Podhale? You could almost say it’s a land steeped in magic, full of scents and flavours that truly linger in the memory. When we think of the very heart of this unique region of Poland, tradition immediately comes to mind, that authentic Highlander culture, and of course… oscypek! But the real, certified one is only made in bacówkas (traditional shepherd’s huts), usually for a limited period – from May to September, and sometimes even into October. And by visiting a place like Bacówka Dolina Chochołowska, charmingly situated on the picturesque Siwa Polana meadow, right at the entrance to the Chochołowska Valley, we get a unique opportunity. Not just to try these extraordinary delicacies, but also to immerse ourselves in this one-of-a-kind, authentic atmosphere of mountain shepherding. You can find peace, fresh mountain air, and genuine relaxation here. Because it is here that tradition magically combines with nature and tourism, offering something that can truly be called unforgettable experiences and relaxation.

Tradition and Flavour: Cheeses from the Bacówka

A trip to Podhale is, let’s face it, a real treat for our senses, especially our taste buds. You could confidently say that the heart of regional cuisine beats right in the bacówkas. It is there, in the thick smoke from the hearth, like true masterpieces, that these famous cheeses are created. And interestingly, in accordance with centuries-old tradition, Highlanders and bacas (senior shepherds) still make them from sheep’s milk, which over time has gained fame far beyond our country’s borders. The production of oscypek, bundz, and other cheeses requires knowledge and passion. And by visiting such a bacówka, we are essentially giving ourselves a gift – a chance to discover flavours we’ve often only heard about, and which, in my opinion, constitute the true essence of Highlander cuisine.

Oscypek: King of Podhale Cheeses – History, Production, Types

Oscypek is undoubtedly the most recognisable and highly valued cheese from Podhale. Its history stretches back centuries, closely linked with shepherding, which, as the story goes, arrived in these lands with the Vlach tribes from Transylvania. The real oscypek, protected by EU law (something that truly testifies to its uniqueness!), must be made mainly from sheep’s milk (minimum 60%), with a permissible small addition of cow’s milk. It is a hard, intensely smoked cheese, with a characteristic spindle shape, often decorated with traditional patterns, pressed with special wooden moulds called oscypiorki.

Producing oscypek is not just work, it’s a true ritual. The sheep’s milk first goes into a puciera (wooden container), rennet (klag) is added, and when the protein coagulates, the mass is worked and shaped. Then the cheeses are placed in brine before finally going into the smokehouse to be smoked in the smoke from the watra (hearth) which burns inside the bacówka. This smoke – that’s what gives them their unique taste, aroma, and characteristic darker colour. The entire process often takes place in a traditional smokehouse.

It’s worth remembering this: those cheeses sold en masse on Krupówki or near Gubałówka, although they look similar, often differ from the real, certified oscypek that you can buy directly from the baca at the bacówka. As baca Andrzej Staszel “Furtek” emphasises, creating a good flavour requires practice. And how to serve it? Sometimes it’s served warm, often with cranberries, and interestingly, it’s sometimes even wrapped in bacon. It can also be served with horseradish or onion. (An interesting combination, isn’t it?).

Bundz and other cheeses: Discovering the richness of Podhale shepherding

But Podhale shepherding is certainly not just about oscypek. Equally popular and valued, and perhaps even more local, is bundz. It’s a mild cheese, also made from sheep’s milk. Bundz, incidentally, is listed as a traditional product and is distinguished by its delicate, slightly granular texture and mild but pleasantly sour flavour.

And interestingly, from bundz, specifically from the whey that remains after its production, comes the refreshing żętyca. But that’s not the end of the cheese list! In the bacówkas, you can also discover other treasures: among others, bryndza (a soft sheep’s milk cheese, made from bundz), korbaczyki, gałki (both cow’s and sheep’s), redykołki (those with unusual, often souvenir shapes, made from remnants that weren’t suitable for oscypek). There are also gazdowskie cheeses, made in the style of those from cow’s milk. Yogurt, kefir, buttermilk, and curd cheese may also be available. This richness, this range of flavours, best testifies to the diversity of cheesemaking tradition in this region.

Żętyca: Whey nectar – taste and properties

Żętyca. If you visit a bacówka, you simply must try this. It’s made from the whey that remains after the production of bundz (also called buniec). It’s a drink with a slightly sour aftertaste, which, you could say, somewhat resembles kefir. The Ministry of Agriculture and Rural Development valued it enough to list żętyca as a traditional Polish product, which only confirms how important a place it holds in local culture and cuisine.

