Poland lies in the very heart of Europe. In the north, it fronts the cold Baltic Sea and to the south, it is separated from its neighbours by mountain ranges. For centuries the land’s many rivers with plentiful fish, fertile soils producing abundant crops and forests full of game, berries and mushrooms have provided people with food and shaped the country’s culinary heritage. 

However, these were not the only important factors in the making of Polsih cuisine. What also played an important role were the relations with its neighbouring countries – sometimes warm, sometimes not so much – as well as contacts with inhabitants of other parts of the world. In both historical and contemporary Polish dishes we can trace the influence of other Slavic countries, as well as the influence of German, French, Italian, Jewish, Tatar, Arabic or even Chinese cuisine.

And even though today in Polish cities one can choose from places serving food from any part of the globe, having undertaken their culinary journeys, Poles tend to come back to traditional, homemade recipes.

Polish cuisine is evolving as dynamically as the country itself. Young chefs who gain their experience in world-renowned restaurants, present traditional Polsih dishes with finesse and in attractive new forms. By using modern techniques and creative serving methods, they surprise gourments and bring out the taste, which is the essence of any culinary experience – taste that is based on tradition, good quality ingredients and respect for the guest who sits at the table.