Polish cuisine is not a marketing legend, but specific dishes, recipes and traditions that are still alive - and not in museums, in houses, dairy bars, at fairs and restaurants around the country. Regardless of the region, season or wealth of the portfolio, you can eat well in Poland - provided that you know what to look for.
In this guide for 2025 you will find not a collection of culinary stereotypes, but a proven set of dishes, flavors and places that are really worth getting to know. Everything based on real products, prices and available traditions - without ideas about "real Polish cuisine" that cannot be verified. If you are interested in what to eat exactly in Poland - from breakfast to desserts, from the mountains to Masuria - you are in the right place.
The most popular Polish dishes that are worth trying in 2025
Polish cuisine is not based on fashion - its strength is a consequence, ingredients and proven recipes. In 2025, it is worth focusing on classics that do not disappear from home tables and restaurant cards. Their popularity results from the quality, taste and easy availability. Here are two pillars of the culinary DNA of Poland.
Pork chop with potatoes and cabbage - a classic that always tastes
Pork chop is not only a symbol of the Polish People's Republic, but also one of the most commonly ordered dishes in catering establishments. Prepared from a pork chop breaded in breadcrumbs and egg, it is most often served with potatoes (mashed or from water) and salad of sauerkraut or fried cabbage. In 2023, according to the data of the Central Statistical Office, this dish was in over 60% of dairy bars menus.
- Serving method: fried pork chop or oil
- A portion in a milk bar: approx. 200 g meat + additives
- Average price in 2025: 28–38 PLN (locally from 22 PLN)
Dumplings for all occasions: Russian, with meat, with cabbage and mushrooms
32 million pieces of dumplings are sold annually only in industrial production - and there are hundreds of thousands of home portions. The most popular are Russian (with potatoes and cottage cheese), with meat and with cabbage and mushrooms. Served are cooked, fried or baked, often with onions and cream.
| Type of dumplings | Ingredients | Average price (portion 8-10 pcs.) |
|---|---|---|
| Russian | Potatoes, cottage cheese, onions | PLN 18–24 |
| With meat | Pork, onions, spices | 20–26 PLN |
| With cabbage and mushrooms | Sauerkraut, forest mushrooms | PLN 22–28 |
| With buckwheat and white cheese | Porridge, cottage cheese, onion | 19–25 PLN |
Read also: What to eat at the seaside in Poland? - Pork chop and dumplings are also available in regional versions throughout the coast.
Traditional Polish soups - hot classics for every season of the year
Żurek, broth and red borscht are not seasonal hits, but the foundations of the Polish table. Consumed at both homes and restaurants, they regularly appear in consumer research as the most frequently chosen soups. In 2025, their popularity does not decrease - these are universal dishes, present on the tables all year and every part of the country.
Żurek, i.e. the taste of homemade sourdough and white sausage
Żurek is one of the oldest Polish soups. Its base is sourdough in rye flour, fermented from 2 to 5 days, usually at home. Depending on the region, white sausage (most often brewed), hard -boiled egg, potatoes and spices: marjoram, garlic and bay leaf are added to the source. In the southern regions there are more suspended versions, with the addition of cream or roux. According to the data of the Institute of Food and Nutrition, in 2023 sour Żurek was served in over 80% of households during Easter, and in premises - as a day of the day in every third milk bar. In restaurants, it is increasingly served in bread - an edible dish, which increases the visual attractiveness of the dish, although it does not affect the taste. Vegetarian versions exist, but they are not traditional.
Red borscht and tripe - soup with history
Red borscht is a soup with a Ukrainian pedigree, which settled in Polish homes as early as the 17th century. Prepared from beetroot, on a decoction of vegetables or meat, with the addition of beetroot sourdough. In the classical version, served with dumplings or croquette. The most famous form is Christmas Eve borscht - without meat, clear, seasoned with garlic and marjoram. On the other hand, tripe is only meat dish, cooked with thinly chopped beef stomachs, with the addition of Italian and spices - mainly marjoram, nutmeg and pepper. In some regions (e.g. Lesser Poland) ginger is added to the tripe - this is an old practice dating back to the interwar period. In 2022, the tripe included 28% of school and military canteens as a regenerative soup. This is one of the few dishes that survived in the menu of collective nutrition without major changes for decades.
- Żurek - all of Poland; Ingredients: rye sourdough, white sausage, egg, marjoram
- Red borscht - eastern Poland and Podkarpacie; beets, sourdough, garlic, ears
- Flaks - central and southern Poland; Beef tripe, vegetables, marjoram, ginger
Regional cuisine in Poland - flavors that differ in every corner
Polish cuisine is not uniform - each region has its own dishes, preparation techniques and ingredients. In 2025, the gastronomic map of the country remains current like never before: culinary tourism is growing, and regional dishes return to the salons. If you want to eat locally - you need to know what to look for, because the sour from Żywiec is not the same as the tripe in Warsaw.
Silesian, Podhale, Masurian cuisine - what makes them stand out?
Silesian cuisine is based on potatoes, cabbage and fatty meat. The most famous dish is a beef roulade with fashion cabbage and Silesian dumplings. In 2022 she was on the list of traditional products of the Ministry of Agriculture. Podhale cuisine is primarily sheep cheese (oscypek, bryndza), sour ribs and ramous dishes. Oscypek has a protected EU geographical designation - production takes place only between May and October. The Masurian cuisine draws from German and Lithuanian traditions - freshwater fish (pike, rope, idyll), potato pancakes and pickled vegetables dominate. The crayfish soup is also popular in Masuria - although today found mainly at local festivals.
