When planning a one-day Krakow + Oswiecim trip for 30–60 people, start with a basic schedule: depart in the morning from the meeting point, travel to Oswiecim and visit the Auschwitz-Birkenau Museum (with a guide) — then return to Krakow for lunch or dinner. The biggest constraint is organizing the Museum visit: guided groups are normally limited to 30 people, so larger teams must be split into subgroups, hire an additional guide, or book a private/exclusive visit.
In practice this means: if you have 30–60 people, plan two subgroups (for example 30+30) and coordinate entry times so groups don’t mix on the Museum grounds. Book tickets well in advance (ideally several weeks or a month ahead in high season) and arrive at least 30 minutes before the start of the visit — this makes check-in and passing security much easier.
When planning the meal, allow time for transport, traffic and possible delays. If the Museum visit is in the morning, it’s usually best to schedule lunch after you return to Krakow so the group can stretch and rest before further city sightseeing.
When choosing a restaurant for 30–60 people, consider several criteria: seating capacity and availability of private or cellar rooms, speed of service (do they offer group/set menus), the venue’s location relative to the coach route and parking, experience handling large orders, and flexibility of the menu (vegetarian, gluten-free, kids’ options).
In practice it’s best to ask for a group set menu with a few on-the-spot choices — this speeds up service and reduces waiting time. Agree a serving schedule with the venue (for example: starters served as soon as people sit, main courses in one or two waves if needed).
Pay attention to logistics: can the restaurant accept a coach, is there a short stop area nearby, and does the staff have experience serving 50 people smoothly? Good venues have procedures for large groups and often assign an event manager to coordinate the service.
La Grande Mamma — a large restaurant on the Main Market Square with several rooms: total banquet capacity reaches around 180 people; separate cellar and ground-floor rooms make it easy to accommodate 30–60 people. A great choice if you want to stay close to the heart of Krakow after sightseeing.
Kogel Mogel — located near St. Mary’s Basilica, spread across several levels; rooms seat from a dozen up to several dozen people and the venue can handle up to about 100 guests when fully organized. Good for a classic city atmosphere and varied menu options.
Huma (Grodzka) — a restaurant in a historic townhouse with several rooms and the ability to host seated dinners for roughly 90 guests. Grill-based and comfort-food dishes work well for tour groups seeking hearty meals.
Salute! — an event space/restaurant set up for corporate events and parties up to around 120 people; offers sound system, projector and table arrangements that make handling larger orders easier.
Trattoria Venezia — with rooms suitable for events up to 70 people; a good option for a more intimate but elegant dinner after a day of sightseeing.
Mucho Gusto / hotel restaurants and venues near Zakrzówek — experienced in events up to 100 people and able to offer private zones; worth considering if you need comfort and space outside the busy city center.
Mozaika Resto Bar / hotel event restaurants — many hotel restaurants and event venues in Krakow accept 50–150 guests and provide an event manager, which reduces organizational stress.
Catering and restaurants offering event packages (e.g., traditional Polish cuisine or local catering) — consider delivery to the meeting point or coach parking if the schedule is tight. Catering firms offer everything from boxed lunches to full buffet packages; typical group catering packages often start from roughly 45–55 PLN per person depending on the menu.
Group set menu — the safest quick option: the venue prepares agreed dishes for the whole group in advance so service is synchronized and faster than à la carte ordering.
Boxed lunch / lunch for the coach — packed meals (sandwich/salad/dessert + drink) handed out quickly at the parking spot or meeting point. Ideal when you return from Oswiecim and need to move on rapidly.
On-site catering delivery — the restaurant or catering company brings hot meals and organizes a serving area. This simplifies logistics (no moving a large group indoors) and allows eating by the coach or in a nearby park.
Buffet / self-service stations — if the venue has space and experience, a buffet with various platters and salads lets guests choose and eat faster than full waiter service. Choose an option with a serving coordinator to avoid bottlenecks.
