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.
Set in an atmospheric cellar styled like a Roman street with decorative stuccoes, the kitchen blends European techniques with Polish accents-standout dishes include beef tartare, tiger prawns, foie gras and large grilled steaks, backed by a curated international wine list and a summer courtyard.
Everything you need to know about dining in this city
Prime dinner hours fill quickly, especially Fridays and Saturdays and during spring - summer tourist peaks. Book ahead for tasting menus and small dining rooms. For walk‑ins, arrive before 18:30 or after 20:30. Lunch is usually calmer; many venues offer shorter midday menus with faster service.
Servers rarely bring tap water unprompted; ask for still or sparkling. Card and contactless payments are widely accepted, but check for a minimum on very small bills. Service charge is uncommon; a 10% tip is appreciated for good service. Splitting the bill is usually possible-confirm when ordering.
Budget: 35 - 60 PLN per person for a soup or starter plus a main and soft drink. Mid‑range: 60 - 120 PLN for a main, dessert or starter, and a drink. Upscale: 120 - 220 PLN for three courses without wine. Tasting menus and pairings can run 250+ PLN per person.
Old Town concentrates classic Polish kitchens and refined dining in historic rooms. Kazimierz mixes relaxed bistros with traditional taverns and late‑evening energy. Podgórze offers quieter spots and wine‑focused venues. Along the Vistula and in Zabłocie, newer projects bring modern design, international menus, and terrace seating in warmer months.
Find answers to common questions about dining in Krakow
For sought‑after spots, yes-especially on Friday and Saturday evenings, during festivals, and in May - September. Book a few days ahead for small or chef‑driven dining rooms; a week or more for tasting menus. Walk‑ins are usually fine at lunch or outside peak hours, but waits of 20 - 45 minutes aren’t unusual.
Start with pierogi (filled dumplings) and żurek (sour rye soup), then look for oscypek with cranberry, placki ziemniaczane (potato pancakes), bigos (hunter’s stew), and trout from nearby mountain regions. For dessert, try sernik (Polish cheesecake). Many menus also list house‑infused vodkas or fruit‑based nalewki.
Yes. Many modern kitchens mark vegetarian and vegan dishes, and some Polish classics can be made meat‑free. Gluten‑free bread and pasta appear more often now, though cross‑contamination can be an issue in busy kitchens. Check allergen labels on menus and confirm needs with your server when ordering.
Lunch service often starts around noon, with dinner from 17:00 or 18:00 until about 22:00. Kitchens may close earlier than the bar. Sundays can run shorter hours, and a few places close Mondays. During holidays and long weekends, hours vary widely, so it’s best to check the specific venue.
Cards and contactless payments are widely accepted. Service charge is rarely included, so adding around 10% for good service is customary but optional. If paying by card, you’ll usually be prompted to add a tip on the terminal; otherwise, leave cash. Review the bill to avoid double‑tipping.
Krakow’s tap water is safe, but restaurants may default to bottled still or sparkling. Many will provide a carafe on request, though policies vary. If tap water is important, ask when seated. For a local alternative, try house‑made lemonades or diluted syrups served as light refreshments.
Krakow’s dining scene blends centuries‑old traditions with a confident modern streak. Around the Old Town and lively Kazimierz, expect cozy cellars, elegant townhouses, and casual spots pouring local beers and vodkas. Menus often spotlight pierogi, żurek, roasted meats, trout, and highland cheeses, alongside pastas, burgers, and plant‑forward plates. International kitchens-Italian, Middle Eastern, American‑style grills, and French‑leaning tasting menus-sit comfortably next to classic Polish cooking. Many places are walk‑in friendly, while a few intimate dining rooms book out on weekends and holidays. Use myForager to narrow options quickly with smart filters for cuisine, estimated prices, and ambiance, then compare at a glance. Whether it’s a leisurely lunch near the Market Square or a late dinner by the Vistula, it’s easy to find something that suits both appetite and budget.
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