What can people on a budget have for a cheap and filling lunch in Warsaw? Well, a lot more than just pizza, hamburgers or take-away noodles. Culture.pl shows you where to eat a decent lunch for less than 20 Polish zloty, while broadening your culinary horizons and enjoying new tastes at the same time. Read more »about: More Than Just Milk Bars: Lunch on a Budget in Warsaw
Until recently, chicken soup or broth, served with thin, home-made filini pasta, was served at every Sunday lunch in Polish homes. Today, rosół /ˈrɔs̪uw/ still occupies a prominent place in Poland’s culinary culture. Read more »about: The Secrets of Polish Broth
The tradition of organising New Year’s Eve parties in Poland goes back to the mid-19th century. Before that, New Year celebrations could hardly be described as boisterous. The night didn't differ much from others, apart from the custom of trying to predict what lay ahead in terms of marriages, harvests and the weather. Read more »about: New Year Carnival Parties: What Did People Eat?
What do you bring home from your Poland trip when you don't have time to traverse the streets looking for nicely-packaged delicacies or are running a bit short on pocket money? Contrary to appearances, even a quick stop in a Polish supermarket or corner store can result in successful shopping. Read more »about: Affordable Culinary Souvenirs from Poland
How did Poles quench their thirst on hot summer days? Find out in our mini-guide to the most popular cold drinks from the past century. Some of them have faded into oblivion, others have never lost their popularity while others are now enjoying a revival after years of absence. Read more »about: Thirst-quenching Drinks from Poland’s Past
Crispy Prince Polo, chewy caramels…what other sweets gained popularity in Poland under communism and are still bought today? Here is our subjective and probably incomplete guide to iconic Polish candies. We encourage you to complete the list in the comments below. Read more »about: Polish Food 101 ‒ Iconic Sweets
The worldwide trend for superfoods has also spread to Poland. But just like any other nation, Poles also have their own local products, their own “superfoods”. Their regular intake aids the treatment of many diseases and helps prevent others. Where to look for them? At local markets, tested retailers, and producers, or organic food shops. Here are a few examples.
Read more »about: 8 Polish Superfoods
Famous ambassador of minimalism on plate. One of the first Polish chefs practicing what could be called the cuisine of the future, often applying the sous vide method. He is a perfectionist who doesn't tolerate any weaknesses or shortcuts in the kitchen. Read more »about: Robert Trzópek
It has been known in Poland for centuries, not only as the basis of diets during periods of fasting, but also a tasty and healthy snack. Even before 1939, restaurants served it before lunch as an appetiser, usually with a shot of cold vodka. Read more »about: Polish Food 101 ‒ Herring
Pickles are an essential component of Polish cuisine, and the main source of its characteristically sharp taste. There is an incredible variety of recipes for them, but a few classic preparations have already conquered pantry shelves all over the world.
Read more »about: Polish Food 101 ‒ Pickles
The French have their croissants and pains au chocolate, the Poles have drożdżówki - sweet buns with different filling: poppy seeds, twaróg, pudding or seasonal fruit. Discover the delicious secrets of Polish pastries and cakes. Read more »about: 7 Must-Try Polish Cakes and Pastries
The culinary tastes of the generations born in the PPR (the Polish People’s Republic) were shaped mostly by canteen food and home cooking, which was based on inventiveness forced by the economic situation. Traditional cookery was replaced by nutritional knowledge and taste by caloric content. Food was treated as mere fuel for the working class and peasantry Read more »about: 10 Surprising Eating Habits from the Communist-Regime Era
Every country has a national drink. Poland, is associated with vodka. In the last couple of years thanks to legislative reforms local breweries, wineries, small scale production of craft fruit liqueurs and ciders is returning to work after a long leave of absence. Read more »about: If Not Vodka, Then What?
More and more culinarily conscious Poles stop shopping at supermarket and choose to search for new or forgotten tastes at their local farmer, in a secluded orchard, or in food trucks. The most radical ones take up guerilla gardening. Here’s our subjective review of the latest food trends. Read more »about: Trend Watch: Co-ops, Urban Foragers & Food Trucks
If you order "seta i galareta" in Poland, you will be brought pork jelly (galaretka) and a shot of vodka (seta). The alcoholic addition is the aggressive digestive kick to the popular salty appetizer that resembles head cheese set in aspic. Read more »about: Polish Food 101 ‒ Galaretka
Unknown in Polish territory until the 17th century, kaszanka must have made its way to Poland from either Denmark or from Germany, through Silesia. Wherever it first came from, it is eaten to this day, although in the 17th century it was considered repulsive. Read more »about: Polish Food 101 ‒ Kaszanka
There is no exaggeration in stating that carp is a culinary symbol of Polish Christmas Eve. On this day, Poles usually eat the fish fried in batter or breadcrumbs, served cold in a jelly, or simmered with sweet seasonings – the so-called Jewish carp recipe. At times the fish is also served with a typical gray gravy. Read more »about: Polish Food 101 ‒ Carp
Oscypek is a decorative traditional spindle shaped smoked sheep's cheese from the Podhale region. The best way to savour it is sliced or fried over a hearth with a dash of cranberry marmalade. Read more »about: Polish Food 101 ‒ Oscypek
It’s not clear whether Poland owes its gołąbki to Turkish, Armenian or Jewish influences. They were apparently first served in the Eastern borderlands. A 19th century cook books speak of “stuffed cabbage”. Read more »about: Polish Food 101 ‒ Gołąbki
The history of Polish bigos, commonly known as “hunter's stew” in English, begins many centuries ago. Bigos is a traditional single pot dish, usually made during the winter months or for special occasions. Read more »about: Polish Food 101 ‒ Bigos
During decades of communist regime, Poles usually could only "enjoy" the simple rural versions but nowadays extravagant stuffing and fancy toppings often turn this simple dish into a gourmet delicacy. Read more »about: Polish Food 101 ‒ Pierogi
Poland has a long tradition of mushroom picking, and accordingly forest mushrooms are essential ingredients of the Polish culinary tradition. The aroma of forest mushrooms, in particular dried ones, is one of the trademarks of the Polish national culinary heritage. Read more »about: Polish Food 101 ‒ Mushrooms
Chef and co-owner of the successful Ancora restaurant in Kraków. Experienced in working for renowned hotels, he was the Chief Culinary Consultant during the Polish Presidency of the European Union in 2011. Read more »about: Adam Chrząstowski