Polish Cuisine by linxiaoqin


Epicurean Travels

                    Polish Tourist Organisation
                                       Hearty Cooking
                                          Entering a Polish home, whether you are an old friend or a stranger, you will be greeted with warm
                                       hospitality and a sumptuous meal. “Guest in the home, God in the home”, as the old Polish saying
                                       goes. Even seeing what's on the menu can really make your mouth water.
                                          For centuries the Polish kitchen has been the arena for competing influences from France and Italy,
                                       while it also borrowed extensively from more exotic tables: Tartar, Armenian, Lithuanian, Cossack,
                                       Hungarian and Jewish.
                                          The traditional Polish cuisine combines the refined and elegant tastes introduced to Poland centuries
                                       ago by the French court of Henri de Valois – the first elected Polish king, with the wild, mysterious
                                       flavours of the Lithuanian forests, the sweet aroma of the dishes served for the Jewish Sabbath supper,
                                       and the fierce, rare taste of the sanguineous steak Tartare – originally made by the horse riders of Genghis
                                       Khan who used to place a slice of raw beef under the saddle for extra tenderness.
                                          Locally made dishes specific to different parts of Poland will also spoil you for choice. Fresh water fish is

                                       the favourite dish in the north of Poland where lakes are in abundance; from the sandy plains of Mazovia
                                       in central Poland comes żurek – a sour rye soup, and the Eastern belt is know for the world famous pierogi.
                                       Wielkopolska in Western Poland will treat you to aromatic duck dishes; Suwalszczyzna in the north-east
                                       tip of Poland offers the best potato dishes and Podhale at the foot of the Tatra Mountains is famous for
                                       kwaśnica – sauerkraut soup and oscypek – a sheep's milk smoked cheese. Wherever you go, you can enjoy
                                       delicacies that for centuries have been made of produce harvested in the forests, fields, meadows, lakes and
                                       rivers of Poland.
                                          Any experienced Polish chef will tell you the real Polish cuisine is incomplete without cereals, fish,
                                       crayfish, venison and fruits of the forest. To better understand why Polish delicacies taste so good you
                                       should also know that they are typically made of organic produce prepared by natural methods, cooked
                                       in the traditional home-made style without artificial ingredients. The best chefs pass from generation to
                                       generation the ancient recipes for pancakes made of turnip cabbage, lobster butter, pickled wild hawthorn
                                       fruit for decorating venison...
                                          The traditional Polish cookery books are full of recipes using ingredients that strangers will find most
                                       exotic. Sour cabbage and cucumber, cereals, dried mushroom, curdled milk and sour rye are but a few
                                       unusual ingredients to be savoured. But above all, cooking the Polish way also means putting your heart
                                       into it.

                                                                                                                   Polish Tourist Organisation

of Tourist
              w ww.poland-tourism.pl
Goose Roulade
Goose is back
  Already in the 15th century goose was a speci-
ality on the menu served at the royal court and
in stately homes. It was considered a delicacy to
be savoured with almonds or some other exotic
spices, usually so expensive they had to be kept
under lock and key for this occasion.
  Jarosław Komar, the Master Chef at the Grand
Hotel, has his own, more homely recipe. A goose
breast is soaked overnight in Polish brandy called
winiak with a dash of fine mead (trójniak). Mixed
with small bits of veal to taste, goose stuffing is
rolled up in the pounded goose breast with a
generous serving of apricots, walnuts, raisins and
other dried fruits. Baked and out of the oven, the
roulade is now covered with a crispy golden crust.
A special sweet and smoky flavour is provided
by prunes. The roulade is served with blackberry
sauce with a whiff of cognac or brandy to add a
delicate, permeating flavour.
  In the past, goose was the only meat dish allowed
to be eaten on Christmas Eve, both in the Catholic
Warmia region and in the neighbouring Protestant
Mazuria. Served roasted, it occupied a prominent
position among other Christmas dishes. Goose sau-
sages were also served. The famous gęsie pipki were
created by Jewish cooks, and the savoury półgęsek,
a pickled and smoked goose breast, was a famous
delicacy served at the tables of the landed gentry.

