Must-Try Dishes: Bigos (hunter's stew of meat and cabbage), pierogi (dumplings with potato, cheese, or meat fillings), żurek (sour rye soup), schab mielony (breaded pork cutlet), kielbasa (Polish sausage), and placki ziemniaczane (potato pancakes).
Desserts & Sweets: Sernik (Polish cheesecake), pączki (fried jelly donuts—especially popular on Fat Thursday before Lent), apple cake, makowiec (poppy seed cake), and trójniak (honey cake).
Beverages: Polish beer is excellent—try local brands like Żywiec, Tyskie, or Okocim. Żubrówka (bison grass vodka) is iconic. Traditional mead is historic. Hot żurek served in bread bowls is winter comfort food.
Dining Culture: Lunch (12-2 PM) is the main meal; dinner is lighter. Service charge not always included—tip 10-15% if satisfied. Casual taverns (bary mleczne) offer budget Polish comfort food; upscale restaurants require reservations.
Dietary Notes: Vegetarian options exist but Warsaw traditionally emphasizes meat. Inform servers of allergies or restrictions; many chefs accommodate special requests.