Moskole, Kwaśnica, Pyry with Gzik - Dishes with Soul
Moskole is highlander pancakes made of boiled potatoes, flour and kefir - baked on a baking tray, served with garlic butter or sheep. You will find them in Podhale from Zakopane to Nowy Targ. Kwaśnica is a sauerkraut and ribs soup - without potatoes, with a lot of smoked meats, most often served in mountain shelters. According to PTTK data, in 2023 the Kwaśnica was the most ordered soup in a shelter at Hala Gąsienicowa. Pyry with Gzik is a classic of Greater Poland: potatoes in uniforms with white cottage cheese, cream and chives. Often served during agricultural fairs and agritourism - in 2022 this dish was a permanent element of the 72% agritourism menu in the region.
| Region | Dish | Main ingredients | Where and when to try? |
|---|---|---|---|
| Silesia | Roulade with dumplings and fashion cabbage | Beef, cabbage, potatoes | Katowice, Sundays and holidays |
| Podhale | Barberry | Sauerkraut, ribs, garlic | Mountain shelters, May -October |
| Wielkopolska | Pyry with Gzik | Potatoes, cottage cheese, cream | Regional restaurants, all year round |
| Podhale | Mosquito | Potatoes, kefir, flour | Zakopane and its surroundings, summer and autumn |
What to eat for breakfast in Poland - the flavors of everyday life
Breakfast in Poland is not a snack, but a full -fledged meal, without which it is difficult to start the day. Usually warm, caloric and varied - from simple sandwiches to pan dishes. In 2025, many hotels, guesthouses and agritourism farms offer regional versions of classic sets. Importantly - most of them can be prepared in a few minutes, based on local ingredients.
Scrambled eggs, sausages, cottage cheese - breakfast like grandma
Scrambled eggs are the most frequently chosen breakfast in Polish homes - quick to prepare, available all year round, ideal with butter, onions or bacon. In the CBOS study from 2022, 47% of respondents indicated her as the most common choice for breakfast a week. It tastes best with sourdough bread and the addition of pickled cucumber.
Sausages - despite the bad press - are still present in breakfasts, especially in hotels. The most popular are classic pork (with meat content above 85%), cooked and served with mustard or ketchup. Premium versions from ham appear in four -star hotel buffins and above.
Cheesecake with chives is an option for those looking for something lighter. White (semi -fat) cheese, cream, salt and pepper - the basic version known for decades. Versions with radish or herbs are also often found in hotels.
- Scrambled eggs - butter, eggs, onions, chives
- Sausages - pork or poultry, cooked
- Cottage cheese - white cheese, cream, chives
Challaka with butter and jam - a sweet beginning of the day
Chałka is yeast bread with Jewish roots that entered Polish culinary culture for good. It appears especially in weekend breakfasts or hotel buffins with elements of tradition. In 2023, as much as 41% of guesthouses in the Lesser Poland and Podkarpackie voivodships - data from the report "Tradition in agritourism" (PIT) was baked on the spot.
It is most often served with butter and blackcurrant jam, cherry or raspberries . Sometimes served with milk, as a breakfast version for children. In selected regions - e.g. in Greater Poland - Chałka appears in a carved version, reminiscent of French toast.
It is worth paying attention to freshness - baked challah locally differs in taste from packaged products. Its structure is more moist and the skin is slightly crunchy.
- Chałka - Troken bread wreck
- Accessories - butter, homemade jam, milk
- Administration time - usually Saturday -Sunday
Polish meat cuisine - for fans of substantial flavors
Polish meat cuisine is not a fashion - it is the basis of traditional menus. In 2025, pork, beef and venison dishes still dominate both in homemade dinners and on plates in taverns, inns and grill bars. The popularity of these dishes results from access to local meat, proven recipes and a strong relationship with folk cuisine.
Pork neck, bacon, pork knuckle - grilled and furnace classic
Parking is one of the most frequently grilled meat elements in Poland. It tastes best marinated 24 hours earlier in garlic, marjoram and beer. Served in slices or as a fat art from the grate, especially popular in the summer. In 2022, according to the data of the Polish Chamber of Meat, the neck was the most -bought pork in the barbecue season (May -September), ahead of pork and bacon.
Baked bacon is a classic of Christmas and Sunday dinners. Served hot or cold - often in form rolled up with the addition of herbs. It appears more and more often in modern interpretations: as a crunchy element of a burger or salad with a warm pear.
Golonka - cooked, baked or in beer - is a typical dish for beer kitchen and regional taverns. In the province Lesser Poland and Silesia is a must in the cards of dishes. The portion weighs an average of 600-900 g, and in 2023 it cost an average of PLN 38-52 depending on the premises (source: Zgilla.pl).
- Pork neck - grilled, marinated, with onions
- Bacon - baked, herbal, for sandwiches and soups
- Pork knuckle - in beer, with mustard and horseradish
Sausage in dozens of varieties - what to choose?
