For delegates attending the International Wine Tourism Conference (IWINETC) Kraków 2026, the Małopolska region is set to offer a rich and varied culinary experience.
Something Fishy?
Although far from the sea, this area of southern Poland boasts exceptional local fish, including the famous Ojcowski trout from the Prądnik Valley. Equally iconic is the Carp Valley near Oświęcim, home to the Zatorski carp, a Protected Designation of Origin (PDO) product.
Highland Cheeses
No culinary journey in Małopolska is complete without sampling its highlander cheeses. Delegates will recognize Oscypek, smoked and molded in traditional wooden forms, as a symbol of the region’s gastronomic heritage. Smaller cheeses like redykołka, fresh springtime bundz, and stringy korboce offer opportunities to explore taste, texture, and traditional production techniques firsthand.
Local Fruits and Spirits
Małopolska’s sunlit valleys are famous for apples and plums, which form the basis for specialties like suska sechlońska, lightly smoked prunes, and the celebrated Łącko plum brandy (śliwowica). Delegates interested in beverage tourism beyond wine will enjoy tasting jarzębiak, a local rowan berry liqueur, highlighting the region’s unique fruit distilling traditions.
Sausages & Charcuterie
The villages near Kraków, including Liszki, Podstolice, and Rajbrot, maintain centuries-old sausage-making traditions. From these villages, delegates will encounter regional specialties such as Lisiecka, a thick, smoked pork sausage; krakowska sucha, a baked and dried delicacy; and szołdra, smoked ham with rich aromatic notes.
These products provide hands-on insights into local culinary craftsmanship and inspire ideas for food tourism offerings. On the subject of food tourism, delegates should not miss the keynote “Targeting Today’s Taste Traveller: Who They Are & What They Want” by Peter Syme. This session will break down key traveller segments — cultural explorers, casual foodcations, and experience seekers — and explain how to tailor tours, messaging, and channels for each, including insights on global culinary tourism growth.
Pickling, Fermentation, & Traditional Soups
Delegates will also explore Małopolska’s pickling heritage, with fermented cabbage, cucumbers, and beetroot forming the foundation of dishes like żurek, a sour soup often served in hollowed bread. These preparations illustrate traditional preservation techniques and highlight opportunities for interactive culinary tourism experiences.
Honey & Beekeeping
Małopolska’s beekeeping traditions, particularly honeydew honey, offer delegates a rare taste experience. Produced from tree sap rather than nectar, this honey has a deep, resinous flavor reminiscent of spruce forests — an unforgettable gourmet insight into local biodiversity and artisanal production.
Experiencing Małopolska at IWINETC
During IWINETC networking events, delegates will have the chance to sample a selection of these regional specialties — from smoked trout and Zatorski carp to Oscypek cheeses, local sausages, plum brandy, and honey — all while connecting with fellow food and wine tourism professionals and of course over a glass or two of Polish wine!
IWINETC 2026 is supported by the Kraków Convention Bureau, the Kraków Alliance, and the Małopolska Marshal’s Office, Małopolska Voivodeship, Department of Tourism together with the Małopolska Tourism Organisation.
To register to attend IWINETC 2026 – Krakow – Malopolska – Poland here>>