                                              Goose Roulade
      Ingredients: 4 thin slices of goose breasts with skin, 200 g of
veal, 150 g of dried apricots, handful of dried fruits and walnuts,
     1 egg, breadcrumb, salt, pepper, a teaspoon of apricot liquor.
    Marinate goose breasts in the cognac and triple mead mari-
      nade. Prepare the stuffing: cook fruits in small amount of
     water, grind them thickly together with veal and walnuts.
Add an egg, liquor, salt, pepper and breadcrumb. Arrange the
 stuffing on goose breasts pounded flat, roll it and wrap with a
thread, rub the remaining marinade into the rolls. Roast until
                             the skin becomes golden and crispy.

Three Polish gifts
  This dish perfectly combines the three most
valuable gifts of Poland's natural world: fish from
the crystal-clear lakes, mushrooms from the deep
forests and crayfish from our ever cleaner rivers.
Adam Michalski, Master Chef at the Sofitel Vic-
toria Hotel and the author of this recipe, drew his
inspiration from many old cookery books. This is
how he came up with an idea to serve pikeperch
with mushrooms. He also proposed, quite unusu-
ally, the addition of crayfish. Adam Michalski
explains that lobsters improve the colour harmony
of the whole composition.
  The white, delicate meat of the fish is nicely
complemented by the subtle brown hue of boiled
chanterelles and the orange colour of crayfish tails,
lightly roasted with crayfish butter.
  The most delightful fish recipes can be tasted in
the Mazurian region, which also abounds in cray-
fish, rather scarce in other parts of the country.
Descriptions of midnight expeditions to “hunt”
for those most palatable crustaceans are often
found in memoirs describing long-gone life in the
  The neighbouring Suwałki region is slightly dif-
ferent in character. Being less exploited for tour-
ism, it offers scenic lakes teeming with fish and
surroundings that can truly enchant visitors with
the quiet pace of life and unspoilt nature.

    Ingredients: pikeperch, 150 g of chanterelle, 200 g of French
                                pastry, salt, oil, béchamel sauce.
Debone the pikeperch, remove the skin, cut into pieces and add
salt. Simmer chanterelle in oil. Coat the fillets with thin layer
  of French pastry. Bake in a hot oven. Use the pastry to make
 toasts, serve the fish and chanterelle with toasts and béchamel

A special soup for everyone
  Sometimes called the ‘yesterday's menu soup’,
żurek is a dish that has been enjoyed by many
generations of Poles.
   “Żurek brings back to life the alimentary canal
after last night's abuse caused by liquor”, jokes
Grzegorz Kazubski, Master Chef at the Orbis
Hotels Group.
  There are as many recipes for cooking żurek as
there are regions of Poland. It is made differently
in Kraków (with vegetables) than in Kielce, Pod-
lasie, Namysłów and elsewhere. The one essen-
tial, common ingredient is the leaven made of
fermented rye flour with a piece of whole-meal
bread crust.
  The Lenten Żurek is a very plain soup, served
with a minimum of basic ingredients. When fast-
ing is done, żurek becomes a rich soup generously
supplemented with cook's special reserves of sau-
sage, spare ribs, bacon cracklings or a hard-boiled
egg. For cooking the original żurek à la Mazovia,
Grzegorz Kazubski uses his mother's recipe. He
also adds horse-radish, sour cream, a few cloves of
garlic, finely cut mushroom, sliced white sausage.
Seasoned with marjoram it becomes a delicious,
lightly sour soup.

                                              Żurek with egg
    Ingredients: 100 g of whole-wheat rye flour, 250 g of carrot,
    leak, celeriac and parsley, 200 g of white sausage, water, salt,
                                          flour, garlic, marjoram.
    Allow the flour to sour in the water for a few days. Cook a
     stock from mixed vegetables, strain, add sour flour liquid
 (żur), spice with flour, bring to boil, add salt. Add white sau-
sage cut into small pieces, spice with garlic or marjoram. Serve
                           with hard boiled eggs cut into halves.

