I am looking for a restaurant in Warsaw or Krakow that serves a Polish dish called Bigos

Bigos is a house special at a restaurant called, believe it or not, Leonards in Krakow.
They serve international, Polish and french food.

Hi
We were in Warsaw last Sept. In the old town there are numerous restaurants. I know we had bigos in one of the restaurants in the Old Town, can't remember what is was, other than it was very good. In the old town there's a place that serves just perogi, that's where we had the Bigos. Everything there was great, we ate there twice. At another restaurant we found a dish called either Jerusalem salad or Jewish salad. It contained nuts and was very good also. You also have to try the borscht, it's not like I have had at home, but fresh and very tasty. As someone from an eastern [central to you Rex] European background, much of the food was familiar. Enjoyed Warsaw very much.

Interesting you should post about bigos. I just bought some at our local Polish deli today--Pompano Beach, FL. The first time we ever had it was at Stash's in Montreal. I make it myself and it's a big family favorite. We're Swedish and Latvian just happened to learn about this Polish dish and got to like it. thanks for the recommendation on where to get it in Krakow. We'll be there this September and it's going into my file. If anyone is interested there's a recipe for it in the paperback Russian cookbook titled "Please to the Table."

Not for vegetarians! This is just crammed with meats and sausages, with the sweetness of apples more than balanced by the sharpness of sauerkraut--but it's hearty and delicious and really quite unforgettable. Traditionally served in Poland as a good-luck New Year's dish, it was originally eaten only by the Polish aristocracy (they being the only ones allowed to hunt game on their estates...and the only ones who could afford so much meat). Many many folks have written in to comment and amend--please see their remarks below. In the meantime, serve hot to 6 people as a filling meal, with boiled potatoes, a dish of sour cream, and lots of bread on the side.

1 cup chopped bacon
1 pound of boneless pork, cut into small cubes
3 cloves of garlic, minced
3 onions, quartered
1/2 pound mushrooms, quartered
2 cups beef stock
2 Tablespoons sugar
2 bay leaves
2 cups sauerkraut, rinsed under cold water and drained
3 apples, peeled, cored, and cut into chunks
2 cups canned tomatoes, with juice, cut into pieces
1 cup diced cooked ham
1 and 1/2 cups Polish sausage, cut into small chunks
salt and pepper to taste
Garnish: sour cream, served on the side

Fry the bacon in a Dutch oven, to render the fat, then toss in the pork chunks, garlic, onions, and mushrooms. Saute until the meat is browned--about 5 minutes.

Pour in the stock, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more minutes.

When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls and serve with boiled potatoes, a bowl of sour cream, and thick, crusty bread.

One recipe I have also calls for a cut up roasted duck. Thanks FainaAgain for this recipe.

Wow Fiana! Thanks for that recipe. It sounds like a real artery clogger but yummy just the same.

Artery clogger? Why not to unclog 'em with vodka?