I remember once a Highlander woman from Podhale described żętyca as “a kind of liquid cheese”. I think that perfectly captures its nature. It’s not only something that’s wonderfully refreshing, but also a source of valuable nutrients – an inseparable element of the diet of shepherds and Podhale residents for centuries. When you drink żętyca, you feel like you’re drinking the very taste of the mountains. It’s worth trying this specific mead or traditional tinctures. Beer and wine may also be available, and even mulled wine (grzaniec). (Seriously, give it a try!).

Bacówka on Siwa Polana: Closer to Nature

The Bacówka on Siwa Polana is a place where the tradition of shepherding seems inextricably linked with the wild mountain nature surrounding it. Its location is unique – at the mouth of one of the most beautiful and longest valleys in the Polish Tatras, the Chochołowska Valley. And this is precisely what makes this bacówka the ideal stop for anyone heading out onto the Tatra trails. It’s a great place for mountain accommodation or a weekend in the mountains. You can plan a romantic trip, a family outing, a visit with a larger group of friends, or even green schools, camps, or colonies. After all, from Siwa Polana, you step directly onto the grounds of the Tatra National Park. And the place itself? It’s a starting point for many unforgettable hikes and mountain expeditions, let’s be honest. Hiking is possible here.

Location and Access: How to find the Bacówka on Siwa Polana?

The Bacówka on Siwa Polana, which you will often also find under the name Bacówka Dolina Chochołowska, is located, as the name suggests, on Siwa Polana. This is a vast meadow, situated right at the very entrance to the Chochołowska Valley, in the Polish Tatras. Access to Siwa Polana is, let’s be honest, relatively easy. You can get there by car, using the car park located just before the entrance to the Tatra National Park. That’s also where you buy entrance tickets. And from Zakopane, that bustling heart of Podhale? You can get there by public transport or private transfer, looking up connection information. The bacówka itself? It’s located literally right next to the trail that leads deeper into the valley.

Siwa Polana: A charming spot on the map of Podhale

Siwa Polana. It’s a place that has something unique about it, something that makes it a true gateway to the Chochołowska Valley. Where does the name come from? Probably from the grey, dry grasses that cover the meadow at certain times of the year. It was once an area of intensive grazing, very intensive. Today, however, it mainly serves a recreational role and is, as it happens, the main starting point for tourists. On Siwa Polana, you’ll find a car park, there are stalls with souvenirs and regional products, as well as bike rentals (although information from TPN in 2016 indicated a lack of these, so it’s worth checking the current situation) and the stop for the tourist train that runs deeper into the valley, to the Huciska meadow. And from Siwa Polana? The green trail will also take you towards the Lejowa Valley and the Kościeliska Valley. And sadly, it’s also a place commemorating tragic history – on December 27, 1939, the Germans executed nine Poles here. It’s hard to imagine what happened here. Despite the painful history, the silence of this place today encourages reflection.

Chochołowska Valley: A hiker’s paradise and an oasis of calm

The Chochołowska Valley? A true paradise for those who love mountain hiking. Although it can get crowded in season, you can still call it an oasis of calm. After all, it’s the longest and largest valley in the Polish Tatras – stretching for about 10 kilometres! Its lower part forms a picturesque, deep gorge, bordered by impressive rock formations like Niżnia and Wyżnia Brama Chochołowska. There’s also Skała Kmietowicza, named in honour of Józef Leopold Kmietowicz, who led the Chochołów Uprising in 1846.

The valley offers trails of truly varying difficulty levels, making it an excellent starting point for ascents of the Western Tatras peaks. We’re talking about peaks like Grześ, Rakoń, Trzydniowiański Wierch, Ornak, or Starorobociański Wierch. From the Hucisko meadow, which you can reach on foot in about an hour from Siwa Polana, or by tourist train, the situation is as follows: the Starorobociańska Valley runs to the left, behind Wielki Kopieniec, and the Chochołowska Valley continues to the right. Deep within the valley, on the Chochołowska Meadow, is the largest PTTK Hostel in the Polish Tatras, built in 1953, offering 121 beds.

