Can a menu make you want to return to a restaurant? Foodies in this edition of RestaurantWeek® show that this is the case – pointing out interesting places throughout Poland and festival sets that you simply must try. And it usually doesn’t end with one visit.
There are restaurants that not only feed, but also tell the history of the place – and they are among the Foodies recommendations in the current edition of the Festival. Icy & Spicy, operating in Katowice since 2016, run by Indian and Nepalese chefs, delights with its authenticity and consistency of taste. What good things can you eat here? It is worth starting with Aloo Chaat, then choose Khajoori Curry with chicken in a velvety sauce with dates, and for a plant-based version, choose Mango Paneer Curry. It’s best to finish the whole thing with Gulab Jamun Ice Cream dessert – exactly as Foodies recommends.
In Gdańsk, in the basement of the historic Artus Court, Piwnica Rajców combines history with modern cuisine and is one of those addresses that Foodies recommends without hesitation. The festival menu includes smoked beef tartare or Baltic fish cake, as well as sous-vide pork cheeks or fried mackerel. For dessert – ruby chocolate mousse with raspberry and rhubarb. Interesting fact: the restaurant is strongly associated with the “Tastes of Gdańsk” project, which refreshes old recipes in a fine dining version. Will you come over?
Some addresses have something of a family story in them. This is what Gęś i Zając is like in Warmia and Mazury – a restaurant operating in a historic building in the Old Town, based on ingredients from its own harvest. This is a modern cuisine with a clear sense of regional roots. The festival menu includes creamy white borscht or mussels in cider and butter sauce, as a main course – goose roulade or lake perch, and for dessert, Portuguese cheesecake or chocolate fondant. And each choice leaves one craving for the other option.
In Krakow, Kultova is particularly impressive, recognized as the best restaurant in Poland in the previous edition of the Festival. This time it delights with its original approach to desserts – Chef Sebastian Konarzewski focuses on a creative play of flavors and textures: from delicate as a cloud cotton candy, through intense pralines, to classic, perfectly refined brownies. The festival finale is petit fours, i.e. elaborate, miniature desserts that surprise each time with a different composition of sweets. It is also worth trying their signature appetizer – tuna tartare with yogurt granita with lime, or the main course – guinea fowl with sweet potato in panko with Cajun spices, served with a salad with fennel and Sicilian orange.
Can classics surprise? In Wrocław, Dwór Polski – operating continuously for 30 years and currently celebrating its anniversary – proves that this is definitely the case. This place is one of the most recognizable addresses in the city. The menu is dominated by both traditional, regional proposals, such as duck liver pate or slow-roasted duck leg with Wrocław bigos, as well as their more modern interpretations, such as dumplings with green lentils. For dessert, it is worth leaving room for fried ice cream, served here as a real delicacy.
When the restaurant is located in a restored granary, the taste really takes on a different dimension. MONKA in Młyny Rothera in Bydgoszcz is a unique space on Młyńska Island, where history meets modern European-inspired cuisine. To get to know the character of this place, it is worth trying the buttery MONKA roll with breaded black cod, tartar sauce, frisée lettuce and carrots, or the white cabbage cream with pangrattato with chorizo and potato purée.
New openings bring unique energy and BIBOSZ in Lublin shows it perfectly. The modern gastropub, operating since 2025, has quickly become a place that attracts lovers of distinctive flavors and seasonal cuisine based on craftsmanship. Noteworthy items on the menu include: confit beef brisket with potato purée, beer-based sauce and baby carrots, and Vistula catfish with morels and cream.
In the capital, gourmets are attracted by DOCK19 by Mateusz Gessler – a restaurant on the Vistula River, combining original cuisine with a unique atmosphere. This is a space where dinner becomes an experience, especially on Fridays and Saturdays, when thematic evenings and musical setting take guests to different eras and culinary atmospheres – from Gatsby Night, through the 80s, to inspirations from France, Spain and Italy. The menu includes, among others: aromatic Ukrainian borscht, juicy beef cheeks, velvety Basque cheesecake or baked shallot tart.
Meanwhile, in Szczecin, experience refined in every detail reigns supreme. The Sowa restaurant, operating continuously since 1990, is a classic European address where tradition meets a modern interpretation of taste. It is appreciated for its coherent, well-thought-out culinary compositions, such as roast beef carpaccio with red wine espuma, delicate sous-vide guinea fowl leg with crayfish sauce, or impressive glassy pear with pâtissière cream and whiskey-coffee ice cream.
