From sweet carnival to salty herring for Lent. Warsaw's culinary attractions in winter and early spring
February and March are perfect for culinary excursions—especially for those who want to get to know Warsaw from the foodie perspective. Winter in Warsaw is fierce this year; the city is covered with snow and the frost is biting, which makes people even more keen to enjoy the culinary traditions of carnival, like doughnuts, faworki (deep-fried ribbons of pastry covered in icing sugar) and… having fun together at a lavishly spread table.
The Warsaw doughnut: a classic or carnival craziness?
Carnival in the capital inevitably smells of fried dough, sugar and icing. Its climax is ‘Fat Thursday’, which in 2026 falls on February 12. On this day, long queues form in front of patesseries and bakeries, where you can meet locals and tourists alike, ready to stand in the cold for the perfect doughnut.
Tradition dictates helping yourself to doughnuts—fluffy, yeasty, deep-fried pastries most often filled with rose petal jam, plum preserve or vanilla cream. Many people with a sweet tooth also go for faworki (also called chrusty, or ‘angel wings’): thin, crispy ribbons of pastry generously dusted with icing sugar. On Fat Thursday, Warsaw literally lives for sweets—and conversations about where to find the “best doughnuts in the city” are held in the street, at work, in cafés and on the Internet.
It is also a day of culinary disputes: classic or modern? Some stick faithfully to traditional fillings—rose petal, cherry or plum—while others sample modern interpretations with curiosity. Warsaw’s confectionary scene has been proving for years that the carnival season is a time ripe for experimentation. In recent seasons, inspiration from the Middle East, pistachio creams and the famous ‘Dubai chocolate’ have caused a sensation. There have also been more niche flavours, like yuzu or matcha, which have drawn culinary novelty seekers. How will it be this year? It’s worth finding out for yourself!
An important tip for culinary tourists: many Varsovians reserve doughnuts in advance to avoid hours of queuing—especially at the most renowned patisseries. Without a reservation, you’ll probably have to wait in line.
Herring time
Just a week after the doughnut frenzy, the culinary calendar takes a sharp U-turn. Ash Wednesday falls on February 18, 2026. In Catholic tradition, which has most shaped Polish culinary culture, it is the end of the carnival and the beginning of Lent. This period lasts until Easter (which in 2026 falls on April 5). In the past, sweets and meat disappeared from menus, and sour rye soup, bigos (hunter’s stew) and fish appeared on tables. Today, it’s a great opportunity to revisit traditional vegetarian (and even vegan) dishes as well as fish dishes. It is worth taking an interest in herring.
This inconspicuous fish has cult status in Poland. In the past, eating salted herring for the 40 days of Lent was seen as a burdensome duty or even a ‘punishment’ (hence the folk custom of ‘hanging herring’ on a tree at the end of the fast). Today, it is a sophisticated delicacy and a symbol of social gatherings, commonly known as ‘herring parties’. When looking over Warsaw restaurant menus in February and March, it is worth paying special attention to the ‘cold starters’ section. This is where a wealth of Polish flavours can be found: herring in oil with onions, in cream with apples, or in aromatic marinades—sometimes with added plums or raisins and even… chocolate! This is the perfect time to discover this Lenten—yet remarkably creative—side to Warsaw cuisine.
Warsaw museums through a gourmet's eyes
The weather can be full of surprises in early spring. One day the sun entices you to take a stroll, and the next a chill wind and a flurry of snow remind you that winter has not yet bid farewell. No wonder the popular proverb “March is a melting pot” perfectly describes the aura of early spring—a bit of everything. But for culinary tourists, this is the perfect time to combine visiting Warsaw with visiting museums—and discovering the flavours that await museum visitors in bars and restaurants.
One of the most magical places in Warsaw is the Royal Castle—a real voyage through time that offers a glimpse into the life of Polish monarchs. Kings not only ruled the state, but also set trends in fashion, art and cuisine. About 250 years ago, in the castle’s heyday, the famous ‘Thursday dinners’ of King Stanisław August Poniatowski took place here, during which royal guests sampled dishes prepared by chef Paul Tremo. Some of his recipes have survived to this day and the dishes he wrote about, such as oxalate soup, still feature on tables. Other historic dishes, such as chestnut kale, are returning today as inspirations for modern chefs. Strolling near the castle—through the Old and New Towns and along Krakowskie Przedmieście—you can easily stumble upon places to savour traditional Polish cuisine and sense the city’s culinary history.
Another stop on the tourist map of Warsaw is the Warsaw Uprising Museum. The emotional exhibits invite reflection, which is why the local café, Pół Czarnej, is a good spot for a rest. The retro décor and tranquil setting create a calming ambience before moving on further into the city. For a completely different but equally fascinating culinary experience, head to the POLIN Museum of the History of Polish Jews, which has a bistro with a menu inspired by Ashkenazi cuisine. It’s a great chance to sample a modern take on traditional Jewish-Polish flavours—from classic dishes like krepalach or gefilte fish to hummus platters.
A more family-oriented, casual dining experience is offered by the bistro and café at the Copernicus Science Centre—you can enjoy a snack in the main exhibition area or by the entrance to the Planetarium. Before or after visiting the interactive attractions, it is worth checking out the local food scene in the Powiśle district. The area around the Copernicus Science Centre and Powiśle Power Plant (a renovated post-industrial complex situated just across from the centre’s main entrance) has become one of Warsaw’s most prominent foodie hubs, full of restaurants, bars and cafés that perfectly fit the pace of a modern city.
Contemporary art enthusiasts will find plenty in Warsaw to satisfy their curiosity—and their palates. In the basement of Zachęta—the National Gallery of Art—is the Alina Cafe & Bar. The menu contains flavours known to Poles from childhood—Silesian dumplings or karpatka (a famous cream cake named after the southern mountain range)—served in an aesthetic, modern style. It is worth rounding off the gallery-culinary tour with a visit to the Centre for Contemporary Art in Ujazdowski Castle, where the Qchnia Artystyczna restaurant offers exquisite signature cuisine and a unique view of the parklands along the Vistula escarpment—the perfect backdrop for a quiet lunch or intimate dinner.
Finally, why not plan a short trip away from the very centre, to Museum of King Jan III’s Palace at Wilanów? It is a place that not only tells the story of the Polish aristocracy, but also keeps old-world culinary traditions alive through the cooking workshops regularly held here. What’s more, the museum bookstore carries the Poloniae Culinaria series, which documents the development of Polish cuisine from the 16th to the 18th century. For foreign tourists, an English-language edition of Compendium Ferculorum—a cookbook from the 17th century and a real gem for food history buffs—can make a particularly interesting souvenir.
Warsaw in March is a city worth getting to know slowly—strolling between museums, relaxing in cafés, and discovering that culture and cuisine have always gone hand in hand here.
Author: Agnieszka Kuś, Warsaw guide
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