Sausage is a product that appears in Poland in over 100 regional versions. The most famous are: hunting sausage (fragile, smoked), juniper (with the addition of juniper), Żywiecka (long ripening), or Podwawelska (universal, brewed). In 2023, the export of Polish sausages reached 109 thousand. tons - according to the Central Statistical Office, it is 8.6% more than a year earlier.
In winter, rural sausage dominates - served hot, with onions or in bigos. In the street food version, the fire sausage - baked on sticks at Christmas markets (e.g. in Wrocław or Krakow). There, often served with hot borscht and local tinctures: with quince, cherry or elderberry.
Flavor combinations are key - the best sausage is the one served with Sarep mustard, fresh sourdough bread and pickled cucumber. Such a set can be bought at local marketplaces for up to PLN 15-18.
| Type of dish | Region | Administration | Average price (2025) |
|---|---|---|---|
| Grilled neck | All of Poland | Slices, garlic marinade | PLN 28–36 / portion |
| Bacon baked | Wielkopolska, Podlasie | Hot or cold | 22–29 PLN / 200 g |
| Pork knuckle | Silesia, Lesser Poland | With mustard and horseradish | 38–52 PLN / portion |
| Fire sausage | Winter fairs | With borscht and bread | PLN 15-18 / set |
Polish cuisine without meat - vegetarian and vegetarian dishes
Polish meatless cuisine did not start with a trend to veganism. Various recipes have been known here for centuries - they are often derived from fasting or peasant traditions. In 2025, plant dishes return to the menu of dairy bars, regional restaurants and home cuisine. Their strength are simple ingredients, low cost and seasonality.
Potato pancakes, lazy noodles and dumplings
Potato pancakes are one of the most popular vegetarian dishes in Poland. Prepared from grated potatoes, onions and eggs, fried in oil or lard, most often served with sour cream. In 2022, this dish was found in the top 5 most ordered dishes in dairy bars in the province. Lublin and Mazowiecki - data of the CSO.
Lazy noodles are delicate potato dumplings with cottage cheese and wheat flour, without potatoes. Traditionally served sweet (with sugar and butter) or salty (with butter and breadcrumbs). Sweet version more often found in the south of Poland. The name comes from a quick preparation method - without forming classic potato dumplings.
Kopytka, on the other hand, are classic potato noodles, popular throughout the country. The vegetation is dumplings with butter and dill, but more and more often there are versions baked with vegetables or served with pesto. The cost of a portion in the Mleczne bar in 2023: PLN 12-16.
- Potato pancakes - fried, served with sour cream
- Lazy noodles - with cottage cheese, sweet or salty
- Dumplings - potato, with butter, dill, pesto
Polish salads and vegetable specialties
Vegetable salad is a dish present on every Polish holiday table. It consists of cooked vegetables (carrots, potatoes, parsley), peas, eggs and mayonnaise. In 2023, according to CBOS, over 92% of Poles declared its presence on the menu on Christmas Eve or Easter. Modern versions also contain corn or yogurt instead of mayonnaise.
Beets with horseradish or in the form of Carpaccio are a fast and popular seasonal dish - especially in autumn. The most common in seasonal restaurants, bars with home kitchen and local marketplaces. They work great as an appetizer or an addition to other vegetarian dishes.
Carrot salad , sauerkraut with apple, cucumber salad with cream - it is basic, cheap and available throughout the year vegetable additives, present in almost every Polish dinner set. In 2025, more and more premises are preparing them on site, without the use of ready industrial mixes.
- Vegetable salad - vegetables, mayonnaise, egg
- Beets with horseradish - baked or cooked, with the addition of horseradish
- Seasonal salads - carrots, cabbage, cucumber, apple
Desserts and sweets - Polish cuisine sweet
Polish desserts are more than cakes - it is an element of culture and family history. In 2025, they not only do not disappear from the menu, but return in traditional versions, from the original recipes. Many of them appear only at certain times of the year, so it's worth knowing when and where to look for them.
Cheesecake, poppy seed cake, sękacz - sweet classics
Cracow cheesecake is a coat cake, with the addition of eggs, sugar and vanilla, baked on a short step with a cake grille at the top. According to the data of the Polish Confectioners Association from 2023, it was the most frequently baked cheesecake in confectioneries in Poland - it accounted for 64% of all sales of cheesecakes. The Vienna version (without bottom) is popular in the south of the country.
Poppy seed cake is a yeast dough with poppy seed mass, often wrapped in the form of a roulade. On Christmas Eve present in 87% of Polish homes (CBOS report, 2022), but all year round available in confectioneries. Versions with the addition of nuts, orange peel and raisins can be found in Lesser Poland and Podkarpackie.
Sękacz - baked on a spit over fire - comes from Podlasie and Mazury. Since 2006, protected as a traditional product at the database of the Ministry of Agriculture. The process of its production lasts from 2 to 6 hours, and ready baking can weigh up to 3-5 kg. Frequently bought as a souvenir from holidays - especially in summer, at fairs and agritourism farms.
- Krakow cheesecake - all year round, popular throughout the country
- Makowiec - December and Christmas, Christmas Eve
- Sękacz - Masuria and Podlasie, Summer and Autumn
Donuts, faworki and other delicacies for Fat Thursday
Donuts are a symbol of Fat Thursday - a holiday of sweets, which in 2025 falls on February 27. On this day, Poles eat on average over 100 million donuts - data of the Polish Craft Association. A classic donut is a deep -fried yeast dough, with rose, pudding or agony filling.
