Late spring in Poland is a true celebration of fresh, local produce. Markets and restaurant menus come alive with vibrant ingredients like strawberries, asparagus, rhubarb, kohlrabi, and spinach. One of the seasonal stars is botwina—young beetroot leaves and roots—used in refreshing soups like botwinka. Fresh herbs such as dill and chives add a burst of flavor to springtime dishes, while spring cabbage appears in lighter versions of classic recipes.

Sweet and sour rhubarb finds its way into compotes and desserts, and strawberries or cherries often fill delicate pierogi or fruit soups. Asparagus, simply prepared with butter or paired with eggs, is a seasonal favorite. In Warsaw, many restaurants embrace this time of year by offering creative dishes based on local harvests. If you’re in Warsaw during spring, it’s the perfect time to enjoy light, colorful meals that capture the essence of the season. For more inspiration, check out the blog of the Warsaw Tourist Office at go2warsaw