Pierogi is undoubtedly one of the most recognizable dishes of Polish cuisine, and in Kruszwica they are prepared with special care and according to traditional recipes. Local legend has it that the first pierogi in the area were prepared by a Polish princess who wanted to feed her guests without revealing the ingredients used. This romantic story adds to the charm of this simple but delicious dish.

The Zajazd u Piasta Kołodzieja restaurant, whose name refers to the legendary protoplast of the Piast dynasty, serves dumplings with a variety of fillings. Particularly recommended are dumplings with meat, which are prepared according to a recipe passed down from generation to generation. The dough is thin and delicate, and the filling is juicy and aromatic. The price per serving of dumplings is moderate, making them accessible to any traveler.

On the other hand, at the Pod Malwami restaurant, located in the heart of Kruszwica at the Market Square, you can enjoy dumplings with cheese and potatoes, known as ruski. The restaurant is famous for its homemade taste and cozy atmosphere. Pierogi here are served with pork scratchings and onions, which gives them a unique character. The restaurant also offers seasonal variants of dumplings, such as those with blueberries or cherries during the summer.

The second indispensable element of a culinary journey in Kruszwica is traditional Polish kielbasa. This delicacy, made mainly from pork, often smoked or dried, has a distinctive, intense flavor. At Gosciniec Nad Gopłem, located picturesquely on Szosa Radziejowska, homemade sausage prepared according to a traditional recipe is served. It is usually served with rye bread and mustard, making an ideal dish for lovers of distinctive flavors.

Kruszwica sausage has a rich history dating back to the Middle Ages, when the city was an important trading center. The recipes for its preparation were closely guarded family secrets, passed down from father to son. Today, although the production process has modernized, you can still find places where sausage is made using artisanal methods.

It's worth mentioning that both pierogi and kielbasa are excellent complements to local beverages. Kruszwica and the surrounding area are famous for their production of mead, which goes perfectly with these dishes, creating a harmonious combination of flavors.

Red borscht is another pearl in the crown of Polish cuisine, which gains a unique character in Kruszwica. This intensely red soup, made with beets, has a history in Kruszwica dating back to the 16th century, when it was the staple food of many Polish families. At the Terminal Conference and Training Center, a modern facility on Lipowa Street, you can enjoy red borscht prepared according to a traditional recipe, but with a touch of modernity.

The borscht here is served with ravioli stuffed with mushrooms or as a pure, with the addition of sour cream. The soup has an intense, slightly sour taste, which blends perfectly with the aroma of herbs and spices. The terminal conference and training center also offers a vegetarian version of this dish, making it accessible to a wider range of guests.

An interesting fact about red borscht in Kruszwica is the local tradition of adding dried fruit to it, which gives the soup a sweet and sour flavor. This unique variation on the theme of classic borscht is characteristic of the Kujawy region and exemplifies the culinary creativity of the locals.

Golabki, or cabbage stuffed with a mixture of minced meat and rice, is another item on the list of delicacies to try in Kruszwica. Zajeździe u Piasta Kołodzieja serves stuffed cabbage prepared according to a recipe that has stood the test of time. This dish has its roots in peasant cuisine, where filling and economical dishes were valued.

The stuffed cabbage at Zajeździe u Piasta Kołodzieja is served with tomato sauce and potato purée, which creates a harmonious combination of flavors. The cabbage is soft and the filling is juicy and aromatic. The price per serving is moderate, making this dish accessible to any traveler.

In Gosciniec Nad Gopłem, on the other hand, you can try a version of stuffed cabbage 'po kujawsku', where the traditional filling is enriched with forest mushrooms and buckwheat groats. This variation on a classic dish reflects the richness of local products and the creativity of the cooks.

The history of stuffed cabbage in Kruszwica is linked to the legend of hungry wanderers who stopped in town during a harsh winter. A local innkeeper, wanting to feed them, and having only cabbage, a bit of meat and rice at her disposal, created a dish that was meant to be filling and warming. The cabbage rolls so appealed to the wanderers that the recipe quickly spread throughout the area.

Both red borscht and stuffed cabbage are best enjoyed on colder days, making an ideal warming dish. In Kruszwica, these dishes are often served during local celebrations and holidays, highlighting their importance in the region's culinary tradition.

Makowiec is a traditional Polish pastry that gets a special touch in Kruszwica. This sweet delicacy, prepared with poppy seeds, honey and various spices, has a rich history and cultural significance. In Polish tradition, poppy seed cake is an integral part of the holiday table, especially during Christmas and Easter. It symbolizes abundance and prosperity, and its consumption is thought to ensure good luck in the coming year.

At the Pod Malwami restaurant, located on the Market Square, you can enjoy poppy seed cake prepared according to a traditional recipe. The dough is fluffy and the poppyseed filling is rich in flavor, with a hint of honey and citrus. The poppyseed cake is served here with aromatic coffee, which makes a perfect combination for lovers of sweetness.

The history of poppy seed cake in Kruszwica dates back to the Middle Ages, when the city was an important trading center. Poppy seeds, the basic ingredient of the dough, were a valuable commodity, and the ability to prepare a delicious dessert from them was highly valued. According to local legend, the first poppy seed cake in Kruszwica was baked by the mayor's wife, who wanted to impress guests from distant lands. The cake so appealed to the visitors that the recipe quickly spread throughout the region.

At the Terminal conference and training center, you can try a modern interpretation of this classic dessert. Here the chef prepares a poppyseed cake with the addition of white chocolate and orange, which gives the cake a fresh and light feel. This innovative version of the traditional delicacy shows that the cuisine of Kruszwitz, although rooted in tradition, is not afraid of experimentation and new flavors.

For those who prefer a more traditional approach, Gościniec Nad Gopłem offers poppy seed cake prepared according to a recipe passed down from generation to generation. The cake here is slightly heavier, with more poppy seeds and the addition of raisins and nuts. It is served with a blob of whipped cream, which further emphasizes its rich flavor.

It is interesting to note that in Kruszwica poppy seed cake is often prepared not only for holidays, but also for special family occasions, such as weddings and baptisms. This is an expression of the locals' attachment to tradition and local culinary heritage.

It is worth mentioning that for those who would like to try something completely different, WOK Kruszwica Restaurant offers a fusion of Eastern and Western flavors. Although it is not a place where you can taste traditional Polish delicacies, it is an interesting alternative for travelers looking for culinary diversity. The restaurant serves Asian cuisine, which is an interesting contrast to traditional Polish flavors.

Summing up the culinary journey in Kruszwica, it is worth noting that local delicacies are not only dishes, but also carriers of the region's history, tradition and culture. Each of the five described dishes has its own unique history and significance, and tasting them allows you to better understand and appreciate the richness of the culinary heritage of this charming town on the Gopło River.