Faworki (also called brushwood) are thinly rolled stripes of dough, fried in lard, sprinkled with powdered sugar. The regional version in Podlasie contains more yolks and spirit. Although the most popular in the carnival, they also appear in confectioneries in November and December.
Mazurek is Easter baking - low shortbread decorated with dried fruit, kajmaka or marmalade. In 2023, the average price of a mazurka in a craft confectionery in Warsaw was 58 PLN/kg - an increase by 14% relative to 2022 (source: RynekSpnejwczy.pl).
| Cake | Baking time | Seasonality | Average price (2025) |
|---|---|---|---|
| Krakow cheesecake | approx. 1.5 hours | All year round | PLN 32–45/kg |
| Poppy seed cake | approx. 2 hours | December, holidays | PLN 28–39/kg |
| Sękacz | 2-6 hours (traditionally) | Summer, autumn | PLN 60-85/pcs. (1.5-3 kg) |
| Donuts | approx. 2 hours | February, the whole carnival | PLN 3.50-6.00/item |
| Mazurka | approx. 1 hour | Easter | 58 PLN/kg (Warsaw, 2023) |
What to drink in Poland? Traditional drinks and regional alcohols
Polish cuisine is not only dishes, but also drinks - both non -alcoholic and percentage. In 2025, there are still traditions of home brewing compotes, pickling bread acid or preparing tinctures. In many regions, these drinks return to the tables - not because of fashion, but taste and authenticity.
Compote, bread acid and other homemade drinks
Compote is a cooked fruit drink, formerly the basis of each dinner. In 2023, over 54% of households in Poland continued to declare its regular preparation (GUS). Classic versions are compote made of apples, cherries, plums or rhubarb - without the addition of preservatives, served cold or heat. In summer, strawberry compote is popular, in winter - from dried (so -called Christmas Eve compote).
Bread acid is a fermented drink from wholemeal bread, sugar, yeast and water. Although it comes from the areas of today's Belarus and Ukraine, it has been present for centuries in Podlasie and the Lublin region. In 2025 it can be bought in a bottled version in most grocery stores, but its natural varieties are sold mainly at fairs and festivals - without artificial additions, with a slightly carbonated consistency and a noticeable carmel note.
Domestic drinks also include: whey (as a by -product when producing cottage cheese - popular in Podhale), sauer water from cucumbers (often consumed as a "natural isotonic") and curd milk - served mainly in the villages, in the company of potatoes with dill.
- Compote - fruity, cooked, served for dinner
- Bread acid - fermented, slightly carbonated, cooling
- Water from pickled cucumbers - sour, natural electrolyte
Regional beer and tinctures - adult flavors
Regional beer is a separate category - brewed by small breweries with respect for local recipes. There are over 330 craft breweries in Poland (at the end of 2024, source: brewery.biz). The most famous regions are Lower Silesia (Lviv beer), Masuria (wheat beers) and Małopolska (monastery and cooperative breweries). In 2025, many of them offer seasonal limited editions: with the addition of honey, herbs, elderberry flowers or spelled.
Tinctures are homemade alcohol based on fruit, sugar and spirit. According to the data of the Vodka Museum in Warsaw, in 2023 the tinctures were present in over 70% of home pantry in the countryside. The most common are: quince (aromatic and tart), cherry (sweet, classic) and elderberry (dry, dark). The minimum maturation time of a decent tincture is 2 months, although they are traditionally prepared for the whole year in advance.
They taste best as an addition to desserts (mazurek, cheesecake), after a greasy dinner or as an element of culinary gifts. At the craft fair in 2025, tinctures are sold at PLN 18-30 for a 200 ml bottle, and original recipes are often provided with the name or name of the farm.
- Regional beer - craft, unaffected, seasonally available
- Homemade tinctures - quince, cherry, black without, chokeberry
- Production time - min. 2 months, optimally 6-12 months
Polish Christmas cuisine - what do we eat at Christmas and Easter?
The Christmas menu in Poland is not a random collection of dishes, but a well -established tradition, passed on in families for generations. In 2025, most Polish homes are still preparing at least 7 out of 12 classic Christmas Eve dishes and a minimum of 5 Easter dishes. For tourists it is a chance to learn not only flavors, but also a symbolism of seasonal cuisine - available mainly locally and in certain dates.
Christmas Eve dishes: borscht with dumplings, carp, kutia
Christmas Eve in Poland is celebrated on December 24 and has fast but solemn character. The principle of 12 dishes - symbolizing the months of the year or the apostles applies. red borscht with dumplings appeared on the Christmas table - a clear soup from beet sourdough, served with dumplings stuffed with mushrooms and onions. This dish is an integral part of Christmas Eve dinner in most regions, especially in the center and east of Poland.
Fried carp is the most frequently chosen main course. He appeared in Poland on a large scale after 1945, as part of a campaign propagating carp culture as a cheap source of protein. In 2023, in December, over 15,000 tons of carp were sold (data: Polish Fishing Association). Most often served in breadcrumbs, with potatoes and fried cabbage or with beets.
