Yes — it is completely feasible, but it requires planning. Large groups are best served when the organizer agrees the menu in advance, reserves tables (or the whole room) and coordinates arrival times. In Kraków, neighborhoods with many venues and good infrastructure work best: Kazimierz, Zabłocie, the area around the Main Market Square and the river boulevards along the Vistula. In Zakopane focus on restaurants along Krupówki and venues with banquet halls outside the busiest strip. The most important things are the reservation and clear agreements about serving times.
Book the date well ahead — popular places that accept groups are often busy, especially on weekends and in high season. Ask for a group offer: a set menu (2–3 main options + starter + dessert) significantly speeds up service and helps control costs. Agree on serving times, payment terms (one collective bill or individual receipts) and the restaurant’s policy on drinks and any corkage fees. At the booking stage inform about allergies and vegetarian/vegan diets — good restaurants will prepare alternatives.
It's also good to confirm the final number of guests 48–72 hours before the event — most places request a headcount in advance. If the group is arriving by coach, arrange drop-off and pick-up points near the venue and ask about parking for buses. If you plan attractions earlier (Schindler's Factory, Wawel, a walk through Kazimierz), sync the schedules so dinner isn't too late after a long day of sightseeing.
Kazimierz and Zabłocie — these areas have the highest concentration of atmospheric pubs and restaurants that regularly handle organized bookings. In Kazimierz look for restaurants with separate rooms and the possibility to set a fixed menu. Zabłocie also offers more spacious options, close to museums and parking.
Restaurants by the Market Square and on Grodzka Street / near Wawel — easy to reach for tourists, but expect higher prices and a more touristy character. If you want to combine dinner with a short walk around Wawel, pick a venue in that area and allow extra time since the center can be crowded.
Venues with flexible banquet offers — some restaurants and cultural spaces offer separate halls or the option to rent the whole place. This is convenient for 30–60 people: quieter interior, dedicated staff and the ability to tailor the menu. When booking, ask about equipment (microphone, projector) if you plan a short speech or slideshow.
If you want to save time — choose a venue willing to serve food in batches or with experience serving large groups; this minimizes queues and long waits for dishes.
It’s best to pick places with good reviews and experience handling groups. In Kraków you’ll find venues of many kinds: highland (góralskie), Polish, international, vegetarian and modern bistros — ask the manager for recommendations about dishes that can be served quickly and tastefully to many people.
Examples of places to consider (book well in advance): traditional Polish restaurants with large halls, trendy bistros and riverbank spots along the Vistula or in Kazimierz. If you’d like, I can prepare a list of specific, highly rated restaurants in Kraków tailored to your group's date and budget.
For a more intimate but efficient service — choose venues that offer a group menu and have event experience: staff will better organise starters and main courses and streamline service.
In Zakopane many restaurants along Krupówki and venues outside the center have halls and experience with larger tour groups. Places with live highlander music are attractive for groups, but keep in mind that music increases noise and may make conversation difficult. If you want a quiet dinner, choose a restaurant with a separate banquet room.
In Zakopane ask about buffet options or set packages — this simplifies service and shortens serving time for large numbers. Popular places on Krupówki often have a limited number of large tables, so reservations are essential.
If your group travels from Kraków to Zakopane the same day, plan the journey time (about 2–3 hours depending on conditions) and book dinner a little later than usual to allow a margin for delays.
Coach/bus: make sure there is a suitable drop-off and pick-up point near the restaurant; not all central areas have large parking spaces. It’s often easiest to drop the group within a short walking distance while the vehicle parks in the spot suggested by the venue.
Serving times: agree beforehand the order of courses and an approximate time between them. For 30–60 people realistic dessert service may take longer if the venue lacks extra staff. A set menu shortens this gap.
Toilets and accessibility: check the number of toilets and accessibility for people with limited mobility — queues for WCs are a common issue with larger groups, so ask the restaurant about solutions (additional restrooms, timed breaks etc.).
Payments: decide on payment method — one bill or separate checks. For corporate events it’s often more convenient to pay a single invoice. Request confirmation of the cancellation policy and conditions for changing the guest count.
Recommended: 2–3 main course options to choose from when booking + a vegetarian/vegan option; avoid dishes that require long individual preparation (for example, steaks cooked to order), as they prolong waiting times. Typical solutions: a portion of soup + main course served together for the whole group, or a buffet with several dishes.
Budget: ask the restaurant for several price options and compare what’s included (drinks, linens, service). Good venues can propose packages suited to tourist, school or corporate groups.
Allergies and special diets: collect allergy information before the event and forward it to the venue. The safest approach is to have a list of people with intolerances and ask the restaurant to label those dishes (e.g., gluten-free, contains nuts).
No confirmations — don’t cancel or leave reservations unconfirmed at the last minute; confirm the number of guests 48–72 hours before the event. Venues plan staff and purchases based on the final headcount.
No clear timing plan — if the group comes from a trip, leave a margin for delays caused by traffic or sightseeing; schedule dinner so it’s not 'cutting it close'.
Not sharing dietary information — prepare a list of allergies and vegetarian/vegan diets; good venues will provide alternatives but need the information in advance.
Too-high expectations for service speed — choose venues with event experience or agree on a set menu; this greatly reduces waiting time and lowers group stress.
How far in advance should I reserve? Ideally 2–6 weeks ahead in season; off-season 1–2 weeks is often enough, but it depends on the exact date and type of event.
Do we need to pay a deposit? Some restaurants ask for a deposit for larger groups; ask about cancellation policy and refund conditions in case plans change.
Is it better to set the menu in advance or let guests choose on the spot? For 30–60 people a pre-set menu is definitely better — it speeds up service and simplifies logistics.
Can the restaurant arrange transport/parking? Usually not directly, but many venues will advise on parking and coach drop-off points. For corporate events restaurants often collaborate with transport companies — ask the manager.
Consider a 'zoned' dinner — the restaurant arranges several smaller rooms or zones and the group sits in subgroups (8–12 people) — this improves conversation comfort and speeds up service.
Ask for a few dishes to be prepared in advance (e.g., warm starters served immediately) — this gives a quick-start effect and reduces the feeling of long waiting.
If you plan a program after dinner (short presentation, speech), make sure the venue has equipment and discuss microphone use — in a large group this is a huge help.
If this guide helped you, share it with friends or your travel group — sharing gathers opinions faster and helps prepare a better plan. If you want, I can also prepare a concrete list of restaurants in Kraków and Zakopane tailored to your group's date, budget and character.
If you plan sightseeing with a guide or need full trip organisation (itinerary, museum entries, restaurant bookings), contact Małgorzata Kasprowicz — private tour guide (contact available at zwiedzaniekrakowa.com). I’ll be happy to help with the plan and recommend the best venues for your group.
Tipping: tipping in Poland is appreciated but not always expected; a small tip for good service is common. If a service fee is added for large groups, check the bill.
Timing with sightseeing: popular attractions (Schindler's Factory, Wawel, Wieliczka Salt Mine) often require booking timed tickets — coordinate arrival times so your dinner slot remains comfortable.
Weather and season: in high season (summer, Christmas/New Year) both Kraków and Zakopane fill up quickly — earlier booking reduces stress and gives better venue choices.
Book early and confirm the headcount 48–72 hours before.
Agree a set menu with vegetarian/vegan options and note allergies.
Decide payment method (one invoice or individual checks).
Arrange coach drop-off/parking if needed and check accessibility.
Ask about extra equipment (microphone, projector) if you plan announcements or a presentation.
