Zofia Lewandowska

I run a small bakery near the old town that still makes cebularz the traditional way, so my food sessions usually start there before moving through the market square to see what else is on offer. I like explaining why this flatbread never really spread beyond the Lublin region the way other Polish specialities did. On quieter days I also guide along the Bystrzyca river valley, since the contrast between the old town on the hill and the green valley below says a lot about how the city has grown. I keep a relaxed pace so you can see what I am pointing at.