The Masurian cuisine has its roots in Polish, German, and Lithuanian cuisines, which is why the simple compositions of Masurian dishes can sometimes surprise tourists from other regions of Poland.
The regional dishes of Masuria are based on potatoes, eggs, and, of course, fish, although some dishes also traditionally use meat. Regional dishes delight with a unique flavor that is both homely and familiar, and can be easily and quickly recreated at home after returning from vacation.
Mushrooms with sour cream Masurian style
An interesting appetizer found in Masuria is mushrooms stewed with local herbs (mainly juniper and rosemary) and a mixture of honey and sour cream. Masurian-style mushrooms can also be served as a side dish for lunch.
Plińce with pomoćka
Plińce is a signature dish of the entire region. They are potato pancakes layered with bacon, served with a sauce made from sour cream (pomoćką), which contains curd cheese, garlic, chives, and onion. Traditional Masurian plińce can be tasted in our Biblioteka Restaurant at the St. Bruno Hotel in Giżycko.
Also read: Lakes in Masuria – which ones are worth visiting near Giżycko?
Karmuszka
Karmuszka is one of the dishes that can be very surprising because it mixes strong traditions of two cuisines: Polish and German. It is a soup prepared based on a traditional meat broth, with herbs, meat, and cream, but also with beans and cabbage.
Fish soup
Masuria is famous for its lakes, so the traditional regional menu could not be without a soup made from freshwater fish. Masurian fish soup can be enjoyed in our Biblioteka Restaurant. It consists of a velouté made from freshwater fish, pike-perch, tomato, and spices such as chili pepper, coriander, and lime to taste.
Also read: Skiing in Masuria – where to go skiing near Giżycko?
Dzyndzałki with hrećka and skrzeczki
The name of this dish sounds quite unusual, but once it appears on the table, it turns out to be nothing daunting. Dzyndzałki are dumplings, hrećka is buckwheat groats, and skrzeczki are a regional name for cracklings. Depending on seasonal ingredients, dzyndzałki can also be filled with fish stuffing (for example, smoked trout).
Masurian kartacze and farszynki
Masurian kartacze are made from potato dough (similar to potato dumplings), but have a characteristic elongated shape. They can be stuffed with mushrooms, cabbage, or minced meat.
Farszynki can be mistaken for kartacze at first glance, but they are somewhat flattened, and the difference in taste is definitely noticeable. The dough for farszynki is prepared differently, which allows achieving delicacy in the final product, and farszynki are fried before serving. The characteristic filling is made from pork and eggs, as well as large amounts of onion and garlic.
Traditionally, farszynki were used as a side to soup (red borscht, broth), but nowadays they can be served as a main dish, with sauce and a vegetable accompaniment.
Fish, fish, and more fish!
Of course, fish reign supreme in Masuria in many forms. Especially popular in Masuria are fried fish of the following species: whitefish, smelt, sik, eel, pike-perch, sturgeon, and trout. Traditionally, fried fish is sometimes poured with vinegar marinade, which gives the dish a characteristic strong taste. Masuria is also known and valued for pike casserole.
Fillets of pike-perch and sturgeon are available in our Biblioteka Restaurant for every lover of tasty fish. Fish are served with unusual additions such as quinoa or black lentils. These are modern dishes inspired by the region's tradition.
Also read: Interesting places in Masuria — what to visit while relaxing in Masuria?
Sękacz
Sękacz is recognized in other regions of Poland as well, but it is also considered a traditional sweet of Masuria. Sękacz has a unique taste, aroma, and texture – it is something you definitely have to try! In the Biblioteka Restaurant, you can taste traditional sękacz baked locally by the producer of Masurian sękacz, Mark.
Regional dishes in Masuria are characterized by extraordinary simplicity and flavor. Masurian regional dishes are definitely worth trying. In autumn, competitions and culinary festivals are organized in Masuria, so it is worth visiting even off-season.
Also read: Active holiday in Masuria – how to organize your vacation?
BIBLIOTEKA is a restaurant in Giżycko located in the four-star St. Bruno Hotel. We use fresh ingredients sourced locally. Regional cuisine inspired us when creating the menu, so anyone eager to discover true Masurian flavors will satisfy their appetite here.
