First Edition
A journey through history, regional flavors and unique places hidden in Zielona Góra - the pearl of Lubusz region.
Created by:
Text - Magdalena Grygier
Graphics - Paulina Harnasz-Buczyńska
Photos - Łukasz Mrozkowiak, Bartosz Horowski
Under the guidance of Paweł Mijas
Publication printed on eco-friendly paper.
Ekoenergetyka is a company that was created and is growing dynamically in Zielona Góra, the heart of the Lubusz region. Although every year we expand our reach and conquer more international markets, we always remember our roots and the place where we originated.
Our love for the region has already been expressed in the ”Ekoenergetyka’s guide to Lubusz wines” we created, which took you on a journey through the best vineyards and their exceptional wines.
Today we are going one step further. We are very pleased to put into your hands the ”City in good taste by Ekoenergetyka” - a guide to the culinary treasures of Zielona Góra. In it you will find both local specialties and traditional flavors, as well as recommendations of restaurants and places worth visiting.We invite you to discover our region - its history, flavors and unique atmosphere.
Fall in love with Lubusz together with us!
CEO
You are holding a guide to Zielona Góra, created by Ekoenergetyka. Why do you have it? You must be our customer, partner or good friend and we wanted to treat you with this valuable gift. We know very well that man does not live by work alone, and we want your visit to our company to be the best possible experience.
We have prepared a map that will guide you through the unique places our city has to offer. During this trip you will eat well, drink delicious beverages, experience entertainment, and if you feel the urge to do so, even cook yourself something delicious.
What’s next?
Take a look at the following pages and set off to conquer the amazing Zielona Góra!
Join us on a journey through the Lubusz flavors
PLACES WHERE YOU CAN EAT WELL
46-47 SAPORI PAZZI
48-49 SREBRNA GÓRA
50-51 WINO I GRONO
52-53 PALMIARNIA
54-55 BAR SMACZEK
56-57 WEGARNIK
LOCAL PRODUCTS
60-61 PSZCZELARNIA SŁODNIK
62-63 PASIEKA ALEK
64-65 SIEJE SŁODYCZ
66-67 LIZZ LODY
68-69 COFFEE HUNTER
70-71 SAD SOLNIKI
72-73 ZDROWY BOCHEN
74-75 SERY KOZIE PAZDROWSCY
76-77 QZKO
78-79 SALCUM FIXUM
STORES
82-83 KARDAMON
84-85 AMON DELIKATESY
86-87 SOCZYŚCIE
88-90 U JÓZKA
92-93
ACTIVITIES
ELEKTRYCZNA WYCIECZKA PO ZIELONEJ GÓRZE
94-95 SZLAKIEM ZIELONOGÓRSKICH BACHUSIKÓW
96-97 BUDKA Z LODAMI PANA HENRYKA
98-99 RUINY PAŁACU W ZATONIU
100-101 TWÓJ ZIELONY TARG
102-103 PIWNICZKA GREMPLERA
104-105 SKRZYNKA WINA
106-107 WINOBRANIE
108-109 MUZEUM ETNOGRAFICZNE W ZIELONEJ GÓRZE-OCHLI
AMON DELIKATESY
WINO I GRONO
SIEJE SŁODYCZ
PASIEKA ALEK
U JÓZKA
LIZZ LODY
WEGARNIK
MUZEUM ETNOGRAFICZNE W ZIELONEJ GÓRZE-OCHLI
ZDROWY BOCHEN
SALCUM-FIXUM
SOCZYŚCIE
PIWNICZKA GREMPLERA
BAR SMACZEK
BUDKA Z LODAMI
PANA HENRYKA
KARDAMON
SKRZYNKA WINA
SAPORI PAZZI
PSZCZELARNIA SŁODNIK
TWÓJ ZIELONY TARG
WINOBRANIE PALMIARNIA
SREBRNA GÓRA
COFFEE HUNTER
ELEKTRYCZNA WYCIECZKA PO ZIELONEJ GÓRZE
RUINY PAŁACU W ZATONIU
SAD SOLNIKI
SERY KOZIE PAZDROWSCY
DR. GRZEGORZ BISZCZANIK - LUBUSZ SCIENTIFIC SOCIETY
The Lubusz region is incredibly diverse in terms of all sorts of flavors. For many years, regional identity and taste was not very noticeable among other regions in the country. However, over the past few decades, one can see a striking change in the perception of Lubusz culinary. Many regions of Poland boast specific cuisine, where you can taste traditional dishes. Silesia is famous for its rolls, Podhale has kwaśnica, Lubelszczyzna prides itself on its onion soup, while Western Pomerania is associated by many with paprykarz.
