Polish cuisine is often associated with meat, such as breaded pork chops, sausages, pork dripping, and dumplings rich in lard and pork rind. However, Warsaw has become one of the most vegan- and vegetarian-friendly cities in recent years.

Despite its meaty reputation, Poland’s culinary traditions offer plenty of inspiration for plant-based dishes. Many traditional recipes can be adapted to suit a modern, meat-free lifestyle and there is plenty to choose from – just check out the old Polish recipes for Lent.

What is more, Warsaw’s vegan chefs are open to delicious experiment such as the wontons with tempeh, ginger and leek served with demi-glace of soy sauce and black vinegar I had in Peaches Praga restaurant (36 Stalowa St., Warsaw) last summer. In my opinion, March and April are especially great months to explore contemporary vegetarian cuisine in Warsaw. Find out more in my latest text published on the site of the Warsaw Tourism Bureau: March and April on a plate.