchniokracja

BOOK DETAILS

ISBN 978-609-08-0848-1

Number of pages: 244

Type of file: PDF

Over 200 photos

Restaurant recommendation: Bydgoszcz, Kraków, Lublin, Łódź, Podlaskie Voivodeship, Poznań, Toruń, Tricity, Upper Silesia, Warszawa, Wrocław

Regional food information: Kujawy (Kuyavia), Lubelszczyzna, Małopolska (Lesser Poland), Mazowsze (Mazovia), Podkarpacie (Subcarpathia), Podlasie (Podlachia), Pomorze (Pomerania), Śląsk (Silesia), Wielkopolska (Greater Poland)

DISCLAIMERS

Some of the experiences and photographs in this book were captured during press trips, media events or other projects where travel or access may have been provided. However, no individual, brand, company or organisation has paid for advertising, product placement or inclusion in this publication. All content and photographs were chosen solely by the authors based on editorial judgement. This book was independently financed and published by the authors without external sponsorship or commercial support.

At the time of writing and publication, all restaurants featured in this e-book were operational and the dishes, menu items and details mentioned were accurate to the best of our knowledge. However, restaurant menus and offerings can change over time. Some dishes may be seasonal, limited-time specials or may no longer be available. We recommend contacting the restaurant directly or visiting their website for the most up-to-date information before planning your visit.  

In the e-book Polish cuisine is marked by regional variations. In this section, we will explore food more through the lens of historical regions than the modern administrative divisions of the country, though it may not cover every area. There are many ways to approach regional food cultures, but for this e-book, we have simplified it to present the overall concept. Not all regions are presented in the same way, which does not imply that there is no regional cuisine. A key criterion was whether dishes or products were available for sale or at restaurants so that every tourist could try them.