Polish Food & What to Eat in Poland
Heading to Krakow or Warsaw and not sure what to eat when you are in Poland? Well here are some of our favorite Polish foods that we recommend travelers to eat when they go to Poland. Polish eats that everyone can love, from Zurek soup, to Pierogi Dumplings, to the amazing donuts, and desserts.
Filmed in Warsaw, Poland
Copyright Mark Wolters 2018
The Don'ts of Poland
The SHOCKs of Visiting Poland
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TRAVEL VLOG: Tasting Poland | Day 2
Poland was the 9th country we visited on our culinary tour through Europe.
This was our second day in Warsaw Poland!
We tried some of the local cuisine, a few dessert, and found ourselves at an awesome light show.
We had an amazing experience in Warsaw Poland and only wish we had more time to discover more of this amazing country!
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Hello India, Krakow
At Hello India we would like to take you on a culinary trip to India. Our chef comes from Punjab, a region famous for exquisite cuisine, the cultivation of the best varieties of Basmati rice and the spices of the highest quality. These are the ingredients that we use at Hello India. Our cooks come from different parts of India, so thanks to their experience our guests have the opportunity to enjoy a wide selection of flavours typical of aromatic Indian cuisine.
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Polish Restaurant Offers Traditional Cooking Class
Culinary Excellence Poland
Career Profile - Cook - Poland
rapport-llp.eu
COOK
A cook is a person preparing dishes from different parts of the World as well as courses adjusted to individual events and client’s requirements. A cook has knowledge about different cuisines, appropriate usage of food products, proper matching of ingredients as well as serving dishes, drinks and additives. The main cook’s tasks include: organizing gastronomy production, preparing different foods, drinks and culinary half-products, using gastronomy tools and devices, choosing resources and half-products for culinary production, storing food as well as preparing culinary offers according to consumers’ needs and expectations.
Apart from preparing dishes a cook’s task is to serve them in the most attractive and sophisticated way. A cook is often responsible for table decoration too. A cook’s duties also include choosing the best quality ingredients and proper maintenance of different kitchen devices. He/she is in charge of preparing menus and for food products expenses management.
This profession is only for dedicated people. It’s hard to achieve good results without culinary talent and real passion. Profession of cook requires fitness and manual skills as well as sight-movement coordination. A cook should have a fine sense of smell and taste and distinguish colors. He/she must be resistant for long-term physical and psychical exertion and able to work in unpleasant environment. Cook’s work is performed in different space conditions, in closed rooms, high temperatures and humidity, often manually in standing position. Cooks work often in the evenings and nights, not only on weekdays but also on Sundays and holidays. This job requires ability to work under time pressure, responsibility, independence, reliability and conscientiousness. The candidates for this profession are expected to have not only good taste but also imagination and creativity. These features are necessary in inventing and creating new dishes, their modification and original decoration. Visual aspect of food has a huge impact on its assessment so cooks are more and more often expected to make their meals look like works of art. The job requires as well organizational skills, liking order and ability to team work. Because of different clients’ expectations the preferred candidates should be self-assertive, flexible and ready for changes.
Cook’s work place may be restaurants, hotels, public feeding centers, canteens, wellness centers or ships. It is also possible to provide catering to private events.
The education necessary to become a cook is possible to gain in gastronomy technical secondary schools, vocational secondary schools, post secondary schools or universities. Learning takes 2-3 years depending on the type of school.
In vocational schools, technical schools and universities the education process is finished by professional examination which entitles to perform cook’s profession. Candidates aspiring to work as a chef must have several years of experience. Cooks may improve their qualifications by different professional courses.
Cook’s earnings depend on his/her work place, skills, qualifications and fame. A salary in a small company or restaurant may vary from about 1500-2000 PLN (361-481 EUR) to several thousand PLN in a reputable hotel. Running one’s own catering business, a cook may earn even more that 10000 PLN (2407 EUR).
Resources:
(access: 3.07.2014)
(access: 3.07.2014)
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Juicing in Poland Polish culinarily experience Renting a vacation appartement in Poland ???????? traveling for four weeks with my Polish cousins Adventures in Poland
Vegan Polish Cooking Class in Warsaw
Review of Polish Your Cooking in Warsaw |
After taking cooking classes in Bali, Thailand, and Vietnam, we decided to end our three months abroad with one final vegan cooking class...in Poland! As a first generation Pole, Darlene grew up eating and helping her mom make traditional Polish foods, so we were really excited about joining the crew at Polish Your Cooking for their Sunday class!
When we Googled things to do in Warsaw, one thing that kept coming up was the cooking class with Polish Your Cooking. Well, you don't have to tell us twice to take a cooking class, and luckily they had no problem accommodating our vegan diet.
Like everything in Warsaw, the class was really close to the city center and easy to get to by local transportation and walking. We took the tram from our Airbnb, stopped off at Old Town for a bit, then had no problems getting to the building that the class was in—which happened to be an old converted prison.
Our instructor Magda greeted us and went over the things we would make and how she modified her usual recipes to be vegan for us. The menu for the day included apple pancakes and two kinds of pierogis—one called ruskie filled with potatoes, garlic, and onion, and the other simply filled with blueberries.