There are also places that combine two worlds in one card. At Nastroj at Hotel 3 Trio in Białystok – a restaurant with a long history and a new culinary identity – there are two festival menus that show different faces of this cuisine. Juicy lamb hip served on herbal dumplings with aromatic mint demi-glace and mini caramelized carrots in butter is a modern version of the classic, while creamy broth based on tahini and miso with soft shell crab, black noodles, enoki, nitamago egg and carefully selected vegetables – an original interpretation of intense Asian flavors.
The industrial space of Łódź can also be delicious. And how! In Małmazia, the cuisine meets the atmosphere of Księży Młyn – here the cooking is simple, honest and with a touch of nostalgia. The menu prepared for RestaurantWeek® is a story about Łódź, rooted in tradition. The meat version includes, among others: iron dumplings with bacon and pickle sauce, and in the meatless version – cabbage cigar with roasted dumplings, sauerkraut sauce and marjoram oil. Pride!
In Rzeszów, Okovita, continuing the success of the “Kucharze” project, develops the idea of modern comfort food in its own style. This is another address from the Foodies list, worth discovering. Festival proposals include butter lettuce cream with leek and nori, quail egg and katsuobushi powder, salmon with ravioli with mascarpone and spinach accompanied by beurre blanc, as well as beef tenderloin carpaccio with lemon jam and truffle mayonnaise. There is also a duck fillet served with young cabbage croquette and cauliflower and white asparagus purée with plum spirit.
Note – you’ll want to hurry up here. At NIFTY in Poznań (PURO hotel at Żydowska Street), participation in the Festival lasts only until the end of March, so this is the last moment to try the original menu in the style of European cuisine with local accents. The proposals included, among others: goat cheese mousse with stracciatella, caramelized beetroots and salsa macha, cabbage cones with onion purée with miso, and slow-cooked beef cheek with potato purée and pepper sauce. Heaven in your mouth!
Book and win unique prizes!
Do you have culinary talent? Now you can use it and get rewards from Whirlpool that will turn your kitchen into a real kingdom for Foodies! You can win 3 built-in ovens with the PIZZA 310°C function and 5 sets of pizza accessories. The rules are simple: book your participation in the Festival, share your idea for the perfect Whirlpool oven dish in a comment under the competition post and tag the restaurant where you would like to see it. Details can be found at @restaurantweek_pl. It’s time for your culinary show off!
Even more good energy!
As a Foodie, you know exactly where to look for the best deals. Now you can take advantage of a unique offer – change your energy supplier to Pstryk and get PLN 200 to start and a two-person invitation to RestaurantWeek®. Thanks to Pstryk, you adjust your energy consumption to the cheapest hours, which allows you to actually reduce your bills and consciously manage costs. You control everything in real time in the application – simple, convenient and without unnecessary formalities. Don’t wait, choose a solution that gives you flexibility, savings and full control. Stay with good energy at home and during the Festival!
A morning full of flavors with BreakfastWeek!
In this edition, the Alpro brand takes care of the plant-based start of the day, offering special proposals based on plant-based drinks. Guests can choose from breakfast menus and coffees prepared with plant-based drinks. The festival price of such a set is PLN 35 + reservation fee of PLN 6/guest. The proposals include Alproccino – a subtle cappuccino with creamy oatmeal Alpro Barista and Alprolatte – a latte with delicious almond Alpro Barista with fluffy foam, which add unique taste and energy to the morning.
To make the morning even more pleasant, the Lajkonik brand has prepared a sample of Mini Paluchy Dobry Chrup with the flavor of mustard and honey for each guest. It is a delicious, intensely spiced snack baked from whole grain flour with the addition of flax seeds.
Additionally, in selected Warsaw restaurants, guests receive a gift box and dishes prepared with Lurpak butter. Try it and see what perfection tastes like – 100% fresh milk means 100% taste. No compromises, since 1901! Book your tables now at BreakfastWeek.pl. Breakfasts are available in the best breakfast restaurants in Kraków, Warsaw, Poznań, Tricity, Szczecin, Wrocław and Silesia. BreakfastWeek, like RestaurantWeek®, will last until April 22.