Lubusz Land, on the other hand, is a unique region. Lubusz’s cuisine has evolved from many popular dishes, and this is due to historical turbulence. Now drawing on pre-war regional cuisine, combined with recipes used by
settlers brought here and evolving over the years, many dishes have been created that are unparalleled in other parts of the country.
Lubusz Province is now a combination of four historic regions: Lower Lusatia, Silesia, Greater Poland and Lubusz Land. Because of that, ”in Lubusz Voivodeship one will find practically no indigenous Lubuszans”. Poles arrived in the area after World War II from all over Poland and the eastern borderlands, creating a new Lubusz cuisine. The clash of cultures triggered an explosion of flavors, and Lubusz’s ongoing culinary evolution boasts unique products and cuisines. Once the largest part of the current region in its southern part was located within the borders of Silesia.
Such a location exerted a considerable influence on the dishes served and their execution. Silesian cuisine was distinguished by its satiety, and the tables were dominated by filling potatoes, groats, noodles, cold meats, pork fat or bacon, very well and strongly seasoned. Pork chops in jelly with boiled vegetables were popularly eaten. One of the most common dinner dishes was long, thin white sausages fried in fat and served with potato purée and fresh sauerkraut.
For all sorts of holidays, Śląskie Królestwo Niebieskie (Silesian Heavenly Kingdom) was served, which was cooked, heavily smoked or cured pork with dried fruit or poppy seed noodles. During Christmas, specially smoked and fried ham sausage appeared on tables. People loved to eat various pies with eggs, flour, cracklings and freshly grated carrots, while potatoes were used to make potato cake, a kind of casserole with eggs, cream and a small amount of sausage. An indispensable dish was potato babka (pound cake) with pork crackling and bacon. Lots of soups were eaten, and the most popular was broth with meat. Various combinations of soups were served,
which you can hardly find in modern restaurants, such as rosehip, dry apple, plum, green pea, bread soup with goose giblets or pig’s ears, or pear soup with noodles. A popular soup, characteristic of the Zielona Góra region, was beer soup drawn with milk, with whisked raw eggs and tails with ham and wine, or pigeon broth.
Among alcoholic beverages, beer, mostly dark so-called Koźlak, led the way. It could be served with all dishes, as it went well with heavily seasoned meals with a strong flavor. The selection of liquor served was definitely more varied, as one could taste arrack, cherry, apple cider, wines from local vineyards.
After the end of World War II, settlers from various parts of Poland, including the eastern borderlands, arrived in what is now Lubusz Land. This resulted in a mingling of dishes and the complete displacement of dishes traditionally served by the indigenous inhabitants of the area due to their unfamiliarity and the understandable lack of cultivation of the old German traditions of these lands. Dishes such as pierogi, kutia and Lviv-style stuffed
Poles arrived in this region after World War II from all over Poland and the eastern borderlands, creating a new Lubusz cuisine. The clash of cultures caused an explosion of flavors, and thanks to its ongoing culinary evolution, Lubusz can boast unique products and cuisine.
cabbage popular in the borderlands appeared. Steamed dumplings were acquired from Greater Poland along with the pioneers, red cabbage was added to the kitchen from Silesia, while all sorts of pâtés were spread from central Poland.
The authorities at the time recommended serving typical Polish cuisine, and restaurant dishes differed little regardless of the types of establishments. Thus, all sorts of soups, pork chops, brisket, pork knuckles, beef bitki or rumsteaks of chopped meat reigned supreme. Milk bars
serving typical home cooking were very popular. However, this was standardized cuisine, where Lubusz flavors were not noticeable at all.
For several years Lubusz cuisine has been noticeable on the culinary map of Poland. Lubusz is one of the greenest Polish regions with plenty of rivers and lakes. Lubusz people have begun to take advantage of these resources, drawing on nature and combining it with
various ingredients. Lubusz cuisine is based on widely available regional products, using honey, game, poultry, fish and mushrooms. The gifts of nature are reflected in wild boar ribs with tomatoes and honey from Lubusz apiaries served with bread. A dish found only in the Lubusz region is kasla, or smoked pork neck braised in sauerkraut.
