Gdańsk · Where to eat
Checked 31 August 2026 · 24 official sources
EAT LIKE A LOCAL
The Gdańsk table — 23 places, 1 of them MICHELIN-starred. Filter by what you want and by price, or sort cheapest first.
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Arco by Paco Pérez ★
Creative Spanish-Polish
The 33rd floor of the Olivia Centre tower on Grunwaldzka, the tallest building in northern Poland, looking over the city and out to the Baltic. It sits in the Oliwa business district, not the Old Town, so allow for the tram or a taxi.
Order: Pumpkin risotto finished with melted liquorice; Polish produce driven through Spanish technique; Italian turns worked in among them
Why go: A Catalan three-star chef's Baltic outpost, thirty-three floors above a district most visitors never reach.
Locals order: Book for sunset and ask for a table on the sea side; the city side faces away from the water.
book online well ahead; window tables go first
The 33rd floor of the Olivia Centre tower on Grunwaldzka, the tallest building in northern Poland, looking over the city and out to the Baltic. It sits in the Oliwa business district, not the Old Town, so allow for the tram or a taxi.
Order: Pumpkin risotto finished with melted liquorice; Polish produce driven through Spanish technique; Italian turns worked in among them
Why go: A Catalan three-star chef's Baltic outpost, thirty-three floors above a district most visitors never reach.
Locals order: Book for sunset and ask for a table on the sea side; the city side faces away from the water.
book online well ahead; window tables go first
Treinta y Tres
Spanish
The same 33rd floor of the Olivia Centre as Arco, but the noisier, cheaper half, with Spanish guitar on the sound system. The rice dishes are cooked to order for two and take time.
Order: Ibérico ham croquetas among the tapas; rice dishes built for two, with baby octopus or pork ribs; a largely Spanish list to drink through them
Why go: The same view as the starred restaurant next door at roughly a third of the money.
Locals order: Order the rice for two when you sit down rather than after the tapas; it will not be quicker later.
book online; the panoramic tables are requested
The same 33rd floor of the Olivia Centre as Arco, but the noisier, cheaper half, with Spanish guitar on the sound system. The rice dishes are cooked to order for two and take time.
Order: Ibérico ham croquetas among the tapas; rice dishes built for two, with baby octopus or pork ribs; a largely Spanish list to drink through them
Why go: The same view as the starred restaurant next door at roughly a third of the money.
Locals order: Order the rice for two when you sit down rather than after the tapas; it will not be quicker later.
book online; the panoramic tables are requested
Hewelke
Modern Polish
A former brewery on Kilińskiego with a vaulted brick ceiling, steel columns and the occasional stretch of neon. Named for Johannes Hevelius, the Gdańsk brewer who mapped the moon.
Order: Bread baked on the premises, since the place is a bakery as well; desserts that follow from it; cocktails named after planets
Why go: A brewery turned bakery turned restaurant, named after the brewer who spent his nights charting the moon.
Locals order: Take the bread and the dessert seriously; they are the parts the bakery half is actually for.
book online; it runs busy in the evening
A former brewery on Kilińskiego with a vaulted brick ceiling, steel columns and the occasional stretch of neon. Named for Johannes Hevelius, the Gdańsk brewer who mapped the moon.
Order: Bread baked on the premises, since the place is a bakery as well; desserts that follow from it; cocktails named after planets
Why go: A brewery turned bakery turned restaurant, named after the brewer who spent his nights charting the moon.
Locals order: Take the bread and the dessert seriously; they are the parts the bakery half is actually for.
book online; it runs busy in the evening
Brut Bistro
Modern Polish
A plainly styled bistro on Toruńska with a proper neighbourhood feel, run by chef Janek Wojtalik and sommelier Maciek Łyko, who worked together at kontakt in Warsaw. Pricing is generous for the level.
Order: Pork chop cooked over wood then dressed with ponzu and an Asian slaw; a Polish base with borrowed seasonings; small natural growers on the list
Why go: Two people who built one of Warsaw's best wine lists doing the same thing on the Baltic.