Kutia - a mixture of wheat, poppy seeds, honey and dried fruit - is popular primarily in Podlasie and the Lublin region. The custom came from Kresy and is still present in families with eastern roots. Traditionally, Kutia is served as the first dish or at the end of dinner, often with a symbolic division into all household members.
Easter classics: sour soup, stuffed eggs, mazurek
Easter breakfast takes place on Easter Sunday and has a completely different character than Christmas Eve - meat, abundant and joyful. The main dish is sour soup on white sausage and eggs , served with horseradish. Easter sour soup differs from the daily addition of smoked meat and intense sourdough taste. In 2023, Żurek was the most cooked Christmas soup - as many as 81% of farms declared its presence on the Easter menu (GUS).
Stuffed eggs are a classic appetizer - most often with horseradish, mushroom or herbal paste. Meeped both in cooked and baked versions. They are served with mayonnaise or in jelly, depending on the region.
Mazurek is a baking typical for Easter - a low shortbread cake with kajmak or nut mass, decorated with dried fruit and nuts. Traditionally baked only once a year, it is a symbol of the end of the post. Confectioneries offer dozens of variants, but the most classic form is a mazurek with kajmak and walnuts.
- Christmas Eve - borscht with dumplings, carp, kutia, dumplings with cabbage and mushrooms
- Easter - sour soup, stuffed eggs, white sausage, mazurek
- Tradition - dishes are always served in a specific order and with symbolism (post/abundance, colors, ingredients)
Milky bar-where to feel the taste of the Polish People's Republic and eat cheap?
The milk bar is an institution that survived the PRL, political transformation and the 21st century. In 2025 he experiences a renaissance - he attracts not only seniors, but also young, students and tourists looking for authenticity and low prices. The subsidized by the state, based on a simple menu and rotational sets of the day, a milk bar is a place where for PLN 20-25 you can eat a full meal with two dishes and compote.
What to order in a milk bar: classics and soups of the day
The most commonly ordered dishes in dairy bars are soups (tomato, cucumber, vegetable), Russian dumplings, cheese pancakes and lazy. According to the data of the Ministry of Finance from 2023, Russian dumplings constitute 27% of the total sale of dinner dishes in dairy bars subsided from the state budget. The soups of the day change every day - cooked from seasonal vegetables, often with the addition of groats or rice. The classic scrambled eggs in butter, served with bread and cucumber, are also popular.
It is worth paying attention to local differences: in Gdańsk, red borscht with croquet is a compulsory menu point, in Warsaw rice with apples and cinnamon reigns, and in Krakow - Silesian dumplings with soy stew. Everything cooked daily on site, without frozen foods or processed additives. Portions are standardized - the main course is about 400 g, soup - 250-300 ml.
- Soups of the day - tomato, cucumber, krupnik, borscht
- Main dishes - Russian dumplings, cheese pancakes, rice with apples
- Breakfast - scrambled eggs, roll with butter, cottage cheese
Prices and comparison - Milky Bar versus Restaurant
Prices in dairy bars in 2025 are still among the lowest in the country. A complete dinner dish (soup + second + compote) is an expense of PLN 17–25. For comparison - at the Casual Dining restaurant in the center of a large city, the price of a similar set is PLN 45-60. The difference is due to the subsidy, simplified logistics and simplicity of dishes.
In the largest cities - such as Warsaw, Wrocław or Kraków - there are several dairy bars, most of which maintain the status of cultural institution. Example: "Press" milk bar in Warsaw has been operating continuously since 1954 and serves about 800 customers a day (data from 2024). Equally popular is the "Miś" bar in Gdańsk , existing since the 1960s, known for its dumplings and raspberry compote.
It is also worth noting that dairy bars adapt to the needs of contemporary guests - they are increasingly offering vegetarian versions , gluten -free dishes and smaller portions for children and seniors. This is still the only places in Poland where you can eat a full -fledged meal for less than 6 euros.
| Dish | Portion | Average price (2025) | Availability |
|---|---|---|---|
| Russian dumplings | 8-10 pieces | PLN 9-12 | every day |
| Tomato soup | 300 ml | PLN 4-6 | Mon. -Sob. |
| Scrambled eggs with bread | 2 eggs + 2 slices | 7–9 PLN | every day until 11:00 |
| Fruit compote | 250 ml | PLN 2-3 | Always to the set |
Childhood flavors - what we once ate and we still love
Childhood flavors do not disappear - they evolve. In 2025, dishes known from the home cuisine of the 80s, 90s or early 2000. They are still present on the tables. Not as a nostalgic joke, but as a real choice - simple, cheap, homemade. Most of them survived decades due to the fact that they can be prepared quickly, from cheap ingredients that you will find in every grocery store.
Noodles with strawberries, rice with apple, poured noodles
Dodges with strawberries are a summer dish - boiled potato dumplings served with whole fruit, sugar and cream. Popular in southern Poland, especially in Lesser Poland and Podkarpackie, were served as a dinner dish or dinner. In 2023, they returned to the menu of many dairy bars in the strawberry season (May -July) as a seasonal position.
Rice with apple and cinnamon appeared in school canteens for years - cooked rice, grated apple, sometimes jelly on top. Today he returns as Comfort Food in home and restaurant versions. At the "Pod Kogutem" milk bar in Warsaw in 2024 it was the third most commonly ordered sweet dish among children (after pancakes and semolno).