On the same meadow stands the charming Chapel of St. John the Baptist – a souvenir from the ‘Janosik’ TV series filmed here long ago. And the view from Chochołowska Meadow? Honestly, it’s breathtaking, especially the one of the dominating Wołowiec. And the Chochołowska Valley is famous for its crocuses, isn’t it! In spring, they bloom en masse on the meadows, attracting literally crowds of tourists. Can you imagine the Tatras in spring without them?

Interestingly, in 1938, an attempt was made here to break the world record for balloon flight altitude with the balloon “Gwiazda Polski”. And in 1983, the historic meeting between Pope John Paul II and Lech Wałęsa took place in the hostel. The valley was also an important base for Polish and Soviet partisans during World War II. It was also used by the “Ogień” partisans. During the war, the Nazis executed hostages here, and the forests were, unfortunately, plundered for the needs of a sawmill in Czarny Dunajec. Despite this, let’s be honest, difficult and painful history, today the Chochołowska Valley remains a truly extraordinary place, offering peace, these beautiful views, and close contact with nature. It provides the opportunity to spend time actively on the tourist routes.

Tales from the Bacówka: People and Stories

Entering a bacówka means entering not just a place where these unique cheeses are born. We enter a world of living tradition and, let’s not be afraid to say it, extraordinary stories. Each bacówka, each baca and juhas (shepherd’s assistant) is after all a separate story, which directly shows how deeply shepherding is rooted in Highlander culture. And it is these people, their experience and love for the mountains, who create the true heart of these places. They share their knowledge, and sometimes a piece of their lives too. In some bacówkas, you can stumble upon a Highlander band, listen to singing and dancing, and participate in festivities.

Bacas: Guardians of tradition – conversations with the shepherds

Baca. This is an absolutely key figure for shepherding in Podhale. He is a master cheesemaker, and at the same time a guardian of this ancient tradition. Bacas, often “from generation to generation” like Jan Jasionek from the bacówka in Murzasichle, are true enthusiasts, there is no doubt about it. For Andrzej Kluś from the bacówka Pod Reglami, sheep are literally “half his life”. These people dedicate the whole summer to intensive work: they graze sheep, they produce cheese.

In the bacówka of Stanisław Pawlikowski, who looks after, get this, about 500 sheep, 30-40 kg of cheese is produced daily. Jan Hyrczyk from the bacówka on Baligówka has almost 800 of them! Wojciech Słodyczka from the bacówka on Siwa Polana is responsible for 300 little sheep. Krzysztof Łaś from the bacówka in Leśnica also grazes 800, often with the help of his father, sons, and juhases.

And what about innovation? Bacas can be surprising, like Wojciech Komperda from Czorsztyn, who promotes Podhale oscypek even in Italy. Or Kazimierz Furczoń from Łapsze Wyżne – the first in Podhale with an EU certificate for oscypek! There is also Józef Gołdyn from Łapsze Niżne, who has a really wide range of cheeses: kara, pucok, bryndza, and serek podhalański. And Jan Wilczek from Łapsze Niżne, producing żętyca. In this world of bacas, happily, there is also a place for women. Janina Rzepka became the first female baca in Poland.

Conversations with them? They allow you to understand the hardship, but also the beauty of their work. You can hear incredible stories about life in the mountains, sometimes even about wolves and bears which, unfortunately, prey on the sheep. That reminds me of a similar story I once heard from a local resident… It makes you shiver.

Life in the bacówka: Daily customs and work

Life in a bacówka? It follows its own rhythm, strictly dictated by nature and the work with the sheep. The grazing season? Traditionally, it lasts from May to September. Every morning the sheep are milked, and the milk? It’s immediately processed into cheese. Inside the bacówka, invariably, a fire burns – that famous watra. It not only provides warmth, but above all is used for smoking oscypek. You can imagine the warmth radiating from the fireplace.

The smoke from the watra creates that specific semi-darkness in the hut and gives the cheeses their unique character. The work of the baca and juhases is hard, really. It requires early waking, constant care for the flocks, milking the sheep into a wooden bucket, or “gieleta”. Then they process the milk in a puciera, form the cheeses. Can you imagine such a day? It’s a life in close proximity to nature, far from the urban hustle and bustle. Something incredible. The bacówka itself often looks like a charming wooden cottage.

Legends and stories from Siwa Polana: The magic of the mountains

Siwa Polana and the Chochołowska Valley are places quite literally steeped in history and legends. Stories about the Chochołów Uprising, about the partisans hiding here during World War II… And even about films filmed here, like the famous sleigh ride scene in “The Deluge” (“Potop”), or the “Janosik” TV series (specifically episode 7!). All of this creates some extraordinary aura around these places.