Locals order: Let the sommelier pour; the interesting bottles are not the ones printed on the top of the list.
book ahead; the room is small
A plainly styled bistro on Toruńska with a proper neighbourhood feel, run by chef Janek Wojtalik and sommelier Maciek Łyko, who worked together at kontakt in Warsaw. Pricing is generous for the level.
Order: Pork chop cooked over wood then dressed with ponzu and an Asian slaw; a Polish base with borrowed seasonings; small natural growers on the list
Why go: Two people who built one of Warsaw's best wine lists doing the same thing on the Baltic.
Locals order: Let the sommelier pour; the interesting bottles are not the ones printed on the top of the list.
book ahead; the room is small
mdwa
Creative tasting
Eight tables tucked behind Mercato inside the Hilton on Targ Rybny, cooking Dominik Karpik's Kashubian heritage through the abstract painter Wojciech Fangor. Entirely separate from the hotel restaurant in front of it.
Order: One tasting menu, no à la carte; a bread course staged as an event; a dessert you are expected to finish assembling yourself
Why go: Kashubian cooking read through a colour-field painter, in eight covers behind a hotel restaurant.
Locals order: Ask reception for mdwa rather than Mercato; they are two different rooms at one address.
book online; eight tables only
Eight tables tucked behind Mercato inside the Hilton on Targ Rybny, cooking Dominik Karpik's Kashubian heritage through the abstract painter Wojciech Fangor. Entirely separate from the hotel restaurant in front of it.
Order: One tasting menu, no à la carte; a bread course staged as an event; a dessert you are expected to finish assembling yourself
Why go: Kashubian cooking read through a colour-field painter, in eight covers behind a hotel restaurant.
Locals order: Ask reception for mdwa rather than Mercato; they are two different rooms at one address.
book online; eight tables only
Eliksir
Modern Polish
A cocktail-led dining room on Hemara where the bar is the architecture. Booking well in advance is the norm rather than the exception.
Order: Masurian beef tartare; a tasting menu with a cocktail flight offered instead of wine; over 400 bottles behind what is claimed as the region's longest bar
Why go: The only serious tasting menu in Poland that offers a cocktail pairing as the default alternative.
Locals order: Take the cocktail flight rather than the wine; it is the reason the kitchen and bar were built together.
book a week or more ahead
A cocktail-led dining room on Hemara where the bar is the architecture. Booking well in advance is the norm rather than the exception.
Order: Masurian beef tartare; a tasting menu with a cocktail flight offered instead of wine; over 400 bottles behind what is claimed as the region's longest bar
Why go: The only serious tasting menu in Poland that offers a cocktail pairing as the default alternative.
Locals order: Take the cocktail flight rather than the wine; it is the reason the kitchen and bar were built together.
book a week or more ahead
Mercato
Modern Polish
The ground-floor restaurant of the Hilton on Targ Rybny, taking its cue from the city's markets and its port history. Staff talk the menu through in detail without being asked.
Order: Pomeranian lamb; à la carte and a tasting menu run side by side; global seasonings applied to Baltic produce
Why go: A hotel dining room that shops like a market rather than a supplier list.
Locals order: Sit near the window on the Motława side; the Fish Market is what the restaurant is named for.
book online through the restaurant
The ground-floor restaurant of the Hilton on Targ Rybny, taking its cue from the city's markets and its port history. Staff talk the menu through in detail without being asked.
Order: Pomeranian lamb; à la carte and a tasting menu run side by side; global seasonings applied to Baltic produce
Why go: A hotel dining room that shops like a market rather than a supplier list.
Locals order: Sit near the window on the Motława side; the Fish Market is what the restaurant is named for.
book online through the restaurant
Sztuczka
Modern French
A contemporary room on Stara Stocznia opposite the Museum of the Second World War, with coloured banquettes, velour chairs and parquet. The old shipyard is the walk either side of dinner.
Order: Beef tartare done classically; turbot with beurre blanc; plates stripped of anything that is not load-bearing
Why go: French classics with nothing added for decoration, opposite the museum that anchors the whole quarter.
