Gdansk eats like a Hanseatic port: smoked Baltic fish, Kashubian potato pancakes and herbal liqueur brewed here since 1598. Three days move from the 1896 Hala Targowa through waterfront dining rooms to a shipyard hall turned food court.
Neo-Gothic 1896 market hall built over an 11th-century church crypt. Ground floor counters sell Kashubian smoked eel, kiełbasa and twaróg curd cheese; the basement handles fresh produce. Mon-Fri 9:00-18:00, Sat to 15:00.
A 1950s milk bar still holding its spot on the Royal Way, ladling żurek, naleśniki and pierogi ruskie under strip lighting. Order at the till, collect at the hatch, clear your own tray. Queues peak 13:00-14:00.
Potato-obsessed canteen where every plate starts with pyra: pancakes under goulash, baked jackets stuffed with herring and sour cream, kopytka dumplings. Canteen seating, mostly students and market traders, fast turnover.
Hand-folded dumplings well beyond the tourist grid, in the Wrzeszcz district: Georgian khinkali served alongside Polish pierogi filled with Baltic cod, duck or wild mushroom. The small room fills solidly from 18:00.
Family bakery running since 1922, selling sourdough rye, poppy-seed makowiec and cream-filled drożdżówki from a tiled counter. The main bake lands around 07:00 and the shelves are visibly thinner by midday.
Trading since 1598 in a Szeroka Street townhouse, this is the home of Goldwasser, the herbal liqueur suspending 22-carat gold flakes. Salmon in dill, roast goose and duck lead the menu; the dining room runs formal.
Kashubian home cooking in a low, folk-painted room: plince potato pancakes, czernina duck-blood soup and brzadowa dried-fruit soup, recipes from the villages west of the city. Short handwritten menu, no reservations.
Open since 1918 on the Motława waterfront and still run by the founding family. Flounder, pork knuckle and hand-chopped beef tartare arrive in a restored interwar interior of dark wood and brass. Book for Friday and Saturday.
A 1948 shipyard assembly hall on Ostrów island converted into a food court: around a dozen kitchens doing ramen, Neapolitan pizza, Baltic fish and specialty coffee beneath riveted steel roof trusses. Daily from 08:00.
The old fish market on the Motława, where herring and eel were auctioned from the 14th century onward. Today it is smoked-fish counters and terrace kitchens plating flounder, herring in oil and thick Baltic fish soup.
Brewpub inside a converted granary, brewing unfiltered jasne, ciemne and pszeniczne in copper kettles standing on the restaurant floor. Smoked ribs and pork knuckle pair with the flights; brewers run tours on request.
Piwna — literally Beer Street — runs from St Mary's west to the armoury and ends at Józef K, a bookshelf-lined bar mixing Goldwasser sours and pouring Polish craft taps. Fills from 20:00, still calm at 17:30.