Poland

Poland’s culture is flavored with Byzantine and Latin elements and fashioned by its multiple European occupations. This rich history, plus the influence of neighboring countries such as Germany and Sweden, creates a lively culture abundant with food.

The country has a strong rural presence, and agrotourism is a growing business as visitors engage with farmers in rural communities by picking vegetables and fruit, learning about the growing process and preparing meals with local ingredients.

In cities, restaurants offer both delicious traditional and contemporary cuisine. Traditional Polish food is heavily supported by meat, potato and bread with accompaniments such as sauerkraut, kohlrabi and cucumbers (gherkin pickles) and seasoned with herbs including caraway seeds, dill, parsley and marjoram. The cuisine often features wild mushrooms, berries and wild game. There are many classic dishes such as pierogi, which are dumplings that can be filled with a variety of ingredients from cabbage and mushrooms to potato and cheese. The food scene is blossoming to include Asian, French and Italian influences as well as an appearance of vegetarian restaurants or “bars.”

Vodka is becoming less popular in favor of beer, although well-known Sobieski or the unusual vodka, Krupnik, made with with herbs and honey are still certainly consumed. Popular beers include Polish, Danish and German varieties often flavored with blackcurrant or raspberry juice or, during the colder seasons, served hot with cinnamon, honey and cloves.—Leska Tomash

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