Locals order: Combine it with the shipyard walk; the surrounding district changes month to month and is worth the detour.
book online; dinner service is short
A contemporary room on Stara Stocznia opposite the Museum of the Second World War, with coloured banquettes, velour chairs and parquet. The old shipyard is the walk either side of dinner.
Order: Beef tartare done classically; turbot with beurre blanc; plates stripped of anything that is not load-bearing
Why go: French classics with nothing added for decoration, opposite the museum that anchors the whole quarter.
Locals order: Combine it with the shipyard walk; the surrounding district changes month to month and is worth the detour.
book online; dinner service is short
Fino
Modern Polish
An understated Old Town room on Grząska surrounded by period buildings, with flowers and rotating artwork. The menu follows the season closely rather than nominally.
Order: Venison when the season is right; Oscietra caviar used through the year; modern art on the walls that is for sale
Why go: The art on the walls has price tags, which is a more honest gallery than most restaurants manage.
Locals order: Ask what is in season this fortnight; the card that arrives will not match the one online.
book ahead; the room is small
An understated Old Town room on Grząska surrounded by period buildings, with flowers and rotating artwork. The menu follows the season closely rather than nominally.
Order: Venison when the season is right; Oscietra caviar used through the year; modern art on the walls that is for sale
Why go: The art on the walls has price tags, which is a more honest gallery than most restaurants manage.
Locals order: Ask what is in season this fortnight; the card that arrives will not match the one online.
book ahead; the room is small
Ritz
Modern Polish
A quayside room on Szafarnia among a row of others, run by Basia Ritz, the first winner of MasterChef Poland. The team are keen rather than formal.
Order: Chanterelles when they come in; local produce given the main line on the card; unfussy modern plating
Why go: A television-competition winner who actually opened the restaurant and is still cooking in it.
Locals order: The Szafarnia quay has a dozen restaurants; this is the one locals point at when asked which is real.
book ahead; quayside tables in summer
A quayside room on Szafarnia among a row of others, run by Basia Ritz, the first winner of MasterChef Poland. The team are keen rather than formal.
Order: Chanterelles when they come in; local produce given the main line on the card; unfussy modern plating
Why go: A television-competition winner who actually opened the restaurant and is still cooking in it.
Locals order: The Szafarnia quay has a dozen restaurants; this is the one locals point at when asked which is real.
book ahead; quayside tables in summer
Niesztuka
South American influenced
A historic house on Mariacka in among the amber jewellers, communal high tables on the ground floor and quieter seating above. There is no website, so ring or turn up.
Order: Ceviche done straight; corn husk ice cream with meringue; a short card driven by whatever came in that day
Why go: South American cooking hidden inside the most photographed street in Gdańsk.
Locals order: Take the first floor if you want to talk; the ground floor is set up for shared tables.
no website; phone or walk in
A historic house on Mariacka in among the amber jewellers, communal high tables on the ground floor and quieter seating above. There is no website, so ring or turn up.
Order: Ceviche done straight; corn husk ice cream with meringue; a short card driven by whatever came in that day
Why go: South American cooking hidden inside the most photographed street in Gdańsk.
Locals order: Take the first floor if you want to talk; the ground floor is set up for shared tables.
no website; phone or walk in
📍 Map · $$
Piwna47
Pomeranian regional
An Old Town brasserie on a cobbled stretch of Piwna in the shadow of St Mary's, with a bright conservatory extension and a more rustic room upstairs. The two rooms make lunch and dinner feel like different restaurants.
Order: Time-honoured Pomeranian dishes given a modern turn; local seasonal produce as the spine of the card; the odd Mediterranean intrusion
Why go: Pomeranian regional cooking treated as a cuisine rather than a heritage exercise.
Locals order: Ask for the conservatory at lunch and the upstairs room at night; they are priced the same and feel nothing alike.
book ahead; specify conservatory or upstairs
An Old Town brasserie on a cobbled stretch of Piwna in the shadow of St Mary's, with a bright conservatory extension and a more rustic room upstairs. The two rooms make lunch and dinner feel like different restaurants.
