Regional Dishes in Wielkopolska (Poznań)

Though much of their cuisine is shared with Poland as a whole, Poznań and the wider Wielkopolska region do have some of the most distinctive dishes in the country. Here’s a rundown of popular fare that you can get your hands on even when all the local grannies are busy cooking for someone else. Do keep in mind that restaurant menus change, and these dishes might become unavailable during the shelf life of this guide - luckily most restaurants post their menus online, so you can quickly double-check before showing up for dinner.

POTATOES WITH GZIK

Nearly ubiquitous as a starter in Poznań’s Polish restaurants, gzik is made of quark cheese mixed with cream and chives or radish. Served together with jacket potatoes, this 19th century peasant dish is known as ‘pyra z gzikiem’ in local parlance. Where to try it: Wiejskie Jadło (p.68), Oberża Pod Dzwonkiem (p.66), Bamberka (p.67), and Hyćka (p.66).

ROAST DUCK

Whereas in most corners of Poland, until fairly recently, Peking duck was an eyebrow-raising oddity, and ‘edible’ poultry was limited to chicken and turkey, Wielkopolska has long liked its kaczka. Traditionally served roasted with cabbage, apples, and dumplings, duck has recently also founds its way into pierogi and even burgers. Where to try it: Ratuszova (p.67), Bazar 1838 (p.65), Wiejskie Jadło (p.68), Oberża Pod Dzwonkiem (p.66), Bamberka (p.67), FermentuJEMY (p.64), and Hyćka (p.66).

GREY DUMPLINGS / SZARE KLUCHY

Grey - the #1 least appetising colour. Unfortunately, that’s just the hue raw potatoes turn after you shred them, a necessary first step in the making of these popular but uninspired dumplings. After shredding, the potatoes are mixed with egg and flour and cooked to lumpy perfection. Traditionally accompanied by sauerkraut, szare kluchy aren’t exactly a fashionable dish anymore, though they seem to be making a comeback in some restaurants. Where to try them: Wiejskie Jadło (p.68), Oberża Pod Dzwonkiem (p.66), Bamberka (p.67), FermetuJEMY (p.65), and Hyćka (p.66).

CZERNINA

A bit grisly, this mixture of clear broth and duck’s blood with a handful of noodles is commonly said to taste better than it looks, though you be the judge - we’re keeping mum. Perfect for Halloween and beyond. Where to try it: Bamberka (p.67) and Hyćka (p.66).

ST. MARTIN’S CROISSANTS

St. Martin’s Croissant

Photo courtesy of City of Poznań

St. Martin’s Day (November 11th) has been a Poznań obsession ever since a church named after the saint was erected in the 13th century. The celebrations call for a very specific treat, and that’s rogale świętomarcińskie (St. Martin’s croissants) Filled with a poppy seed and almond paste and topped with a healthy pile of sugary glaze, these croissant-like pastries apparently date back to the 19th century. If you believe local legend, their inventor was baker Józef Melzer, who prayed to St.Martin for pastry ideas to honour the saint’s holiday, and was inspired when seeing a horse slip a shoe in the St. Martin’s Day parade. Where to try them: while November is the high season for these treats, their immense popularity means that they can be found in bakeries year-round.

ST. MARTIN’S GOOSE

Another St. Martin’s Day delicacy is roast goose, a nod towards a legend detailing how St. Martin was hiding in a flock of geese in an attempt to avoid becoming a bishop (the geese gave him away by honking loudly). Unlike croissants, St. Martin’s goose really does make an appearance only around St. Martin’s day; there’s even an official ‘Goose for St. Martin’s Day’ food festival (November 8th - December 1st), now in its eleventh year. Where to try it: out of luck until November, unfortunately.

HYĆKA

A local rendition of elderflower cordial, and not a popular drink elsewhere in Poland. The recipe is simple: elderflower, sugar and water, resulting in a sweet, vitaminrich concoction. Where to try it: where else - Hyćka (p.66).