An autumn work of art in the heart of Kraków
October 3–4, 2026 | starting at 1:00 p.m.
Kuryer Restaurant, 37 Św. Marka St.
This fall, we invite you to a table where Kraków’s history meets contemporary culinary art.
On the first weekend of October, Kuryer Restaurant will premiere its new fall à la carte menu, created by our Executive Chef Dariusz Paździera - winner of the 2026 Gault&Millau Poland award. Kuryer’s cuisine draws on local ingredients, old recipes, and Kraków traditions, giving them a modern, original twist.
Krakow on a Plate. Fall on the Table.
The new menu is a culinary journey through flavors rooted in Kraków and Lesser Poland.
Among the fall offerings, you’ll find, among other things, Kraków-style herring, an obwarzanek with trout gravlax, venison tartare, wild fowl pâté, game broth, crayfish cream soup, duck confit, Krakow-style maczanka, pierogi with roasted potatoes and cottage cheese, and golden trout from Zielenica. For a sweet finish, enjoy, among other treats, Krakow-style cheesecake and the exceptional Kremófka.
Each dish is part of a larger story - about Kraków, its flavors, traditions, and the people who have shaped its culinary heritage over generations. This is the very foundation of Kuryer’s philosophy: local ingredients and time-honored recipes come together here with modern techniques and elegant presentation.
And one more special gift…
With every reservation made during the New A’la Carte Menu Fall Weekend, we include a Krakow-style “kremófka” and its original recipe by Executive Chef Dariusz Paździera.
We want the taste of Kraków to linger long after the last bite. Take a piece of Kuryer home with you and try recreating this unique dessert in your own kitchen.
A flavor that has been appreciated
On October 3 and 4, we invite you to join us starting at 1:00 p.m.!
Reserve a table and discover Kraków from its most delicious side.
Kuryer Restaurant Garamond, a Tribute Portfolio Hotel