Order: Time-honoured Pomeranian dishes given a modern turn; local seasonal produce as the spine of the card; the odd Mediterranean intrusion
Why go: Pomeranian regional cooking treated as a cuisine rather than a heritage exercise.
Locals order: Ask for the conservatory at lunch and the upstairs room at night; they are priced the same and feel nothing alike.
book ahead; specify conservatory or upstairs
Tygle
Traditional Polish
A minimalist-industrial room on Chmielna on one of the busiest waterside boulevards, with an enclosed terrace that works even when the Baltic weather does not.
Order: Beef tenderloin with asparagus; hearty portions rather than composed ones; cheesecake to finish
Why go: The enclosed terrace means the waterfront is usable in months when the rest of the boulevard is not.
Locals order: Ask for the terrace even in poor weather; that is the whole reason it was glassed in.
book ahead for the terrace
A minimalist-industrial room on Chmielna on one of the busiest waterside boulevards, with an enclosed terrace that works even when the Baltic weather does not.
Order: Beef tenderloin with asparagus; hearty portions rather than composed ones; cheesecake to finish
Why go: The enclosed terrace means the waterfront is usable in months when the rest of the boulevard is not.
Locals order: Ask for the terrace even in poor weather; that is the whole reason it was glassed in.
book ahead for the terrace
True
Meats and grills
An understated room on Chmielna sharing an address with Tygle, where the seafood matters as much as the steak. The wine list is worth asking about rather than reading.
Order: Multiple cuts of beef, several ways; surf and turf platters; girolles as a side that outclasses the format
Why go: A steakhouse where the side dishes are the tell that the kitchen is better than the category.
Locals order: Order the surf and turf rather than a straight cut; it is the dish the room is set up around.
book ahead; ask the floor about wine
An understated room on Chmielna sharing an address with Tygle, where the seafood matters as much as the steak. The wine list is worth asking about rather than reading.
Order: Multiple cuts of beef, several ways; surf and turf platters; girolles as a side that outclasses the format
Why go: A steakhouse where the side dishes are the tell that the kitchen is better than the category.
Locals order: Order the surf and turf rather than a straight cut; it is the dish the room is set up around.
book ahead; ask the floor about wine
Content
Modern Polish
An eclectic, brightly coloured room on Angielska Grobla in the harbourside district, a short walk from the Old Town but with a genuine neighbourhood feel. It works for breakfast, a glass of wine, or dinner.
Order: Tuna tartare with mango, passion fruit and jalapeño; baked plums with crumble; breakfast served in the same room
Why go: One of the few Gdańsk restaurants that is equally usable at eight in the morning and eight at night.
Locals order: Go for breakfast. It is where the neighbourhood turns up and the Old Town crowd does not.
book for dinner; breakfast is walk-in
An eclectic, brightly coloured room on Angielska Grobla in the harbourside district, a short walk from the Old Town but with a genuine neighbourhood feel. It works for breakfast, a glass of wine, or dinner.
Order: Tuna tartare with mango, passion fruit and jalapeño; baked plums with crumble; breakfast served in the same room
Why go: One of the few Gdańsk restaurants that is equally usable at eight in the morning and eight at night.
Locals order: Go for breakfast. It is where the neighbourhood turns up and the Old Town crowd does not.
book for dinner; breakfast is walk-in
Restauracja Kubicki
Traditional Polish
On Wartka where the Motława runs toward the Vistula, trading since 1918 and calling itself the oldest restaurant in Gdańsk. Open daily from noon to 22:00, with river views from most of the room.
Order: Regional Pomeranian dishes; Baltic fish; a cigar list kept alongside the wine
Why go: It has been serving on the same riverbank since the year Poland regained independence.
Locals order: Ask for a table on the water; the inland half of the room is where walk-ins are seated.
book online; river-side tables are requested
On Wartka where the Motława runs toward the Vistula, trading since 1918 and calling itself the oldest restaurant in Gdańsk. Open daily from noon to 22:00, with river views from most of the room.
