Poznan cuisine is a true treasure trove of flavors that have been shaped over the centuries under the influence of various cultures. The first dish you absolutely must try is pyry z gzikiem - the flagship dish of the region, which is best enjoyed at the now iconic Pyra Bar. This inconspicuous dish consists of boiled potatoes served with cottage cheese mixed with cream, chives and onions. Pyra Bar is the place that elevated this simple dish to the status of a culinary symbol of the city. The restaurant, decorated in the style of communist Poland, offers more than 20 different dishes starring potatoes. Interestingly, the name 'pyra' dates back to the time when Wielkopolska was under Prussian annexation, and the local population adopted the German word for potatoes.

The other inseparable element of Poznan cuisine is pyrzoki, a local variety of dumplings, filled with meat or cheese stuffing. At Bamberka Restaurant, located in the Old Market Square, they serve them according to a traditional recipe passed down from generation to generation. The restaurant draws on the history of the Bambers - German settlers who came to villages near Poznań in the 18th century at the invitation of the city authorities to rebuild areas destroyed during the Northern War. Today, their descendants are an integral part of Poznan's community, and their influence can also be seen in the local cuisine.

The next stop on the culinary map of Poznan should be Tumska Restaurant, located on the picturesque Ostrów Tumski - the oldest part of the city, where, according to legend, Prince Mieszko I had his castle. It's the perfect place to try sorrel soup - a refreshing sorrel soup that perfectly balances the heavier dishes of Wielkopolska cuisine. Known as far back as the Middle Ages, this soup was prized for its refreshing properties after winter, when fresh herbs were the first spring vegetables available. Tumska Restaurant serves it according to a traditional recipe, with the addition of egg and cream, which gives it a creamy texture.

It's also impossible to miss the famous St. Martin's croissants, which are best enjoyed at the 95 Market Restaurant. These semi-sweet baked goods with a filling of white poppy seeds, nuts and nuts have a fascinating history. The tradition of their baking dates back to 1891, when the Poznan confectioner Jozef Melzer, inspired by the legend of St. Martin giving his coat to a beggar, created a baked product in the shape of a horse-shoe (a reference to the saint's horse). Initially, croissants were baked only for November 11, St. Martin's Day, but today they can be enjoyed all year round. Interestingly, real Saint Martin's croissants can only be made by certified pastry chefs, and their recipe is strictly protected.

Following your culinary journey in Poznań, it is worth visiting the Wiejskie Jadło restaurant, where traditional Wielkopolska dishes are served in a cozy, rustic atmosphere. The restaurant, located in a historic building on the Old Market Square, specializes in czernina - a soup made from duck blood with dried fruits, which has a sweet and sour taste. This unusual dish has a rich history dating back to aristocratic times. According to old custom, serving chernina to a bachelor seeking the hand of a maiden meant refusal - hence its nickname 'black soup'. Today it is a rarity that is hard to find on restaurant menus outside of Wielkopolska. At Wiejskie Jadle, czernina is prepared according to a recipe passed down through generations, with the addition of pears, plums and noodles, which gives it a distinctive, distinctive flavor.

Na Winklu is another gem on the culinary map of Poznań, located in the charming Śródka district. This restaurant is famous for its gray noodles - traditional Wielkopolska potato dumplings, which are served with a variety of additives. The history of this dish is closely linked to the economic past of the region - in the days when Wielkopolska was the granary of Poland, potatoes were the basis of sustenance. Grey noodles, prepared from raw and boiled potatoes, were a dish that made use of even the smallest tubers. At Na Winklu they are served with the traditional okrasa with pork crackling and onions, which gives them a unique flavor. The restaurant is housed in a historic building that remembers the days when Srodka was a separate town, joined to Poznan only in the 18th century.

Hyćka Restaurant, also located in Srodka, is the place where you can enjoy duck po poznańsku - one of the most exquisite dishes of the regional cuisine. Roast duck with apples and marjoram, served with modra kapusta (red cabbage stewed with wine and spices) and yeast dumplings, is a dish that used to be on tables only during the biggest celebrations. Hyćka, whose name comes from the Poznan term for a small house, serves this dish according to a recipe dating back to the 19th century, when Poznan was an important bourgeois center. Poznan-style duck requires hours of preparation, making it a true culinary work of art.

Modra Kuchnia is a restaurant that specializes in modern interpretations of traditional Wielkopolska dishes. One of their showpiece dishes is blind fish - potato soup with smoked ribs. The name of this dish has a funny story - it comes from the fact that there is not a piece of fish in the soup, only potatoes floating in the broth. In times of poverty, when fish was a luxury, housewives prepared this soup as a cheaper substitute. Modra Kuchnia adds a new dimension to this simple dish, combining a traditional recipe with modern cooking techniques. The restaurant is located in an elegant building on Mickiewicza Street, in the heart of the fashionable Jeżyce district, which has undergone a real culinary revolution in recent years.

For those who wish to explore the secrets of Poznan cuisine even further, the Marzenie Kulinarne Restaurant offers an unforgettable experience. It specializes in plyndz, a potato pancake that is unique to Wielkopolska. Unlike pancakes from other regions of Poland, Poznan's plyndz is thicker and fluffier, and its recipe includes the addition of marjoram, which gives it a distinctive aroma. The history of this dish dates back to the time when potatoes were the staple food of the poorer sections of society. Today, plyngas is a delicacy that at Culinary Dream is served with the traditional addition of sour cream and homemade mushroom sauce. The restaurant is located a bit off the tourist trails, which makes it valued mainly by locals familiar with authentic Wielkopolska cuisine.

The last, but equally important stop on the culinary map of Poznan, should be the Pyra Bar, where, in addition to the aforementioned pyrs with gzatziki, you can also taste pyro soup - a creamy potato soup with bacon and marjoram. This dish, although simple in its essence, perfectly reflects the philosophy of Poznan cuisine - maximum flavor with minimum ingredients. Pyro soup was a traditional one-pot dish that could feed an entire family with little expense. At Pyra Bar it is served in stylish clay bowls, which further emphasizes its rustic character. The restaurant, decorated in a style reminiscent of the communist era, is a kind of museum of everyday life of that period, with original furniture and decorations.

Comparing the offerings of all the aforementioned restaurants, several aspects are worth noting. In terms of historical authenticity, Wiejskie Jadło and Bamberka Restaurant lead the way, offering dishes prepared according to traditional recipes, without modern modifications. On the other hand, Modra Kuchnia and Restauracja Rynek 95 focus on modern interpretations of classic dishes, which may be of interest to those seeking new culinary experiences. In terms of price, the cheapest option by far is Pyra Bar, offering simple, filling dishes at affordable prices. At the other extreme is Tumska Restaurant, where you have to pay much more for exquisite dishes in elegant surroundings.

In terms of location, Wiejskie Jadło, Bamberka and Rynek 95 restaurants have an advantage, being located in the heart of the Old Market, making them easily accessible to tourists. Hyćka and Na Winklu, located in picturesque Srodka, on the other hand, offer a more intimate experience, away from the tourist hustle and bustle. Modra Kuchnia, located in the trendy Jeżyce district, attracts mainly younger customers and lovers of modern dining.

Seasonality is also worth mentioning - some of Poznań's traditional dishes taste best at certain times of the year. Czernina and Poznañ-style duck are traditionally autumn and winter dishes, when the availability of fresh poultry was greatest. Sorrel soup, on the other hand, is a classic of the spring table, when young sorrel leaves are at their juiciest and most aromatic. St. Martin's croissants, although available year-round, have their special time on November 11, when St. Martin's Day celebrations are held throughout Poznań.