Dish finder in Krakow

A braided ring of boiled-then-baked dough with poppy seeds, salt or sesame, sold from blue street carts all over the centre. Buy one early, when they are fresh.

Half a baguette toasted with mushrooms and cheese, plus whatever toppings you choose. The hatches around the round market hall on Plac Nowy in Kazimierz are the classic late-night stop.

Charcoal-grilled sausage with bread and mustard, sold in the evenings from vans and stalls. A Krakow institution after a night out.

Boiled dumplings: ruskie with potato, curd cheese and onion, or z mięsem with meat. Ask for them fried (smażone) if you like a crisp edge.

A tangy soup of fermented rye with sausage and egg, sometimes served in a hollowed-out bread loaf.

Clear, deep-red beetroot broth with tiny mushroom dumplings. The Christmas Eve version is meat-free; ask about the stock otherwise.

Sauerkraut and fresh cabbage slow-cooked with several meats, sausage and dried mushrooms. Better on the second day, and a winter staple.

Slow-cooked pork in a roll that has been dipped in the gravy. A local revival rather than a national dish; look for it on menus in Kazimierz.

A beaten, breaded pork chop with potatoes and a cabbage or cucumber salad. The standard Sunday lunch and a milk-bar favourite.

A whole pork knuckle, braised and then roasted, with horseradish and mustard. One is plenty for two.

Smoked sheep's-milk cheese from the Tatra foothills, grilled and served with cranberry sauce from stalls in the Main Square and at the Christmas market.

Crisp grated-potato pancakes with soured cream. Meat-free as served unless you order them with goulash (po węgiersku).

A dense baked curd-cheese cake, often with raisins and a lattice top. Order it with coffee in any cukiernia.

A glazed doughnut filled with rose-petal or plum jam. Queues form outside bakeries on Fat Thursday, the last Thursday before Lent.