Kraków, the capital city of Lesser Poland Province, was previously the capital of Poland before Warsaw. Ukrainian, Jewish, Austrian, and Hungarian cultures blended with Polish traditions to create a unique mixture of flavors known as the Galician cuisine.
Located in Mazovia region, Warsaw is the capital of Poland and its largest city. It is full of historic, cultural, and culinary riches, rooted in old-fashioned French influences as well as a rich Russian cuisine worthy of the tsars. Here, Poland’s modern culinary masters reach back into Poland’s national history and tradition to develop new tastes that shock and amaze.
Rzeszów is the capital of the Subcarpathian region of Poland — an area of the country that abounds in forests and majestic nature — with a long history and rich traditions that stretch to 1354. While in the region, Aleksandra will try everyday staples of the diverse region and experience its finer tastes at Dubiecko Castle – the old home of one of Poland's most esteemed poets, Ignacy Krasicki.
The Podlaskie region — “Podlasie” in Poland — is the most diversified in Poland and therefore has rich and diverse cuisine. Aleksandra tours the city center, Białystok, visits Łomża, an open-air museum in Nowogród, and The Tykocin Synagogue, and finishes her tour with a trip to the countryside where, together with local experts, she bakes one of the region’s traditional cakes – Sękacz!
The Warmian-Masurian region boasts age-old forests, thousands of lakes and rivers, and numerous horse stables. Aleksandra tours its capital city of Olsztyn, crosses its lakes to enjoy regional dishes at lakeside restaurants and visits one of the largest snail farms in Poland, located in the village of Krasin.
On our visit to the Pomeranian region we experience sea breezes, tall ships, a nautical tradition, and great Polish seafood. Aleksandra visits the region's capital, Gdańsk, then ventures to Gdynia and Sopot. There she'll sample the best of Poland’s Baltic tastes — grilled, fresh-caught fish, herring tartar, and lobster paired with local craft beers.
Katowice was once a booming center of industry and is still recognized for its numerous mines, old ironworks and factories. As such its cuisine is inseparable from the cultural milieu, giving birth to a warm and hearty menu of rich, filling dishes. Aleksandra dives deep into the region's storied past, and later dines at Katowice’s modern restaurants which proudly uphold area's traditions.
The area of Wrocław has always been regarded as the land that “lies in between,” as it passed between the rule of at least five nations and was settled by the Walloons of Belgium, Jews, Italians and Ruthenians. The varied cuisine is also deeply influenced by local products like fish, honey, homemade breads, local beers, goat cheeses, beef dishes and some of the finest wines in Poland.
Visit the birthplace of Poland with Aleksandra as she explores the "land flowing of milk and honey," and puts the phrase to the test. She samples the flavors associated with the oldest part of Polish history and visits iconic historical points associated with the region.
In Toruń, Aleksandra strolls the Old Market Square and visits the Kopernik Confectionary Factory — a more than 700-year-old tradition. She also visits a modern restaurant to learn about and sample the region’s culinary character both past and present.
Kielce, the capital city of Holy Cross Province, is a city in south central Poland surrounded by beautiful countryside. Aleksandra explores the history and culture of the region and samples its delicious homemade culinary traditions. Kasiołki, Byki, Pasternocek, Spyrok, Zalewajka, and Pokrzywianka are some favorite local dishes, the products of the region’s home cooks.
Lublin is the capital of the Lubelskie region of Poland, a melting pot of all Polish flavor. In the episode, Aleksandra will explore the history of Lublin through its city center where she samples the region’s specialty, the Cebularz, with one of the locals, and takes a trip to the charming village of Kazimierz Dolny for a dinner composed of the region’s traditional specialties.
One of the most colorful and breathtaking natural landscapes of Poland is found along its southern border. Aleksandra explores the folk art and history of the Podhale region, sampling some of its best delicacies – smoked sheep’s milk cheeses, spiced, mulled wine, lamb shank, potato pancakes, sauerkraut soup (Kwaśnica), and much more.
