The story
Pod Nosem is a Polish restaurant at ul. Kanonicza 22 in Kraków, serving traditional cooking in a lighter, reworked form. It holds a Michelin Recommended listing for 2026, and its own account says it has appeared in the guide without a break since 2016.
Przemysław Bilski runs the kitchen. He trained in London at Zafferano and Locanda Locatelli, both Michelin-starred, and now writes unconventional variations on Polish classics, with a clear weakness for game. He carries the Gault&Millau title of Traditional Cuisine Chef, and the guide scored the restaurant 13 in 2026.
The à la carte changes with the seasons and relies on regional suppliers. Smoked half-goose with citrus and mustard dressing opens the card, and pierogi come filled with wild boar and topped with mangalica crackling. Among the mains is venison saddle with buckwheat, kale and chestnuts. The game bigos draws praise, and salmon trout with grilled zucchini in a tomato-pepper sauce suits a lighter lunch. Polish sturgeon caviar from Antonius Caviar, in Siberian and Oscietra varieties, appears in several dishes. Dessert is a homemade white chocolate cheesecake, listed with Tokaji szamorodni.
The restaurant occupies the ground floor and cellar of a townhouse whose origins go back to the first half of the 14th century, close to Wawel. A garden provides outdoor seating. Downstairs, the cellar holds more than 200 wines and champagnes, along with house-style fruit tinctures, and wine pairing is available. The room is small, so book ahead for weekends and evenings.
Recognition
Ambience
Details
History
Interior and Atmosphere Located on one of Kraków’s most beautiful streets, Kanonicza, this is an intimate and elegant venue with views of Wawel, where history meets modern cuisine to offer a top-tier culinary experience. Cuisine and Chef The menu elegantly reinterprets Polish tradition. The game bigos served here is highly recommended. A lighter yet equally noteworthy option is salmon trout with grilled zucchini in a tomato-pepper sauce—ideal for lunch or a light dinner. For dessert, the homemade cheesecake with white chocolate is a must-try: velvety smooth with a distinct hint of vanilla. The extensive wine list also deserves praise, with discreet and professional staff readily available to assist with selections. The restaurant is quite small, so reservations, particularly on weekends and in the evenings, are highly advisable.
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