By returning to the old traditions of these lands, smoked fish, which has a specific aroma and taste, is quite often used in dishes. One of the most recognizable regional dishes is Wojnowski’s sour fish prepared from pike, ide, roach, asp or bream fried and drenched in a marinade of water vinegar and various spices. Another regional one is eel steamed in the fisherman’s style, which is “a one-pot product resembling fish soup with large
chunks of visible fish meat.” Lubusz is a region famous for its grape cultivation, especially around Zielona Góra. In addition to great wines, the vines are also reflected in the dishes served and are used, among other things, for stuffed cabbage wrapped in vine leaves. A characteristic of the Kozioł Region is the Niebecz soup, which resembles a dark, highly aromatic cabbage soup, thanks to a large amount of dried mushrooms.
Meanwhile, the influence of borderland cuisine can be seen in Lubusz yeast dumplings filled with beans. Lubusz, of course, is not only dry dishes, but also unique in taste pastries. At the front is an intensely apple-flavored apple pie based on reneta landsberska - a variety of apples known and bred in the first half of the 19th century in
Sources: what is now Gorzów Wielkopolski. Lubusz cuisine is a combination of historical influences and based on the use of the region’s natural riches, and in addition,
combined with regional wines, create an unforgettable explosion of flavors attracting gourmets and tourists to visit the hospitable thresholds of Lubusz Land.
Biszczanik G., „Zielona Góra od kuchni. Restauracje przedwojennego miasta”, Zielona Góra 2023; Brzostek B., „PRL na widelcu”, Warszawa 2010; „Grünberger Wochenblatt” z lat 1825-1942; Wspomnienia Roberta Klingera, Kornelii Löw, Renate Szukowski, Waltraud Sigrid Witkiewicz, w zbiorach autora. https://for-rest.pl/czym-zaskocza-cie-regionalne-smaki-lubuskiego/ [dostęp: 8.12.2024]; https://pysznosci.pl/kuchnia-lubuska,temat,7018603350428576 [dostęp: 12.12.2024]; Kasla, https://www.gov.pl/web/rolnictwo/kasla-karkowka-w-kapuscie-kiszonej [dostęp: 8.12.2024]; Szarlotka z landsberską, https://www.gov.pl/web/rolnictwo/szarlotka-z-landsberska [dostęp: 8.12.2024]; Wojnowska ryba na kwaśno, https://www.gov.pl/web/rolnictwo/wojnowska-ryba-na-kwasno [dostęp: 8.12.2024]; Węgorz parowany po rybacku, https://www.gov.pl/web/rolnictwo/wegorz-parowany-po-rybacku [dostęp: 8.12.2024]; Żeberka z dzika w pomidorach z miodem, https://www.gov.pl/web/rolnictwo/zeberka-z-dzika-w-pomidorach-z-miodem [dostęp: 8.12.2024] Mikułko T., „Lubuskie potrawy. Niebecz, pierogi i nasze ryby”, [w:] „Gazeta Lubuska” z dn. 03.01.2012 r. https://gazetalubuska.pl/lubuskie-potrawy-niebecz-pierogi-i-nasze-ryby/ar/7915240 [dostęp: 8.12.2024];
DR. GRZEGORZ BISZCZANIK
Dr Grzegorz Biszczanik – historian, regionalist and writer, who has spent his entire life in Zielona Góra. He was born, raised and completed all levels of education here. His passion for discovering the history of the city began in childhood.
Exploring the city on his own and his growing interest in its past led him to study history and then specialize in regional history. He made his debut as an author with the book ”Nieznane twarze Zielonej Góry” (The unknown faces of Zielona Góra), which was inspired by walks with his young daughter, Zoja. His next book, ”Wczoraj Grünberg – dziś Zielona Góra” (Yesterday Grünberg – today Zielona Góra), compares the city’s past and present through the prism of historical events and photographs showing the changing face of Zielona Góra. One of Dr. Biszczanik’s greatest interests is the cuisine of Zielona Góra, the secrets of which he learned thanks to his collection of postcards depicting old restaurants. His discoveries
proved that pre-war Zielona Góra cuisine had a lot to offer. This led to the creation of another book: ”Zielona Góra od kuchni. Restauracje przedwojennego miasta” (Zielona Góra from the kitchen. Restaurants of the pre-war city).