Lane noodles - a mixture of eggs, flour and water, poured with a thin jet into boiling soup - most often broth. They appeared in homes where "nothing was", but there was always an egg and some flour. Today they can be found as an addition in regional soups, e.g. tomato from Mazovia.
- Strawberry noodles - summer, homemade or from a milk bar
- Rice with apple - autumn, school and home kitchen
- Lane dumplings - all year, an addition to soups
Sandwiches with egg paste, cocoa and semolina
Egg paste is a classic of the PRL-cooked eggs, butter, chives, salt. Served on bread with butter or kajzerka bun. In 2025, many dairy bars and buffins in kindergartens and nurseries still present in the breakfast menu (data: MEN, 2023). A simple but full -fledged source of protein and fats.
Cocoa with milk - sweetened, thick, made in a pot. In many homes, they were drank for breakfast in a glass with an ear, often with a sandwich with butter or honey. Today, it appears more and more often in the "retro" version in cafes with the atmosphere of the Polish People's Republic-e.g. in the network "Bułka with butter" in Poznań and Wrocław.
Semolina in milk - perfect for a cool morning. With butter, sugar and cinnamon or homemade raspberry juice. In the modern version, also served with jam or caramel. According to Kukbuk from 2023, 38% of people aged 30-45 declare that they are preparing semolina for his children "regularly" or "sometimes".
- Egg paste - eggs, butter, chives, salt
- Cocoa - milk, sugar, natural cocoa
- Semolina - milk, porridge, sugar, additives
Polish seasonal cuisine - what to eat in summer, winter and autumn?
Seasonal kitchen is not a new trend, but a practice known in Poland for generations. Thanks to the availability of fresh vegetables, fruits and preserves, the daily menu changes here with the season. In 2025, more and more people choose food in line with the harvest calendar - for health, economic and taste reasons. It is also a way to discover regional flavors at the best moment of their season.
Spring and summer - cooler, young vegetables, fruits
Lithuanian cooler is a classic spring soup - from beetroot, cucumbers, dill and kefir, often with eggs. Consumed most often in May and June. According to the data of the Food and Nutrition Institute from 2024, the cooler was one of the three most frequently chosen soups in seasonal restaurants in the province. Lublin and Podlasie.
Young vegetables , especially potatoes, carrots, kohlrabi and asparagus beans dominate in home dinners from April to July. During this period, many dairy bars and eaters offer sets with young potatoes, dill and fried egg - so -called A classic of the Polish People's Republic in a modern version.
Seasonal fruits - strawberries, cherries, raspberries and currants - are the base for compotes, dumplings, cakes and cocktails. In the summer season of 2023, over 150,000 were sold in Poland. tons of strawberries (GUS), of which nearly half went to the internal market, mainly to households and small gastronomy.
- Lithuanian cold soup - May -July, Botwin and Kefir
- Lunches of young vegetables - April -July
- Fruit desserts - from June to August
Autumn and winter - warming dishes and silage
Autumn is a time of pumpkin cream soups, carrots, parsley, as well as casseroles of potatoes and beets. Single -pot dishes are also popular: healing with peppers and sausage and bigos from young cabbage. The harvest of root vegetables (September -October) is a base for pickling: beets, carrots, black radish.
Winter in Polish cuisine is a return to silage, meat soups and fat regenerative dishes. The tables are dominated by tripe, pea soup, cabbage soup and sour soup. of pickled carrots, beets with ginger and cabbage with apple increases - available for direct sales and at healthy food fairs. According to the report of the Polish Federation of Natural Food from 2024, as many as 43% of Poles regularly buy homemade silage.
Baking meats - pork neck, bacon, pork knuckles - for winter dinners and dinner, also returns Roasted in a roasting royalty with vegetables and herbs, they are often the base of meals for several days. Their caloric content is higher, but adapted to the seasonal needs of the body.
- Seasonal soups - cabbage soup, tripe, pea soup (winter)
- Silage - beets, carrots, cucumbers (all year, most in autumn)
- Baked dishes - meat with vegetables, casseroles
| Season | Dish | Calorie (kcal/portion) | Average preparation time |
|---|---|---|---|
| Spring | Lithuanian cooler | 150–200 | 25 minutes |
| Summer | Dumplings with fruit | 300–400 | 45 minutes |
| Autumn | Healing with sausage | 450–600 | 50 minutes |
| Winter | Cabbage with peas | 500–650 | 1 hour |
What to eat quickly - homemade snacks and street food
Snacks in Poland have a long history - from herring sandwiches to casseroles with mushrooms. In 2025, many of them return in a modern edition: at fairs, in food trucks, at gas stations and small family bakeries. For tourists and residents - this is a quick alternative to a full dinner, which has its own character and local taste.
Casseroles, pancakes, croquettes - street classic
The casserole is the icon of the Polish Street Food of the 1980s and 90s - a long roll with mushrooms, cheese and ketchup. Nowadays, it appears in versions with salami, oscypek, rocket and even hummus. In Krakow, at ul. Nowy Square, in 2024, they were sold over 2,000 per day in the summer season. The cost of a classic casserole in 2025 is about PLN 10-14.
