Must-Try Foods in Europe’s 20 Most Visited Countries

As a family of three with a passion for travel and culinary adventures, we’ve journeyed across the globe with our 4 year old daughter, experiencing the diverse flavors each country has to offer. With my background as a chef, I’ve always been eager to explore new cuisines and share these experiences with others. In this article, we’ll take you on an epicurean tour of the most visited European countries, highlighting the top foods you just have to try. Whether you’re a seasoned traveler or planning your first trip, I hope these culinary delights will inspire you to embark on your own food-filled adventures.

Try Something New

Wherever we go, we make a point to try new foods, along with something we know we’ll like. More often than not, the new dish far exceeds the familiar item we ordered. The main things we’ve learned is to always try the local cheese, the bread, and the alcohol. You may find something you’ve never heard of that turns out to be your new favorite! A Scotch whisky in Scotland, or some wine in Tuscany, I feel these are must-do’s when traveling.

If you or someone you are with does not have an adventurous palate, don’t fret. You can usually find easy to please food, like pizza, all over the world. And I feel that is something everyone can agree on! If you are an adventurous eater traveling with a group like this, don’t fear. There is hope! We have had some of the most unique and amazing pizzas in the most unexpected places. From pickled black walnut pizza in Scotland, to potato pizza in Bosnia and Herzegovina, you are in for a treat no matter who you are or where you go.

To learn more about the pickled black walnut pizza, read our full review here!

Bon voyage and bon appétit!

Tips for dining internationally:

• Always ask your server for their recommendations. They’ve probably tried everything on the menu and have gotten feedback from customers.
• Always try the local food and drink. You may find something you’ve never heard of that turns out to be your new favorite.
• If you’re visiting a coastal town, try the seafood. It will most likely be local and fresh.
• Look into local tipping customs. You may have received great service and want to show your appreciation, but it could be considered rude in some areas.

1. Austria

As someone captivated by Austria’s fairy tale charm, I’ve had the pleasure of exploring its culture through their food, with each visit proving better than the last. From the cozy coffeehouses in Vienna to the rustic alpine huts in Bludenz, every meal in Austria brings together tradition and delicious flavors.

Fun Fact: Bacon is known as speck in Austria.

Here are some must-try foods that will transform your journey through Austria into an unforgettable culinary adventure.

Wiener Schnitzel

Dating back to 1831, this iconic dish is a breaded and fried veal cutlet, traditionally served with a slice of lemon, potato salad, or parsley potatoes. It’s a favorite among locals and tourists, and it is definitely NOT the wienerschnitzel Americans think of!

Apfelstrudel

This delectable pastry comes from the 17th century and is made with thin layers of flaky dough filled with spiced apples, raisins, sugar, and cinnamon. The pastry is baked until golden brown then dusted with powdered sugar. It’s served warm and accompanied by creme anglaise or whipped cream. It’s pretty much what it sounds like: Apple Strudel, except a thousand times better.

Sachertorte

Created in 1832 by Franz Sacher for Prince Metternich, this is a chocolate lover’s dream! A rich chocolate cake with a layer of apricot jam and covered in dark chocolate icing. It’s decadent and actually not too sweet, and can be found in most bakeries. The tang of the apricot jam breaks up the richness, which makes it easy to eat the whole thing without realizing it.

Vienna Sausage

First introduced in the 19th century by Johann Georg Lahner, this culinary staple is a slender, lightly smoked sausage made from a blend of pork and beef, traditionally encased in sheep’s intestine. It’s known for its delicate flavor and is often eaten as a snack or an addition to other dishes. There are different types all over the country, so be sure to try the local ones! Fancy a fancy hot dog?

Tafelspitz

Also known as the national dish of Austria, due to it being the favorite of Emperor Franz Joseph I, it is made by slow-cooking beef (usually rump) with root vegetables and spices until tender. It’s typically served with a rich broth, crispy roasted potatoes, and an apple-horseradish sauce. Do you struggle with cold bones? Then eat this.

Tiroler Gröstl

Originating from the Tyrol region, this hearty dish consists of fried potatoes, onions, and leftover meats, often topped with a fried egg. It’s a comforting meal, typically served straight from the pan, and has been a staple since the times when farmers needed hearty meals to sustain them through the day. Think breakfast hash..on steroids.

