What to eat in Warsaw: best Polish dishes not to miss

Dumplings with mushrooms inside. Photo by Eugen Kucheruk from Unsplash

Pierogi is the quintessential Polish gastronomic ambassador, instantly recognized and celebrated as the nation's iconic dish worldwide. It's no surprise, as it speaks a culinary language understood across the globe, many countries boasting their own variations of dough-based creations with fillings. These half-circular dumplings, referred to as varenyky in certain Eastern European regions, offer a delightful spectrum of flavors, ranging from savory options like cheese, potatoes, mushrooms, spinach, and ground meat to sweet ones with strawberries, blueberries, and much more. Typically enjoyed hot with a dollop of sour cream, they are sometimes adorned with crunchy toppings like fried onions or lardon. During Poland's Christmas Eve festive diner, pierogi hold a special place among the twelve courses served.

At Gościniec, they've made it their mission to celebrate Polish culinary tradition, with a special nod to exceptional pierogi selection. With several branches across the city, why not venture into the one nestled in the heart of the old town, conveniently located just a short stroll from the Royal Castle? Keep an eye out for the distinctive logo adorned with two colorful roosters, symbolizing fertility and strength in national folklore. Inside, the walls support this theme with charming ornaments, hinting that you're in for an authentic meal. In its canteen-style ambiance, Gościniec offers you the choice between generously stuffed boiled pierogi or crispy fried ones, served sizzling in frying pans. The fillings cater to a variety of tastes, ranging from pork with red beans and corn to creamy potatoes with white cheese or strawberry. For those with hearty appetites, there are also succulent pork chops, goulash accompanied by potato pancakes, comforting meat-stuffed cabbage rolls, and more.

Borscht. Photo by Polina Tankilevitch from Pexels

Indisputably recognizable for its vibrant red hue, borscht is often associated with Ukrainian cuisine. However, this iconic soup also carries cultural importance in Poland, where it traditionally graces tables during Wigilia. This nourishing and comforting dish boasts a delightful array of ingredients, such as shredded beets, carrots, cabbage, potatoes, onions, tomato paste, and garlic, all topped off with a dollop of sour cream. One notable characteristic of barszcz czerwony (literally, red borscht) is the use of zakwas, a sour starter made from fermented beets, lending a unique tanginess to this treat. In keeping with Catholic fasting principles, it typically does not contain meat, resulting in a beautifully translucent appearance. It's usually served with uszka, charmingly named “little ears” due to their shape, filled with mushrooms. Of course, in restaurants, you'll find various interpretations of the soup, sometimes enriched with beef or chicken stock. 

Since 1950, Stary Dom has stood as a culinary institution in Warsaw, revered for its authentic Polish cuisine. It's the go-to destination for those seeking to explore local specialties with a touch of class, in the atmosphere that’s both cozy and festive. The two-floor restaurant exudes rustic elegance with its luxurious wooden furnishings, warm lighting, and pristine white napkins adorning the tables. Today, the establishment proudly presents an extensive menu skillfully crafted by Chef Łukasz Federowicz, who remains committed to traditional recipes and regional products. Start your meal with their signature beef tartar, then dig in a hearty bowl of borscht served with creamy purée, and finally indulge in either deer braised in red wine sauce or honey-glazed pork knuckle. Vegetarian diners will also find plenty to savor, from potato dumplings filled with seasonal vegetables to baked chicory in white wine and linden honey.

Sour soup in bread. Photo by MOs810. License: CC BY-SA 3.0

Zur or zurek, a quintessential Polish soup, boasts a distinctive sour taste derived from a unique base: fermented rye flour. Apart from that, it features meat broth, sausage, assorted veggies, and is often served in an edible bread bowl, adorned with halves of hard-boiled eggs as a garnish. While the exact origins of this recipe remain shrouded in mystery, it is believed to have emerged during the Middle Ages, a period when Poland flourished with an abundance of rye and grains. Today, it's savored as a customary dish for Easter breakfast or as a hearty and fulfilling meal for any occasion. It not only delights the palate but also offers health benefits, thanks to the fermentation of rye flour rich in probiotics, known for bolstering the immune system.

