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The walls of Dawno Temu Na Kazimierzu (“Once Upon a Time in Kazimierz”) are lined with accordions, mannequins, and miscellany in a nod to Kazimierz, the historic Jewish quarter where it stands. Absolutely everyone, the elderly women included, will be taking shots of Zubrówka, a dry vodka that gets its herbaceous flavor from bison grass.

Owned by a Chinese chef who spent time cooking for French celebrities in Paris, Chez Nicholas is a small restaurant with big flavor. Here, Chef Nicholas serves five-star French cuisine to a smattering of tables (always make a reservation to avoid disappointment). For the best possible meal, don’t choose your own dishes—just order the five-course prix fixe, which comes in “simple” or “deluxe” versions with or without wine pairings, and let Chef Nicholas take it from there. Once a month, he does a Chinese weekend, with gourmet dishes from different regions of his home country. No matter when you stop in, however, expect exquisite food accompanied by the elegant sounds of French music and opera (the chef’s favorite).

During the communist era, milk bars could be found in every Polish city. These were canteen-style restaurants where workers could come and eat decent, inexpensive portions of simple food in a no-nonsense setting. Despite their popularity in the 1970s and 1980s, most of the milk bars died away as the Polish restaurant scene was rapidly modernized; however, the few that survived are now increasingly treasured as an important part of Poland’s cultural heritage. U Stasi is well-known for its friendly service (something that milk bars traditionally lacked) while Bar Mleczny Górnik (Miners’ Bar) is basic to the core in all ways except the food, which is consistently good and outrageously cheap.

In this week’s episode of Unpacked by AFAR, four AFAR editors—all parents—share their tips on traveling with kids, from how to deal with jet lag to one brilliant packing hack.