Duck with Apples
Lucullus' favourite fowl
  Lucius Licinius Lucullus, the self-indulgent
Roman general, was particularly fond of fig fed
ducks. In the Polish recipe, apparently for reason
of availability, the exotic fruit was replaced with
native apples. Duck with apples, once the dish
of choice of the royalty and aristocracy, today is
served in Polish restaurants.
  The chefs of Wielkopolska take special credit
for promoting duck delicacies. Darek Pazikowski,
Master Chef at Warsaw's Grand Hotel, marinates
duck meat according to a recipe he found in an
old cookery book, in clear, ruby-coloured trójniak
mead, the finest of liquors, once kept only in royal
wine cellars. It gives the meat extra tenderness and
an exceptional flavour. So prepared, the duck is
served with a sauce made of mashed red bilberry
and apples. Young, six-month-old ducks are most
delicious, especially when accompanied by fresh
early autumn apples.
  Assuming there is a typically Polish way of gar-
nishing duck dishes, it would certainly be with
apples. Slightly sourish, rather unremarkable
apples of certain old varieties rare in other parts of
the world are still grown in Poland. They seem to
be a perfect match for Lucullus' favourite fowl.

                                        Duck with apples
    Ingredients: duck, ½ kg of apples, marjoram, rosemary, salt,
                    goose grease, triple mead, blueberry preserve
  Marinate a young duck in triple mead, rub with salt, marjo-
   ram and rosemary. Sprinkle the half of apples (without pips)
     with marjoram and stuff it into the duck. Roast the duck,
occasionally basting with grease. Arrange the duck on the plate,
                      cover with blueberries and roasted apples.

Stuffed Cabbage Rolls
Delicious gołąbki take time and patience
   In a mythical land where people indulged in
never ending feasting without even lifting a finger,
it was enough to open your mouth to make a roast
pigeon find its way into it... Too good to be true!
   It is possible that stuffed cabbage rolls were
called gołąbki because their shape resembles a
pigeon breast. That might be true or not, but one
thing is certain – making gołąbki requires more
than just lifting a finger.
   First the stuffing is made of minced meat mixed
with browned onion, cooked rice and boiled dried
mushroom. Once ready, it is carefully wrapped in
large leaves of boiled cabbage and cooked.
   The old Polish style gołąbki were made with
buckwheat groats instead of rice and served with
mushroom and sour cream dressing. Before putting
them in the oven, the cook would sprinkle them
with żurek, beetroot borscht or mushroom brew.
   Even quite recently, provident farmers used to
put a few cabbage heads between the layers of
shredded cabbage leaves used for making sauer-
kraut. Next year they were used for the prepara-
tion of stuffed cabbage rolls. Today they are more
often made of cooked cabbage leaves.
   The most traditional way of serving gołąbki is
with fresh tomato sauce. They are the specialty of
Marian Maroń, Master Chef at Warsaw's Novotel
Airport Hotel.

                                   Stuffed cabbage rolls
 Ingredients: large cabbage leafs, 200 g of pork, 250 g of rice,
                        50 g of onion, 30 g of oil, salt, pepper.
Blanch cabbage leafs, remove the heart. Simmer the rice slight-
 ly, drain it, add previously browned onion, minced meat, salt
  and pepper. Arrange the stuffing on the cabbage leafs, roll it.
Cover with boiling salted water, bake in the oven until brown.
             Serve topped with melted pork fat or tomato sauce.

As Polish as it gets
   Making dough for traditional Polish pierogi is
quite simple: just knead flour, water and eggs with
a pinch of salt.
   During summer months the Polish menu is full of
pierogi stuffed with a variety of fruits: strawberries,
bilberries, cherries, etc. Poles love pierogi with sweet
cottage cheese filling, often dotted with raisins. For
the traditional borscht cooks make a special kind of
tiny pierogi called uszka. The jumbo-sized pierogi
served in the Suwałki region are usually stuffed
with a filling made of locally found mushroom. In
the Małopolska region you will find a variety called
Russian pierogi. They are filled with cottage cheese,
mashed potatoes and chopped onion.
   Most visitors find particularly tasty a variety of piero-
gi which are made in the very traditional way – stuffed
with chopped mushroom and shredded cabbage. A
tumbler is used to cut out disk shapes from thinly
spread dough. Next, mushroom and cabbage stuffing
is placed on each disk. Then the disk is folded in half
and closed by firmly pressing with your fingers along
the edges. The half-moon shaped pierogi are ready
to be cooked. The natural flavour of the stuffing is
enriched by a pinch of salt and pepper added to taste.
   Wherever you happen to be in Poland, you will
find local pierogi most delicious. If you want to
indulge in pierogi, the Podlasie region would be an
excellent choice for a gourmet break. A sumptuous
meal goes down well with a diverse offer of active
holidays in the Podlasie region!

