Warsaw

The Art Nouveau architecture of this indoor food market dating, back to the beginning of the 20th century, has been restored and the edifice modernised, and it has become one of the most important locations in the city’s culinary and social scene. Hop over for dinner or an exhibition — try out the latest trends in urban cuisine and find out what’s hot in town.

This vegan restaurant enjoys a significant (and well-founded) following among non-vegans, for its offerings will no doubt please diners of even the most carnivorous persuasion. It's Israeli cuisine at its best: hummus, falafel, and abundant mezze, all in a low-key, unpretentious environment. Coffee specialities prepared with almond milk.

Warszawa Wschodnia is there regardless of the when appetite strikes: the restaurant operates on a 24/7 basis, serving contemporary Polish cuisine with some French influence day and night without fail. Sit at the bar encircling the kitchen and witness chefs at work, crafting dishes before your very eyes.

If some Saturday or Sunday morning you feel like having a bite to eat of something delicious and out of the ordinary (or perhaps even surprising), then visit one of Warsaw’s breakfast fairs, where you can find just about any sort of food you might desire, including vegetarian, vegan, gluten-free, and organic options. The best-known breakfast fair takes place in the Żoliborz district, but open-air food fairs can be found in every district in the city.

When you think of Polish cuisine, you think of… pierogi! Fair enough, as there are so many varieties of this traditional dish: with meat, cabbage, mushrooms, fruit, potatoes, cottage cheese or grits. New types have also appeared: with feta cheese, spinach or mozzarella. You simply have to have pierogi on your menu!

This is a typical summer soup, as it is served cold. Chłodnik is made from whey or kefir with fresh chopped vegetables: radish, cucumber, chard, and dill. When the weather is hot, every Polish restaurant has chłodnik on its menu. It is perfect for enhancing your appetite for a more filling main course. There are also new types of this soup, with avocado, for example.

Now don’t peck at your food – have a go at this true Warsaw dish! The aromatic, slightly spicy broth hides the surprisingly delicate beef giblets. Tripe is best in the wintertime when you need to warm yourself up and recharge your batteries.

This soup is quintessential Polish cuisine. It is made of meat broth leavened with rye sourdough and served with a boiled egg and white sausage. The dish is very filling and can serve as an entire meal. It is also a traditional part of the Easter breakfast menu.