Things To Do
in Szubin

Dumplings filled with potato and cheese, meat, or seasonal fillings (mushroom, cabbage, or fruit) — widely available in local restaurants and home‑style bars.

Must-Try!

Sour rye soup often served with sausage and egg; a classic Polish comfort soup you’ll find in traditional eateries.

Crispy potato pancakes served with sour cream, goulash or sugar — a popular casual dish in small restaurants and at markets.

Locally made kiełbasa and smoked cuts sold at butchers and markets; good to try with fresh bread.

Weekly market stalls near the market square sell seasonal fruit, vegetables, honey, baked goods and occasionally prepared snacks; best in spring–autumn.

Small bakeries and seasonal street stands offer fresh bread, paczki (doughnuts) and simple savory snacks—perfect for breakfasts and picnics.

A polite 'Dzień dobry' (good day) when entering shops, and 'Do widzenia' (goodbye) when leaving are appreciated. Handshakes are normal for initial introductions.

Small towns value quiet—avoid loud behaviour late at night and respect neighbours and local customs.

In private homes, hosts may expect guests to remove outdoor shoes—follow cues or ask if unsure.

Poles can be reserved initially; being polite and slightly formal (using 'Pan/Pani' titles) is appreciated until a more casual rapport is established.

Temperatures rise and landscapes green up; ideal for cycling, birdwatching and early flower photography. Some attractions and market stalls resume after winter; pack a light waterproof jacket for occasional showers.

Warm and often sunny, with long daylight hours—best season for outdoor activities, river paddling and enjoying markets and festivals. Expect more visitors on weekends; bring sun protection and insect repellent near water and fields.

Cooler, with colourful foliage and harvest activities—great for scenic photography and tasting seasonal produce. Evenings can be chilly; layered clothing recommended.

Cold with possible snow and freezing temperatures; quiet town atmosphere and fewer tourists. Some services may have reduced hours—pack warm layers, waterproof footwear and check transport schedules.

Vegetarian options exist but are more limited than in large cities; order pierogi with cheese/potato, vegetable soups, salads and mushroom dishes. Communicate 'jestem wegetarianinem' (I am vegetarian) and ask for no meat broth. Many cafés can adapt sandwiches and sides.

Vegan choices are limited in small towns—plan ahead, shop at grocery stores for basics, and look for vegetable‑based pierogi or salads in larger nearby towns like Bydgoszcz.

Traditional Polish cuisine relies heavily on wheat; gluten‑free options may be scarce. Bring snacks if you require strict gluten‑free meals and check with restaurants in advance.

Inform staff of allergies using simple Polish phrases and carry translations; most family restaurants are helpful but may lack formal allergen training.