Dolcevita Podlasie

Nestled at the foot of a glass-fronted building, ‘Artisan Bread and Wine’ beckons you in with the promise of a simply lovely time. By day, it’s a bakery, café and wine shop, before transforming into a bistro and bar in the evening, where the modern industrial vibe gives way to intimate candlelit tables and dimmed lighting. Most notable amongst the regularly changing, affordably priced menu are the quality of the ingredients and the impressive sauces – such as a standout Pedro Ximénez reduction with the signature octopus. The wine list focuses on natural options.

With a name meaning ‘tsar’, this uniquely positioned restaurant sits inside a hotel occupying what was once the Tsar’s private railway station, used to reach his vast shooting estate. The surrounding forestry is now a UNESCO World Heritage site and is home to a large population of European bison. Dine in the former railway hall or, in summer, an old train carriage, and enjoy cooking with a traditional heart, such as fried deer tenderloin with a seasonally changing garnish.

With its plush neo-Baroque design featuring chequered flooring, golden chandeliers and pleated curtains, this restaurant inside the Hotel Traugutta3 feels perfect for a celebration. Attentive, professional service adds to the sense of occasion, while the cooking mixes a roster of classic Polish fare with a concise selection of seasonal dishes. Options such as grilled duck with an original orange, honey and cinnamon sauce are colourful and carefully crafted.

Located in the Villa Tradycja hotel, just outside the town centre, this bistro hosts guests across three distinct spaces: the front room with a grand piano played on Fridays and Saturdays; a more intimate dining room with blue panelling, red banquettes and shelves adorned with wine; and a terrace that’s ideal for sunny days. Throughout, the charming team serve nourishing dishes rooted in tradition, such as comforting chicken broth with dumplings.

The team from nearby Sztuka Chleba i Wina run this meat-focused restaurant where cuts come from their own in-house butcher. In the case of beef, it’s dry-aged here too, while the burgers also use buns from their own bakery just up the road. All of this house-crafted produce carries plenty of flavour and the chefs know how to let the ingredients shine. Look out for dishes with a dash of originality, such as the black pudding croquette with romesco sauce.