Andrus

Andrus is a small, no-frills operation built around a single Krakow speciality: maczanka krakowska. This is the city's own street-food classic, a soft roll filled with slow-cooked pork and dipped in the meat's own gravy. It once fed Krakow's cab drivers and market workers and had all but vanished before spots like this brought it back.

Order the maczanka. Pork neck is braised long and slow until soft, seasoned heavily with marjoram, then piled into a kaiser roll whose top is dipped back into the cooking juices so it soaks up the gravy. It is rich, messy and meant to be eaten with your hands. That focus is the point, so come hungry for one thing done properly rather than a broad menu.

This is a counter, not a dining room. You order, you wait, you eat quickly, either standing or at a handful of perches. It has the feel of a proper local snack stop rather than a restaurant, which is exactly what maczanka has always been.

It suits meat eaters and anyone who wants a real Krakow taste between sights, on the go and cheap. For the other end of the city's street-food canon, Endzior and its zapiekanki wait on Plac Nowy in Kazimierz.

Andrus keeps a counter near Maly Rynek in the Old Town, a couple of minutes from the main square, and has also run a stall at the food market in Kazimierz. Either way you are close to the centre. For a sit-down canteen lunch instead, Bar Mleczny Tomasza is nearby. The Krakow guide ties the areas together.

Andrus started life as a food truck in 2014, the third in Kraków and, by its own account, the first to sell something other than burgers. That single-dish focus on maczanka po krakowsku has since carried it to fixed pitches: one in Kazimierz at ul. św. Wawrzyńca 16 and one in the centre at ul. Sienna 11.

The pork is given a long marinade (the kitchen cites 48 hours) before it goes into the roll, which is what gives the finished maczanka its depth. Opening hours and prices are best confirmed through Andrus's own channels.