Coach parking: check with the restaurant whether they can accept a coach or if there’s a bay/parking nearby. Often the best solution is to arrange a short stop at the venue and a quick walk to the dining room.
Splitting into subgroups: because of limits at the Memorial and for easier catering service, divide your group into smaller teams of 20–30 people. Assign a contact person (group leader) to each subgroup — this greatly streamlines communication with staff.
Helpful equipment: for larger groups consider portable PA systems, tour-guide headsets (if you plan short presentations), ID badges for group leaders and a printed schedule for the driver and coordinator. If you use a local guide in Krakow, a headset/tour-guide system speeds up sightseeing and improves audibility.
Contacting the restaurant: confirm the reservation a few days before arrival, give the exact headcount, report allergies and the coach arrival time. Ask about the possibility of setting tables early, pre-pouring drinks and group payment arrangements.
Not booking far enough in advance — during tourist season and on weekends good venues are reserved weeks ahead. Book at least several weeks in advance, and in peak periods (May–September, holidays) even a month or more.
Not informing about the coach and arrival time — this causes parking problems and delays getting into the dining room. Always give the coach size and planned stop time.
Choosing a venue without large-group experience — avoid small popular eateries without a separate room; prefer event venues, hotels or caterers with references.
No contingency plan for delays — have alternatives: ready boxed lunches, extra time buffers or the ability to postpone serving. It’s also useful to have a shortlist of dishes that are quick to prepare and serve.
Not preparing for diets and allergies — ask participants to report allergies in advance; a good venue will offer vegetarian, vegan and gluten-free options.
Group menu prices in Krakow vary — simple lunch packages start at about 45 PLN per person; classic restaurant group menus typically range from 55–120 PLN per person depending on number of courses, drinks and venue standard. If you plan alcoholic drinks, add roughly 20–60 PLN per person depending on choices.
When booking, request a full cost estimate: room rental fee (if any), service/cover charges, beverage service costs and any late-departure fees. For large groups you can often negotiate discounts or extras (for example a complimentary cake or coffee for guides).
If you choose boxed lunches or delivered catering, ask about preparation times and serving arrangements — this helps plan logistics and avoid downtime.
Can I bring 60 people to one Auschwitz visit with a single guide? - No. The Museum normally organizes guided visits in groups of up to 30 people. Larger groups must be split or you must arrange an exclusive visit well in advance.
How much time should I allocate for lunch for 50 people? - Realistically plan 60–90 minutes for waiter service; with a buffet or boxed lunches you can do it in 30–45 minutes.
Can a restaurant handle a group arriving by coach? - Ask each venue before booking. Many event and hotel restaurants have experience with coaches and can help arrange a short stop and quick entry to the dining room.
What if someone in the group has a serious allergy? - Notify the restaurant in advance. Good venues have procedures for allergen-free preparation and can clearly label ingredients. For critical cases consider a separately prepared boxed lunch for that person.
Many Market Square restaurants have extensive basements and separate rooms that guests often don’t see — ask to view the rooms when booking to assess real space and table layout.
If your schedule is tight, pre-order drinks (water/coffee/tea) so they are ready and served immediately — this reduces waiting and keeps participants comfortable.
Consider hiring a local day coordinator (event manager) — they handle coach arrivals, liaise with the restaurant and keep the schedule on track. For large groups this is often the most cost-effective solution.
A well-planned meal is one of the things that can make or break your day. Book early, choose venues experienced with large groups, agree on a collective menu and remember logistical details (coach, parking, diets).
If you’d like the Krakow + Oswiecim day to run stress-free with a smooth scenario from the meeting point, through the visit, to the shared meal — consider using the services of private guide Małgorzata Kasprowicz. Details and assistance with the day plan, venue recommendations and help coordinating reservations are available at zwiedzaniekrakowa.com.
If you found this article useful — share it with friends, send it to the trip organizer or post on social media. Good luck with planning and enjoy your meal in Krakow!