The medallion commemorating Pope John Paul II’s visit in 1983, the one in Andrzej Gal Ziemba’s bacówka, or his meeting with Lech Wałęsa in the hostel on Chochołowska Meadow, add historical weight to these places. There is also the chapel on Chochołowska Meadow, that souvenir from “Janosik”. And near the bacówka on Siwa Polana, you can also find a chapel dedicated to Witos. The magic of mountain stories truly comes alive in conversations with the bacas. They are often witnesses, or at least inheritors, of these local tales and events. It is there, by the watra, that you can hear the most interesting stories about Highlander culture, traditional dishes, and life in the mountains.

Bacówka Cuisine: The Taste of Podhale on a Plate

Bacówka cuisine? It’s the essence of Podhale flavours! Simple, hearty, and of course based on local products. It’s not just cheeses, but also traditional dishes that have graced Highlander tables for centuries. And by visiting a bacówka, we have this fantastic chance to try these authentic dishes in their natural environment. There’s something about it – it somehow tastes best where it’s made. You can see craftsmanship and manual work in the kitchen here.

Traditional dishes from the bacówka: Recipes and flavour secrets

Traditional Highlander dishes are inextricably linked with rural life and shepherding, that’s obvious. Although the main focus at the bacówka on Siwa Polana is the sale of cheeses and żętyca, the idea of Highlander cuisine is very strongly present in such places. The menu, if there is one anywhere, is based on simple ingredients, those available in the mountains. Among the most well-known dishes are: kwaśnica (that cabbage soup made with sauerkraut broth and smoked bacon or ribs), czosnianka (garlic soup, it warms you up!), hałuski (potato dumplings), bryjka (a thick dish from flour or groats), and moskole (cakes made from boiled potatoes, flour, and water, baked on a griddle). They are often served with butter, curd cheese, or pork crackling. Pierogi, cutlets, pork knuckle, and roasts are also popular. Among soups, it’s worth trying żurek (sour rye soup), barszcz (beetroot soup), or mushroom soup. These dishes, often prepared according to recipes passed down from generation to generation, are a testament to the culinary secrets of the region. Discovering these flavours in places like a bacówka is, let’s say, a real journey into the past. And in Zakopane itself, the tourist heart of Podhale, you can also discover the richness of Highlander cuisine in numerous inns, trying breakfast, lunch, or dinner with traditional desserts.

Regional products: Oscypek, bundz, and other delicacies

The most important regional products you’ll find at a bacówka? That’s definitely oscypek and bundz. These sheep’s milk cheeses are, let’s say, the true calling card of Podhale and represent a really important element of the local economy. But besides them, bacówkas often have other dairy products to offer. There are the already mentioned bryndza, korbaczyki, gałki, redykołki (those fun little cheeses!). And gazdowskie cheeses. You also can’t forget about żętyca, that refreshing whey drink.

Some bacówkas go further and also sell homemade cured meats. You’ll find sausages, little ham, little bacon, lard, bacon, ham, loin, baleron, brawn, liver pate, metka sausage, kabanos sausages, frankfurters, pate, aspic, roulade. Traditional bread, flatbread, proziaki or moskole may be available. Plus jams, juices, and preserves from local fruits and mushrooms (blueberries, raspberries, blackberries, bilberries, cranberries, rowanberries, rosehip, hawthorn, plums, apricots, chokeberries, mulberries, sea buckthorn, sweet cherries, sour cherries, gooseberries, grapes, strawberries, wild strawberries, figs, dates, pineapple, banana, orange, mandarin, grapefruit, lemon, lime, kiwi, mango, peach, nectarine, watermelon, melon, apple, pear). There are also vegetables (onion, garlic, parsley, celery) and herbs (linden, chamomile, mint, lemon balm, nettle, horsetail, St. John’s wort, yarrow, marigold, lavender, rosemary, thyme, basil, oregano, savory, lovage, caraway, coriander, dill) and spices (pepper, paprika, cloves, cinnamon, nutmeg, allspice, bay leaf, mustard). From cereal products there may be groats, flakes, muesli, porridge, and from bread rolls, croissants, baguettes, graham bread, wholemeal rye, spelt, rye, wheat, mixed grain, wholemeal, crispbread. You can also find lard, clarified butter, goose lard, fat, eggs, cream, yogurt, buttermilk, curd cheese. All of this together creates the richness of Podhale flavours, available at your fingertips, in this authentic, mountainous setting. A grill and the possibility of barbecuing sausages may also be available. Something fantastic.

