Regional delicacies

The Silesian cuisine favours all kinds of potato dishes. The best-known are dark dumplings (pyzy śląskie) made from potato-flour and grated potatoes. Another popular ingredient is white and red cabbage (the latter often served with fried bacon). Desserts include makówki - ground poppy seeds mixed with honey, raisins and nuts and put on thin slices of sweet bread on which milk is poured. You serve it cold.

Greater Poland has a cuisine similar to Silesia's. One dish particularly appreciated by gourmets is kartacze - dumplings stuffed with meat, mushrooms or cabbage mixed with mushrooms.

The Beskid Mountains are best-known for knuckle of pork stewed in beer with plenty of vegetables. There are also two popular soups: the local variety of żur, rye-flour soup with whey, and kwaśnica, a soup of brined cabbage with plenty of pork meat (some of it smoked).

The kitchen of the Tatran and Podhalanian highlanders would be difficult to imagine without the famous ewe's-milk cheeses: bundz and oscypek. Another staple is roast lamb. Smoked meats from this region have a unique taste whose mystery lies in a special method of corning meat. The Podhale is another place where you can taste kwaśnica, made from a stock of pork snout and served with potatoes.

The Galician cuisine shows strong influences of Austrian dishes, especially from Vienna. A good example is one cold starter: fatless pork brawn served with cold mustard sauce. A traditional Easter dish from Galicia is white barszcz with white sausage, made with smoked-bacon stock and thickened with sour cream. Popular desserts include cheesecake, topped with vanilla creme or chocolate and known as Viennese cheesecake (sernik wiedeński).

The Masurian kitchen is a combination of German, Russian and Polish influences. A true delicacy is a soup made of several types of fish and crayfish, simmered with forest herbs on a slow fire, ideally in a cast iron cauldron. When it's almost ready, you should put burning birch logs inside, which is a great aroma enhancer.
The cuisine of Eastern Poland originated in Lwów. A typical dish is kulebiak made from yeast dough stuffed with cabbage, boiled rice, eggs and fish. It is served with Ukrainian-style borsch with plenty of vegetables and thickened with sour cream.

Source: http://www.poland.gov.pl