Beginning a culinary journey in Podkarpacie, it is worth visiting places that not only serve traditional dishes, but also nurture local culture and history. One such place is Karczma Pod Semaforem in Bachórz. This charming restaurant, located in a picturesque area, offers authentic Podkarpackie dishes prepared according to recipes passed down from generation to generation. The inn's specialty is proziaki - traditional Subcarpathian soda pancakes, which used to be a staple food for poor rural people. The history of proziaki dates back to the time when there was a shortage of yeast in Podkarpacie, and housewives had to find an alternative way to bake them. Today, these simple but extremely tasty pancakes are served with garlic butter or lard with crackling.

Another point on the trail is the Karczma Polska in Mielec, where you can taste foszek - a local variety of potato pancakes. Legend has it that the name comes from the distinctive sound the dough makes when poured into heated fat. Foszki differ from traditional potato pancakes in that more flour is added, giving them a firmer texture. At Karczma Polska, they are served with goulash or traditional sour cream.

Karczma Wacławówka in Rzeszów is a place where history mixes with modernity. The restaurant is housed in a historic building that was once part of a manor farm. The specialty of the place is kwasówka - a traditional soup based on sourdough made from rye flour. This warming dish was especially popular in winter, when fresh vegetables were hard to come by. Kwasówka in Waclawowka is served with eggs and potatoes, which gives it a unique character.

The Inn at Wiedźma in Pilsen is a place shrouded in legend. The name refers to local legends about witches that were said to inhabit the surrounding forests. According to local stories, the witches knew the secrets of herbs and plants, which they added to their dishes, giving them unusual properties. Today, the Inn offers traditional dishes prepared according to old recipes, including the famous zalewajka - a sourdough soup with potatoes, sausage and forest mushrooms. The Inn is also famous for its dumplings with various fillings, including the traditional stuffing of buckwheat groats and cottage cheese, which, according to legend, was said to bring good luck and prosperity.

The Polish Bar 'Traditional Dishes' in Rzeszow is a place where you can feel the atmosphere of the old times. The restaurant is decorated in a style reminiscent of the 70s and 80s, which creates a unique atmosphere. The specialty of the bar is gołąbek po rzeszowsku - a traditional dish that differs from classic stuffed cabbage in that instead of meat, buckwheat groats mixed with forest mushrooms are used. The history of this dish dates back to the time when meat was a luxury, and the region's residents had to be creative in preparing their meals. Today, gołąbki po rzeszowsku are prized for their unique taste and nutritional value.

The Culinary Trail of Podkarpacie is not only traditional inns, but also modern restaurants that combine regional flavors with contemporary culinary trends. One such place is the Folk Restaurant in the heart of Rzeszow. Located near the market square, it offers guests the opportunity to enjoy traditional dishes in an elegant setting. Folk's specialty is fuczki, a dish that originated in Lemko cuisine. These are pancakes of grated potatoes with sauerkraut, fried to a golden color. The history of fuchki dates back to the time when Lemkos inhabited the areas of Beskid Niski and Bieszczady. The dish was a popular meal in winter, when fresh vegetables were unavailable, and sauerkraut was a valuable source of vitamins. At Folk Restaurant, fuczki are served with an aromatic mushroom sauce, which gives them a unique character.

The Okovita Restaurant, whose name refers to the traditional distilled vodka, specializes in dishes inspired by Galician cuisine. One of its flagship dishes is Podkarpacki krupniak - a thick soup of barley groats with smoked bacon and forest mushrooms. Krupniak used to be a staple meal for laborers working to extract oil, whose deposits were discovered in Podkarpacie in the 19th century. Legend has it that it was this nutritious soup that gave strength to work hard in difficult conditions. The Okovita restaurant serves krupniak in traditional clay bowls, which further emphasizes the authenticity of this dish.

The Radość Restaurant, located in a historic building on Rzeszow's Market Square, offers guests a journey through the flavors of old Galicia. The restaurant's specialty is hrechanyki - cutlets made of buckwheat groats and minced meat. This dish has its roots in Ukrainian cuisine, which had a strong influence on the culinary tradition of Podkarpacie. Hrechanyki was a popular dish among the Galician nobility, who valued it for its unique taste and nutritiousness. At Radosc Restaurant, they are served with mushroom sauce and traditional pickles, which creates a harmonious combination of flavors.

