poland tourism | Gary J. Kirkpatrick Art and Travel Blog

Krakow is replete with finely preserved notable architecture. The Rynek Glowny (Main Square) is in the center of the old town (Stare Miasto). Sukiennice (The Cloth Hall, 1400) is a fine example of the Renaissance. The Cloth Hall was a center for the export of salt (there is a huge salt mine nearby), textiles and lead and the import of spices, silk, leather and wax. The Rynek Glowey is normally full of visitors, horse drawn carriages, and outdoor seating at the many restaurants.

Cloth Hall in the main square — Cloth Hall in the Rynek Glowny

A short distance away is St Mary’s Basilica is late Gothic church with two unmatched spires at 80 m (260′). One was originally a city watch tower. The Basilica’s foundations date to the early 13th century. The church has a famous wooden altar piece by Veit Stross (Wit Stwosz). Every hour a trumpet plays from taller tower, the former watch tower. It commemorates the 13th c. trumpeter shot in the throat while sounding the alarm before a Mongol attack on the city. The noon hejnał is broadcast Polish national Radio 1 Station.

The Royal Cathedral is another Gothic structure dating from 1100. Pope John Paul II gave his first performance as a priest here in 1946.

The Church of St. Adalbert, which is one of the few remaining examples of the Polish Romanesque style in Krakow, and the oldest Christian chapel in the city to boot.

The pointed arches show the Gothic character of the Collegium Maius

The Barbican is a fortifcation once connected to the city walls just behind it.

The Church of St Peter and Paul is Baroque in style.

Polish food has long since been a part of American cuisine, even if a small part. Who has not had kielbasa sausage or dill pickles. Polish cuisine is a calorie and fat rich cuisine, heavy on pork, chicken and beef to a lesser extent. Cabbage is a major item — there were three types of cabbage served with the huge platter we shared on our first night. They use a lot of cream and eggs, as well as grains. Bigos is a hearty stew made of finely chopped meats sauerkraut and cabbage. Pirogi are a major feature, stuffed noodles or rolled pancakes– I had one stuffed with cheese and spinach. You can get a variety of pretzel (but soft) in food carts and bakeries everywhere. Sour dough breads are common, including its use in soups. In the main square there are booths. At one we tried a grilled smoke cheese with cherry jam. It was excellent!

A small place open just for lunch is called Lunch- that’s right, Lunch. We noticed that locals were piling in so figured it was probably both good and a good value, and it was indeed. This meal plus a beer and coke was just $15.00, and either would have been enough for two people. The pirogi had a potato pancake on top and another on the bottom.

Cheese and spinach pirogi, pancake style

Goulash was borrowed from the Hungarians, becoming an integral part of the cuisine.

I have my doubts about spinach as a traditional ingredient.

I’ll have more to add as we go.