Przystawka

Przystawka is a course served before the main course in Polish and Central European cuisine. The term denotes a small, flavorful portion designed to stimulate the appetite and prepare the palate for subsequent dishes. In restaurant menus and formal meals, przystawka can be cold or hot, and may be served at the table or as a buffet starter. The word derives from the Polish verb przystawić, meaning to place in front or to set before.

Common cold starters include marinated vegetables, pickled cucumbers, smoked or pickled fish such as śledź (herring) with onions, pâtés and terrines, meat or fish salads, cheeses, and mushrooms. Classic hot starters may include warm dishes like croquettes, baked camembert, grilled vegetables, or small portions of pâté served warm; portions are small and intended to open the appetite. In Polish traditions, przystawka may be part of a set menu, especially during family gatherings, weddings, and formal dinners, and they often reflect regional ingredients.

In contemporary dining, przystawka is sometimes used interchangeably with antipasti or hors d'oeuvre in international contexts; however, in Polish usage it remains a distinct course that precedes the main course. The selection often varies with season and locale, and a well-planned przystawka complements the subsequent courses in taste, texture, and color.