         Cabbage and mushroom stuffed pierogi
     Ingredients: dough – 350 g of flour, 1 egg, 1/8 l of water,
        800 g of cabbage, 200 g of dried, cooked mushrooms,
              50 g of onion, salt, pepper, oil, vegetable garni.
  Cook the cabbage and brown the onion. Grind cabbage with
       mushrooms and onion. Add salt and pepper. Roll out the
   dough, cut into small disks, arrange the stuffing in the mid-
 dle of each disc and stick its edges together. First cook in salted
                   water and then stir-fry. Serve hot with garni.

Papal Cream Cake
The sweeter kind of nostalgia
   It does not happen all too often that a casual
remark can shoot up a tasty but ordinary titbit into
stardom. It was during the 1999 visit to his home
town of Wadowice that Pope John Paul II sum-
moned the memories of his younger days. What he
said then had a great effect on the whole of the Polish
confectionery business. The Pope reminisced about
the sweet taste of the cream cake called kremówka
which he and his schoolmates used to buy in a pas-
try shop in the market square. On the very next day,
kremówka became the order of the day in all local
tea-rooms and confectionery shops! And so, the cake
has been known ever since as “Papal kremówka”.
   Henryk Podsiadły, the confectioner at Warsaw's
Europejski Hotel recommends his own kremówka:
a thick layer of cream and custard filling sand-
wiched between two squares of delicate French
puff pastry, with a whiff of brandy to taste.
   If you have a sweet tooth, the Małopolska region
in the south of Poland is an ideal place to visit.
And not only that – another attraction beckoning
visitors is a walk in the splendid Tatra mountains.
While visiting Małopolska, you cannot miss the
royal city of Kraków, Poland's former capital. The
city is steeped in history and has a vibrant social
life. Its many popular cafés, discos, pubs and res-
taurants scattered around Europe's biggest medi-
eval market square are open long into the night,
always crowded with guests.

                                      Papal Cream Cake
  Ingredients: rolled out and baked French pastry, cream: ½ l
of milk, 4 egg yolks, 1 egg, 100 g of sugar, 30 g of potato flour,
                                        powdered sugar, vanilla.
 Mix egg, yolks, sugar and vanilla together. Prepare the cream:
  boil ¼ l of milk, add remaining cold milk mixed with potato
 flour. Add eggs to boiling mixture and mix. Thicken the mix-
    ture by heating and mixing. Cool down the mixture in cold
water, still mixing. Arrange cold mixture on the French pastry,
cover with pastry on the top and sprinkle with powdered sugar.

