Which is the best city in Poland to open a kebab shop?

Oh, but they are, more and more every month. And there's no factual basis in your bigoted claim. It's a pity that I've had supper already, otherwise I'd be very tempted to go have a halal kebab just to offset your 'hope'.

It seems you know a lot less about Poland than you think.

if i may nicely say. i love how speak brat dolnoslask

Harry I am impressed with your knowledge of kebabs and it is good that we have this in common, but you are not Polish and you understand nothing about Poland, and with your comment " And there's no factual basis in your bigoted claim." proves that you understand nothing of your own Deen, I suggest you pickup the Quran study and learn as I have.

Merged:

Mohammad Shekir

I am from Syria and want to emigrate to Poland. I want to open a kabob shop in Krakow or Warsaw. Also would like to meet up with Polish woman for marrage, possibly 3 of 4. Queastion, are there any kabob shops in Poland and how are Polish girls attitude for marriage with 3-4 wives.

Praise mohammed

Yes, plenty. Kebabs are popular in PL.


Don't troll. You already know the answer to that.

Probably Warsaw. The richest city in Poland. Also tolerant. But other cities are not worse.

But opening a facility like that now is risky - the virus scared people off such places.

A delicate balance between low competition and finding enough drunk people to eat this unhealthy food - younger Polish people eat kebabs but most.y when drunk.

Warsaw and most big towns already have lots, many open 24 hours and a few of them are organized chains. Only a handful are good.

Maybe a smaller town with a university like Gorzow or Zielona Goea ?

Must be true. I have never eaten one. This one attempt 20 years ago was a disaster and I dont` count it.

Once a while I like it especially Baranina kebab with chosnik sauce.Its not bad actually tasty.

Yes, I believe it is. However, what puts me off is too much meat in it. Or, better say, too little veg. I like to have equal proportions.

The best option really for kebab meat in Poland would be very good quality pork and chicken as they are both offered in abundance and they are of consistently high quality. I personally cannot find lamb at the local butcher's as I would in Greece, or supermarket unless I ordered it and waited. The cost and availability is therefore an issue that would deter me from using lamb. The specific animal cut used in the mince plays a very important role in optimizing the flavor and mouth feel. Reducing the quality of meat thereby compromising the customer base is a crime against the business. A conscientious business owner would nor resort to such practice. Instead use high quality ingredients with all due respect to the public and his/her investment and set the price accordingly. Consumers tend to appreciate the later practice and patronize repeatedly. My observation on the restaurant industry in Poland is that it has advanced prematurely. It has developed to resemble the various cultures it represents. Needless to say that I am yet to see a fast food joint that serves the wonderful traditional polish food. A place for something to grab and go. This had not developed yet to a street food or grab and go style. To the contrary polish restauranters allow fast foods from other cultures to invade. Note KFC as well as burger king and McDonald's have failed in Greece. For this reason I believe the same fast food chains and others are thriving in Poland. In my small beautiful town south of Warsaw there are more than ten pizzerias and twice as many kebab places. Each pizzeria outlet will give the exact same pizza, Italian (New York) style, using same flour same sauce,toppings etc. One is a mirror copy of the other. Consumers buy from the most convenient place rather than based on other criteria. You might assume that competitors would engage in other winning tactics such as ambiance, service, pricing, but what really gets repeat business and a loyal customer base is the personal touch of the restauranter which is lacking. It would be suicide to open another stereotype outlet in the area.. My kids only eat my home prepared pizza. May the best one win..

That is one of the traits of a "crossroads culture" country. Poland has been one for centuries - practically always. We have always been torn between the East and the West. Fascinating dilemma!!! On the one hand it is a blessing, on the other a curse. In case of kebab bars it might be a blessing, I suppose.

I am facing a similar dilemma. Torn between two possible choices. Would a New England style pizza (deep dish) bistro be more appropriate or a Greek style kebab joint?

Hmm, choosing only one cuisine is a bit risky now, in times of pandemics .
How about considering both options?? Or even more: not 2 in 1 but 3 or 4 or 5 in one. You can`t predict your customers` preferences. That is truly Polish style - try a variety of styles from different sources. Diversity rulez!!! That`s my motto.

Very much so. In any case, tried and tested formats are usually the best idea unless you've a massive marketing budget.

In case some Polish members don`t know how deep dish is prepared, here is an informative photo recipe article - in Polish:
roadtripbus.pl/pizza-chicago-deep-dish/

It seems I sometimes cook this home- made pizza too when I am too distracted or thoughtful to care about the order of ingredient layers on the pizza base.

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  deepdishpizza511.jpg
  

Deep dish might work in Warsaw - but advertised as Chicago not New England. There are probably enough Poles and expats with a Chicago connection to make it kind of familiar. I would certainly give it a try and my wife is a deep dish addict.

But you would need to educate customers that it takes longer than regular pizza. You would need a good location too.

There is some great Italian pizza in Warsaw these days so research that.

Thanks. I appreciate... The location is key.....

I have been over many pizzerias in Warsaw, advertised on the internet, checking , locations, menus, and reviews. For the most part small places which implies the rent must be high. I see a lot of marketing on the plate, typical Italian approach to selling a piece of dough, some tomato sauce and mozzarella cheese at the knife's edge. I do not know about food cooked to perfection though. Cooking anything at 750 ℉ for three minutes does not allow producing and blending flavors between the sauce, cheese and ingredients. Everything on the pizza just gets shocked at those cooking temperatures and the later gets removed before incineration. But how else would the brick oven take it's place in the restaurant industry. Cooking is all about releasing flavors, caramelizing sugars and developing taste. The dough must slowly loose moisture until done and become crispy. This can not happen in high temperature short cooking times. Only the, surface is darkened...... The dark coloration of pizza, after cooking means the sugars have been completely exhausted by the yeast over a three day maturation period. If the maturation is cut short the pizza, crust would burn. Fresh pasta is amyth

Have a look at Cucciolina on ul. Kopińska. Probably the best pizza I've ever eaten, including in Italy.
warsawfoodie.pl/en/2017/05/cucciolina-australian-pizzeria-in-ochota/
facebook.com/Cucciolina.pizza/

I will definitely check it out... Thanks

I take your word for it. I will take the family there. The only point I am making is how Is Cucciolina any different from Nonsolo or quatro piati or another about ten of them around my neighborhood...

I know they use a different type of oven, one they specially imported; it produces different results.

Try a meal there; you'll be pleasantly surprised between what they sell and the usual Warsaw fare.


There used to be an excellent 'Bosnian-Croatian' kebab shop on Chmielna (a busy 'going out' street in Warsaw). They had excellent bread, a big takeaway counter, a few tables inside and delicious kebabs; maybe the best in Warsaw.

It's closed now; the product was too unfamiliar with the market sector who buy kebabs (people on their way home late at night after beer, and single people after work). That market is unadventurous and just wanted the basic ones. Kebab shops that sell far inferior products thrive in a good 'after the pub' location, better quality ones need to be in a better place. If it had been by the university, it may have done well.

Oh - I didnt know that place has closed. I used to go there quite a lot but I'm not often in that part of town. Dubrovnik does well and I think that with more Poles coming back from Croatian holidays they will get more familiar with that.

I was gutted. First it became a Thai place, now there's a shop there.

Please not another Zabka !

For Pizza my favorite in Warsaw is Ciao a Tutti. I used to love that Italian place Delizia (not a pizzeria) but sadly that closed about a year ago.

There is a new place by me called "wloski strajk",thin crust small pizza(by my standards) with one topping for 33 pln(lil bit too much),try that pretty good for a small place like that.Its on kino relax on Henry sienkiewicza passage.