Brettljause

This rustic platter of cold cuts, cheeses, pickles, and spreads is often enjoyed as a snack or light meal. It’s perfect for sharing and, moreover, gives a taste of Austria’s charcuterie traditions, which date back to medieval times when the preservation of meats and cheeses was essential. Charcuterie boards are the love language of the world.

Kaiserschmarrn

Named after Emperor Franz Joseph I, this fluffy caramelized pancake is shredded into pieces, dusted with powdered sugar, and served with fruit compotes like apple or plum sauce. Its origin story tells of the emperor’s love for simple yet delicious desserts. I’ll never eat pancakes the same.

Linzer Torte

Often served during the holidays, this treat, first documented in 1653, features a crumbly, buttery crust made with ground nuts, typically hazelnuts. It is filled with a layer of tangy fruit preserves (traditionally they use red currants, but other tart berries are acceptable) and topped with a distinctive lattice design. It is named after the city of Linz where it originated. Walk by any bakery and you’ll see this beaut in the window. Try not to drool on the displays please.

Salzburger Nockerl

Created in the 17th century, this classic dessert is a light, airy, soufflé-like dish made from egg yolks, sugar, and flour, folded with stiffly beaten egg whites, and then baked until golden. Traditionally served with a dusting of powdered sugar and a side of berry compote. It is said to resemble the hills surrounding Salzburg, but I believe it looks more like my love handles after eating so many.

Buchteln mit Vanillesauce

Fluffy, baked sweet yeast buns, often filled with jam, and served warm with a rich vanilla sauce. These delightful buns originated in Bohemia but have been embraced wholeheartedly by Austrian cuisine, making them a must-try. I saw these served at most Christmas Markets in the area. Huge bowls of steamy, saucy buns. How can you not try it?!

As you explore Austria via the tastebud highway, don’t forget to pair these dishes with some local beverages for the complete food experience. Sip on a refreshing glass of Grüner Veltliner (white wine) or a crisp Austrian beer like Stiegl. Also, the coffee culture here is out of this world, and I’m seriously surprised it isn’t talked about more often. Our favorite time to visit is during the winter since the Christmas Markets offer a fantastic opportunity to sample a variety of local favorites.

2. Belgium

Belgian food is known for its high quality and generous portions as its a blend of French, Dutch, and German cuisines. Every eatery takes great pride in their dishes, and it shows. Perfectly balanced flavors I can still taste to this day. From the bustling brasseries in Brussels to the charming restaurants in Bruges, each bite offers a taste of the country’s rich gastronomic heritage.

Don’t even think about leaving Belgium without trying at least one of these foods:

Belgian Waffles

Even though the locals don’t indulge in these very often, as a tourist I’d eat them any chance I get! There are two different kinds – the Liege waffle, which is dense and sweetened with caramelized sugar, and the Brussels waffle, which is light and crispy. Belgian waffles date back to the Middle Ages and were first showcased at the 1958 Brussels World’s Fair, quickly becoming a global sensation. All of my clothes from this trip are covered in chocolate stains, and I’m ok with it. Occasionally I’ll lick them and pretend I’m still there.

Don’t judge. You’ll end up doing it too.

Speculoos

Spiced with clove, cinnamon, and nutmeg, these shortcrust biscuits (or cookies) are perfectly paired with coffee or tea. Dating back to the 17th century, they were traditionally made for St. Nicholas’ feast. Today they are enjoyed all year round. They are nice and crispy until you dunk them, then they turn into a melt in your mouth explosion of flavor.

Moules-Frites

A classic dish of mussels cooked in a white wine, garlic, and herb sauce, typically served with Belgian frites (See below). This dish, originating from Belgian coastal regions, became popular in the 18th century and remains a beloved culinary staple. It’s a great dish to share with the table..until you try one. Then you’ll no longer want to share.

Belgian Frites

You can’t go wrong with fries, especially since they’re believed to have originated here! In Belgium, they are known for their unique double-frying method, which results in an irresistibly crispy exterior and a fluffy interior. Often served with a variety of sauces, this technique was perfected in the 17th century and has since made Belgian frites a renowned street food delicacy. Majority of Europeans dip their fries in mayonnaise. I no longer want any other sauce with my fries. Don’t knock it til you try it.

