Everything you need to know about dining in this city
Weekday lunches are the easiest for seats and value sets. Evenings fill quickly, especially Friday to Sunday and during the June–August tourist season; reservations help for sit‑downs. For walk‑ins, try earlier dinners or food halls. Shoulder seasons and midweek nights usually mean shorter waits and more counter space.
Card and contactless payments are widely accepted; carry a small amount of cash just in case. Tipping around 10% is appreciated but optional. Dip nigiri fish‑side into soy and go easy on wasabi. Ask for English menus if needed. Useful Polish: “zestaw” (set), “na wynos” (to‑go), and “bez glutenu” (gluten‑free).
Typical spend per person in PLN, excluding alcohol: 40–70 for basic sets or lunch combos; 70–120 for assorted rolls with sides; 120–200 for premium nigiri or sashimi selections; 200+ for chef’s tastings or larger platters. Add 10–25 for non‑alcoholic drinks and small extras like miso or edamame.
Old Town concentrates visitor‑friendly spots near Długi Targ and the riverside promenades. Along Długie Pobrzeże and Szafarnia, expect scenic views and evening buzz. Wrzeszcz offers a mix of local favorites and modern bars. Oliwa and Przymorze add business‑district and residential choices, while food halls near the shipyard area provide casual counters.
Find answers to common questions about dining in Gdańsk
Expect a broad mix: classic nigiri and sashimi, popular uramaki and futomaki, and sets that bundle rolls with miso or small sides. Many kitchens add tempura items or gyoza. Vegetarian rolls are easy to find, and some counters offer limited chef’s‑choice tastings by reservation or at the bar.
Not always, but it helps. Weekend evenings and summer months are busiest, and small counters fill first. Book ahead for tasting menus or waterside tables. For spontaneous plans, try earlier time slots, bar seating, or food‑hall counters, which usually handle walk‑ins more easily than full‑service dining rooms.
Most menus feature vegetable rolls, inari, or tofu add‑ons, and many can adapt fillings on request. Vegan mayo and gluten‑free soy sauce may be available—ask when ordering. Allergen labeling is increasingly common, but if you have specific needs, confirm with staff and consider simple rolls where components are clear.
Look for rice that holds shape yet isn’t stiff, clean knife cuts, and balanced seasoning. A concise menu with seasonal specials is a good sign. Counters with visible prep often indicate confidence. Trust pacing: attentive but unhurried service usually means the kitchen forms pieces to order rather than in advance.
Yes—many kitchens pack rolls and nigiri securely with separate soy, ginger, and wasabi. Delivery times can stretch during dinner peaks, so consider ordering a bit earlier. If you’re nearby, pickup keeps texture best. Ask whether sauces are included and whether tempura items are packed to stay crisp.
Salmon and tuna anchor most menus, with shrimp, eel, and white fish appearing in sets. Cucumber, avocado, and pickled vegetables are common in vegetarian rolls. You may see local or seasonal specials occasionally, but core items are consistent, supported by regular deliveries and modern cold‑chain logistics.
Port-city energy and a steady stream of visitors make Gdańsk a welcoming place for sushi. Around the Old Town, the waterfront, and newer districts, there’s a mix of minimalist counters, izakaya-inspired rooms, and stylish bars serving nigiri, maki, and sashimi. Menus often pair classic salmon and tuna with playful rolls, seasonal specials, and warm sides like miso or gyoza. Lunch sets are common on weekdays, while evenings bring tasting-style selections and chef’s-choice platters. Many places handle takeaway efficiently, and food halls add casual options with counter seating. Use myForager’s smart filters and clear price ranges to narrow choices fast—by neighborhood, vibe, or budget—and spot places that match the moment, whether it’s a quick bite before sightseeing or an unhurried dinner along the Motława.
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