With the rise of a new generation of chefs, Polish cuisine is undergoing an unprecedented revolution. The fusion of molecular cuisine, vegetarianism and sustainable ingredients has given traditional dishes a new lease of life. In the Food Lab in Warsaw, you can see dumplings made with insect protein, while the Michelin restaurant in Krakow has introduced liquid nitrogen smoked Bigos. This collision of tradition and modernity is the best interpretation of the vitality of Polish cuisine.