Feast on chanterelle mushrooms, smoked eel tartar, and everything in between at the best restaurants in the historic Polish city.
It may have a meat-and-potatoes reputation, but Polish food provides an array of more exciting, albeit less publicized, flavors. Fresh and smoked seafood is often served in lieu of meat. Pastries are topped with crunchy hazelnuts, plums, candied orange, cherries, raspberries, and sesame seeds. Cutlets are finished with velvety caramelized leeks. And nearly every meal includes a bright green handful of chopped parsley and crisp dill. Poland is also the world’s largest exporter of mushrooms, which means that local meaty porcinis and wild chanterelles find their way into everything from country-style omelets to traditional pierogies.
These varied flavors are showcased best in Kraków, Poland. The country’s second-largest city is heavily influenced by its artists, which is reflected in the culinary scene. The city was named the European Capital of Culture in 2000, and approved as a UNESCO City of Literature in 2013. In the gallery-studded Zablocie neighborhood across from the Vistula River, old warehouses have been converted into ethereal cafes reminiscent of Williamsburg fifteen years ago.