Poznań is about to eat well.

Restaurant Week is back from March 4 to April 22, and this year more than 30 restaurants across the city are dropping limited three-course menus made just for the festival — all for 69,99 PLN per person. For a few weeks, kitchens go off-script. Chefs play. Classics get remixed. And you get to try dishes that won’t exist once the festival ends.

We went through the menus and picked five that feel the most interesting, bold, and worth your night out.

If you want the full list and reservations, it’s all here:
https://week.pl/restaurants/festival/restaurant-week?peopleCount=2&location=10-Pozna%C5%84

Now let’s talk food.

Rytuał. Creamy, truffled, slightly dangerous

Rytuał is leaning into indulgence this year and we’re not mad about it. Think crispy arancini stuffed with Fior di Latte, dripping in truffle sauce and aged Bursztyn. Or crostini layered with French Tomme Blanche, pear, thyme and dark buckwheat honey — sweet, salty, sharp in all the right ways.

Then it gets heavier. Shrimp swimming in a Viking cheese sauce with leek, garlic and chilli, served with bread from Szama Słodycz to mop up every last drop. Or pillowy gnocchi coated in a creamy cheese base with sun-dried tomatoes, pear and walnuts.

And yes, tiramisu. One version with raspberry cutting through the espresso depth. Another with mango cream if you want something brighter. It’s rich. It’s unapologetic. It’s date-night fuel.

Czarnomorka. Sea energy

Octopus on fresh greens with ginger heat to wake you up. Creamy bisque risotto finished with delicate salmon tataki. Or crispy potato pancakes topped with rapana meat — not something you see every day in Poznań.

Then sautéed squid tentacles in butter sauce, resting on smooth potato purée. And desserts that swing from fruit mousse cake to sharp lemon tiramisu.

It feels coastal. Salty. A little wild. Not your average night out.

BulwaR. Precision without ego

BulwaR plays it cool, but the menu speaks loud.

Barbarie duck glazed with buckwheat honey, cut with chicory, orange, pickled shallots and sea buckthorn, served with a serious dauphinoise gratin. Sweet, bitter, rich and all moving together.

Beef tartare done properly — quail egg, shimeji mushrooms, caper berries, house pickles, fresh herbs. Clean and balanced.

Or go vegan and watch them flex: butternut squash cream with ginger and chilli, then young cabbage rolls stuffed with buckwheat and Portobello in a porcini essence that hits deep.

Refined. Seasonal. No shortcuts. At 69,99 PLN, this is the quiet power move.

Lavenda. Comfort food that actually comforts

Lavenda goes big this edition.

Beef tartare with French mustard, Worcestershire, shallots, pickles, capers, topped with a crispy golden yolk that breaks open into the mix. Pork tenderloin with soft dumplings and classic beetroot.

Or go meat-free with oyster mushrooms in nut sauce and pomegranate, then roasted aubergine ravioli that actually carries flavor. Or how about Ravioli filled with aromatic, baked eggplant. Finish with New York cheesecake and sharp lemon curd, or crunchy cannelloni filled with pistachio cream.

It’s bold. It’s satisfying. It doesn’t pretend.

Habeshawi. The deepest flavors in the room

And then there’s Habeshawi — easily the most transportive experience in this year’s lineup. It’s traditional Ethiopian cooking with real depth.

One menu opens with a warming chicken and vegetable cream soup layered with classic Ethiopian spices — earthy, aromatic, comforting without being heavy. Then comes fried minced beef infused with Ethiopian seasoning, served with cooked spinach, traditional Ayib cheese, fresh salad and injera , that soft, spongy sourdough flatbread made for tearing, dipping, soaking.

The other route goes plant-based but just as powerful. Spinach and beet cream soup with peas, followed by slow-cooked beans with carrot and red denich potatoes and carrots simmered in a traditional Ethiopian sauce, again served with injera and salad.

Desserts? Cinnamon cake with honey on one side. An Ethiopian-style choux pastry filled with coffee cream on the other.

It’s layered. It’s aromatic. It’s hands-on. And for 69,99 PLN, it will be the most unexpected journey you’ll take this season without leaving Poznań.

The Final Bite

Restaurant Week isn’t just about discounted dinners. It’s about stepping outside your routine. Trying something you wouldn’t normally order. Sitting longer at the table.

More than 30 restaurants. Three courses. 69,99 PLN. Limited time.

Book before the good slots disappear:
https://week.pl/restaurants/festival/restaurant-week?peopleCount=2&location=10-Pozna%C5%84

Poznań is cooking. The only question is…where are you eating first?