In Your Pocket

"A beautiful courtyard garden stays open year round, and the extensive menu includes their famous pierogi."

Brendan Burns

"The atmosphere is dimly lit and has a gothic cellar feel to it, and the food is delicious. Try their borscht."

Malini's View

"I had borscht to start. I did expect it to be heavy and creamy, but it was more of a beetroot broth, very light and refreshing. There was a good amount of black pepper, I believe, that gave it an underlying spiciness and warmth. Very nice indeed."

Eat Like Ushi

"Traditional Polish Red Borsch - clear, hot, thin, sweet beetroot soup. Very good."

Three Weeks A Year

"The pierogies were, unquestionably, the best we sampled."

Going Places Magazine

"In their historic 13th century cellar interior, enjoy award-winning pierogi such as the “noblemen’s dumplings” filled with mushrooms and cabbage, pan-fried with butter and onion."

Pro Sky Group

"Owned by the same family since 1893, its menu includes such recommended dishes as pierogis."

Eat Like Ushi

"Pierogi stuffed with meat/mushrooms/cabbage, cottage cheese/potato/onion, pan-fried with butter & onion, served with cranberries - pan-fried pierogi had the best outside texture as I'm not a fan of the thick boiled Eastern European standard. The cranberry sauce was the standard feature bringing the pierogi to life."

Mandy Nicholls

"If you’re looking for a fancier version of pierogi, look no further then Pod Aniolami restaurant. Our favourite was the cabbage and mushroom pierogi. The pierogi here were full of flavour, and a little crispier than some with an extremely thin dumpling skin. Definitely one of the best pierogi in Krakow in a restaurant setting."

Maria Carrera

"I had a shashlik of pork loin and Christina had wild boar. All of it tasted delicious."