Things To Do
in Szczecinek

Locally caught fish are served pan-fried, breaded or smoked at restaurants by the lake and at market stalls — try perch fillet or smoked pike.

Must-Try!

Stuffed dumplings with fillings such as potato and cheese, mushrooms, sauerkraut or meat; widely available in family restaurants and cafés.

A sour rye soup often served with sausage and egg; a Polish staple available across local eateries, especially on colder days.

In autumn many menus feature hand-picked forest mushrooms in sauces, soups and pierogi — look for local forager specialties.

Weekly market selling fresh produce, dairy, smoked fish and baked goods — great for morning shopping and sampling seasonal treats.

In summer small stalls near the promenade offer grilled fish, sausages, ice cream and cold drinks — ideal for casual lakeside eating.

Poles typically greet with a handshake; use formal titles (Pan/Pani) until invited to use first names.

Punctuality is valued for business and social appointments; being a few minutes early is appreciated.

Respect local quiet hours (often late evening) and keep noise down in residential areas, especially near lakeside housing.

Hosts may ask guests to remove shoes at home; offering a small gift (flowers, sweets) when visiting is polite.

Warm and pleasant (often 20–25°C), busy on the lakes with boating, swimming and outdoor events. Pack sun protection, insect repellent and light layers for cooler evenings.

Cooler temperatures and vivid foliage make it ideal for hiking and mushroom foraging; expect muddy trails after rain and shorter daylight hours.

Cold with occasional snow and freezing lakes; good for quiet town photography, cross-country skiing in surrounding forests and hearty local cuisine — pack warm winter gear.

Variable weather with budding forests and wildflowers; some trails can be muddy, but birdwatching and fewer tourists make it attractive.

Short, accessible trail circling Jezioro Trzesiecko with lakeside views, birdwatching spots and piers — suitable for families and photographers.

Network of trails along the Drawa River and adjacent forests; combine walking with canoe/kayak routes and enjoy varied terrain.

Longer-distance hiking paths through the Drawskie Lake District offering mixed forest, lakeshores and scenic lookouts — good for day hikes or multi-day treks.

Forest trails and tracks near the former military town of Borne Sulinowo with interesting history, off-road cycling and quieter trails away from main tourist routes.

Regional airport serving Szczecin and West Pomerania; about 120–160 km west (travel time ~2–3 hours by car or regional connections), with domestic and some international flights.

Mid-sized airport to the east-southeast (~120–170 km), useful for regional connections and low-cost carriers; reachable by car or regional train/bus combinations.

Larger airport to the south (~170–220 km), offering many domestic and European routes; best reached by car or intercity train/bus via Poznań.

Major international airport on the Baltic coast (~200–250 km), an option if flying from farther afield; travel by car or regional rail/bus to reach Szczecinek.

Local amateur and youth clubs are popular and community-supported; matches are social events in the town's sports centers.

Lakes encourage small-boat sailing, rowing and recreational boating during warmer months.

Paddling on rivers and lakes is a common recreational and competitive activity in the area.

Cycling for leisure and sport is widespread due to scenic routes and relatively low-traffic roads.

Vegetarian options exist but are more limited than in big cities: pierogi with cheese/potato, salads, mushroom dishes and vegetable soups are common. Ask staff for vegetable sides and look for cafés with light options.

Vegan choices are fewer; some cafés and newer bistros provide plant-based salads, soups and sandwiches. Self-catering or shopping at markets for fresh produce is an easy workaround.

Awareness of gluten-free diets is growing but still limited. Many restaurants can adapt dishes; bakeries usually use wheat flour. Bring staples if you have strict needs and ask staff about ingredients.

Polish kitchens commonly use dairy, eggs and nuts. When in doubt, communicate allergies in Polish or show a translated note; smaller establishments may have less formal allergy handling.