Masurian cuisine is rustic, simple, based on lake and forest products. Prussian + Warmian + Lithuanian + Tatar influences. 1. SMOKED SIELAWA (lake whitefish) — endemic to Masurian lakes. Smoked on alder. Best fresh from morning catch with rye bread. 2. ROASTED ZANDER — king of Polish fish. Whole-roasted with garlic butter. 80-120 PLN per portion. 3. SMOKED EEL — luxury delicacy. Smoked 24 hours. Expensive: 200 PLN/kg. 4. GAME MEAT — venison, deer, boar. Roasted with cranberries, honey, juniper. 5. GAME PÂTÉ — cold appetizer with cranberry sauce. Masurian classic. 6. POTATO BABKA — Suwalszczyzna specialty. Grated potatoes + bacon + onion, baked in cast iron, drizzled with cracklings. 25-35 PLN. 7. KARTACZE — potato dumplings stuffed with minced meat. Lithuanian origin. 8. MASURIAN GOULASH — beef with forest mushrooms, carrots, tomatoes. Served with kasha. 9. MASURIAN KRUPNIK — 50% honey-herb liqueur (16 ingredients). Cold in summer, warm in winter. 10. WILEŃSKA — 25-herb liqueur. Local pride. WHERE: Karczma Mazurska (Mikołajki), Tawerna Galindia, Karczma Galindów (Iznota), Restauracja u Jadźki (Pisz), Stara Wozownia (Olsztyn).