Pancakes are served both in sweet (with cheese, jam, chocolate) and dry (with meat, mushrooms, spinach). Made in dairy bars, pancakes and as ready dishes in chain stores. Average preparation time: 5-7 minutes. Dry versions are increasingly containing seasonal ingredients: pumpkin, chanterelles, rocket.
Croquettes - breaded pancakes with cabbage and mushrooms or meat - available in dairy bars, bakeries and canteens. Popular as a quick lunch for red borscht. In 2023, they were the most commonly ordered addition to the soup in dairy bars in the province. Mazowiecki (report: Social Nutrition Foundation).
- Casserole - bread + mushrooms + cheese; Cost: PLN 10-14
- Pancakes - sweet or dry; Availability: year -round
- Croquettes - breaded, with borscht or solo
Homemade snacks: egg paste, herring, pickled cucumbers
Egg paste is a classic of Polish breakfast - hard -boiled eggs, butter, chives. Served on bread, often with pickled cucumber. In dairy bars, available in breakfast sets, in classic and vegetarian versions (without butter, with linseed oil). Portation: approx. 100 g, energy value: 180–220 kcal.
Follow in oil or cream is a cheap, fast and popular snack. Most often served with onions and bread. In 2023, herring accounted for 60% of the total sales of processed fish in the Biedronka network - mainly during holiday periods, but also as a daily snack.
Pickled cucumbers with bread gun -formerly a typical second breakfast in the countryside, today they return as the PRL Street Food . Food at breakfast fairs, food trucks and stands with craft products. Local versions differ in spices: in Lesser Poland a vine leaf is added, in Mazovia - horseradish root and mustard.
| Snack | Origin | Calories (for a portion) |
|---|---|---|
| Casserole with mushrooms | 1970s - 80., PRL | 320–450 kcal |
| Croquet with cabbage and mushrooms | home kitchen | 280–340 kcal |
| Egg paste | breakfast of the PRL, canteen | 180–220 kcal |
| Pickled cucumbers + bread | peasant kitchen | 150–200 kcal |
Bread and baked goods - not only additions, but the taste in itself
Polish bread culture is one of the most durable elements of everyday cuisine. In 2025, the fashion for craft baking returns - sourdough, rye, wheat and spelled flour. The consumption of bread per capita is today about 38 kg per year (GUS, 2023), and the number of independent bakeries is still growing - especially in large cities and in tourist areas. Bread and yeast pastries are not just an addition - they are an independent meal, breakfast base or a snack on the road.
Sourdough bread, rolls, challah - selection from the bakery
Sourdough bread is a product with history - baked without yeast, fermented for 12-24 hours. It is characterized by acidic taste, longer durability and better absorption. The most popular variants are rye bread (type 720) and wheat-life. In 2024, as many as 47% of customers of independent bakeries in Poland declared that they regularly buy sourdough bread (study: Polish Piekarska Chamber).
Wheat rolls - classic kaiser, graham and milk rolls - are still everyday life in most homes. Served for breakfast and dinner, often in sets with butter, cottage cheese or hard -boiled egg. The average price of wheat roll in 2025 is PLN 0.80-1.20 (depending on the region and the type of flour).
Chałka - braided, sweet yeast roll - returns to favor not only in the house, but also as an offer of bakery and confectionery. Served with butter and jam, milk or hot grilled. Particularly popular on Saturdays and Sundays, when many families organize joint breakfasts.
- Sourdough rye bread - durability: up to 5 days, acidic taste
- Wheat rolls - daily breakfasts, cost: 0.80-1.20 PLN/pcs.
- Chałka - a weekend baking, available in confectioneries
Regional baked goods - bagels, buns, wheels
The Kraków bagel is a product with a protected geographical marking (ChOG), baked since the fourteenth century. Boiled before baking, sprinkled with poppy seeds, salt or sesame. On average, 150,000 are sold in Krakow. pieces per week (UMK, 2023). Price in 2025: 2.50–3.50 PLN/item, usually from a street trolley or a certified bakery.
Buns with cheese, poppy seeds, pudding or fruit are available in every bakery. Local versions differ in shape and filling - eg "Schings with a glance" in Greater Poland or "Sweet croissants" in Silesia. The most classic form is a snail with poppy seeds or fruit and crumble.
Kołacze are yeast pastries characteristic of Lesser Poland, Podkarpacie and Upper Silesia - round, with cheese or poppy seed filling, often baked for great family and rural celebrations. In recent years, they have been returning to the offer of local festivals and culinary fairs.
| Baking | Region | Flour | Price (2025) |
|---|---|---|---|
| Sourdough bread | all of Poland | rye / mixed | 6–9 PLN/loaf |
| Chalk | Mazowieckie, Śląskie | wheat (type 550) | 5–7 PLN/item |
| Roadsman Krakowski | Lesser Poland | wheat | PLN 2.50–3.50/item |
| Kołacz with cheese | Podkarpacie, Silesia | wheat + eggs | 8-12 PLN/item (mediocre) |
Polish cuisine and modernity - classics in a new version
Traditional Polish cuisine does not stand still. In 2025, we observe a clear trend of modernization - both in restaurants and in homes. Classic dishes gain lighter ingredients, other preparation techniques and new methods of serving. Not only calories change, but also taste - without losing identity.
