Everything you need to know about dining in this city
Dinner fills up 18:00 - 21:00, especially on Fridays, Saturdays, and during summer. Waterfront and Old Town spots see the longest waits; book one to three days ahead for peak evenings. Weekday lunches are calmer, and some places run midday sets-arrive before 13:00 to avoid short queues.
Tipping around 10% is customary but not mandatory; say “proszę” when ordering and “dziękuję” to thank. Cards and contactless payments are widely accepted. Tap water isn’t universal-ask for “woda z kranu.” Bread or cover charges may appear on the bill. Sharing pizza is common; asking for a takeaway box is fine.
Approximate spend per person: 35 - 55 PLN for a quick pizza or pasta with a soft drink; 60 - 100 PLN for a main plus beer or wine by the glass; 100 - 160 PLN for starter, main, and dessert; 160+ PLN for premium cuts, seafood, or multiple courses with better wine.
Old Town and the Motława waterfront offer scenic trattorias and busy pizzerias. Granary Island adds stylish, contemporary spaces. Wrzeszcz and the Garnizon area skew casual, suiting after‑work meals. Oliwa is quieter, with relaxed dining near the park and business district-good for unhurried evenings away from the busiest streets.
Find answers to common questions about dining in Gdansk
Expect a mix of crowd‑pleasers and regional touches: Neapolitan‑style pizzas, spaghetti carbonara, tagliatelle with ragù, seafood pastas, mushroom risottos, antipasti boards, and salads. Desserts often include tiramisu or panna cotta, and many places serve espresso or affogato. Seasonal specials appear in summer, with lighter sauces and more seafood.
Look for terms like “pizza napoletana,” a wood‑fired oven near 450 - 500°C, a soft, foldable center, and blistered, leopard‑spotted cornicione. Dough is typically long‑fermented with 00 flour and minimal toppings. Pies are often around 30 - 33 cm and served whole, meant to be eaten with knife and fork or folded.
Many do, but offerings vary. Vegetarian choices are common; vegan (“wegańskie”) items appear at select places, often marked on menus. Some pizzerias provide gluten‑free (“bezglutenowe”) dough or GF pasta, though cross‑contact isn’t always avoidable. Ask staff about substitutions, dairy‑free cheese, or egg‑free pasta if needed.
Walk‑ins work at casual pizzerias, especially early evening. For Fridays, Saturdays, waterfront locations, or groups of six or more, a reservation is wise. Book a few days ahead in summer. If plans change, confirm same‑day by phone; many places hold tables for a short grace period before releasing them.
Yes. Pizzerias and pasta bars frequently offer takeaway and partner with popular delivery apps. Expect boxes for pizza and secure containers for pasta and sauces. Thin‑crust pies travel better than delicate fried starters; creamy pastas hold up if packed separately. Check whether there’s a small packaging fee.
Many open for lunch around 12:00 - 13:00, pause in late afternoon, then serve dinner from 17:00 to 22:00 or later on weekends. Waterfront venues may extend hours in summer. Sunday schedules can be shorter. Kitchens often take last orders 30 - 60 minutes before closing, so plan accordingly.
From waterfront terraces in the Old Town to modern bistros in Wrzeszcz, Gdańsk offers a broad take on Italian cooking. Expect wood‑fired pizza with blistered crusts, handmade pasta, and seafood specials that nod to the Baltic. Menus balance familiar classics-carbonara, risotto, scaloppine-with seasonal produce, espresso, and gelato. Lunch skews casual and quick, while dinner invites a slower pace. Use myForager to narrow choices with smart filters, price ranges, and instant discovery when time is short. Whether planning a date night by the Motława or a family meal near Granary Island, there are cozy trattorias and lively pizzerias to match different moods without straying far from the center.
Get product updates, launch news and exclusive tips