Our first tasting — and we go straight to the icon. A flight of freshly made pierogi: ruskie (potato & cheese), meat, kapusta z grzybami (sauerkraut & wild mushroom), plus a seasonal sweet one. Made the way babcia would do it — no shortcuts, no fusion, just the real thing. Patryk tells you what to look for in each bite before you take it.

We walk down the Royal Route to our second stop: żurek — sour rye soup served inside a hollowed sourdough bread bowl. Or whatever soup the kitchen is running that week (Polish cooking is seasonal, and we lean into it). This is the dish that explains a thousand years of cold Polish winters in one spoonful.

Nowy Świat — Warsaw's most alive street — is where young Polish cooks are reinventing the classics. Here we taste modern Polish street food (the kind locals actually queue for) paired with a full pour of Polish craft beer. Less grandma, more 2026. Both versions of Polish food belong on this tour.

We close at one of Warsaw's most-loved sweet kitchens with three Polish classics: pączek (the doughnut Poles eat by the million on Fat Thursday), sernik (Polish cheesecake), and makowiec (poppy seed roll). Strong Polish coffee on the side. This is where the stories from the last three hours land — and where you walk out with a curated map of where to come back.