米尔纳佐维庄园

Sister to the long-standing Warsaw operation and following the same tried-and-tested mantra, this well-run restaurant does what it says on the tin. Order a bottle from the wine list and take your pick of the local meats, from terrific homemade black pudding to a range of steaks cooked on the grill; the fish cookery is equally adept, meaning there’s plenty of choice. If you’re on a budget, the lunch menu offers brilliant value for money.

With a name meaning ‘sand dunes’, it’s no surprise to find this restaurant overlooking the dunes with the white sandy beach and Baltic Sea beyond. In summer, a table on the terrace is a must; if the weather keeps you inside, the views are better from the upstairs room. When you’re this close to the water, it makes sense to have seafood, so keep an eye out for some terrific skrei cod when in season. The meat options include beef Wellington to share when ordered in advance.

Housed inside a hotel but with a separate entrance and a feel all its own, this elegant restaurant is worth the short walk out from the city centre. Start with a cocktail while you study the concise à la carte, where the Polish cooking comes with a Mediterranean influence that's noticeable in the occasional pasta or risotto. Top produce is clearly a priority, with the quality of the ingredients evident across the dishes. Attractive presentation and a touch of formality in the service enhance the experience.

Tucked away amongst some more utilitarian buildings, sits this pretty red-brick cottage with a cobbled terrace out front. With a long history that includes stints as a shop, a shoemaker’s and a museum, it now feels like a perfect fit for this cosy, welcoming restaurant. Seasonal Polish produce is the bedrock of the cooking, which is allowed to shine with a lightness of touch and a French flourish, showcased in technically adept elements like a piquant butter sauce accompanying the sea trout.

As its name suggests, this classic brasserie feels like it’s been flown in from France, with its framed French posters and brass railings. The menu’s Francophone base is blended with some home-grown influences, like the traditional rabbit with mustard sauce coming in a pierogi format, or zander in champagne sauce enlivened by a Żubrówka vodka vinaigrette. For dessert, look no further than crêpes Suzette flambéed in front of the guests.

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