Przystań Smaku in Kraczkowa is a place where tradition meets innovation. The restaurant is located in a picturesque area, which creates the perfect backdrop for culinary experiences. The restaurant's specialty is sourdough sour soup with white sausage and eggs. Sour soup, whose history dates back to the Middle Ages, was a staple meal during the fasting period. It was prepared from sourdough made from rye flour, which fermented for several days. At the Taste Haven, sour soup is served in bread, a reference to the Easter tradition. Legend has it that sour soup had magical properties - it was supposed to ward off evil spirits and bring good luck to the household.

The Subcarpathian Culinary Trail also includes Swojskie Smaki in Pustynia, where you can taste traditional Subcarpathian cold meats and sausages prepared according to recipes passed down from generation to generation. The restaurant's specialty is kindziuk - a maturing sausage, whose history dates back to the time when people from the Eastern Borderlands settled in Podkarpacie. Kindziuk is prepared from the best cuts of pork, which, after being properly seasoned, are placed in a natural casing and subjected to a smoking and drying process. At Swojskie Smaky, kindziuk is served with homemade bread and pickled cucumbers, which creates the perfect combination of flavors.

Each of these restaurants offers a unique culinary experience, combining traditional recipes with modern food preparation techniques. As a result, guests can not only taste the authentic flavors of Podkarpacie, but also learn about the history and culture of this fascinating region.

The Podkarpacie Culinary Trail is not only restaurants and inns, but also numerous events and festivals that promote regional cuisine. One of the most important is the Festival of Podkarpackie Products, which has been attracting lovers of traditional flavors for years. In 2020, due to the pandemic, the festival was held online, which did not prevent the presentation of the region's culinary wealth to a wider audience. During the festival, you can not only taste regional specialties, but also participate in culinary workshops and demonstrations of the preparation of traditional dishes.

It is worth mentioning that in 2016 there were 31 restaurants on the Subcarpathian Culinary Route, serving a total of 170 dishes based on local ingredients. This number is steadily growing, which indicates a growing interest in the region's traditional cuisine. The Podkarpacie Culinary Trail is a laureate of the Traditional Product Certificate awarded by the Ministry of Agriculture and Rural Development, which confirms the authenticity and high quality of the dishes offered.

Traveling along the Subcarpathian Culinary Route, it is worth paying attention to seasonal specialties, which are only available at certain times of the year. Examples include traditional Easter and Christmas dishes, including herring prepared according to old recipes. Although herring is popular throughout Poland all year round, it is in Podkarpacie where you can taste unique versions, inspired by Galician and Eastern cuisine.

One of the hidden treasures of Subcarpathian cuisine is Powidła Krzeszowskie, which are made without added sugar, according to an old recipe. The history of powidla dates back to the time when large quantities of plums were grown in Podkarpacie, and powidla was a way to process them and store them for the winter. The process of preparing powidls is long and requires patience - plums are cooked for many hours until a thick, dark paste is obtained. Krzeszowsk powidla is an excellent addition to pancakes, dumplings or traditional proziaki.

Traveling along the Culinary Route of Podkarpacie, it is also worth paying attention to local beverages, including traditional tinctures and meads. The region is famous for producing high-quality honey, which is the base for aromatic tinctures and meads. The history of mead-making in Podkarpacie dates back to the Middle Ages, when mead was the drink of kings and nobility. Today you can taste these traditional beverages at many restaurants along the route, including the Waclawowka Inn and Okovita Restaurant.

Comparing the culinary offerings of the various restaurants on the trail, there are some differences. Karczma Pod Semaforem and Karczma Polska offer dishes at affordable prices, making them ideal places for families with children. On the other hand, Restauracja Folk and Restauracja Radość, located in the center of Rzeszow, are slightly more expensive, but offer elegant interiors and a unique atmosphere. The Inn at the Wiedźma in Pilsen is distinguished by its unique décor that refers to local legends, which creates a magical atmosphere during a meal.

As for accessibility, most of the restaurants on the trail are open year-round, but it is worth remembering that some dishes may be seasonal. An example is dishes made from forest mushrooms, which are mainly available in autumn, when boletes, boletes, mushrooms and chanterelles can be found in the Subcarpathian forests. On the other hand, fruit dishes, such as blueberry dumplings or compotes, taste best in summer, when the fruit is fresh and juicy.

The Subcarpathian Culinary Route is not only a culinary journey, but also an opportunity to learn about the history and culture of the region. Each dish has its own story, often related to local legends and traditions. While discovering the flavors of Podkarpacie, we also discover its soul and identity, which makes this journey a unique experience for any lover of good cuisine and history.