Waterzooi

A traditional Belgian stew from Ghent, this dish is made with either fish or chicken and vegetables in a creamy, egg-thickened broth. Notably known for its comforting flavors and smooth texture, Waterzooi originated in the Middle Ages. Originally, it was a fish dish, but over time chicken became a popular alternative. Honestly, the only reason I ordered it was because of the name. It sounded so fun, and ended up being so delicious.

Stoemp

Dating back to the 19th century, this hearty dish is made from mashed potatoes mixed with various root vegetables, cream, and often bacon or sausage. It is usually enjoyed as a side dish and known for its rich flavor and creamy texture. We ordered this a few times, as a side and solo, and was a favorite with our daughter. Want to sneak some veggies into your child’s diet? Try the stoemp.

Cuberdons

These unique Belgian sweets are shaped like cones, with a firm exterior and a luscious, flavored filling. It comes in a variety of flavors, but raspberry is the most traditional flavor, and my personal favorite. Often called “Ghent noses”, these treats are a cherished specialty in Belgium. Walk in any of the many sweet shops in Belgium and you’ll find these lil’ schnozes.

Geraardsbergse Mattentaart

A small puff pastry filled with almond-flavored curdled milk. Originating from Geraardsbergen, it’s a nice blend of creamy and flaky textures. This pastry dates back to the Middle Ages and has been a protected regional specialty since the 20th century. It’s like a sweet, eggy cheesecake. I know “curdled milk” doesn’t sound appetizing, but trust me, this is worth a try. You could add almond extract to anything and I’d like it.

Couque de Dinant

Known for its hard texture, this honey and flour cookie is shaped into intricate designs. Simple yet satisfying, it originated from the town of Dinant in the 18th century. Initially created as a long-lasting food for travelers, these cookies are also ideal as souvenirs for loved ones back home. They are almost too pretty to eat. Almost..

Cramique

A sweet bread studded with raisins and often enjoyed with a spread of butter or jam. It is usually eaten for breakfast or a snack. This bread has been a Belgian breakfast staple since the 19th century, offering a sweet start to the day with its rich, fruity flavor. Toast for breakfast is pretty unanimous throughout the world. Walking into a bakery that has just pulled this loaf from the oven is what I would like to think walking through the pearly gates is like.

Marzipan

A sweet confection made primarily from finely ground almonds and sugar, often flavored with almond extract. Even though it doesn’t originate in Belgium, the marzipan shops here are out of this world. Here I found some of the softest and most flavorful little treats I’ve ever had. Again, I’m a sucker for anything almond.

Belgium is an absolute treat, with its dishes offering something for everyone. As a family who loves to explore new flavors, we were blown away by the delicious variety of food. Whether you are just getting started traveling, or you’ve put in some miles, we highly recommend visiting Belgium for the food.. and the views.

3. Croatia

The sleeper agent in the culinary world. Blending Mediterranean and Central European flavors, Croatian cuisine features fresh seafood, hearty meat dishes, and regional specialities. From the coast to the inland regions, each area has its own unique dishes that are sure to please everyone. We were thrilled by the variety and depth of Croatian food. Here are some of the foods you shouldn’t miss:

Burek

My personal all-time favorite food, this flaky pastry can be filled with various ingredients such as minced meat, cheese, spinach, or potato. Originating from the Ottoman Empire in the 15th century, it’s the perfect mix of flavors and texture, often enjoyed as a hearty breakfast or snack throughout the Balkans. I honestly ate this for breakfast, lunch, and dinner!

Black Risotto (Crni Rizot)

This striking dish gets its deep black color from squid ink, which also imparts a rich, briny flavor. It’s a seafood lover’s dream, often featuring tender pieces of squid or cuttlefish. Traditionally served along the Dalmatian coast, it’s a must-try for those visiting seaside towns. It also makes the perfect “spooky season” treat. Don’t forget to smile big after eating and show off those grey chompers.

