Today, you will visit a trout farm in the Ojców National Park. The Ojców trout has become a well-known brand appreciated by the most eminent chefs, for whom local and quality products are important.

On the way back, you will visit Srebrna Góra, which is one of the largest vineyards in Poland. This is where you will learn more about the history of wine production in our country and its revival in the last decade. Srebrna Góra is one of nearly 50 vineyards located on the route of the Lesser Poland Wine Route. Of course, there will be plenty of time to taste the wines produced here. For dinner, we have reserved a restaurant which is famous for its duck dishes.

During a trip to Zakopane you will learn about the culinary traditions of the Polish highlanders, whose cuisine is famous for locally produced cheeses and meats. First, you will take the funicular railway to Gubałówka Hill, from which you can admire the panorama of the Polish Tatra Mountains. For lunch at a regional tavern, you will try Podhale lamb (PGI) and a local plum distillate – plum brandy.

Then you will visit the Oscypek Museum, where you will see with your own eyes how the most popular highland sheep cheese (PDO) is made. Under the watchful eye of the hosts, you will be able to try your hand at making your own cheese. The meal at the end of this exciting day will take place in one of Kraków’s restaurants listed in the Michelin Guide.

This is the last morning in Kraków. Before leaving, you will learn one more culinary secret – during the workshops we will teach you how to prepare traditional Polish pierogi. You can take the secrets of the perfect dough and perfectly seasoned filling with you and – when you feel like it – you will enjoy the taste of Lesser Poland at home.