True to its name, Specjały Regionalne delivers authentic national dishes at their finest. From its humble beginnings as a shop offering top-quality local products, it has blossomed over 13 years into a thriving chain of shops scattered across Warsaw and a nice space serving up gastronomic delights in the heart of the city. This establishment prioritizes freshness and environmental responsibility, which is evident in its seasonal kitchen. Nestled not far from the Museum of Fryderyk Chopin, it beckons you into a cozy, unpretentious interior adorned with white brick walls and rustic-style chairs. Get their plate of regional cheeses and smoked meats, a perfect precursor to indulging in zurek served in a bread bowl or in a pot. Additionally, we highly recommend savoring homemade bigos, roasted duck, pork schnitzel, or mixed pierogi. And if you're feeling adventurous, delve into their tasting sets of vodka or opt for intriguing mead – an ancient fermented honey-based elixir.

Golonka. Photo from Pikanteria restaurant, FB: https://www.facebook.com/Pikanteria/

Golonka is a Polish classic featuring succulent slow-cooked pork knuckle. Most likely borrowed from Germany, the recipe appeared as a humble peasant fare, born out of the necessity to utilize every part of the pig. However, it quickly earned widespread appreciation across all social classes. The meat undergoes a marination process using a blend of vinegar and spices to impart rich flavors. Then it is simmered in a pot of water along with vegetables for several hours until it reaches an exceptional tenderness, effortlessly separating from the bone. Finally, the knuckle is served whole with a delectable gravy made from the flavorful cooking liquid, enhancing its overall taste, accompanied by boiled potatoes, cabbage, or zesty horseradish. Of course, there are various regional methods to prepare golonka, with one especially delicious version being braised with beer and honey.

If you find yourself wandering through the artsy and bohemian Praga district of Warsaw, nestled on the less touristy side of the Vistula River, make sure to pause at Pikanteria and order mouthwatering pork knuckle — you won’t regret it. Bask in the fresh air on their pleasant terrace or opt for a table indoors in a simple, homely space alive with vibrant red & white checkered napkins. At this laid-back hangout spot, you’ll see locals leisurely sipping on mulled wine or sampling a variety of craft beers. By the way, Pikanteria goes the extra mile for entertainment, hosting thematic days dedicated to specific dishes or drinks, and on Fridays, they offer live music. The menu presents a fusion of Polish and international delights, with standouts like kopytka with wild mushrooms, zurek, pork highlander sirloins, and roast beef. There are some vegetarian treats too: cheese atop crispy potato pancakes with cranberry sauce or cabbage rolls stuffed with buckwheat and mushrooms.

Bigos, Restaurant am Rathaus: Karczma Lwowska, Wroclaw / Breslau. Photo by Dr. Bernd Gross. Cropped from original. License: CC BY-SA 4.0

Every country seems to have its own staple stew. In Poland, that crown belongs to bigos, a centuries-old delight blending an array of meats and vegetables into a single pot, slow-simmered for hours on end. The dish emerged as hunter's stew, with historical records dating as far back as the 17th century, earning mentions in national epic poetry. It also found its way into everyday language, with phrases like “narobić bigosu”, meaning “to make a mess of things”, playfully hinting at the mishmash of flavors that define this treat. Most commonly, you’ll encounter pork and kielbasa, mixed with Sauerkraut, fresh cabbage, mushrooms, and different spices. Due to its widespread popularity, bigos offers a plethora of variations, with flavorings ranging from red wines to fruits like apples, plums, and prunes. It pairs perfectly with a slice of rye bread, creamy mashed potatoes, and, of course, a refreshing glass of beer.

RADIO CAFE is a lovely lunch spot, conveniently located in the city center. It has a charming interior, where vibrant pink walls adorned with historic photos narrate the story of this establishment, spanning over half a century since its inception. Interestingly, it emerged as a gathering place for former Radio Free Europe employees, who served as the resounding voice of freedom for Eastern Europeans during the Iron Curtain era. You're better off discovering for yourself by browsing brochures or reaching out to the owner, who is always available for amiable conversations. 

