Fine dining can often feel reserved for special occasions, but for the next six weeks, Poland’s annual FineDiningWeek festival makes some of the country’s best restaurants considerably more accessible. Running through August 13, the nationwide event invites diners to experience specially created tasting menus from more than 100 premium restaurants, with prices starting at just PLN 99.

Rather than offering a selection of signature dishes, participating chefs have created exclusive multi-course menus designed specifically for the festival. The result is a snapshot of each restaurant at its very best, highlighting seasonal ingredients, technical skill, and the individual style of the kitchen.

Warsaw’s lineup is particularly strong this year.

At Savoré on Grzybowska Street, Chef Tomasz Koprowski presents two tasting menus that celebrate refined European cuisine with seasonal flair. Highlights include foie gras with quail and peach, ostrich carpaccio with porcini mushrooms and chanterelles, lamb loin with mint sauce, and a delicate lemon tart. The alternative menu leans toward seafood and vegetables, featuring tuna tartare, octopus, sea bass, and a celery steak alongside an elegant strawberry cheesecake dessert.

Just steps from Ujazdowski Castle, Klonn continues its nature-inspired philosophy beneath the shade of its famous 200-year-old maple tree. Chef Adam Anikiel‘s festival menu focuses on premium ingredients and modern Polish cooking, including potato and farmer’s cheese pierogi with trout roe, New Zealand lamb, grilled cauliflower with black garlic, and kohlrabi paired with goat cheese and horseradish buttermilk.

Meanwhile, Opasły Tom, now located on Wierzbowa Street, once again combines literature and gastronomy in one of Warsaw’s most distinctive dining rooms. Two tasting menus celebrate contemporary Polish cuisine built around seasonal local produce. Guests can expect dishes such as turbot with crayfish XO sauce, lamb with Hutsul banusz, cucumber gazpacho with rhubarb, and a vegetarian menu featuring truffle beurre blanc and grilled pointed cabbage before finishing with halva semifreddo.

Elsewhere across the capital, Marumi continues to blur the line between Asian and Mediterranean influences with sushi, yuzu-glazed sea bass, grilled beef ribs, and Japanese cheesecake, while The Slavic Social offers a modern interpretation of Polish cuisine with venison tartare, duck breast, cherry-marinated herring, and sous-vide cod built around seasonal local ingredients.

The festival takes place simultaneously across Warsaw, Kraków, the Tri-City, Wrocław, Poznań, Łódź, Szczecin, and Silesia, giving diners the opportunity to explore some of Poland’s most acclaimed restaurants at approachable prices. Guests can choose between a three-course menu with amuse-bouche for PLN 99, a five-course experience for PLN 199, or extended tasting menus at selected restaurants ranging from PLN 220 to PLN 600. Every reservation also includes a complimentary drink pairing from festival partners, with wine or a non-alcoholic Cherry Spritz available depending on the menu.

Reservations are available throughout the festival, with each dining experience lasting approximately two hours.

FineDiningWeek 2026 runs until August 13. Reservations can be made at FineDiningWeek.pl