Krakow is more than just a gateway to Auschwitz. The city has quietly become one of Europe’s most exciting food destinations, blending its rich culinary heritage with a dynamic, modern dining scene. Named the inaugural European Capital of Gastronomic Culture in 2019, Krakow now rivals Warsaw with its Michelin-recommended restaurants, vibrant food markets, and cutting-edge culinary concepts.
Fine Dining Meets Tradition
While Warsaw may have the Michelin stars, Krakow has the culinary prestige. Head Chef Krzysztof Was of the Copernicus Hotel is on a mission to change perceptions of Polish cuisine with his 5- and 7-course tasting menus.
Other notable fine dining establishments include Pod Różą, which has hosted Russian tzars, and Wierzynek, where a 20-day feast was once thrown by King Casimir the Great. Historic settings, coffered ceilings, and original leather interiors make these restaurants as much about atmosphere as about food.
Krakow’s Street Food Revolution
Krakow's street food scene is thriving, offering both traditional flavours and modern innovations. The city’s iconic zapiekanka — a halved baguette with melted cheese and toppings — is still a favourite, while Judah Square’s Andrus food truck has reinvented the classic maczanka sandwich with a beetroot-chocolate pulled pork twist.
At Stary Kleparz Market, stalls overflow with dried forest mushrooms, rustic sausages, and farmhouse cheeses like oscypek, a smoked sheep’s milk cheese from the Tatra Mountains.
Offal, Offbeat, and On-Trend
One of Krakow’s boldest culinary experiences can be found at Karakter Restaurant in Kazimierz, the city's old Jewish quarter. Wine director Maciek Murzyniec curates unexpected pairings for dishes like bulls’ testicles (best with a French Poulsard or an aromatic white Hibernal from Winnica Jakubów) and brains (ideally paired with an Austrian orange wine like a Gelber Muskateller or a Meinklang winery Graupert).
The city’s adventurous spirit extends beyond offal, with Szara Ges offering a signature dessert of a milk chocolate goose egg with a mango mousse yolk.
Traditional Polish Flavours, Reinvented
Classic Polish dishes still hold a place at the table, but they’re being elevated to new heights:
Bigos (hunters’ stew), barszcz (beetroot soup), and pierogi (stuffed dumplings) remain staples.
Pod Aniołami, housed in a 13th-century cellar, serves wild boar steak in juniper marmalade.
Pod Baranem, near Wawel Castle, offers sirloin a la Barbican, wrapped in bacon for a medieval touch.
Hotel Stary’s restaurant presents dishes like deer with pumpkin, passion fruit, smoked chocolate, and port wine chilli sauce.
Breakfast & Bakery Culture
Breakfast, or śniadanie, is a key part of Polish dining culture. In Kazimierz, Ranny Ptaszek (“Early Bird”) is run by mother-daughter duo, Kasia and Zosia Pilitowskie, serving szakszuka (eggs in tomato sauce with chickpeas), plaki (potato pancakes), and apple crumpets with homemade smoked plum jam.
Krakow is also home to the Bagel Museum, where visitors can roll and braid their own obwarzanek, the city’s famous parboiled bagel. Over 150,000 obwarzanki are made and sold daily, continuing a tradition dating back to 1257.
A New Era for Polish Cuisine
Just outside the city, Srebrna Góra vineyard, located beneath the Camaldolese Hermit Monastery, is reviving monastic viticulture from the 10th century. Meanwhile, urban wine bars are flourishing, featuring local Polish wines alongside global selections.
Once defined by austerity, Polish cuisine has undergone a renaissance. While Soviet-era milk bars still serve two-course meals for £4, the city now offers high-end dining at affordable prices. Krakow’s leading chefs, like Damian Suraweic of Euskadi – Krakow's only Basque restaurant – are focused on quality over quantity, bringing in influences from across Europe while staying rooted in Polish tradition.
From offal delicacies to haute cuisine, Krakow’s food scene is evolving fast. Whether you’re exploring its historic market squares, Michelin-recommended restaurants, or thriving street food hubs, the city is proving itself as one of Europe’s most exciting culinary destinations, attracting jedling (foodies) from all corners of the globe.