His collaboration with chef Kacper Szafrański resulted in the organization of tasting dinners, during which the historian talks about the old flavors of the region, and the chef recreates forgotten recipes. Thanks to his publications, educational activities, and passion for history, Dr. Grzegorz Biszczanik constantly brings the rich heritage of their city closer to the residents of Zielona Góra, inspiring them to discover its extraordinary past. See extra photos > Here you can
IN A MODERN TWIST
INGREDIENTS
Turkey fillet
30% cream
Capers
Sweet onions or shallots
Parsley
Clarified butter
Salt Pepper
400 g
200 ml
50 g
3 pc
1⁄2 bunch
80 g
METHOD OF PREPARATION
• Cut the turkey breast into schnitzels of about 100 g each. Fry them in butter until they’re golden brown.
• Add to the frying pan one by one: onion, drained capers (leave the marinade) fry for a while shaking the pan from time to time.
• After 2 min. throw in the chopped parsley, pour in the marinade from the capers, reduce for a while and pour in the sweet cream.
• Be careful with salt and pepper. Season only after tasting, as the capers will impart a taste both spicy and salty.
To prepare this dish we use spices with a distinct flavor. It is important to add anise and cinnamon in whole, so we can pull out the spices when we think the flavor is rich enough.
INGREDIENTS
Saddle of deer
Red cabbage
Apple cider vinegar
Buckwheat honey
Apple (sour)
Duck or goose fat
Plum jam
Thyme
Salt
Coarsely ground pepper
300 g
1⁄4 head
60 ml
100 g
1 pc
80 g
100 g
METHOD OF PREPARATION
• Chop the cabbage and steam it in boiling water. We drain and sprinkle with vinegar so that it retains its color.
• Add diced apple, plum jam and buckwheat honey to the cabbage. In this way we get a new version of modra cabbage, which will delight every gourmet.
• Fry the lightly seasoned saddle about 1 min. 20 sec. on each side, put it to rest.
Deer meat is very tender and “does not like” to be overcooked. Handle it very gently.
INGREDIENTS
Trout fillet (can be pikeperch or other freshwater fish)
Sweet onions
Frozen or fresh mushrooms
Wheat flour
Lemon juice
Sour cream
Clarified butter
Salt Pepper
400 g (2 x 200 g)
3 pc
150 g
100 g
20 ml
100 g
80 g
METHOD OF PREPARATION
• Season the fillets with salt, pepper and lemon juice. Sprinkle with flour and fry in hot butter.
• Freshwater fish is very delicate and you need to be careful not to “drag” it too much. Drain them on a paper towel and let them rest.
• In the same butter, glaze the onions, add the mushrooms and after 3-4 minutes add the sour cream.
• Put the fried fillets into the resulting sauce. Simmer on low heat for 5 min.
For the sauce you can use any mushrooms, you do not need to look for a particular type, but choose your favorite. The sauce tastes equally good with dried mushrooms, and you can boost the taste with sour cream.
Looking for some extra inspiration to make something delicious for yourself and your loved ones?
See step by step how our regional trout in mushrooms was created by Kacper Szafrański and get to work!
INGREDIENTS
Beef tenderloin
Sweet onions
Brown mushrooms
Canola oil
Wheat flour
Sea salt
Coarse ground pepper
400 g
4 pc
4 pc
100 ml
50 g
METHOD OF PREPARATION
• Chop the meat finely so that the consistency is similar to tartare (a little thicker meat) season with salt and pepper, knead firmly until it lets go of the “glue” and set aside to “rest”.
• Fry diced onions in oil.
• Form oval cutlets, dust with flour. Fry in hot oil, about 1 min. on each side.
• While frying, add mushrooms cut in half.
• After frying, the meat should be slightly raw inside.
• Serve the steaks with onions and mushrooms, and preferably with potatoes with dill.
It is important to choose a tenderloin with a large marbling, or to buy a “head of tenderloin”. That is the part that is not suitable for steaks due to the arrangement of fibers.
INGREDIENTS
Apples
Onions
Vegetable bouillon
Multi-flower honey
Sultana raisins
Coarsely ground pepper
Dry white wine
Wholemeal bread (stale)
200 g
2 pc
500 ml
50 g
50 g
pinch
METHOD OF PREPARATION
• Dice apples and onions and lightly simmer them in olive oil. When they brown add raisins and stale, crumbled bread.
• Pour wine, wait until the alcohol evaporates and add vegetable broth.
• Season the whole dish with pepper and honey.
• Cook on low heat for 10 min.
The soup is characterized by a unique slightly vinous taste with additional sweetness of honey. The bread provides the perfect consistency without the need for thickening.