Cevapi

These small, grilled sausages are a staple in Croatian cuisine. Typically served with flatbread, chopped onions, and a dollop of ajvar (a Balkan staple – a condiment or spread made from roasted sweet bell peppers and eggplant), they are a hearty plate perfect for snacking or for a meal. This dish is often enjoyed at family gatherings and festive occasions. Pretty much everyone is this part of the world just snacks on sausages all day long.

Pasticada

A beloved dish in Dalmatia, this slow-cooked beef stew is marinated in a mixture of wine, vinegar, and spices before being simmered to perfection. Typically served with homemade gnocchi or French fries, this hearty and comforting food is often prepared for special occasions and holidays. The pot roast dreams are made of.

Soparnik

A savory pie filled with Swiss chard, onions, and parsley, encased between two thin layers of dough. Traditionally cooked on a stone hearth and served with a drizzle of olive oil and garlic, this ancient food hails from the Poljica region. Often enjoyed during local festivals, it embodies both tradition and flavor. It’s a great food to eat on the go, and our favorite after a long day of swimming.

Štrukli

Made from thin layers of dough filled with a creamy mixture of cottage cheese, eggs, and sour cream, this dish can be either baked or boiled. Originating from the Croatian region of Zagorje, it’s akin to a white lasagna and is traditionally served at festive events and family meals. This delightful food is cherished for its comforting texture and rich flavors, making it a staple at celebrations. I’d gladly celebrate something everyday just to enjoy this dish.

Rozata

Rozata is a traditional Dalmatian custard pudding, similar to flan or crème caramel. It’s flavored with rose liqueur, giving it a delicate floral aroma. This creamy dessert is a delightful way to end a meal, and leave you looking through rose colored glasses.

Kremšnita

Delicate puff pastry filled with rich vanilla custard and topped with a layer of whipped cream. This dessert has many different names all over the world, and the best one I ever had was known as a Krempita in Montenegro! In Croatia, it’s often enjoyed during celebrations and festive gatherings. I have thought about this dessert DAILY since i’ve returned. I’ve even tried making it myself but to no avail. Guess I just have to go back!

Fritule

Fritule are small, round, deep-fried doughnuts traditionally enjoyed during Christmas and other celebrations. They are flavored with rum and citrus zest, then dusted with powdered sugar. Think of them as bite-sized bits of joy!

Pecivo šunka sir

Pecivo šunka sir is a Croatian pastry stuffed with ham and cheese, offering a perfect mix of flaky pastry and savory filling. We enjoyed these tasty delights on a beach in Dubrovnik, sipping coffee and soaking in the view. If you haven’t tried these, you’re missing out on a Croatian classic that’s both simple and delicious.

If you are looking for a true adventure for your taste buds, make your way to the breathtaking country of Croatia. The best bacon wrapped french fries I’ve ever eaten was at a restaurant in Zagreb. I hope it is still there, because I plan on coming back. The people, the scenery, and the food will make it a memorable trip. Could you imagine having to wrap each fry in a piece of bacon?! This side dish must have taken forever to prep.

4. Czechia

Our journey recently brought us to the heart of Europe, where we discovered the flavorful and substantial cuisine of Czechia. Indeed, Czech food offers a harmonious blend of history and innovation. This is where my favorite Eastern European food comes from. Moreover, it’s hearty without being overwhelming, and everything is just on the verge of being too salty but ends up tasting perfectly seasoned. What a ride!

Join us as we share our top food recommendations that you simply must try when visiting this country.

Čerstvé Langoše

These are deep-fried dough delights, topped with garlic, ketchup, and cheese or sour cream. Originating from Hungary but loved in Czechia, they are the perfect street food to grab on the go. One bite, and you’ll understand why they are a town market favorite. Also, one bite and you’ll keep the vampires away.

Halušky

Halušky are hearty dumplings made from grated potatoes, flour, and eggs, tossed with sauerkraut or bryndza (a tangy sheep cheese). Like an Eastern European gnocchi. Usually served with a hunk of smoked ham or bacon and a slice of rye bread. The best Czech comfort food, perfect for warming up after a day of exploring Prague’s charming streets. Smoky, salty, tangy. Umami in a bowl.

