A restaurant guide to Gdańsk

Look for Baltic touches: herring in cream or oil, warming fish soup, and cod or salmon grilled or baked. Polish staples include pierogi, żurek (sour rye soup), bigos, and potato pancakes. In autumn, kitchens often feature wild mushrooms. For dessert, try apple-based pastries or makowiec (poppy-seed cake).

Most places list vegetarian mains and starters, and vegan options are increasingly common in central districts. Menus often mark allergens and gluten-free choices. Ask staff about broths or sauces if you avoid dairy or meat. Chefs can sometimes adapt dishes when requested politely, especially during quieter service times.

Booking helps on summer weekends, holidays, and for waterfront or fine‑dining rooms. Walk‑ins at lunch are often seated quickly. If a desired slot is full, try earlier or later times, bar seating, or get on a waitlist. Many venues accept online reservations; calling day‑of can also uncover cancellations.

Central kitchens typically open from late morning or noon, with dinner service from around 18:00. Many close their kitchens by 22:00 - 23:00, though drinks may continue later. Some venues pause between lunch and dinner, especially outside peak season. Sunday and winter hours vary, so always check current times before heading out.

Tipping is appreciated rather than mandatory. Rounding up or adding about 10% is common for good service. Check whether a service charge is included before adding more. When paying by card, ask the server to add a tip to the total. For cash, leave the difference or say that change isn’t needed.

Old Town and the waterfront are walkable. Trams and buses connect Wrzeszcz, Oliwa, and the Shipyard area efficiently, and tickets are easy to buy at machines. Ride‑hailing and taxis are widely available. Parking near the center is limited in summer. Dress for breezes if you plan to sit on terraces.