Order: Regional Pomeranian dishes; Baltic fish; a cigar list kept alongside the wine
Why go: It has been serving on the same riverbank since the year Poland regained independence.
Locals order: Ask for a table on the water; the inland half of the room is where walk-ins are seated.
book online; river-side tables are requested
Gdański Bowke
Polish tavern
A karczma on Długie Pobrzeże directly on the Motława waterfront, named for the Gdańsk dockside rogue of the same name. Bookings are taken through a form on its own site rather than a platform.
Order: Regional Polish plates in tavern portions; Baltic fish among them; local beer to go with it
Why go: A bowke was a Gdańsk dock rascal, and the room is decorated by someone who took that literally.
Locals order: Take a waterfront table and time it for when the Żuraw crane is lit; that is the view being sold.
book through the form on the restaurant site
A karczma on Długie Pobrzeże directly on the Motława waterfront, named for the Gdańsk dockside rogue of the same name. Bookings are taken through a form on its own site rather than a platform.
Order: Regional Polish plates in tavern portions; Baltic fish among them; local beer to go with it
Why go: A bowke was a Gdańsk dock rascal, and the room is decorated by someone who took that literally.
Locals order: Take a waterfront table and time it for when the Żuraw crane is lit; that is the view being sold.
book through the form on the restaurant site
Targ Rybny - Fishmarkt
Seafood
On the Fish Market square by the Hilton, with the Motława in front of it. Open every day from 13:00 to midnight, with a shop attached selling Gdańsk liqueurs including Goldwasser.
Order: Bouillabaisse; marinated Baltic herring; Kashubian cooking crossed with Mediterranean method
Why go: It sits on the actual fish market and cooks Kashubian herring next to a proper bouillabaisse.
Locals order: Buy the Goldwasser from the shop counter rather than a souvenir stall; it costs less and is the real thing.
book by phone or email; open until midnight
On the Fish Market square by the Hilton, with the Motława in front of it. Open every day from 13:00 to midnight, with a shop attached selling Gdańsk liqueurs including Goldwasser.
Order: Bouillabaisse; marinated Baltic herring; Kashubian cooking crossed with Mediterranean method
Why go: It sits on the actual fish market and cooks Kashubian herring next to a proper bouillabaisse.
Locals order: Buy the Goldwasser from the shop counter rather than a souvenir stall; it costs less and is the real thing.
book by phone or email; open until midnight
Pierogarnia Mandu
Pierogi
A large, permanently busy pierogi house on Elżbietańska near the main station, open 11:00 to 21:00 on weekdays and to 22:00 at weekends. Groups of six and over carry a ten per cent service charge.
Order: Boiled pierogi with hand-minced beef and pork, or wild boar, or salmon; Korean mandu, Georgian khinkali and Russian pelmieni on the same card; sweet pierogi by the plate to finish
Why go: The only pierogi house in Poland that treats mandu, khinkali and pelmieni as part of the same family.
Locals order: Order across the borders rather than staying Polish; the Georgian and Korean plates are why the kitchen exists.
book online; queues form without a booking
A large, permanently busy pierogi house on Elżbietańska near the main station, open 11:00 to 21:00 on weekdays and to 22:00 at weekends. Groups of six and over carry a ten per cent service charge.
Order: Boiled pierogi with hand-minced beef and pork, or wild boar, or salmon; Korean mandu, Georgian khinkali and Russian pelmieni on the same card; sweet pierogi by the plate to finish
Why go: The only pierogi house in Poland that treats mandu, khinkali and pelmieni as part of the same family.
Locals order: Order across the borders rather than staying Polish; the Georgian and Korean plates are why the kitchen exists.
book online; queues form without a booking
Pierogarnia Stary Młyn
Baked pierogi
A reconstructed tenement on Świętego Ducha, rebuilt in 2016 in the style of what stood there when the Saturday bread market ran on this street. Open every day.
Order: Oven-baked pierogi rather than boiled; lentil and chicken fillings among them; żurek alongside
Why go: Baked rather than boiled pierogi, which almost nowhere else in Gdańsk bothers to do.