Highlander cuisine: From tradition to modernity

Highlander cuisine, although strongly rooted in tradition, is constantly evolving, isn’t it. Contemporary Highlander restaurants, whether in Zakopane or the surrounding areas, often reinterpret classic dishes, attempting to combine them with new, modern culinary techniques. However, in my opinion, the heart of this cuisine still remains products straight from the bacówkas. It is oscypek, bundz, and other local cheeses that form the base for many dishes – from starters, through soups, to main courses. Although in the bacówka on Siwa Polana itself you are unlikely to have a full dinner, the products you buy there are an excellent base for preparing traditional Highlander meals, whether in the comfort of your home or at your accommodation. Discovering Highlander cuisine is, as it happens, not just about tasting the dishes. You can also find doughnuts, faworki (angel wings), cheesecake, poppy seed cake, gingerbread, fruitcake, yeast cake – real desserts – here. It’s also about getting to know the history and culture of the entire region. Creative workshops, photography or painting outdoor sessions, and manual activities are sometimes organised here.

Bacówka on Siwa Polana: The Tourist Aspect

The Bacówka on Siwa Polana. It’s not just a place where you can buy something delicious to eat. It’s also, and perhaps above all, an important tourist destination and an excellent starting point for further mountain expeditions. Its strategic location – at the mouth of the Chochołowska Valley – makes it easily accessible and attractive to a truly wide range of tourists. There’s something here for everyone: from families with children, through lovers of long, ambitious hikes, to those who simply seek a quick connection with Highlander culture and taste. You can spend a weekend here, plan a romantic trip, a family outing, come with a group of friends, or organise green schools, camps, or colonies.

A trip to the bacówka: Planning and what’s worth taking with you

A trip to the bacówka on Siwa Polana? A great idea for spending a few hours in the mountains, even if you’re not planning a very long hike. After all, it’s located right at the very entrance to the Chochołowska Valley, which makes reaching it really simple. It’s worth planning such a trip, especially during the grazing season (i.e., from May to September), to be sure that the bacówka will be open and that you’ll be able to buy fresh, real cheeses.

And what’s worth taking with you? Here’s a small list, just in case:

• Cash – in many bacówkas, unfortunately, card payments are still not possible. Remember this!
• Comfortable footwear – even that short walk across the meadow will be much more pleasant.
• A backpack – to pack away all those delicious treats you’ve bought.
• A container for żętyca – if you fancy trying this drink to take away. Something that really makes life easier if you like the taste!
• A camera – because the views, well, they’re simply beautiful!
• And basic gear for a mountain trip, if you are planning to go further, deeper into the Chochołowska Valley.

Don’t forget appropriate clothing either. The weather in the mountains can be changeable, very changeable, even within a single day. And what about the weather? It’s always better to be prepared for anything, isn’t it? If you are ready for a sudden change in the weather, then no trip will surprise you.

What to do nearby: Hiking trails and attractions

Siwa Polana is, without a doubt, an excellent starting point for exploring the Western Tatras. The most popular trail? That’s definitely the green one, leading through the entire Chochołowska Valley, all the way to the Hostel on Chochołowska Meadow. By following it, you can admire this picturesque nature, and in spring – those crocuses blooming en masse (something you really must see!). It’s an ideal place for hiking.

From the Hucisko meadow, which, I’ll remind you, you can reach by tourist train or on foot, you can continue hiking along the Chochołowska Valley. Or turn off onto other trails – for example, the black one to the Starorobociańska Valley (leading to Siwa Pass), or the yellow one to Iwaniacka Pass. From Chochołowska Meadow itself, there are further, sometimes more difficult trails to the surrounding peaks: Wołowiec, Grześ, Rakoń, Trzydniowiański Wierch, Ornak, Starorobociański Wierch, Błyszcz, Bystra, Rohacz Ostry, or Płaczliwy. Quite a lot, isn’t it? You can find hiking routes for everyone here.