New versions of old flavors: veg bigos, pork chop without coating
Vegetarian bigos is one of the most common reinterpretations. Instead of meat - oyster mushrooms, lentils, tofu or beans. The taste is still intense, thanks to smoked plums and mushrooms. In 2024, over 19% of restaurants serving Polish cuisine introduced a vegetarian stew version (data: Polish Food Trends, Q4/2024).
Pork chop without breading is a proposal for people who avoid deep frying. Pork baked in an oven or cooked sous-vide, often with the addition of herbs, garlic and mustard. Instead of potatoes with fat - cauliflower or lentils puree. This variant appears, among others in Warsaw's bists and premises in the style of "Fit Polish Cuisine".
Equally popular: turkey stew instead of pork , potato pancakes baked without fat , tofu sour soup and vegetable milk . The caloric content of these versions can be lower by up to 40% compared to classic counterparts.
- Vegetarian bigos - with mushrooms and lentils, without meat
- Roasted pork chop - no coating, with vegetables
- Veg sour soup - on oat milk, from tofu
Fusion kitchen and reinterpretations of classics
Fusion cuisine is another current visible in the menu of modern restaurants. It consists in combining Polish ingredients with the inspirations of Asian, Mediterranean or Scandinavian cuisine. Examples: dumplings with spinach and feta cheese , sour soup with sweet potatoes , carp in tempura . These dishes go to cards in premises such as "Modern Polish Cuisine" - especially in Warsaw, Wrocław, Gdańsk and Poznań.
Desserts also change - cheesecake with ricotta and lime, mazurek with pecans and salty caramel or poppy seed cake with the addition of sesame paste are just a few examples. These changes result not only from aesthetics, but also nutrition preferences - less sugar, more fiber, more ingredients without gluten and lactose.
Poles are more and more willing to reach for reinterpretations, unless they are a parody of tradition. High -quality ingredients, seasonality and moderation are key - it's not about "culinary experiment", but about new quality.
| Classic dish | Modern version | Caloric content (per serving) |
|---|---|---|
| Bigos with meat | Bigos with lentils and mushrooms | approx. 220 kcal |
| Fried pork chop | Pork chopped breaded | approx. 280 kcal |
| Sour soup with sausage | Vegan sour sour soup with tofu | around 180 kcal |
| Russian dumplings | Dumplings with spinach and feta cheese | approx. 210 kcal |
Polish cuisine as a reason for travel - culinary trails and festivals
Culinary tourism is gaining importance. In 2025, more and more Poles are planning trips not according to the map, but according to ... a plate. The regions focus on their own products and gastronomic events. The kitchen becomes not only an addition to travel - but its main goal.
Oscypek trail, festival of dumplings, Christmas fairs
The oscypkowy trail is a culinary classic of the south of Poland - it includes shepherds in Lesser Poland and Podhale, where oscypki - sheep's milk cheese, smoked on fire. Real oscypek can only be produced from April 24 to the end of September - in accordance with EU protection of the designation of origin (PDO). In 2024, over 70 farms in Podhale took part in the Oscypek (ARiMR) certification project.
The Pierogi Festival in Krakow is an event that accumulates thousands of visitors every year. It takes place in mid -August in the small market and lasts 4-5 days. In 2023, over 120,000 dumplings in 40 versions were sold during the festival - from classic to mango and blue cheese.
Christmas fairs are a culinary showcase of winter. Wrocław, Gdańsk and Poznań organize the largest fair, where you can try regional dishes - borscht with dumplings, Galician mulled wine, baked chestnuts, Toruń gingerbread. In 2024, the Fair in Wrocław was visited by over 1.8 million people - the attendance record from the beginning of the event organization (UM Wrocław).
- Oscypek trail - Podhale, May -Wrzeście, Sheep cheese
- Festival of Pierogi - Kraków, mid -August
- Christmas fairs - December, Wrocław, Gdańsk, Poznań
Traveler's culinary calendar - where and when to eat best?
In 2025, it is worth planning traveling in terms of gastronomic events. Each region has its own specialty and time when it is best to try it. In the spring it is worth visiting Podlasie - then the Tatar Cuisine Festival in Kruszyniany takes place. In the summer, Warmia and Mazury invite you to the Fish Festival in Mrągowo. In autumn in Lublin a European Festival of Taste is held - with Kresowa, cheese and silage.
There are also thematic routes: the Karpie Trail in Lesser Poland, the road of puddle pudding in Podkarpackie or the gingerbread trail in Toruń. Most of these events take place cyclically, in the same months - which makes planning easier.
| Event | Date | Region | Specialty |
|---|---|---|---|
| Festival of Pierogi | August 15–19 | Krakow (Lesser Poland) | Dumplings in 40 variants |
| Tatar cuisine festival | May | Kruszyniany (Podlasie) | Pierekaczewnik, Cebulniki |
| Christmas market | December 1-23 | Wrocław | mulled milderness, gingerbread, borscht |
| Fish Festival | July | Mrągowo (Masuria) | Sielawa, zander, fish soup |
Fast answers - the most common questions about food in Poland
Polish cuisine in 2025 is a fascinating combination of history and modernity. From dumplings to challah, from fairs to fusion kitchen - food not only is full, but allows you to understand culture, region and everyday life. Regardless of whether you travel with a culinary map or just looking for something good "for" - the flavors of Poland will not disappoint.
It's worth knowing them. It's worth trying them. And it's worth coming back to them.
