"Per Eater contributor Stephen Buranyi, what makes Miod Malina a star of the city’s Polish restaurant firmament is a conscientious devotion to dishes that haven’t made their way into international culinary vernacular. Soups of chicken and sour rye are muscular, tangy, and impossibly warming, while placek po węgiersku, an Hungarian style potato pancake with served with a goulash, is a regular special alongside pork cutlets and zraz wolowy, a beef roulade stewed and served in its own juices." - James Hansen