In the vicinity of Siwa Polana, you’ll also find the green trail leading to the Lejowa Valley, and further to the Kościeliska Valley – another equally popular Tatra valley. The Kościeliska Valley neighbours the Chochołowska and also offers many attractions, both natural and historical. It’s also worth taking a walk along the trail Pod Reglami. It also offers the possibility of reaching some bacówkas, for example, Andrzej Kluś’s bacówka.

Lovers of that true mountain atmosphere will also appreciate Rusinowa Polana with Stanisław Rychtarczyk’s bacówka and that incredible view of the High Tatras. And Hala Rusinowa itself? It’s often considered to have the most beautifully situated bacówka in the entire Tatras. It’s worth adding that the Pieniny mountains also have their bacówkas with oscypek, which shows that the shepherding tradition is alive throughout the Polish Carpathians.

Accommodation nearby: Suggestions for tourists

The area around Siwa Polana and the Chochołowska Valley offers quite a few accommodation options. They are tailored, you could say, to the different needs and budgets of tourists. You can find accommodation in nearby villages, such as Witów or Kir, where incidentally, bacówkas also operate. A little further away, but still conveniently located, are Zakopane and other Podhale villages, offering a wide selection of hotels, guesthouses, private rooms, or agritourism.

And for lovers of that true mountain atmosphere? Staying at the Hostel on Chochołowska Meadow will be the ideal choice. This allows you to start hiking early in the morning and admire that magical sunrise in the Tatras. Other bacówkas in the area (though, note, they usually do not offer accommodation) can be found in Brzegi (Bacówka u Jancoka, bacówka of Andrzej Rzepka), Murzasichle (Bacówka of Jan Jasionek), Nowy Targ (Bacówka by the airport of Stanisław Łaś, Bacówka in Kowaniec of Jacek Wolski). They are also in other villages in Podhale, Podtatrze, and Polish Spiš.

Visiting these places is, in my opinion, a great way to get to know the traditions of Podhale and find your favourite flavours. Just like Łukasz, who I heard found his cheese favourite “u Jancoka”. Someone else, Wojtek, is planning a trip around Poland visiting restaurants. And we, let’s say, strongly recommend that he includes visits to bacówkas in his plan. This will allow him to discover this real Poland, including that less obvious eastern part of the country where tradition is still going strong.

Bacówka and its surroundings: Nature and Ecology

The area around the Bacówka on Siwa Polana. This is an area of extraordinary, truly extraordinary natural richness, located in the very heart of the Tatras. It’s a place where we commune daily with the beauty of this wild nature, but also face the challenges that its protection brings. Understanding the role of the Tatra National Park and the principles of eco-tourism is key. Why is this so important? To preserve this unique environment for us and for future generations.

Flora and fauna of the Chochołowska Valley: The richness of nature

The Chochołowska Valley, which is part of the Tatra National Park, is, you could confidently say, a true treasure trove of biodiversity. In spring? The meadows are literally covered with a carpet of crocuses, creating a view you can’t forget. In the mountain forests and on the alpine meadows, you can encounter numerous plant species, including those that occur only in the Tatras, which are endemic.

The fauna of the Chochołowska Valley is equally rich. Species typical of the Carpathians live here, such as deer, roe deer, and foxes. And with a little, but truly just a little, luck, you can observe chamois or marmots. And we can’t forget about the larger predators – wolves and bears, which, unfortunately, prey on the sheep. This is a constant element of the shepherds’ lives. The presence of these animals only confirms how wild the Tatras still are. And although it sometimes creates problems for the shepherds, it indicates a healthy ecosystem.

Nature Protection: Tatra National Park and its significance

The entire area of the Chochołowska Valley, including Siwa Polana and the Hostel, is located within the Tatra National Park (TPN). The Park was created for one main reason – to protect this unique nature of the Tatras. Entry to the park is, as we know, paid. And the income from tickets? It’s allocated to trail maintenance, nature conservation, and environmental education, too. The TPN simply oversees this area, introducing rules designed to minimise the impact of our tourism on the environment. Let’s remember this, it’s very important. You must only move along designated trails and, obviously, not litter. Simple, isn’t it?

Eco-tourism: Responsible tourism in Podhale

Eco-tourism. What does that actually mean? It’s a way of visiting that minimises negative environmental impact while supporting local communities. And by visiting the Bacówka on Siwa Polana, or other bacówkas in Podhale, we are essentially practising a form of eco-tourism. By buying products directly from the bacas, we support this traditional shepherding and the local economy.

