Learn all about Poland’s iconic Zapiekanka pizza bread and discover why Krakow is the best place to try it!
There are a couple of stand-out street foods in Krakow but there’s one that we think every first-time visitor to the city must try: Zapiekanka.
Often dubbed the “Polish pizza”, this open-faced sandwich is not only a tasty treat but also a symbol of Polish resilience and creativity (yep, believe it – we’ll explain why a little later).
In this guide, we’ll take you through everything you need to know about zapiekanka, from its intriguing history to the best places to enjoy it in Krakow, particularly in the iconic Plac Nowy.
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This is just one part of our complete guide to food and dining in Krakow
What’s in this guide to Zapiekanka
What is a zapiekanka, exactly?
A zapiekanka is a type of Polish street food that consists of a baguette cut in half and flattened, topped with various things and then baked.
The dish has become synonymous with street food eating in Krakow over the last few years, largely because the historic fish market in the Kazimierz district of the city is now considered one of the best places to sample the staple in the WHOLE OF POLAND!
The history of zapiekanka
Zapiekanka is over 50 years old. It’s story begins in the days of Communist Poland, but things have changed since…
Origins in Communist Poland
Zapiekanka’s story begins in the late 1970s, during the Communist era in Poland.
This was a time when the country was grappling with severe food shortages and economic difficulties – there hadn’t been the post-war economic booms there had been in the west and people often queued for hours for just a load of bread.
People were crying out for recipes that involved very few ingredients, so someone decided to chop a piece of bread in half and whack some toppings over it, baking the lot in the oven.
Viola: Sometime when Rod Stewart was number one in the UK, the iconic Polish pizza we know as zapiekanka was born.
Evolution in later decades
While Zapiekanka started as a simple food, it has evolved significantly over the years.
Originally, it was just a piece of bread topped with mushrooms, cheese, and ketchup.
However, as Poland’s economy opened up and more ingredients became available, vendors began to experiment with different toppings and sauces, adding their own flair to the dish.
Today, Zapiekanka has transcended its humble beginnings to become a culinary icon, especially in Krakow – the city that is now considered its spiritual home.
They come in all shapes and sizes; some with a Greek twist of feta and oregano, others with a touch of smoked cheese from the Polish mountains.
What’s in a classic zapiekanka?
As we’ve mentioned, you can now get a zapiekanka in a whole medley of styles, whether you want a meat-feast or a Greek mezze on top.
But the classic the go-to and the one we’ll take a look at here…
- The base: Baguette – At the heart of any Zapiekanka is the bread. Typically a long, half-sliced baguette, the bread is lightly toasted to give it a crunchy texture that contrasts nicely with the gooey toppings.
- Mushrooms – Mushrooms are one of the key ingredients in the classic Zapiekanka. Usually, white button mushrooms are sautéed and spread generously across the bread.
- Cheese -After the mushrooms, a layer of cheese is added. Traditionally, yellow cheese like Gouda or Edam is used. The cheese is melted during the baking process, creating a creamy, savory layer that holds the other toppings in place.
- Sauces: Ketchup and garlic mayo – In the original version, a drizzle of ketchup was all that was needed to finish off the dish. However, contemporary versions often include a variety of sauces, such as garlic sauce, spicy sriracha, barbecue sauce, and even Tabasco.
How zapiekanka is cooked?
The cooking process of a zapiekanka is just as important as the ingredients. In fact, the name of the dish itself – zapiekanka – literally means “baked” in Polish. That should give you a clue as to what goes on here…
- Preparation – Preparing a Zapiekanka begins with slicing a baguette lengthwise. The bread is then lightly toasted to create a crunchy base. While the bread is toasting, the mushrooms are sautéed with a bit of oil or butter until they are tender and flavorful. Most of the street food vendors in Krakow at least will have pre-cut baguettes and pre-sauteed mushrooms to speed up this process.
- Assembly – Once the bread is ready, it’s layered with the mushrooms, followed by a generous handful of cheese. If additional toppings are being added, they go on next.
- Baking – The most crucial part of all. The assembled Zapiekanka is placed in an oven or under a grill, allowing the cheese to melt and the bread to reach a perfect level of crispiness.
Plac Nowy: The home of Zapiekanka
When it comes to enjoying the best Zapiekanka in Krakow, there’s no place quite like Plac Nowy.
Located in the heart of the historic Jewish quarter, Kazimierz, Plac Nowy is a vibrant square that buzzes with food stalls all day long.
Look out for the octagonal building right in the middle of the square. That’s known as the Okraglak. It was once a fish market but it’s now the undisputed mecca of zapiekanka in the whole of Poland.
Every single window there is a window into a different zapiekanka kitchen. They are all famous, about eight in all.
Each stall has its own unique twist on the dish, offering a wide range of toppings and sauces.
You really can’t go wrong with any zapiekanki from the Okraglak but if we HAD to pick, we’d recommend the following in this order…
- Endzior – This stall is one of, the most famous in Plac Nowy, known for its massive portions and high-quality ingredients. They offer some of the most creative combos in the city. Service is kinda fun – expect curt Polish folk who don’t smile much but are real zapiekanki maestros.
- Bar Okrąglak – Another popular choice, Bar Okrąglak is known for its crispy baguettes and generous use of fresh vegetables.
- Zapiekanki Królewskie – This one’s got the bright yellow menus. You can’t miss it. There are some cool mashups here, including a Hawaiian zapiekankin with pineapple. Debates ensue…
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