Where to Eat in Gdansk

Gdansk's dining culture reflects its unique position as a historic Hanseatic port city, where Baltic maritime traditions blend with Polish, German, and Scandinavian influences. The local cuisine centers on fresh seafood from the Baltic Sea—particularly herring prepared in dozens of ways, smoked eel, and cod—alongside hearty Kashubian dishes from the surrounding Pomeranian region like kluski (potato dumplings) and czernina (duck blood soup). The dining scene thrives in the reconstructed Old Town's amber-lit cellars and along the picturesque Motława waterfront, where centuries-old merchant houses now host restaurants serving both traditional Polish fare and modern interpretations of regional classics. Today's Gdansk offers everything from milk bars (bar mleczny) serving budget pierogi to upscale establishments showcasing New Polish cuisine with local ingredients.

Key Dining Features:
• Prime Dining Districts: The Main Town (Główne Miasto) around Długa Street and Długi Targ forms the restaurant heart, with atmospheric cellar restaurants in Gothic buildings. The Motława riverfront, particularly near the iconic Gdansk Crane, features waterside dining with marina views. The Wrzeszcz district offers more local, residential dining away from tourist crowds, while Oliwa near the cathedral attracts Sunday lunch crowds after mass.
• Essential Local Dishes: Order śledź po kaszubsku (Kashubian-style herring with cream and apples), goldwasser (the famous Gdansk herring liqueur with gold flakes), flaki po gdańsku (Gdansk-style tripe soup), and kaszubska zupa rybna (Kashubian fish soup with chunks of Baltic fish). Don't miss pierniki (gingerbread cookies), a Gdansk specialty since medieval times, and bursztynowa wódka (amber vodka) produced locally.
• Price Ranges: Milk bars serve complete meals for 15-25 PLN (€3-5). Mid-range restaurants charge 40-70 PLN (€9-15) for mains, with three-course dinners around 100-150 PLN (€22-33). Upscale dining runs 80-150 PLN (€18-33) per main course. A half-liter of local Tyskie or Żywiec beer costs 12-18 PLN (€2.50-4), while a glass of Polish wine starts at 20-30 PLN (€4.50-6.50).
• Seasonal Dining Patterns: Summer (June-August) brings outdoor seating along the waterfront and extended hours until 23:00 or midnight. Spring herring season (March-May) features special herring festivals and fresh catches. Autumn showcases mushroom dishes foraged from Kashubian forests, while winter dining focuses on hearty żurek (sour rye soup) and bigos (hunter's stew) in cozy cellar restaurants with shorter hours.
• Unique Gdansk Experiences: Traditional Kashubian taverns (karczma) serve regional specialties in rustic settings with folk decor. The milk bar tradition continues at communist-era cafeterias offering authentic Polish comfort food at subsidized prices. Many restaurants occupy medieval cellars with vaulted brick ceilings and can