The thoughtfully curated menu at RADIO CAFE offers various dishes, including plant-based options. Their rendition of bigos is brimming with chunks of beef, pork, smoked sausage, wild mushrooms, prunes, and juniper, best enjoyed with a frozen vodka shot. Otherwise, try savory crêpes with spinach, grilled sausage with onions, pork knuckle roasted in beer, cabbage rolls in tomato sauce, or tripe soup. If you arrive before noon on weekdays or 1:00 PM on weekends, you'll be treated to scrumptious breakfast sets tailored to your preference, be it French, English, or Polish.

Photo of a classic Polish Zapiekanka by Myslnik. Cropped from original. License:CC BY-SA 4.0

No foodie journey through Warsaw would be complete without tasting some of Poland’s beloved fast food classics. We've got just the thing if you're yearning for a calorie-packed and utterly delicious indulgence — irresistible zapiekanka, often hailed as Polish pizza. Its beauty lies in delightful simplicity: a sliced baguette or long roll of bread, toasted to perfection, adorned with white mushrooms, onions, and perhaps a hint of ham for added flavor, all crowned with gooey melted cheese and sprinkled with ketchup. Its whimsical name comes from the word “zapiekac”, which means “to bake” or “to toast”. The rise to fame of this creation mirrors a slice of the country’s history. It originated in the early 1970s when baguette production was introduced by Edward Gierek, secretary of the Polish United Workers’ Party, becoming a budget-friendly sandwich topped with whatever ingredients were on hand. This inventive dish quickly gained popularity, with a plethora of toppings available in modern iterations.

Zapiexy Luxusowe is the go-to spot for zapiekanka served in all its glorious variations, including vegetarian and vegan options. Boasting irresistible toppings, homemade sauces, and the freshest bread, this street-food joint beckons crowds seeking quick lunch fixes or grab-and-go delights. It’s a small space with nostalgic nods to the socialist era, accented with vintage TVs, scales, and posters. At Zapiexy Luxusowe, there's something for everyone, from classic combos like sausage & pickles or pepperoni & jalapeño to more adventurous pairings like ham & pineapple or herring & roasted onion. It's unfortunate you probably won't be able to sample multiple varieties because each sandwich is seriously hearty. Pair it with old-school soft drinks, and you've got yourself an authentic experience at a fair price.

Donuts from a Polish local bakery in Łódź. Photo by Karol Chomka from Unsplash

Pączki, those sinfully delicious donuts with filling, are a big deal in Poland. Most importantly, they are associated with Fat Thursday – the glorious holiday where folks indulge in as many of them as humanly possible before the solemn season of Lent kicks in. But let's be real, these treats are consumed with abandon all year round, claiming the coveted top spot on the nation's list of favorite sweets. You probably couldn't resist joining the queues at one of the stalls to sample one yourself. Often compared to Krapfen, pączki stand out with their thicker and more distinctive crust. Traditionally featuring rose jam or plum, nowadays, you'll find every filling imaginable, with modern bakeries striving to stay on-trend by offering vegan and gluten-free options. Typically dusted with powdered sugar or glazed on both the top and bottom, these dough balls are the ultimate carb fix to fuel your energy as you explore Warsaw.

At Pracownia Zagoździński, the spotlight shines exclusively on classic pączki that has been delighting citizens since 1925. Yes, here, they've made the bold decision to prioritize quality over quantity, honing their craft to perfection with a single variety of these delectable treats. With hand-wrapped packages reminiscent of days gone by, their award-winning delights are a hit. Prepare yourself for the sight of eager foodies lining up outside the doors for a taste of these humble yet utterly irresistible donuts, adorned with a delicate sugar coating and generously filled with luscious jam. These are artisanal baked goods at their finest: soft, light, flavor-packed, with a silky texture and ideal balance of sweetness. So, while other fancier shops may experiment with gourmet twists, Pracownia Zagoździński stays true to tradition, offering a slice of nostalgia and excellence.

Whether it's the rich flavors of bigos or the comforting warmth of pierogi, we hope your time spent exploring Warsaw's food scene has been both satisfying and enlightening. As we conclude our culinary journey, we invite you to share your impressions of the local delicacies in the comment section below.