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…
Category: food in Warsaw
Pierogi & Other stories: the meaning of fasting
Old Polish fasting cuisine was surprisingly rich and diverse, despite strict religious restrictions. During Lent and other fasting periods, meat, animal fats, and dairy were avoided, so cooks relied on grains, legumes, mushrooms, vegetables, and fish. As a result, dishes like barley soup, pea purée, cabbage with mushrooms, and herring in various marinades were commonly…
March and April on a plate
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…
Sweet Carnival in Warsaw
Warsaw past and present is a paradise for those with a sweet tooth. So while visiting the city, go and try what the local patisseries and cafes offer to their guests. There are some special flavors that we associate with carnival: angel wings (in Polish: faworki) and Polish donuts called paczki. Find out more about…
November on your plate and tasty gifts from Warsaw
What does November taste like? Warsaw flavors to go? Many Varsovians will almost immediately answer: pańska skórka /‘Lord’s skin’. It a homemade candy sold at stalls in the Old Town and… at the entrances to Warsaw cemeteries on All Saints’ Day, which falls on November 1. But there are other delicacies you may try and get home…
Warsaw Tzimmes
How about Jewish food in contemporary Poland? Is it easy to get a plate of gefilte fish, roasted goose or tzimmes? You’ll find some answers and travel tips in the first episode of “Jewish Food Tour of Poland” – a culinary travel vlog series that I wrote and directed for Polin Muzeum.
News from the farmers’ market: end of autumn
The end of autumn is probably not the best season for a Warsaw city visit and even a devoted local patriot like me would admit it. Let be honest about it: the weather conditions are questionable at best and it is getting dark around 3-4 PM and you can forget about seeing the Sun earlier…
Praga: my favourite spots on film
How about a guided walk in Praga, a Warsaw city district? Thanks to the Common Roots Campaign launched by the Polin Museum of the History of Polish Jews I can show you round my favourite spots in spite of the pandemics regulations. Sounds like fun? Just join me on my walk!
News from the farmers’ market: late summer
Late summer and early autumn are the best moments to visit farmers’ markets in Poland. They are full of colours and local flavours. It’s our harvest time. I went shopping at my local market in the southern outskirt of Warsaw and, then, I guided a food tour in the city centre so with my guest…
Tours and stories by Agnieszka Kuś 