Things To Do
in Kruszwica

Fresh fish from Lake Gopło, often served fried, smoked or in a simple butter-and-herb sauce; best found at lakeside restaurants and family-owned inns.

Must-Try!

Dumplings filled with potato and cheese, meat, or seasonal mushrooms; widely available at casual restaurants and cafés.

Sour rye soup often served with sausage and egg — a Polish classic you’ll find on many menus in the region.

Cabbage rolls stuffed with rice and meat, slow-cooked in tomato sauce — a common comfort food at local eateries.

Small local market stalls selling seasonal produce, honey, cheeses and smoked fish; visit in the morning for the freshest ingredients and to meet local producers.

In summer you may find seasonal vendors near the pier offering grilled fish, zapiekanki (Polish open-face baguettes) and cold drinks.

Use formal greetings (Dzień dobry) and titles (Pan/Pani + surname) in business or first meetings; Poles value politeness and direct but respectful conversation.

When visiting churches or memorials, dress modestly and be respectful—these sites are culturally significant and often active places of worship.

Be on time for appointments and tours—Poles generally appreciate punctuality for meetings and organized events.

Handshake is normal for introductions; avoid overly loud behavior in small-town settings and be mindful of privacy and quiet after dark.

Tipping around 10% in restaurants for good service is customary but not obligatory; round up taxi fares and leave small change for café or bar service. In casual eateries, leaving the change is common.

The Polish currency is the złoty (PLN). Credit/debit cards are widely accepted in restaurants and larger shops, but small inns, market stalls and some rural vendors may be cash-only—carry some złoty for small purchases.

Late spring brings blooming fields, migrating birds on Lake Gopło and temperatures that gradually warm—good for birdwatching and fewer tourists; expect occasional rain and muddy trails.

Warmest and most popular season for boating, swimming and outdoor dining; long daylight hours and festivals can occur, but expect mosquitoes near wetlands and busier lakeside areas on weekends.

Crisp air and colorful foliage make for excellent hiking and photography; many restaurants feature mushroom and game dishes, though some tourist services may close after high season.

Cold with possible snow and ice—lakes may freeze and the town is very quiet; beautiful for snowy landscapes but check road conditions and limited opening hours for attractions.

Local amateur and youth football clubs are popular, with community matches and small local pitches.

Given the lakes, sailing, small-boat racing and rowing are common recreational and competitive activities in the warmer months.

Both recreational and sport fishing are widespread thanks to Lake Gopło’s fish populations.

Indoor and beach volleyball are commonly played socially and at school levels.

Vegetarians can find pierogi with cheese/potato, soups, salads and vegetable sides, but choices are more limited than in big cities—ask for vegetable versions or egg‑based dishes and look for cafés that serve salads and baked goods.

Vegan options are relatively scarce in small-town restaurants; bring snacks, seek out bakeries and markets for fruit/vegetables, and ask chefs if they can adapt dishes without dairy or meat.

Gluten-free choices are limited; inform staff about your needs and consider self-catering using local produce. Some restaurants can accommodate with rice or potato-based dishes.

Allergy awareness varies—carry translations of your allergies in Polish and communicate clearly; pharmacies can supply emergency medication if needed.