Historically Slavic, Poland has combined most of what Europe likes to eat and drink. Due to its location and national archetype, Poland is one of the most fascinating countries – both for Europeans and visitors to Europe. Local cuisine is a mixture of mainly Slavic and Jewish culinary arts. The Slavic cereal foods, such as kasza, are largely consumed here. Cereals are used not only in second courses, but also in soups, bread preparation and in some other interesting recipes. Other curious influences come from the North. Fish and fish specialties are similar to those served in Scandinavian and Baltic countries. At the same time the use of spices and light simple salads are reminiscent of the warm Mediterranean countries, especially Italy. Noodles and similar products are also very popular, as are sweets and desserts – of which there is a multitude.

Generally, a lot time is dedicated to cooking and eating in Poland. Some special occasions, such as Easter, require traditional meals to be prepared for several days. A traditional meal starts with soup, as soups are of major importance to local cuisine. ‘Beet soup’, or barszcz, is one of the most popular. Another interesting recipe is zurek, which can hardly be considered as a soup according to western standards. In fact, it's a sour rye meal mash. The soup is usually followed by an appetizer, especially in restaurants. Many different kinds of appetizers are served in Poland, some based on meat (smoked meat), while others are prepared mainly from vegetables. The ones that are really worth recommending, however, are fish appetizers; for instance, salmon or herring prepared with cream or vinegar. Main courses in restaurants usually feature both national and international dishes. Among national specialties, the most famous is bigos – cabbage with pieces of meat (mainly pork). Another fine recipe is kotlet schabowy – breaded cutlets, once again, made of pork. Kabanosy – long, thick, very tasty sausages are something you really have to taste.