INGREDIENTS
Smoked pork
Dried fruit (prunes, apples, apricots)
Butter
Dry red wine
Multi-flower honey
320 g (two slices of about 160 g each)
150 g
60 g
100 ml
80 g
Salt pinch
Pepper pinch
METHOD OF PREPARATION
• Fry the meat slices in a heated pan until browned on both sides.
• Add dried fruit, butter, and spices to the pan.
• Water down the wine and add the butter. When the wine is reduced, finish the sauce with honey.
• Serve with Silesian noodles or other favorite side dish, keeping in mind that the sauce and the whole dish will be intensely salty.
Cured pork (smoked) or you can confidently use thick slices of “salmon tenderloin” which perfectly suits this dish, and by the way is easier to buy.
INGREDIENTS
Buns (stale) 6 pc
Apples
Eggs
Cinnamon
Sugar
Powdered sugar for sprinkling
METHOD OF PREPARATION
• Soak the buns in milk.
• Add eggs and sugar. Knead a sticky mass.
• Cut apples into pieces, season with cinnamon and sugar, combine with raisins.
• On a greased baking pan arrange in layers: roll mixture, apples, mixture, apples. Finish with apple mixture on top.
• Bake at 160 o C for about 40min. After cooling, sprinkle with powdered sugar.
When baking this very special dessert, let’s not pay attention to its appearance before putting it in the oven. The magic will happen on the plates when we decorate our cake with dried fruit and dust it with powdered sugar mixed with cinnamon. You can also use challah for baking.
KACPER SZAFRAŃSKI
Kacper Szafrański - a chef with passion and experience, for whom cooking is not only a profession, but also a way of living. After graduating from the cooking school, he started his career by serving prestigious Business Center Club events in Warsaw, to then gain culinary skills in restaurants throughout Poland. He arrived in Zielona Góra just before the pandemic, and his love for Agnieszka - now his wifemade him decide to stay here permanently. Together with his wife, they created the restaurant Sapori Pazzi,
where Kacper combines modern techniques with the traditional flavors of the region. He is a pioneer in discovering and recreating old recipes from Zielona Góra, and his original interpretation of local cuisine often surprises even the most demanding gourmets. Committed to promoting culinary heritage, together with Dr. Grzegorz Biszchanik he creates tasting dinners called “Zielona Góra from the kitchen” and proves that the region’s flavors can be as fascinating as its history.
DR.
GRZEGORZ BISZCZANIK AND SKRZYNKA WINA
1. What was drunk with pre-war dishes?
Pre-war food was quite fat. Therefore, one tried to cope with gastric problems by drinking lots of fruit and herbal tea. People loved to drink all sorts of coffee including cereal coffee and those made from acorns.
2 What about alcoholic beverages?
Alcoholic beverages were not avoided in restaurants of the past, and here beer, mostly dark, Bock style, led the way. It could be served with all dishes. Bock went well with heavily seasoned meals with a strong flavor, but also found use with fat and salty ones due to their strong bitterness. Dark beers were perfect for cakes, desserts and chocolate creams.
3. If so, was beer mainly drunk before the war?
The selection of liquors served was definitely richer. A considerable delicacy was the May drink [Maitrank or Maibowle], a kind of punch made from white wine, with the addition of scented marzipan. In those days one could also enjoy arakes, cherry, apple cider, but also a variety of wines, common in the city, not only from local vineyards. Of course, non-alcoholic beverages were not shunned either, and plenty of fruit juices (often diluted with water) and lemonades were consumed.
4. What wines are currently in vogue?
Until quite recently, pét-nats, which means wines created by the so-called ancient method, without secondary fermentation, were in the lead. Nowadays, fruity Frizzante, sparkling wines infused with CO2, are very popular - they are an ideal, refreshing drink for summer. Thanks to regional winemakers, today’s fashion is intensively returning to tradition, that is sparkling wines made by traditional methods.
5. What wines go well with our traditional Lubusz cuisine?
Lubusz wines perfectly complement the traditional, slightly heavier dishes of the region’s pre-war cuisine. A young wine that is ready for Poland Independence Day and St. Martin’s Day (November 11) goes perfectly with goose meat - fat and aromatic. Such wine is still slightly pearly, extremely fresh and fruity, perfectly balancing the fattiness of the meat. It will work well in both white, rosé and red versions.
For fish dishes, the best choice will be a sparkling wine, preferably the so-called musiak - the local equivalent of champagne. Its elegant acidity and bubbles emphasize the delicacy of the fish and add lightness to the dish. As for mushrooms, go for a more complex white wine or dry musiak, which can bring out the depth of flavor of forest aromas.
