Special Interest Tour


The food and hospitality are the most remarkable Polish features! The old Polish proverb says: “A Guest in the house is God in the house”!

You will discover the secrets of Polish cookery watching renowned chefs as well as home cooks prepare tasty appetizers, classic meat, fish and wild game dishes, often enhanced with the pungent flavour of wild mushrooms; hearty, nicely-spiced soups and truly spectacular desserts. Polish food has fantastic taste because our Polish products are grown naturally and cooked without artificial additives. You will be positively surprised by the taste of rather exotic ingredients of our cuisine: sour cucumber, sour cabbage, sour rye, curdled milk and groats. The tour includes talks on culinary topics and visits to bustling markets to learn about herbs, spices and condiments characteristic of Polish cuisine. You will also learn about our Polish traditional dishes at Easter time [white borsch, egg dishes and Pascha cake] and Christmas [herrings, mushroom soup, poppy seed cake].

The most important dish in the northern Poland is fish and you will taste the varieties of fish delicacies at a typical tavern at the Sopot beach with the spectacular view of the Gdansk Bay. In Gdansk you will taste fish eel and original “Goldwasser” - a thick, sweet vodka with authentic flakes of gold floating in it.

After the visit to the Malbork Castle, you will enjoy lunch and cooking lesson at Culinary Academy of local chef Bogdan Galazka.

A visit to Bialowieza – the town of the European bison will give a chance to taste some venison like wild boar with welcome drink called “apple pie” – bison vodka–zubrowka flavoured with the local grass mixed with apple juice. Taste also local honey and organic food prepared by local people. The mosaic of cultural and culinary portrayal of the Eastern Poland is seen in every small town or village. For example in Kruszyniany, the Tatar food is served: oriental dumplings, lamb and sweets with poppy seeds.

In Warsaw you can taste such specialties as duck with apples, hare-pie seasoned with juniper and forest cranberries or veal ham. The other specialties are pork knuckle, groats served with mushroom sauce, cottage cheese dumplings, pudding made of egg yolk blended with cherry juice and much more.

You will also be invited for meal at the local artist home to taste homemade “pierogi” (traditional Polish dumplings) with a choice of stuffing: meat or cottage cheese, potatoes, fried onion or cabbage and mushrooms, red borsch – beetroot soup and apple pie made of apples straight from the orchard.

In Cracow you will enjoy dinner with folklore performance and vodka tasting at the traditional Cracovian restaurant Poland is steeped in history regarding vodka. Generally made from rye or potatoes, Polish vodkas are strong in character.

The farewell dinner with highlander music is served in the southern town of Zakopane: grilled “oscypki” - sheep cheese, goulash soup, trout fish or roasted lamb, and a cream cake - a favourite cake of Pope John Paul II.