Sitting pretty at the edge of Poland’s Tatra National Park, Zakopane is an outdoors enthusiast’s must-visit. And, whether you’re skiing its famed slopes, hiking its hills, or simply picnicking by its striking lakes, you’re going to need fuel for the day. Before you head off into the wilds, pick up some oscypek – Zakopane’s famed smoked sheep’s milk cheese. Best served warm, this interestingly shaped cheese is still made using an ancient recipe. Market stalls often serve this tasty delight with a generous spoonful of sweet jam, too.

Cooked over a dry grill and served steaming hot, moskole are small, round pancakes made from potato – and were once traditional highlander snacks (a perfect warming pre-skiing bite). Often seen topped with crispy bacon slices, or spread with herby butter, moskole are Zakopane’s answer to potato rosti.

Following a day spent exploring snowy landscapes, a soothing soup is bound to whet any appetite – and Polish winter soups are some of the most satisfying. It’s not all beetroot-based borscht, either. Start your meal with sour rye or fermented gherkin soups, clear chicken broths (called rosol), creamy mushroom varieties, and stinging nettle soups. Top your bowl (or carved-out cob) with boiled eggs or dumplings – and, if you’re feeling courageous, sample the region’s well-known tripe soup while you’re there.

What could be more Polish than taking a seat inside a wooden, ginger-bread-like, A-frame cabin, covered in snow, and tucking into a plate of the nation’s proudest culinary creation? Although they’re just as wonderful when filled with blueberries and served with cream, savoury pierogi are an essential part of any trip to Zakopane. Each restaurant seems to put its own spin on fillings and accompaniments of these unleavened dough-wrapped treats, but we recommend a commonly favoured variety filled with cheese, herbs and potato.