Kraków is a city where, especially in high season, venues fill up quickly — particularly around the Main Market Square, Kazimierz and near Wawel. If you’re planning lunch for 30–60 people, start booking well in advance and decide on the meal format: set menu, buffet or à la carte.
For large groups it’s best to choose restaurants that have a separate dining room or can partially close the venue for private use. That helps avoid chaos at service and long waits for meals.
When organizing a meal remember allergies and special diets (vegetarian, gluten‑free, lactose‑free). Many places offer group menus with a few variants — this speeds up service and makes costs easier to control.
Kazimierz: this neighbourhood is full of atmospheric venues that accept larger bookings — especially restaurants with separate rooms or mezzanines. Look for places where you can set long tables or reserve one area for your group.
Old Town and the area around Wawel: here you’ll find both historic, representative restaurants with large halls and more tourist‑oriented venues with faster service. Restaurants near the Market often have higher capacity but can be more expensive.
Alternatives: hotels (they often have banquet rooms), brewpubs and event restaurants around Zakrzówek or Zabłocie — good options if you want more space and room to negotiate the menu.
Wierzynek — one of Kraków’s most famous restaurants, with historic interiors and several separate rooms; large receptions are possible thanks to its capacity.
Rzeźnia (Ribs On Fire) — a characterful place with a roomy dining area that can host groups up to about 60 people; good for lovers of grilled meats and informal gatherings.
Hotel restaurants (for example hotels in Kazimierz) — they often have conference and banquet rooms that can be adapted for 30–60 people with the possibility of on‑site accommodation.
Stara Zajezdnia and similar brewpubs/large restaurants — venues designed for events, often offering group menus and exclusive rooms for private parties.
Restaurants near Zakrzówek or around Zabłocie — a great choice if you want to avoid the very centre and get more space for a similar price.
Set menu with a choice of a few fixed options — the safest option: guests select their dish at confirmation, the kitchen works more efficiently and you keep control of costs.
Buffet / family‑style — better when the group is informal and wants variety; requires more space and good logistics for food distribution.
À la carte — possible with good coordination and if the venue has a strong kitchen; risk of longer waiting times.
Tastings, culinary workshops or themed menus — great for team building, but you must request these far in advance and expect higher costs.
Parking and access: if the group arrives by coach, make sure the venue or a nearby parking area allows drop‑off and has space for the vehicle.
Cloakroom and storage: in winter large groups have coats and bags — ask if the venue can arrange a cloakroom or a secure place for belongings.
Toilets: check whether the number and condition of restrooms is enough for a big group; long queues at the loo can spoil the event.
Payments: agree in advance whether payment will be collective (invoice/transfer) or split — this helps staff and speeds up settlement.
Sound system and presentations: if you plan short speeches you may need a microphone or small PA — check equipment availability with the venue.
Last‑minute confirmations — always confirm the final headcount 48–72 hours before the event so the venue can prepare food and staff.
Not scheduling serving times — for a large group it’s useful to set time windows: when starters, soup, main course and dessert will be served.
No options for allergens and vegans — when booking, ask for allergy lists and special menus to avoid unpleasant surprises.
Not planning the route between sightseeing points and the restaurant — check walking time or transport options (tram, bus) before booking.
Assuming “everyone will pay separately” — better to decide the payment method in advance; in Poland tipping of 10–15% is common if service charge isn’t included.
Outdoor catering: a picnic on the Vistula Boulevards or in a park (weather permitting) — gives rotation and space, but requires permits and careful logistics.
Renting a hotel room with catering: convenient if the group also needs accommodation, a conference room or extra technical support.
Food trucks and themed stations: a casual option for informal events, working well for corporate team days in rented spaces.
A Vistula river cruise with catering (if the vessel fits your group) — an impressive and different dining experience, but needs early booking and weather planning.
1. Book in advance + confirm guest numbers 48–72 h before the event.
2. Decide meal format (set menu / buffet / à la carte) and submit allergies/diets.
3. Check access and drop‑off space for participants (coach/taxis).
4. Agree payment method and any deposit; ask about invoices.
5. Ensure cloakroom, toilets and a meeting point before/after the meal.
6. Have an emergency contact at the venue and a responsible person on the organizer side.
Do I have to pay a deposit? — Many restaurants ask for a deposit or a signed agreement for bookings of 30–60 people; this is a normal practice, especially in high season.
How much time should I allow for a meal for such a group? — For a three‑course lunch with breaks, allow at least 1.5–2 hours; buffet service can be shorter.
Will the restaurant help with decorations/table setup? — Yes, many venues offer basic decoration and table arrangements; for larger events you can negotiate extras.
How to handle different diets? — Collect dietary information at confirmation and send it to the restaurant; check whether the venue can provide separate menus (e.g. vegetarian and meat).
To speed up service, ask the venue to serve one common main course option (e.g. chicken or a vegetarian dish) for most guests and a few alternatives only for those with allergies — staff will work faster.
In winter, choose a place with cloakroom storage — a small comfort guests greatly appreciate.
If you pick a venue in a touristy part of Kraków, ask about peak pedestrian hours — if you want calm, choose a slightly more distant location or an earlier reservation time.
1) Define number of participants and budget. 2) Choose preferred part of the city (Kazimierz, Wawel, Market, Zabłocie) and meal format. 3) Contact several venues — check room availability, group menu and payment options. 4) Book, confirm guest list 48–72 h ahead, prepare diet and transport info. 5) On the event day appoint 1–2 responsible persons from the organizer side and keep the venue contact number handy.
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If you’d like, Małgorzata Kasprowicz, a private guide from Kraków, will gladly help plan your sightseeing route and restaurant reservations for your group — you can find her contact in the site’s contact section.