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Practical information                                                    Customs rules and procedures are similar to those
                                                                         prevailing in the majority of EU countries. Detailed
Republic of Poland                                                       information is available from the Ministry of Finance,
Area: 312,000 sq km. Location: Central Europe. Poland                    tel. +(48-22) 694 31 94,
borders on Germany, the Czech Republic, Slovakia, Ukraine,               www.mf.gov.pl/sluzba_celna.
Belarus, Lithuania, and Russia. Its northern border – 500
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km long – runs along the Baltic Sea coast. Population:
38,000,000. Flag: White and red. Official language: Polish.
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Climate: Temperate, the average temperature in July is 19°C                                                                                                                    New York
                                                                         national carrier. In order to find necessary information, all                                                                                                                                                               Tokyo
(67°F), but there are many summer days when temperatures
                                                                         travellers planning to come to Poland and move around the
rise to 30°C (86°F). The best time of the year for practising
                                                                         country by air should visit the LOT website: www.lot.com.
winter sports is between January and March.
                                                                         In addtition, several other carriers, including budget airlines such as
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Public holidays and work-free days                                       Germanwings – www.germanwings.com, Sky Europe
The free days are Sundays, Saturdays, and the following holidays:        – www.skyeurope.com, WizzAir – www.wizzair.com,
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are moveable holidays), Labour Day (May 1st), the anniversary
of the Constitution of May Third (May 3rd), Corpus Christi
(Thursday, movable feast), Feast of the Assumption (Aug. 15th),
                                                                         Poland has a well-developed rail network. Major Polish cities
All Saint’s Day (Nov. 1st), National Independence Day (Nov.
                                                                         are interconnected by Intercity express trains running between
11th), Christmas Holidays (Dec. 25th and 26th).
                                                                         European cities. The national railway network is administered
                                                                         and serviced by the Polish State Railways (PKP). All necessary
Where to stay?                                                           information can be found on the PKP website: www.pkp.pl.
All hotels are classified and their categories range from
inexpensive to luxurious.
• Rooms can be booked by telephone or Internet:
                                                                         Bus                                                                                                                                                              • HUNGARY • Budapest
                                                                         Any place in Poland can be easily reached by an extensive                                                                                                        tel. +(36-1) 269 78 09, fax 269 78 10
                                                                         network of national and local roads. Coach services are                   • AUSTRIA • Vienna                                                                     www.polska-tourist.info.hu, bakonyi@polska.datanet.hu
          www.hotelsinpoland.com                                                                                                                   tel. +(43-1) 524 71 91 12, fax 524 71 91 20
                                                                         operated by the state and private bus companies throughout
                                                                         the country.
                                                                                                                                                   www.poleninfo.at, info@poleninfo.at                                                    • ITALY • Rome
          www.hotelspoland.com                                                                                                                                                                                                            tel. +(39-06) 482 70 60, fax 481 75 69
                                                                                                                                                   • BELGIUM • Brussels                                                                   www.polonia.it, turismo@polonia.it
                                                                                                                                                   tel. +(32-2) 740 06 20, fax 742 37 35
                                                                         Taxi stands are marked with the TAXI sign. Taxis can best
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          www.orbisonline.pl                                             be booked by phone. Higher rates are charged for travel                   • FRANCE • Paris                                                                       www.poland-tourism.jp, info@poland-tourism.jp
          www.pph.com.pl                                                 out of city limits, on Sundays and holidays; a special night              tel. +(33-1) 42 44 19 00, fax 42 97 52 25
• Many historic and old buildings (palaces, castles,                     fare is applied between 10 pm and 6 am.                                   www.tourisme.pologne.net                                                               • SPAIN • Madrid
                                                                                                                                                   info@tourisme.pologne-org.net                                                          tel. +(34-91) 541 48 08, fax 541 34 23
  manors, mills) were adapted for tourist purposes –                                                                                                                                                                                      www.visitapolonia.org, agata@visitapolonia.org
  tel. +(48-22) 826 92 32, fax 826 92 33, www.wwz.pl,                    Traffic regulations                                                       • GERMANY • Berlin
  www.leisure-heritage.com.                                              They are compatible with the rules in the EU countries.                   tel. +(49-30) 21 00 920, fax 21 00 92 14                                               • RUSSIA • Moscow
• Booking of rural B&B accommodations:                                   The relevant speed limits on Polish roads are:                            www.polen-info.de, info@polen-info.de                                                  tel. +(7-495) 510 62 10, fax 510 62 11
  tel. +(48-52) 398 14 34, mobile +(48-602) 459 137,                     50 km/h during daytime and 60 km/h from 11 p.m.                                                                                                                  www.visitpoland.ru, info@visitpoland.ru
  www.agritourism.pl, federgg@wp.pl.                                     to 6 a.m. for all vehicles in built-up areas; 90 km/h on                  • GREAT BRITAIN • London
• Youth hostels: tel. +(48-22) 849 81 28,                                lane roads; 110 km/h on expressways; 130 km/h on
