Restaurant in Kraków

Restauracja Pod Nosem

A Michelin-listed spot below Wawel serving modern Polish tasting menus with an old-Krakow sensibility. Small, candlelit and worth the splurge.

Reviewed and updated July 2026

Restauracja Pod Nosem is one of Krakow's serious kitchens, a Michelin-listed restaurant on ul. Kanonicza, the oldest street in the city, just below Wawel. It works in a modern Polish idiom but keeps an old-Krakow sensibility, using regional produce and traditional ideas in a refined, seasonal menu. The room is small and candlelit, and the cooking is the reason to come.

Modern Polish tasting menus

The kitchen builds around a seasonal menu of modern Polish dishes, drawing on Polish ingredients and heritage recipes reworked with fine-dining technique. Menus change with the season and the market, so treat it as chef-led rather than a fixed carte. This is a place for an unhurried evening over several courses, not a quick meal.

The candlelit dining room

The setting is intimate and warm, a townhouse dining room lit by candles, set within a small hotel on Kanonicza. Service is attentive without being stiff. It feels grown-up and quiet, tuned to a long dinner rather than a lively night out.

Who Pod Nosem suits

It suits a special occasion, a celebration, or anyone who wants to see where modern Polish cooking has gone. It is a splurge, and worth it for that. For another of the city's top tables, Bottiglieria 1881 in Kazimierz is the natural comparison.

Below Wawel and nearby

Kanonicza is the short, handsome street that leads up to Wawel Castle at the southern edge of the Old Town, so the setting is as historic as the food. The same street is home to Hotel Copernicus a few doors along. The Krakow guide covers the area around the castle.

The Michelin recognition is long-standing rather than one-off: the restaurant has appeared in the guide across most years since 2016 (kanonicza22.com), and it also featured in Gault&Millau between 2016 and 2018.

On the plate, recurring signatures reported by the kitchen include beef tartare, deer sirloin with foie gras and smoked goose breast, with Antonius Polish sturgeon caviar used as an ingredient in several dishes. The menu turns with the season, so treat any given list as a snapshot and confirm current dishes and reservations through the restaurant directly.

Good to know

This is a small, high-end restaurant, so book well ahead, especially at weekends and in high season. Allow a full evening for the meal. Confirm the current menu, prices and any dress expectations through the restaurant's own channels.

Frequently asked questions

It is a Michelin-listed kitchen building around a seasonal menu of modern Polish dishes, drawing on Polish ingredients and heritage recipes reworked with fine-dining technique. It is chef-led rather than a fixed carte.

This is a small, high-end restaurant, so book well ahead, especially at weekends and in high season. Allow a full evening for the meal and confirm any dress expectations with the restaurant.

It is on ul. Kanonicza, the oldest street in the city, which leads up to Wawel Castle at the southern edge of the Old Town. The same street is home to Hotel Copernicus a few doors along.

It suits a special occasion or anyone who wants to see where modern Polish cooking has gone. It is a splurge. For another of the city's top tables, Bottiglieria 1881 in Kazimierz is the natural comparison.