A steaming bowl of bigos is just the thing for refueling after a hike through the Polish High Tatras. Much like the Alsatian specialty choucroute garnie, main ingredients of Polish bigos include cabbage and different cuts of meat.
Kraków in the golden hour. An hour I enjoyed sitting on a bench in Rynek G?ówny, the main market square, watching people.
I don’t know if the photo truly conveys the size of this donut or p?czek, as they are called in Poland. I would describe it as somewhere in between too big and ginormous. Even by my American standards, this was just too much.
Summer evening in Krakow.
Oszczypek, as this cheese is called, is a sheep’s milk cheese from the Tatra Mountain region of Poland. This cheese was definitely one of the highlights of our time in Zakopane, and lucky for us, it was everywhere.
Armchair travel has never been more practical!