Staropražská Šunka

Staropražská Šunka, or Old Prague Ham, is a smoked delicacy that dates back to the 19th century. This succulent, tender ham is often served sliced thin with a side of horseradish or mustard. We found this at the Christmas Markets in Czechia, and you can honestly smell it on the other side of town. It’s the perfect bite to enjoy with a cold Czech beer. Walking around with a chunk of meat and beer made me feel so..Czech.

Grilled Cheese Pockets

There might be a more traditional name but this is what they were listed as on the menu when we ordered them. These delightful little pockets of heaven are filled with gooey cheese and can be found sizzling away at Christmas markets. They are served with a garlic butter or a sweet jam. We tried both and they were both delicious. Czechia takes grilled cheese to a whole other level.

Chudí Rytíři

Chudí Rytíři, or “Poor Knights,” is a Czech twist on French toast. This delicious dish involves bread soaked in milk and eggs, then fried to golden perfection. Traditionally dusted with cinnamon sugar or served with jam, it’s a sweet treat that turns humble ingredients into something magical. Here they rolled the bread around a cheesecake filling made from cream cheese and cottage cheese. It was slightly sweet and sour which made for an interesting mouth full!

Guláš

A staple in my family’s household, Czech goulash is a rich and flavorful stew made with slow-braised beef, onions, and a blend of spices. Originating in Hungary in the 9th century, it’s usually paired with bread dumplings or fresh bread. This hearty dish is perfect for warming up on a chilly day. It’s like a hug in a bowl.

Smažený Sýr

A favorite among locals and tourists, this dish is essentially fried cheese. A thick slice of semi-hard cheese, such as Edam or Gouda, is breaded and fried until golden on the outside. Served with tartar sauce and a side of fries or salad, it’s the ultimate comfort food. Who can resist the combination of crispy, gooey cheese? Definitely not me.

Svíčková na Smetaně

This traditional dish features tender roast sirloin served in a rich, creamy vegetable sauce made from root vegetables, thickened with roux, and softened with cream. Dating back to the 19th century, it’s a mainstay at special events and family gatherings, often accompanied by bread dumplings. The perfect blend of flavors makes it a great choice for those seeking a taste of Czech history. It’s like you can taste the past.

Kulajda

A creamy sweet and sour soup that includes mushrooms, potatoes, and dill, often topped with a poached egg for added richness. The sour part comes from a mix of vinegar and sugar. If you like Borscht, you’ll like this!This Czech soup is a wonderful way to warm up during autumn and winter. Its unique combination of flavors provides a delightful surprise to first-timers.

Vepřo Knedlo Zelo

This dish features roasted pork, bread dumplings, and sauerkraut. It’s frequently served with a rich gravy made from the pork drippings, creating a mouthwatering experience. Perfect for festive occasions, it’s a hearty and satisfying meal that leaves everyone wanting more. It tasted like a whole holiday in my mouth. Tell me I’m wrong.

Bramboráky

These crispy potato pancakes, made from grated potatoes, garlic, marjoram, and eggs, are pan-fried to perfection. Enjoyed as a snack or side dish, they pair wonderfully with beer. Tourists can’t get enough of these golden beauties, which are a staple at street food stalls and festivals. There were a few stalls at the Prague Christmas Market selling these, and there is NO way you can walk by and not order one.

Medovník

A layered dessert featuring thin layers of honey-flavored cake alternating with creamy caramel filling. It is topped with crushed nuts, which adds a delightful crunch to its rich, moist texture. Originating in the former Soviet Union, this sweet treat is known for taking forever to make. As in 4-5 hours, so make sure you savor every. single. bite.

Škubánky

These potato dumplings are boiled and then lightly fried in butter, creating a golden, crispy exterior. Served with a sprinkle of poppy seeds and sugar, they offer a delightful balance of savory and sweet. A traditional family dish, it’s a nostalgic favorite that brings a touch of old-world charm to the table. It took me a few bites to wrap my head around what I was tasting. The textures and flavors together was a whole new experience.

As we wrap up our culinary tour through Czechia, it’s clear that this country’s cuisine is a delightful blend of history, flavor, and heartiness. Czech street food and traditional dishes offer something for everyone. Have fun exploring this beautiful country, with all of your senses.

