Cuisine is an integral part of any local culture, and no trip to Warsaw is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Warsaw to help visitors better understand the local food culture and make an informed decision when trying them.
- Boczek ze śliwką: bacon stuffed with prunes.
- Kasza gryczana: buckwheat groats.
- Kluski: dumplings without a filling.
- Knedle: potato dumplings stuffed with fruit, usually plums.
- Kopytka: hoof-shaped dumplings.
- Nalesniki: pancakes filled with fruits, jam, or sweet or savory fillings.
- Oscypek: smoked cheese.
- Placki ziemniaczane: potato pancakes.
- Śledzie w śmietanie: herring in sour cream, usually with onion.
- Zrazy zawijane: beef rolls stuffed with bacon, gherkin and onion or red pepper, in a spicy sauce.
- Barszcz (Borscht): a soup made of red beetroot, onions, garlic, and other vegetables such as carrots and celery or root parsley.
- Chlodnik: young beetroot, cloves of garlic, green cucumbers, kefir, yogurt and sour milk, fresh dill, chives, lemon, salt, pepper, sugar, eggs.
- Czernina: duck blood soup.
- Flaki: beef tripe, beef, bay leaf, parsley, carrot, beef broth and spices.
- Rosol z kury: chicken broth.
- Zupa Grzybowa: mushrooms, carrots, grains of pepper, cream, salt.
- Zupa Ogórkowa: soup of sour, salted cucumbers, often with pork ("dill pickle soup").
- Zurek: a soup made of soured rye flour and meat.
- Cwikla: cooked fresh beets or canned beets, onion, grated fresh horseradish, cloves, vinegar, brown sugar,salt.
- Polish Cucumber Salad: cucumbers, red onion, vinegar, sour cream, salt and pepper, sugar, chopped fresh dill.
- Polish Marinated Beet Salad: canned beets, red onion, red leaf lettuce, golden raisins, olive oil, red wine vinegar, salt and pepper.
- Salata Po Polsku: iceberg lettuce, sour cream, chopped dill, lemon juice, salt and sugar, eggs.
- Baranina: roasted or even grilled lamb.
- Bigos: meat stew with cabbage, sauerkraut, often whole or puréed tomatoes, honey and mushrooms.
- Fasolka po bretońsku: bean and sausage stew.
- Golabki: cabbage rolls.
- Golonka w piwie: tasty pork knuckle, sometimes in beer sauce, always with horseradish; very traditional.
- Kaczka z jabłkami: baked duck in apple.
- Karp po żydowsku: carp in aspic with raisins.
- Kasza: porridge made of buckwheat.
- Kaszanka: grilled or baked solid pieces of buckwheat blended with pork blood and shaped as sausages.
- Kawior po żydowsku: chopped calf or poultry liver with garlic and hard boiled egg.
- Kugel: made with potatoes or egg noodles and diced meat.
- Kurczak de volaille: chicken steaks spread with butter, filled with mushrooms and bread crumbed.
- Pierogi: boiled, baked or fried dumplings traditionally stuffed with potato filling, sauerkraut, ground meat, or fruit.
- Wątróbki drobiowe: chicken liver.
- Żeberka w miodzie: spare pork ribs in honey.
- Faworki: pastry twisters.
- Galaretka: sweet jellies.
- Krówki: Polish fudge, soft milk toffee candies.
- Makowiec: sweet poppy cake.
- Pączki: doughnuts.
- Pierniki: a type of gingerbread.
- Sernik: delicious fat cheese cake.
- Szarlotka: cake with apples, sometimes served with whipped cream.
- Bułka z pieczarkami: a bun filled with a champignon (field mushroom) stew.
- Karkówka: tenderloin, usually roasted.
- Kiełbasa: sausages.
- Kotlet schabowy: pork cutlet coated with breadcrumbs.
- Zapiekanka: halved baguette topped mainly with mushrooms and cheese, also ham or other types of meat, and vegetables.
- Doner Kebab: lamb meat (mainly) cooked on a vertical spit and sliced off to order.
- Compote (kompot): a non-alcoholic beverage made of boiled fruit, optionally also with sugar and spices.
- Żentyca: popular drink made of sheep's milk whey.
- Belvedere: vodka.
- Chopin: vodka made from potatoes.
- Luksusowa: is a Polish brand of vodka distilled from potatoes.
- Mead: an alcoholic beverage that is produced by fermenting a solution of honey and water.
- Okocim: beer.
- Wyborowa: is a brand of Polish vodka.
- Żubrówka: dry, herb-flavored vodka.
- Zywiec: beer.
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