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How much do you know about Polish cuisine?
Before our Gdańsk food tour, we knew little about Polish cuisine beyond pierogis. We had a vague idea that beets and potatoes played a starring role, but we weren’t sure what else to expect. So, we booked a food tour on our first day – to get a crash course in Polish flavours and make sure we knew exactly what to order for the rest of our trip.
We met our guide, Bartek at the Golden Gate (Brama Złota) for Gdańsk Food and Sightseeing Tour with Bart. The group size was capped at 15 people, but when we arrived, found out it was just the two of us plus Bart. The introvert in me panicked for a moment. But after spending a short amount of time with Bart, realised that this was indeed our lucky day!
Bart, a Gdansk local, had spent 6 years working in Scotland. As a result, his English was excellent. More importantly, he was friendly, knowledgeable and passionate about sharing the stories behind Polish food and culture. We knew we were in for an unforgettable evening.
Stop #1 – Beer and Starters: A Taste of Polish Hospitality
As we made our way to the first stop, Bart pointed out local landmarks and shared stories about Gdańsk’s history and culture.
Soon we descended into a cozy underground bar where we were presented with a beautiful charcuterie board. Alongside the usual cured meats, cheese & bread, there was a variety of pickled vegetables, alongside a paddle of craft beer.
Pickling is deeply rooted in Polish tradition, originally used to preserve vegetables for harsh winters. The tangy crunch of the pickled vegetables was the perfect accompaniment to the cured meats and cheese. This was a side of Polish food we hadn’t expected, and it was delicious!
Stop #2 – Vodka and Steak Tartare: Drinking Like a Local
Next, Bart led us to a retro bar tucked away in a side street. The decor was straight out of the communist era – walls covered in old newspapers, black-and-white footage flickering on vintage TVs.
Bart explained this bar attracted people his parents’ age who feel a little nostalgic for the communist years. That sparked an interesting conversation about the mixed feelings for that era.
This stop was all about vodka (wódka) and steak tartare (tatar wołowy). And none of that watered-down version with cola or lemon—this was vodka the way Poles drink it: straight, as a shot. Poles and Russians both claim to have invented vodka – a rivalry as fierce as the Australia vs. New Zealand debate over pavlova.
Immediately after the vodka shot comes the steak tartare—a mix of raw minced beef, raw egg yolk, onion, and pickled cucumber, spread on bread. This was my first time eating raw meat and raw egg —going against all my training as a food technologist. But when in Rome… or in this case, Poland.
Bart explained that the purpose of the steak tartare is to help you drink more vodka. Cheers – or Na zdrowie (pronounced nah zdrov-yeh) – to that!
Stop #3 – Pierogis, Wild Boar and Makowiec: A Hearty Polish Feast
Our final stop took us across the Motlawa River to a riverside restaurant where we were treated to pierogis and wild boar sausage. The boar was served with potato dumplings, mushrooms, and pickled beetroot. The pierogis – Poland’s most famous dish – were filled with duck and cranberries.
Bart explained that wild boar are native to the forests of Poland. With no natural predators, they are wreaking havoc on crops and even wandering into cities. Controlled culling is required, hence their appearance on the menu.
To wrap things up, we were served a slice of makowiec—a traditional Polish poppy seed cake. Makowiec is made from sweet yeast dough rolled up with a rich filling of ground poppy seeds, honey, and sugar, then topped with dried fruit. It was delicious, though after such a feast, I think I would have appreciated it even more on an emptier stomach!
Final Thoughts: Why a Gdańsk Food Tour is a Must-Do
A good food tour does more than just fill your stomach—it gives you a deeper connection to a city’s culture.
This Gdańsk food tour was the perfect introduction to Polish cuisine and Bart made the experience even better. His insights added so much depth to the evening, making it far more than just a food tour. We arrived in Gdańsk knowing little beyond pierogis, but left with a newfound appreciation for pickled vegetables, wild boar, poppyseeds in dessert and how to drink vodka like a local.
If you’re visiting Gdańsk and want to experience the city through its food, I highly recommend joining this tour with Bart. You’ll leave not just well-fed but with a deeper understanding of Polish history and culture. Book your Gdańsk food tour here before spots fill up!
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