The story
New Island, at Al. Spacerowa 11 in Mikołajki, Poland, serves regional Polish cooking with European accents inside Hotel Mikołajki on Ptasia Wyspa. Gault&Millau gave it an 11 in 2026, and the dining room sits right over Lake Mikołajskie.
The kitchen builds on Polish and Masurian classics, with Italian and some Asian influences showing up in the pasta and noodle dishes. The card is short. It offers soups, salads, pasta and pierogi, and a few meat and fish mains, so guests can choose without much searching. Plates are arranged with care.
Mazurian dzyndzałki come with crayfish neck, pike-perch, butter sauce, caviar and trout. The Mazurian sour rye soup arrives with forest mushrooms, mashed potato, bacon and egg. For dessert, sękacz, the Mazurian layered cake, is served with salted caramel ice cream and acacia honey.
The interior takes its colours and mood from a British pub, arranged with a club-style feel. In warm weather the open terrace above the water is the better seat, with views over the town and the lake. Children have their own menu.
Recognition
Ambience
Details
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