There were eight other people in our class, so it was really nice to chat and mingle with them throughout the day, which actually seemed to be a component of the class. When comparing the Polish cooking class to the others we took in Asia, the social aspect of this one was much more prominent, which is very fitting for the culture. Other classes we took focused more on making several dishes, whereas in this one we only made two things, but spent a lot of time sitting around the table talking like you would at a traditional Polish family holiday meal.
We'd like to thank our instructor Magda and everyone at Polish Your Cooking for the great experience! Dziękuję!
Hope you enjoy!
- Darlene & Fat
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The best thing to do in Warsaw - Polish Your Cooking classes in English!
If you are ever in Warsaw and don't speak Polish, we've got the best thing to do for you!
With Polish Your Cooking you will learn about history and culture of Poland in the best possible way - throuh food and drinks!
You will get the tips from professional Chefs, taste the best polish specialities and cook our traditional dishes all by yourself :)
Sign-up now at !
Coastal Cooking in Pomerania and Gdansk culinary vacation in Poland.
Discover Pomerania region of Poland on the Baltic Sea Coast and cities of Gdansk, Sopot and Gdynia on a delicious food tour.
POLAND VLOG #3 (FINAL PART)
I'm so sorry I uploaded this part just now but, finally, here it is! Hope you guys liked this vlogs I made in Poland! Let me know If you want more vlogs or, maybe, if you liked this video! Remember to leave a like and SUBSCRIBE TO MY CHANNEL FOR MORE! ;)
Chiedo scusa per aver caricato questa parte solo ora ma, finalmente, eccola qui! ragazzi spero che questi vlogs fatti in Polonia vi siano piaciuti! Fatemi sapere se ne volete altri o anche solo se vi è piaciuto il video! Ricordatevi di lasciare un mi piace e di ISCRIVERVI AL CANALE PER ALTRI VIDEO! ;)
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Pierogi
Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelled perogi, pierogy, perogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy; juvenile diminutive form: Pierożki Polish pronunciation: [pjɛˈrɔʂki] also in use) are dumplings of unleavened dough – first boiled, then they are baked or fried usually in butter with onions – traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines.
The Polish word pierogi is plural; the singular form pieróg is rarely used, as a typical serving consists of several pierogi.
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Culinary Crossroads: Polish Pickle Soup and Religious Food Traditions
Linda, Emily, and Lauren are neighbors occupying three different decades and representing three different religions who have bonded over food. While cooking Lauren’s family’s Polish Pickle Soup, these women discover how their holiday food traditions aren’t so different, and that pickles and cream actually taste good together in a soup. You never know what you will discover when food and culture meet in the kitchen!
Music:
Happy Clappy by John Bartmann
Small Guitar by Bensound.com
Solo Acoustic Guitar by Jason Shaw
Sunny by Bensound.com
Acoustic Breeze by Bensound.com
Gdańsk
Gdańsk (/ɡəˈdænsk/, German: Danzig, pronounced [ˈdantsɪç], also known by other alternative names) is a Polish city on the Baltic coast, the capital of the Pomeranian Voivodeship, Poland's principal seaport and the center of the country's fourth-largest metropolitan area.
The city lies on the southern edge of Gdańsk Bay (of the Baltic Sea), in a conurbation with the city of Gdynia, spa town of Sopot, and suburban communities, which together form a metropolitan area called the Tricity (Trójmiasto), with a population near 1,400,000. Gdańsk itself has a population of 460,427 (December 2012), making it the largest city in the Pomerania region of Northern Poland.
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True to Their Roots: The Evolving Landscape of Polish Cuisine | The New School
Presented by The New School's Food Studies Program ( this panel discussion is an invitation to get acquainted with Polish cuisine through the prism of history and society. It will take you on a journey across the centuries and flavors that have shaped the exceptional cuisine of a country co-created by many cultures. Polish cuisine is flourishing: chefs, producers, media specialists, and consumers are rediscovering traditional products and dishes, while often interpreting them through the prism of contemporary food trends. The result is an exciting and vibrant food scene which, however, is not well know outside of the borders of Poland. The event will feature traditional Polish bites.
Four presenters will be moderated by New School Food Studies professor Fabio Parasecoli, who teaches food history, culture and the arts.
Professor Jarosław Dumanowski, the head of the Culinary Heritage Centre at Nicolaus Copernicus University in Toruń and a member of the research council of the European Institute of the History and Culture of Food (IEHCA) in Tours – is a specialist in early modern history and antique culinary texts who often collaborates with local producers, chefs, marketing specialists, and others. His presentation: A TASTE OF THE PAST. THE USE OF CULINARY HISTORY IN POLAND will focus on the historical roots of modern Polish cuisine and how it uses history as inspiration, documentation, and promotion. Prof. Dumanowski will also discuss the notion of terroir and nature as representing Mediterranean and Nordic approaches to cuisine, and the use of history for formal registration of traditional foods in the European Union.
