Silesian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Silesia. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines.
Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Kaisersemmel.
Kluski śląskie (Silesian dumplings) - round-shaped dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour
Schlesisches Himmelreich ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices
Rolada z modrą kapustą (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner
Szałot - a salad made of cubes of boiled potatoes and carrots, peas, ham, various sausages, pickled fish, boiled eggs, seasoned with olive oil or mayonnaise