The National Festival of Good Taste has been held in Poznań’s Old Market Square since 2007. It all started with the idea of ​​the Polish Nalewka of the Year competition, which was to take place in the Nalewka Restaurant located in the historic building of the Municipal Weigh House. The Good Taste Fair and concerts on the festival stage were to be only an element accompanying the competition. It may seem unbelievable today, but in 2007 it was not easy to find producers of regional delicacies who would be willing to come and offer their products at Poznań’s Old Market Square. No one has heard of large culinary festivals yet. Just a year earlier, the first Festival of Taste took place in Gruczno.

The originator of the Polish Tincture of the Year competition and co-creator of the National Festival of Good Taste was the restaurateur and cultural animator Jan Babczyszyn. The producer of the festival since its first edition has been and still is Wojciech Lewandowski. The Chairman of the Good Taste Chapter, co-creator and good spirit of the Event from the very beginning until his tragic death in 2017 was the culinary critic and director – Piotr Bikont. The Festival has changed a lot since 2007. The number of annual exhibitors has long since exceeded one hundred. It is limited by the size of Poznań’s Old Market Square. The event lasts four days. It is a time filled with extremely interesting events – the Polish Liqueur of the Year Competition is today one of many important events of the Festival. The event is accompanied by numerous competitions, culinary shows, workshops for children and adults, tasting dinners, taste laboratories, author meetings, film screenings and many other attractions.

Since 2015, the festival has been organized by the Foundation of the National Festival of Good Taste, whose goals include, among others, disseminating and promoting knowledge about the culture and culinary history of geographical regions, nations, ethnic and cultural groups; promoting economic activity serving the development of culinary and gastronomic culture; supporting the education of children, youth and adults in the field of culinary culture, culinary heritage and gastronomy, and disseminating and promoting the idea of ​​including culinary arts, their history and present day in a broader aspect of understanding culture.