Traditional Polish cuisine reflects the history of the country, with the development of the different Polish regions and the influence of the different populations that settled in Poland – Turkish and Tatar, Mongolian, Russian, German and Jewish. Some of the foreign monarchs who reigned in Poland also brought new eating habits to the country, for example Italian with Bona Sforza or French with Henri de Valois.
Traditionally, Polish cuisine uses a lot of potatoes and wheat in its various forms (gruel, flour, bread). Pierogi (ravioles stuffed with various ingredients ranging from meat and cabbage to mushrooms and fruits) might be the best known Polish dish. Meat dishes are based mainly on pork, poultry and game. Sea products occupy relatively little space (with the notable exception of herring) and fish are mainly freshwater fish. The forest is present, with mushrooms, berries and nuts. The cabbage is used a lot (in Winter try the bigos, the Polish sauerkraut), as well as the bettrave (we recommend the bortch, bettrave soup). In summer, fruits are everywhere, including pasta (with strawberry coulis), pierogi (ravioli stuffed with blueberries, cherries or plums) and even soups (with strawberries or cherries).