6. Are there any “forbidden” combinations of wine with food?
The owners of Skrzynka Wina follow one rule - wine is supposed to taste good. Even if we use a combination that, according to standards, does not go together - that doesn’t matter! We don’t have to follow the usual precepts, this liquor should bring joy, not be locked into patterns.
7. Is there a wine that can taste good to everyone?
Although tastes vary, and each of us perceives flavors slightly differently, there is a wine that has a chance to hit the tastes of many people. A great example is the semi-dry Riesling from Marcinowice Winery. This wine combines freshness, delicate sweetness and well-balanced acidity - which is why it is gaining a wide range of enthusiasts. If you’re looking for a safe yet unique gift - this Riesling is a real sure bet.
Folwark-Pszczew Winery has created the FIRST non-alcoholic wine in Poland. It is a pink sparkling FreeSecco, a beverage ideal for all those who would like to enjoy top-class wine, but cannot or do not want to consume alcohol. It is even suitable for pregnant and nursing women.
WHERE YOU CAN EAT WELL
Sapori Pazzi is a unique place on the culinary map of Zielona Góra, where history intertwines with modernity, and regional flavors surprise in a new way. It is the only restaurant in the city where guests can taste a unique kangaroo steak and sample the chef’s proprietary,
certified sauce - aged and perfected continuously for more than 3 years (as of January 2025). Each dish is a culinary journey inspired by ancient recipes, which, in the hands of master chef Kacper Szafrański, take on a contemporary twist.
Niepodległości 25
65-001 Zielona Góra
A place steeped in history, housed in the historic Mannigel Brothers winery. The name refers to the former Srebrna Góra (Silver Mountain) Street, where the original winery was located. Maintaining the industrial character of the interiors, the restaurant offers its guests a culinary journey through local and global vineyards and
dishes inspired by Polish and Mediterranean cuisine. Interestingly, when entering the restaurant, one can feel the atmosphere of tradition and wine history, and its spaces have preserved the smell of stored fruit and fermented wine, paying tribute to the passion and diligence of the former winemakers.
Plac Słowiański 10 65-069 Zielona Góra
A place where history meets modernity. The restaurant’s name refers to the grape - a symbol of Zielona Góraand draws inspiration from the rich tradition of local winemaking. This is the a place where, thanks to a special dispenser, you can taste as many as 16 types of wine without having to buy a whole bottle. In addition, the restaurant offers an impressive selection of more
than 100 wines from the region and the world, stored in ideal conditions under the watchful eye of skilled sommeliers. Wino & Grono’s menu is a harmonious blend of local traditions and world flavors, based on seasonal products from Zielona Góra suppliers, guaranteeing an unforgettable dining experience.
Wojska Polskiego 79 65-762 Zielona Góra
In the heart of Zielona Góra, on Winne Wzgórze (Wine Hill), there is a unique complex - Palmiarnia (the Palm House). The home of winemaker August Grempler was built there in 1818, and years later it was transformed into one of the most distinctive places on the map of
Zielona Góra, combining a botanical garden, restaurant and café. Visitors to Palmiarnia can enjoy a wide range of Polish cuisine, taste desserts offered by the local café, all within an arrangement of 150 species of plants, shrubs and trees of the equatorial and tropical zones.
Wrocławska 12A 65-427 Zielona Góra
It’s supposed to be tasty like mom’s - these were the words that guided the owners in creating Bar Smaczek. In the heart of Zielona Góra, in the Old Town, a place was created where you can enjoy the best dishes of Polish cuisine and feel the flavors that Poles know well from their homes. What is the key to the success of this family business? First of all, freshness. The kitchen operates
from dawn, so that all dishes available on the menu are prepared the same day. The owners use products from local suppliers, so they maintain not only the homemade taste, but also the high quality of the dishes. If you’re looking for a place where tradition meets heart put into cooking, Bar Smaczek is a culinary stop not to be missed.
Stary Rynek 4/1
65-001 Zielona Góra
Wegarnik is a unique vegan restaurant, which was created out of love for animals, cooking and the constant search for new and interesting flavors. The owners are passionate about creating original plant-based dishes, proving that cuisine based solely on plants can be not
only wholesome, but also surprisingly tasty. Wegarnik is also an art gallery and cultural space that hosts concerts, recitals, poetry meetings and art events. It’s a place where you feed not only your body, but also your soul.
Mikołaja Reja 15/1
65-076 Zielona Góra
THAT YOU MUST TRY