5. Denmark

In the heart of Scandinavia, Danish cuisine stands out with its love for the simple yet profound flavors of the land and sea. It’s a whole culinary culture that cherishes the art of coziness, known as ‘hygge’, through dishes that warm the soul and gather people around the table. The food here is a testament to the Danish spirit of comfort and community. And for those with a sweet tooth, the Danish pastry is not just a treat; it’s a flaky, buttery piece of Danish pride. Enjoy a memorable feast for the senses! 

Smørrebrød

This isn’t just any sandwich. It’s a Danish icon. A slice of dense, dark rye bread that serves as a canvas for a variety of toppings, from cured salmon with dill and mustard sauce to roast beef with crispy onions and remoulade. You can even find this with nut butter spreads and topped with fruit. It’s a customizable masterpiece that’s a hit at lunch counters and gourmet restaurants alike. I mean, just look at the presentation!

Frikadeller

These aren’t your average meatballs. Danish frikadeller, a mix of pork and beef, are pan-fried to perfection and served with potatoes and creamy gravy. They’re the epitome of comfort food in Denmark, often enjoyed during family gatherings and loved by locals and tourists for their hearty, homey flavor. Flavorful little brown balls seasoned to perfection. Like a gift from the mythical trolls in the area.

Wienerbrød

The OG Danish pastry. This buttery, flaky delight is often filled with custard or fruit jams and sprinkled with icing sugar. It’s the ultimate morning indulgence that has become a ritual in many Danish homes. Sugar, butter, and pastry—what’s not to love?

Æbleskiver

Danish pancake balls, known for their airy and fluffy texture, are a Christmas tradition. Sprinkled with powdered sugar and served with jam, these little treats are as delightful to eat as they are to pronounce (Æbleskiver = “EH-bleh-skee-ver”). Think of them as the doughnut’s charming Danish cousin.

Stegt flæsk

Fried pork belly slices served with a rich parsley sauce and boiled potatoes. The crispy pork paired with the fresh parsley sauce makes for a dish that’s a favorite at Danish dinner tables and a must-try for visitors seeking authentic local flavors.

Krebinetter (Karbonader)

Breaded meat patties made from minced pork or veal, coated in breadcrumbs and pan-fried until crispy. They’re often served with boiled vegetables like potatoes, peas, and carrots. The perfect crunch in every bite makes this a dish that’s hard to resist.

Flødeboller

Flødeboller, Denmark’s answer to the chocolate-covered marshmallow, is a treat that’s been enjoyed since the 1800s. It’s like a cloud of fluffy marshmallow encased in a thin chocolate shell, often with a crispy wafer or marzipan base. These sweet confections are perfect for satisfying your sugar cravings, and you’ll find them in bakeries and supermarkets throughout the country. Just one bite, and you’ll be debating moving here.

Rødgrød med fløde

Rødgrød med fløde, a tongue-twisting name for a delicious summer dessert, is a classic Danish dish made from red berries like strawberries, raspberries, and red currants, thickened with a bit of starch and served with cold cream. It’s a refreshing way to enjoy the bounty of summer fruits and has been a favorite since the 19th century. This sweet and tangy treat is a go-to dessert during a warm evening stroll in Tivoli Gardens, providing the perfect end to a perfect day.

Flæskesteg

Flæskesteg, or Danish roast pork, is a traditional dish often enjoyed during Christmas and other festive occasions. The star of this dish is the crispy crackling that forms on top of the roast, a feature that has made it a Danish favorite for centuries. Typically served with caramelized potatoes, red cabbage, and gravy. It’s a hearty meal that will leave you feeling like a Viking warrior ready to conquer the next feast.

Koldskål

Koldskål is a refreshing buttermilk soup, traditionally enjoyed as a summer dessert. This chilled, tangy dish is often served with small biscuits called kammerjunker and has been a Danish summer staple since the 1900s. It’s the perfect way to cool down on a hot day, and tourists find it incredibly refreshing after a long day of exploring the historic streets of Roskilde. I’m starting to get in to this sweet soup stuff.

Each of these dishes tells a story through food, reflecting Denmark’s history and its blend of tradition and innovation in the kitchen. Indeed, they’re not just meals but experiences that connect you to the Danish way of life. Therefore, when you visit, be sure to indulge in these culinary treasures and truly taste the essence of Denmark.

