publication
2025-12-18 07:12
More and more people, when planning a trip around Poland, choose a list of flavors instead of a list of monuments. – Culinary is a great carrier of stories about Poland, because everyone experiences them – not only by listening, but by eating, smelling and feeling – says Michał Sobieszuk, creator of Eat Polska and guest of the latest episode of the “Kurs na” podcast, in an interview with Maria Grykin.
The podcast partner is Kiwi
Culinary travel is no longer a niche curiosity. For many tourists – including Poles – they have become a way to get to know the country more authentically. As Sobieszuk emphasizes, food allows us to talk about history, customs and everyday life in an accessible and engaging way.
– I don't want to tell tourists the dates and names of the architects. I prefer to show them why in Poland we eat Christmas Eve on December 24 and why fish appears on the table – he explains.
Does Poland have regional flavors?
Although Polish cuisine is sometimes perceived as uniform, regional differences still exist – but they are often subtle and hidden.
– After the war and during the Polish People's Republic, the cuisine became very flat. Today, regionality is visible in details and individual places rather than in entire regions, notes Sobieszuk.
Indicates, among others: Podlasie with its potato dishes or Mazovia, which in his opinion “tastes of apples” – a forgotten and still underestimated culinary treasure of the region.
Instead of classic sightseeing
A food tour is not only tastings, but also a planned story about the country. Participants visit several very different places – from bakeries to Michelin-recommended restaurants – and food becomes a pretext for talking about culture and customs.
– We want guests to think after the trip: now I understand Poland a little better – emphasizes Sobieszuk.
How much does a culinary tour cost?
A four-hour culinary tour costs PLN 399 and includes all tastings – a total of a dozen dishes in several restaurants. Optionally, it can be extended with a pairing of Polish alcohols (including vodka or wine) for an additional PLN 90. The organizers emphasize that it is a full-fledged “long-term dinner”, after which participants rarely plan dinner.
Flavors that stay for longer
According to Sobieszuk, traveling through food is not a temporary trend, but a change in the way of thinking about tourism. It is also a return to local products, seasonality and history written on the plate.
Michał Sobieszuk talks about the culinary regions of Poland, food tours and flavors that best describe the country in the latest episode of the “Kurs na” podcast.
The podcast partner is Kiwi
