Poznań Regional Dishes – Flavours of Greater Poland You Should Try

Poznań cuisine, part of Greater Poland’s culinary heritage, combines simplicity, hearty ingredients, and traditions that date back to the 19th century. Though not as widely promoted as Highland or Kashubian cuisine, it delights those seeking authentic local flavors. For tourists visiting Poznań, it's a perfect opportunity to discover the region’s history through its food.

Potatoes – the foundation of the table

People of Greater Poland are famous for their love of potatoes, known locally as pyry. These form the base of many traditional dishes. In the past, they often replaced bread and meat, and today they are a symbol of regional cuisine.

The most iconic dishes include:

• Pyry z gzikiem – boiled potatoes served with twaróg (Polish curd cheese) mixed with sour cream, chives, and onions. A simple, affordable, and very popular fasting dish.

• Szare kluchy (also called "iron dumplings") – made from grated raw potatoes and potato starch, typically served with fried bacon and onions.

• Kiszka ziemniaczana – a potato-based mixture with meat and spices, served in a form resembling a sausage, usually baked until crispy.

Meaty classics of Poznań cuisine

Meat plays an important role in traditional Greater Poland cooking – often stewed, roasted, or fried, and served with sauces and red cabbage.

• Goose Poznań-style – roast goose with apples, marjoram, and garlic, traditionally served on St. Martin’s Day, November 11.

• Duck with dumplings and red cabbage – a signature dish of regional restaurants. Tender duck is served with fluffy steamed yeast dumplings and sweet-sour red cabbage braised with apples.

• Greater Poland beef roulades – rolled beef stuffed with pickles, bacon, and onions, typically served with groats or dumplings.

Soups and sides with character

• Ślepe ryby – a potato soup with roux and vegetables, traditionally meatless (hence the name “blind fish”).

• Czernina – a traditional soup made with duck blood and dried fruit. Rare today, but still part of the region’s culinary identity.

Poznań’s sweet traditions

• Rogale świętomarcińskie – the iconic sweet pastry baked for St. Martin’s Day. Filled with a mixture of white poppy seeds, nuts, dried fruit, and almonds, this delicacy is protected by a geographical indication (ChOG).

• Szneka z glancem – a coiled yeast bun with glaze, similar in shape to a snail. A popular everyday treat in local bakeries, often enjoyed with coffee.

Where to taste Poznań's regional dishes?

• Ratuszova Restaurant – classic Greater Poland cuisine served in an elegant setting

• Hyćka – a venue offering dishes made with regional products

• Chatka Babuni – rustic decor and a traditional menu with potatoes in the spotlight

• A nóż widelec – a restaurant known for its creative take on local traditions

• Modra Kuchnia – a charming place serving regional dishes with a modern twist

More venues offering traditional Greater Poland cuisine can be found at: https://visitpoznan.pl/regionalna

A cuisine with soul and history

Poznań cuisine tells a story of practicality, respect for tradition, and everyday flavor. In an era of returning to local ingredients and conscious cooking, the tastes of Greater Poland are gaining new life. A tourist who tries pyry z gzikiem or a rogal świętomarciński will experience not only local cuisine, but also the spirit of the region – practical, generous, and full of warmth.