Traditional Staropolska menu focused on duck (whole roast and half portions) and classics like żurek served in bread, set across three intimate dining rooms with a sunny patio, notable cocktails and complimentary vodka tastings - reservations recommended due to frequent full bookings.
Traditional Polish beer‑hall known for very large portions (home‑made pierogi, roast pork knuckle and schnitzels), an extensive draft‑beer list including 1 L pours, a large year‑round outdoor garden beside the Planty with views toward Wawel, frequent live music and themed staff-good value for groups and tourists alike.
Daily breakfast buffet and a large selection of savory and sweet Polish-style crepes (naleśniki) alongside globally inspired mains-Thai curry, Mesir Wat, moussaka-made with seasonal produce from the restaurant’s nearby farm and served in relaxed indoor dining with a tucked-away garden terrace.
Everything you need to know about dining in this city
Evenings are busiest, especially Friday and Saturday when crowds spill from nearby bars; lines at popular kiosks can build quickly. Midday is faster for a grab‑and‑go lunch. Summer nights stay lively late. In colder months, queues are shorter, but outdoor counters feel brisk-bundle up and eat on the move.
Order at the window: pick size or set, choose toppings, then a sauce. Ask for “mocno przypieczona” if you like it extra‑toasty, or “na pół” to have it cut for sharing. Contactless payment is common, but small cash helps. Use bins nearby and grab napkins-sauces can be generous.
Classic zapiekanka plus a soft drink typically lands 20 - 35 PLN per person. Premium toppings or extra‑long portions run 35 - 55 PLN. Sit‑down cafes serving baked casseroles with sides average 45 - 70 PLN. Adding fries or an extra sauce usually adds 5 - 10 PLN. Prices vary by location and time of day.
Kazimierz-especially streets around Plac Nowy-often clusters late‑night walk‑ups. The Old Town near the Market Square and Planty has quick‑service counters for daytime snacking. Student areas around AGH and Politechnika see budget‑friendly options. Podgórze offers quieter stops along the river, while malls concentrate convenient food‑court choices.
Find answers to common questions about dining in Krakow
Locally it refers to zapiekanka: a long, open‑faced baguette baked until crisp, usually topped with sautéed mushrooms and melted cheese, then finished with a sauce such as ketchup or garlic. Vendors prepare it to order, so you can customize toppings, ask for extra toasting, and choose a preferred sauce.
In central areas, many counters serve into late evening, especially on weekends when foot traffic is high. Weeknights often wind down earlier, and winter hours can be shorter. Hours vary by stall, so expect busiest periods after concerts or big events, and lighter lines earlier in the evening or at lunchtime.
Yes. The classic mushroom‑and‑cheese version is vegetarian, and many places offer vegetable mixes, onions, and fresh herbs. Vegan choices depend on the stall; some will omit cheese or use plant‑based alternatives. If in doubt, ask about spreads, sauces, and the bread recipe to ensure it meets your preferences.
A standard order is a long half‑baguette, filling enough for a light meal. Sharing is common-ask for it “na pół” to be cut. Some vendors sell smaller halves or extra‑long versions for bigger appetites. If unsure, start with a classic size and add toppings or sides if still hungry.
Decide on base or set, pick toppings, then choose a sauce. Say “mocno przypieczona” for a crisper bake and “bez” to skip an ingredient. Ask to cut it for sharing if needed. Have contactless payment or small cash ready, and step aside from the window while waiting for your number.
The traditional build pairs sautéed mushrooms with melted cheese. Beyond that, expect onions, chives, ham or salami, and occasional seasonal vegetables. Sauces commonly include ketchup, garlic (czosnkowy), spicy, and sometimes barbecue or herb dressings. Many counters offer a light sprinkle of herbs or scallions for freshness before serving.
Craving Krakow’s beloved “casserole”-the toasted, open‑faced baguette known locally as zapiekanka? Around the Old Town and Kazimierz, vendors and small cafes bake these long loaves until crisp, top them with mushrooms and melted cheese, then finish with sauces from garlicky to spicy. Many places experiment with seasonal toppings, vegetarian mixes, and heartier meat options, so it’s easy to match appetite and budget. Portions are generous, and halves work well for sharing or a quick snack. Evenings feel lively with plenty of walk‑up counters, while daytime kiosks serve speedy lunches between sights. Use myForager to narrow options with smart filters, check typical price ranges, and find nearby spots fast. Whether seeking a classic mushroom‑cheese version, a loaded modern take, or something extra‑toasty for the stroll, the city offers comforting variety without fuss.
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