Locals order: Order the baked ones specifically; asking for pierogi generically gets you what everywhere else serves.
book online; walk-ins queue at peak
A reconstructed tenement on Świętego Ducha, rebuilt in 2016 in the style of what stood there when the Saturday bread market ran on this street. Open every day.
Order: Oven-baked pierogi rather than boiled; lentil and chicken fillings among them; żurek alongside
Why go: Baked rather than boiled pierogi, which almost nowhere else in Gdańsk bothers to do.
Locals order: Order the baked ones specifically; asking for pierogi generically gets you what everywhere else serves.
book online; walk-ins queue at peak
Bar Neptun
Milk bar
A two-level self-service milk bar on Długa, the main Old Town street, run by the same family since 1989 and by a mother-and-daughter team since 2014. Off-season it runs 09:00 to 18:00 daily; in summer it opens at 08:00 on weekdays.
Order: Potato pancakes with pork goulash and mushrooms; soups by the bowl; breakfast served until 11:30
Why go: A full lunch of soup and a main for under twenty złoty, on the most expensive street in the city.
Locals order: Get there before 11:30 if you want breakfast; after that the board switches over entirely.
walk-in, self-service, no bookings
A two-level self-service milk bar on Długa, the main Old Town street, run by the same family since 1989 and by a mother-and-daughter team since 2014. Off-season it runs 09:00 to 18:00 daily; in summer it opens at 08:00 on weekdays.
Order: Potato pancakes with pork goulash and mushrooms; soups by the bowl; breakfast served until 11:30
Why go: A full lunch of soup and a main for under twenty złoty, on the most expensive street in the city.
Locals order: Get there before 11:30 if you want breakfast; after that the board switches over entirely.
walk-in, self-service, no bookings
Bar Turystyczny
Milk bar
A plain canteen on Szeroka in the Old Town, open daily from 08:00 to 18:00 and shorter at weekends. Self-service, trays, no ceremony.
Order: Home-style Polish plates changed daily; soups by the bowl; a soup-and-main lunch for well under twenty złoty
Why go: The cheapest sit-down lunch inside the Old Town walls, and it is not aimed at tourists despite the name.
Locals order: Look at the daily board rather than the printed menu; the fixed card is not what the kitchen is cooking.
walk-in only; shorter hours at weekends
A plain canteen on Szeroka in the Old Town, open daily from 08:00 to 18:00 and shorter at weekends. Self-service, trays, no ceremony.
Order: Home-style Polish plates changed daily; soups by the bowl; a soup-and-main lunch for well under twenty złoty
Why go: The cheapest sit-down lunch inside the Old Town walls, and it is not aimed at tourists despite the name.
Locals order: Look at the daily board rather than the printed menu; the fixed card is not what the kitchen is cooking.
walk-in only; shorter hours at weekends
📍 Map · $
Pellowski
Bakery and cukiernia
A Gdańsk baking family since 1947, when Stanisław Pellowski rebuilt a bombed-out building on the corner of Podwale Staromiejskie and started again. The range now runs to several hundred lines across multiple shops in the city.
Order: Rye-wheat breads from the original repertoire; cakes and pastries from the confectionery side; coffee at the counter
Why go: The family rebuilt their bakery out of the rubble of 1945 Gdańsk and never moved off the corner.
Locals order: Buy bread rather than cake; the rye-wheat loaves are what the business was built on and still sell out first.
walk-in; counter service, no bookings
A Gdańsk baking family since 1947, when Stanisław Pellowski rebuilt a bombed-out building on the corner of Podwale Staromiejskie and started again. The range now runs to several hundred lines across multiple shops in the city.
Order: Rye-wheat breads from the original repertoire; cakes and pastries from the confectionery side; coffee at the counter
Why go: The family rebuilt their bakery out of the rubble of 1945 Gdańsk and never moved off the corner.
Locals order: Buy bread rather than cake; the rye-wheat loaves are what the business was built on and still sell out first.
walk-in; counter service, no bookings