The Podhale Oscypek Trail, encompassing Podtatrze, Podhale, and Polish Spiš, is a great initiative. It promotes exactly this kind of responsible discovery of the region, leading through pastures and bacówkas. When heading into the Tatras, it’s worth, if possible, using public transport. Or leave your car in the designated car park on Siwa Polana. And in the Chochołowska Valley? Let’s move around on foot, by bike (though it’s worth checking the current information from the TPN here!) or by tourist train to the Huciska meadow. Don’t drive too deep into the valley if it’s not necessary. By taking care of cleanliness and respecting the rules prevailing in the National Park, each of us contributes to preserving this unique place in its unspoiled form. It’s a small thing, but it means so much.

Bacówka on Siwa Polana: Local Community Perspective

The Bacówka on Siwa Polana, and shepherding in general, are inextricably linked with this unique local community of Podhale. It’s not just, let’s say, an economic activity. Above all, it’s an element of identity and cultural heritage. And understanding how bacówkas influence the lives of the region’s residents allows us to appreciate their significance more fully. It’s more than just cheese production. You can organise meetings, workshops, or artistic plein airs here.

The impact of the bacówka on the local economy and development

Bacówkas play an important, a truly important role in the local economy of Podhale. After all, they are a source of livelihood for the bacas, juhases, and their families. By selling these regional products to tourists, they contribute to the development of local trade. And although it must be admitted that the state doesn’t always support traditional producers to the extent we would wish, it is tourism and this direct sale in the bacówkas that allow this traditional activity to be sustained.

Bacówkas attract tourists. And these tourists? They use other local services – accommodation, catering, transport. They are therefore, you could say, an important element of the region’s entire, complex tourism ecosystem. By visiting bacówkas, we, the tourists, support local entrepreneurs and craftspeople. A simple gesture, but it has a real impact.

The life of the residents of Siwa Polana and the surrounding area

The life of the residents of Siwa Polana and the surrounding villages – Witów, Kir, or Chochołów – is closely linked with the Tatras and the traditions of the region. Very closely. Many of them are involved in tourism, they run agritourism, they engage in crafts (handicrafts, making souvenirs). And of course, shepherding. You can find a wooden cottage here where time flows more slowly.

Daily life often follows the rhythm of the seasons. There’s summer, associated with sheep grazing and increased tourist traffic. And then winter. The mountains are covered with snow, and the Chochołowska Valley then attracts cross-country and ski touring enthusiasts. The residents of Podhale are proud of their culture, their folklore, their Highlander music and customs. You can see it at every turn.

Community and tradition: The strength of the local community

The strength of the local community of Podhale? It lies, in my opinion, in its strong ties and deep attachment to tradition. Shepherding is an occupation that simply requires cooperation. A baca needs the help of juhases. Families are often involved in running bacówkas, as in the case of Krzysztof Łaś’s family in Leśnica.

The Forestry Community of the Eight Entitled Villages, the owner of the Chochołowska Valley, is a great example of a local organisation that manages shared resources. Festivals, local events, nurturing Highlander music, singing, dancing – all of this testifies to the extraordinary vitality of the local culture. And bacówkas? As places of meeting and cultivating tradition, they play, well, an extremely important role in this process. By entering a bacówka, we have a chance to feel this community, to see how tradition is still alive. Isn’t it beautiful?

Siwa Polana: An Invitation to Discover

A hike to the Bacówka on Siwa Polana is more than just a simple trip. It is, you could say, a true invitation to discover the very heart of Podhale. It’s a chance to taste these authentic, traditional cheeses – oscypek, bundz, żętyca. To get to know the hard, yet at the same time fascinating work of the bacas and juhases. To immerse yourself in the richness of Highlander history and culture. And to admire the unique beauty of Tatra nature. You can spend a weekend in the mountains here, plan a romantic trip, a family outing, or even come with a group of friends.

Siwa Polana, being the gateway to the Chochołowska Valley, offers the perfect combination of all these elements. Regardless of whether you’re looking for adventure on a mountain trail, or simply relaxation in the embrace of this picturesque nature, or perhaps you want to feel the real mountain atmosphere and sample local specialities – the Bacówka on Siwa Polana is a place that is simply worth visiting. Allow yourself this moment of rest, breathe in the fresh mountain air, and, well, let yourself be carried away by the magic of this unique corner of Poland. A heartfelt invitation!