Tartaczna Old Town

Tucked away inside the Hilton hotel, to the rear of its main Mercato restaurant, is this intimate eight-table spot centred around the deeply personal cuisine of Chef Dominik Karpik. Kashubian heritage and the abstract painter Wojciech Fangor also influence a tasting menu filled with creativity and colour – the bread course is a real event and the dessert may require you to get involved yourself. The whole experience is totally immersive and well-guided by an engaging team.

Offering tasting menus named after nearby streets, this restaurant on the ground floor of the Hilton takes its inspiration from the markets of Gdańsk. Its history as a port city means this could include global influences alongside local produce such as fine Pomeranian lamb. The chefs' skill comes through in their sourcing of high-quality ingredients and deft balancing of flavours. An à la carte is available too, and the charming staff explain the dishes with pride.

Situated opposite the striking architecture of the Museum of the Second World War, this restaurant boasts elegant contemporary design, where brightly coloured banquettes and velour chairs blend with globe pendant lights and a parquet floor. The dishes – built on French classics like beef tartare and turbot with beurre blanc – are detailed, well-composed and blissfully free of superfluous elements. The friendly service team show palpable pride in their work.

A joyous splash of colour enlivens the spirits when you enter this eclectic restaurant in the city’s harbourside district. Despite being a short stroll from the centre of the Old Town, there’s a proper neighbourhood vibe here and it’s the kind of place you can pop in for breakfast in the morning or a glass of wine after work. The cooking ranges from the fun and creative (tuna tartare with mango, passion fruit and jalapeño) to the classic (baked plums and crumble).

There’s a mysterious, secretive feel to this restaurant tucked away inside a historic house, which sits surrounded by amber jewellers in the heart of the Old Town. Its ground floor has long high-topped tables that lend themselves to communal dining, while the first floor offers a bit more privacy. A concise menu uses excellent daily produce, with a distinct South American influence running through the dishes – from classic ceviche to delicious corn husk ice cream and meringue for dessert.

Chef Basia Ritz was the first winner of MasterChef Poland and used this as a springboard to fulfil her ambition of running her own restaurant. Her dream has been realised at this quayside spot nestled amongst numerous other eateries. Locally sourced produce provides many of the menu’s highlights, with the likes of in-season chanterelles laying a strong foundation for the unfussy modern cooking. The personable team provide keen and friendly service.

An unpretentious, friendly vibe is key to the charms of this Old Town brasserie, which is found down a cobbled street in the shadow of the impressive St. Mary's Basilica. The bright conservatory extension makes a great spot for lunch, while the more rustic upstairs room allows you to create a contrasting experience at dinner. Hearty, generous cooking is inspired by the culinary heritage of the Pomeranian region, with locally sourced seasonal produce given centre stage. Time-honoured dishes come with an appealing modern touch, as well as the occasional Mediterranean influence.