Warsaw, Poland: Time Travel Kitchen

This post continues a week of daily posts on Global Mom’s recent trip to Warsaw and Krakow.


© Melissa Dalton-Bradford and, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Melissa Dalton-Bradford and with appropriate and specific direction to the original content.


Tomorrow’s post takes us by train south to Krakow, which, in spite of sub-zero temperatures, is a bustling, cheerful university town built around the largest open market square in Europe dating from the middle ages…






Following that post will be two posts (if I manage to limit myself to just two) devoted exclusively to our visit to Oskar Schindler’s factory, and then our icy day spent at the concentration and extermination camps of Auschwitz and Birkenau.


I hope you’ll reserve time to delve thoughtfully into the final of these posts, and that you’ll share with others.



U Kucharzy: a thoroughly authentic Polish dining experience dating from 1938. Not only has the interior of this restaurant remained nearly unchanged since before the Cold War, (check out the black and white floor tiles; they’ve never been replaced, like some members of the staff, I think), but the kitchen itself is entirely open so that you can dine inches from the massive wooden chopping block where the chefs prepare your food. I passed on the house speciality, beef tartare, and politely busied myself with the art of making the perfect vat of Polish dumplings.














6 thoughts on “Warsaw, Poland: Time Travel Kitchen

  1. Hi Melissa,
    If Beef tartare is like tuna tartare I think you missed an opportunity. And while I appreciate the historic value of the floors…they would turn me off unless the food was great! :). Otherwise, it sounds heavenly. You are fortunate to live in so many wonderful countries.

    Congratulations on your One Lovely Blog Award nomination. Your writing can move mountains, it is that powerful! Please visit my web magazine 🙂 to get more info. -Angela

    • Hi Angela–I know, I’ve passed on many a tartare dish. All those missed opportunities 🙂 And yes, there was a certain hygiene element missing, maybe, but after eating in the middle of nowhere in the African savannah, in the villages of Cambodia, in huts in Viet Nam and in crowded markets of mainland China, this was downright antiseptic.

      And thank you again for the One Lovely Blog Award nomination! I’m getting to it…And glad to see your web magazine is flourishing. That’s the way!


    • Well, as long as I stayed clear of the beef tartare. 🙂 I have many friends who are big fans of all tartare dishes…but I’m about 93% vegetarian (I leave about a 7% latitude for fish, but only if it’s straight from the water), and so a raw trough of beef with a raw egg plopped in the middle is…well…I’m not salivating, to just put it straight.

      The cabbage leaves stuffed with grains and peppers and spices were good. And those tender little dumplings. Better food was in Krakow, but the setting wasn’t pre-War, so the photos not as interesting.

    • Thank you, Nancy. If I could have three days of open time, I’d take a crash course and learn more about photography. I feel I’m barely able to point and shoot. Completely addictive art form, have to say.

      So grateful for your visit here!—M

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