Kosher food for Jewish groups, hotels and events in Poland - at the standard your rabbi sets

In our catering we work to the standard set by the group's rabbi - from the universal to the strictest. We build on OU- and OK-certified products, keep meat and dairy strictly apart using parve products, and for the most demanding guests we provide Glatt meat, Chalav Yisrael dairy and constant supervision by a mashgiach at mehadrin level. Products bearing the Badatz mark are sourced at the group's request.

Kashrut is supervised by rabbis in Poland: for Chabad groups by the Chabad-Lubavitch rabbi of Krakow, for other groups by a mashgiach on behalf of the Chief Rabbi of Poland.

• Dairy: Chalav Yisrael only.
• Bread and challah: from kosher bakeries, at a standard accepted by the group's rabbi. On request we bake challot on site, for example on Thursday together with the participants, and for smaller groups also some of the bread, such as pita and rolls. Bread baked on site with the participation of our mashgiach is Pas Yisrael.
• Meat: Glatt kosher.
• Cooking: Bishul Yisrael - the mashgiach lights the fire and takes part in cooking; ovens and appliances are switched on only by a Jew, and on Shabbat everything is set before it begins.
• Checking: vegetables, herbs and fruit checked for insects; flour, rice and grains sifted through special sieves or checked on a light table; eggs are checked one by one for blood spots.
• Separation: a separate kitchen and utensils, meat and dairy kept strictly apart.
• Supervision: a mashgiach controlling the kitchen and products around the clock.

How kitchen koshering works, step by step →

Kosher food in Krakow - guide for families and groups →

• Every meat dinner has a fixed base: chicken soup with noodles and shkedei marak, salads, dips and bread, plus different mains and sides every day.
• We serve fish separately, on its own plates, before the meat course.
• We never serve meat and dairy at the same meal - breakfast included.
• With coffee after a meat meal we serve plant milk.
• We count quantities per person and per day, with a small reserve. After the stay we check what is left, so the next plan is more precise.

The most attentive judges of our kitchen are the women who have run a Jewish home for years. They know how chicken soup should taste and check at once whether the shkedei marak are on the table. It is all the nicer when they come to thank us after the last dinner. Once they even saw us off with applause.