Monika Kucia, Curator, Food Writer & Designer based in Warsaw. Her presentation CULINARY PERFORMANCES AROUND THE TABLE will describe a variety of culinary events she’s been organizing. These events are labyrinths of tastes, smells and sensations. She invites people to go through an experience that involves eating, singing, smelling and touching. They bring people together in good spirit, hope and peace.
Dr. Annie Hauck, co-editor of Gastropolis: Food and New York City (Columbia University Press) and the author of My Little Town: A Brooklyn Girl's Food Voice. Her doctoral dissertation emerged from an ethnographic study on the roles and meanings of food among members of Polish-American families in New York City. She educates on everyday urban green living with Brooklyn Mompost (brooklynmompost.com) and at Poly Prep Country Day School.'Transplanted; Still Firmly Rooted: 20th Century Polish Food Voices and Ways in Brooklyn, N.Y.' Her presentation, TRANSPLANTED; STILL FIRMLY ROOTED: 20TH CENTURY POLISH FOOD VOICES AND WAYS IN BROOKLYN, N.Y explores foodways that Polish immigrants brought, adapted and practiced in urban Brooklyn in the 20th century.
Elizabeth Koszarski-Skrabonja is an artist, curator and art historian. Her connection to Polish spirits reaches back to her late father, Casimir J. Koszarski. As the first Manager of the Polish Liquor Department in 1936 for the International distributor, Austin Nichols, (located on Kent Street in Brooklyn), it was his responsibility and challenge to introduce an American public emerging from the constraints of prohibition to Polish vodkas. Her presentation THE VODKA CONTRACT discovers the hidden history of Williamsburg's waterfront through a tale of entrepreneurship, romance, and war. Ms. Koszarski-Skrabonja shares the dramatic story of how her father’s passion for vodka changed his life—and how he brought a taste of home to New York's Polish community in the form of three remarkable spirits: Zubrówka (bison grass vodka), Wisniówka (cherry vodka), and Wyborowa (pure rye vodka).
THE NEW SCHOOL |
Location: Theresa Lang Community and Student Center, Arnold Hall
Monday, November 6, 2017 at 6:00 pm to 8:00 pm
Poland Trip 2018 - Monday
RESTAURANT VICTORIA - Poland
Restaurant Vici Victoria - Brinje - Poland
At the foot of Kapela, green mountains of Lika... as the song says, in the north-western part of Lika regionin Lika-Senj County there is a small town of Brinje. Brinje is located in the karst basin of Brinjsko Polje between the slopes of two mountain ranges, Velebit and Velika Kapela. Brinje lies on the route of the old Josephine road, at the intersection of the state road Duga Resa-Josipdol-Žuta Lokva-Senj and along the present Zagreb -- Split motorway.
On the exit road from Brinje towards Zagreb, at the address Frankopanska 3, there is a restaurant Victoria that will introduce you to the world of top gastronomy.
The restaurant opened in 1989 and since then has built its identity as part of the rich gastro offer of the town of Brinje.
The restaurant draws attention with its gastronomic offer and a very pleasant family atmosphere. With its excellent offer of prepared dishes and special order meals, and numerous culinary events and competitions, it continually delights a large number of satisfied food enthusiasts.
The offer always includes fresh and high quality river and sea fish, fish stew, must-taste grilled and spit roast dishes - famous indigenous lamb from Lika and dishes prepared under a baking lid, as a complete delight for both large and small gourmets.
We provide authentic traditional recipes of sweet delights made from the finest ingredients, plenty of pastries, fruit, cakes, sweet creams that will please even the fastidious gourmets.
Thanks to a large selection of bottled high quality wines from all Croatian regions, connoisseurs of fine wines will not remain unsatisfied.
Celebrate important events in your lives such as baptisms, birthdays, weddings, wedding anniversaries, graduations and other events nt he air-conditioned and conveniently arranged interior nt he restaurant Victoria.
Do not forget that well planned and organized wedding ceremony, or some other event, will be forever remembered not only by you, but also by your guests and business partners, and will remain the fondest memory nt he beginning of your family and business life...
The restaurant has 400 seats inside the facility and 60 seats on the terrace nt he restaurant, as well as private parking area with about hundred parking spaces.The restaurant has 60 beds in single, double, triple and quadruple rooms and 2 luxury suites modernly equipped with everything from televisions to hydro-massage tubs.
The restaurant is open from 7:00 a.m. to 11:00 p.m., and reception desk 24 hours a day.
With a help of a tour guide or on your own, you can visit sights located within a few kilometres around Victoria restaurant:
the old town of Sokolac, the ancient fortress of Frankopan family, hiking trails in beautiful Lika forest, an enclosed area nt he woods with wild boars for hunting dog's exercise, the spring of Gata and a lake for the fishermen's relaxation,an old mill, Siničić cave, Brinje well...
We expect your arrival and look forward to seeing you
Welcome!
Adresa: Frankopanska 3, 53260 Brinje, Hrvatska
Tel./fax: 00385/ 53 / 700-746
Kontakt: Josip Bublić
Mobitel: 098/245-173
E-mail: josip.bublic@gs.htnet.hr
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