                                                                                                                                                   tel. +(44-0) 8700 67 50 12                                                             • SWEDEN • Stockholm
                                                                                                                                                   fax 8700 67 50 11                                                                      tel. +(46-8) 21-60-75, fax 21-04-65
  fax 849 83 54, www.ptsm.pl.                                            motorways;                                                                www.visitpoland.org, info@visitpoland.org                                              www.tourpol.com, info@tourpol.com
• Camping: tel./fax +(48-22) 810 60 50, www.pfcc.info.                   Between October and February headlights must be switched
• Polish Tourist Country Lovers’ Association:                            on at all times while driving.                                            • HOLLAND • Amsterdam                                                                  • USA • New York
  www.pttk.pl.                                                                                                                                     tel. +(31-20) 625 35 70, fax 623 09 29                                                 tel. +(1-201) 420 99 10, fax 584 91 53
                                                                                                                                                   www.poleninfo.info, poleninfo@planet.nl                                                www.polandtour.org, pntonyc@polandtour.org
                                                                         Useful telephone numbers
Payment                                                                  The nationwide toll-free 24 hour emergency phone numbers
Money can best be changed at banks or exchange counters.                 include:
Credit cards are accepted in shops, travel offices, airlines agencies,   • Ambulance 999                                                             GB 2006
fuel stations, etc. There is no time limit on the use of credit          • Fire Brigade 998                                                        Publisher: Polska Organizacja Turystyczna / Polish Tourist Organisation
                                                                                                                                                   ul. Chałubińskiego 8, 00-613 Warszawa, tel. +(48-22) 536 70 70, fax +(48-22) 536 70 04, e-mail: pot@pot.gov.pl, www.pot.gov.pl
cards – they can be used round the clock. Loss of a credit card          • Police 997
                                                                                                                                                   Editor: Wydawnictwo SOWA, www.sowa.pl; Text: Danuta Kulicka, Tomasz Zieja; Translation: Jan K. Milencki; Editorial consultation: “Przegląd Gastronomiczny”;
should be reported: tel. +(48-22) 515 31 50 or 515 30 00 (open           • Mobile Phone Holders Assistance 112                                     Photographs of dishes: composition – Magdalena Brejdygant; Photos – Michał Wolniak, Roman Andrasik, Andrzej Żamojda, POT and “Przegląd Gastronomiczny” –
24 hrs). The Polish currency is the zloty (PLN) divided into             • Tourists can use the following emergency number                         Archive. The Polish Tourist Organisation wish to thank all companies that have contributed to the publication of this brochure. Our special thanks for supplying the
100 groszy. Coins in circulation: 1, 2, 5 zlotys and 1, 2, 5, 10,          in operation during the whole summer season:                            tableware go to: Szymański Boutique, pl. Powstańców Warszawy 2, 00-030 Warszawa, Bolesławiec Co., Polszkło Factory Outlet, ul. Senatorska 24, 00-095 Warszawa,
20, 50 groszy. Banknotes: 10, 20, 50, 100 and 200 zlotys.                  0-800 200 300, +(48-608) 599 999.                                       and “Dworek nad Łąkami” for permission to use their photographs.

                                                                                            www.poland-tourism.pl                                                                                                                                                    www.poland-tourism.pl
Poland closer than you think

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                                              O c e a n

                                                                          Dublin                                        Sea                                                                                                Niemen
                                            A t l a n

                                                                                   Irish Sea                                                                                                                                 Vilnus                  Minsk




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                                                                                                       Paris            e                                                                                                                              Dnis
                                                                                               Loire                                              nau                                                Bratislawa

                                                                                                                                       Vaduz                                                                                                         Chrisnau
                                                                                                                                                              Ljubljana                           Zagreb


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                                                                                                                                                  Marino                       dr                  Sarajevo
                                                                                                                                                                                    ia                                                       Sofia
                                                                                      o    Andorra                                                                                       ti

                                                                                                                                                        Rome                                  c
                                                                 Madrid                                                                                            Vatican                        Se
                                          Lisbon          Tejo                                                                                                     City                                a                            Skopie


                                                                                                                                                                  ia                                                                            Agean
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                                                                                                              70 04, pot@pot.gov.pl, www.pot.gov.pl
                                                                                              ax +(48-22) 536
                                                                                ) 536 70 70, f
                                                                 8, tel. +(48-22
                                    Warszawa, ul. C
Polish Tourist Organisation, 00-613

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