6. France

As someone with a deep appreciation for French cuisine, I’ve had the pleasure of visiting France multiple times and indulging in pretty much everything. I get all giddy just thinking about the food here. From the bustling boulangeries to the charming bistros, every meal in France is a celebration of flavor and tradition. These are the must-try foods that will make your journey through this gastronomic haven unforgettable. Enjoy every bite!

Croissant

This sounds pretty obvious, but I’ve known people who have gone to France and did NOT have a croissant. WHAT?! This buttery, flaky pastry sent straight from Heaven is something I crave daily. Croissants date back to the 13th century and have evolved into the perfect breakfast companion. It is my goal to one day tour France via croissants. I hereby sacrifice my figure and cholesterol for this mission.

Baguette

The quintessential French bread, known for its crispy crust and soft, airy interior. Introduced in the 19th century, the baguette has become a national symbol of France. It’s served with nearly every meal and baked fresh on every corner. Grab a baguette and a bottle of wine, and go have a picnic. You’re in France!

Coq au Vin

A classic dish made with chicken braised in red wine, mushrooms, and onions. It’s hearty, flavorful, and comforting. This dish, dating back to ancient Gaul, really comes into its own with the rich wines of Burgundy. I made it in culinary school and thought it was just…meh. When I had it in France, it blew my socks off. Perfectly balanced and rich. Oh! It was perfect.

Crepes

Thin, delicate pancakes that can be enjoyed with a variety of fillings, both sweet and savory. Sweet crepes often feature ingredients like Nutella, fresh fruit, or whipped cream, while savory versions might include ham, cheese, and vegetables. Originating in Brittany in the 12th century, crepes have become a global sensation. Holy crepe.

Quiche

Any version of quiche is alright by me. A savory tart filled with a mixture of eggs, cream, cheese, and bacon or spinach (Lorraine or Florentine). It can be enjoyed hot or cold and is a good option for breakfast or brunch. I’ve eaten a lot of quiche in my life, and nothing compares to the ones in France. Invented in the medieval kingdom of Lothringen, now Lorraine, it is an egg-cellent dish.

Pot-au-feu

Meaning “pot on the fire,” this is a classic stew where beef and vegetables like carrots, leeks, and turnips are slowly simmered together. Dating back to the 17th century, this dish creates a hearty broth and tender meat, making it a beloved comfort food. It’s the epitome of French home cooking, and will set your soul ablaze.

Salad Niçoise

Lettuce introduce you to your new favorite salad. Originating in Nice, this is a vibrant mix of fresh tomatoes, hard-boiled eggs, Niçoise olives, and either anchovies or tuna, all drizzled with olive oil. This light and refreshing dish is a staple of Provençal cuisine and a perfect summer meal.

Boeuf Bourguignon

A traditional stew from Burgundy where beef is slowly braised with red wine, carrots, onions, garlic, and mushrooms. It’s rich and delicious. Dating back to the Middle Ages, this dish has become a symbol of French culinary expertise. Julia Child loved it, and so will you!

Mille-feuille

Translating to “a thousand leaves,” this is a delicate French pastry composed of multiple layers of thin, flaky puff pastry filled with rich pastry cream and often topped with a light icing. Dating back to the 17th century, it’s a heavenly combination of crispy and creamy. You’ll find these beauties in most bakery windows. The feeling you get from looking at them is almost the same as the feeling you get from eating them. Enjoy euphoria.

Macaron

The macaron, with its delicate, crispy shell and melt-in-your-mouth center, is a French staple. These colorful, almond meringue cookies are filled with ganache, buttercream, or jam, offering a symphony of flavors in every bite. Originating in the 16th century and popularized by French royalty, macarons are as rich in history as they are in taste. You can find them in charming patisseries all over France, where they are a feast for both the eyes and the palate. Whether you prefer classic flavors like raspberry and chocolate or more adventurous ones like lavender and matcha, macarons are a must-try for anyone with a penchant for sweets.

Chocolate Soufflé

A true classic. Known for its light, airy texture and rich chocolate flavor. Typically baked in small ramekins, it features a soft, velvety center and a slightly crisp top, making it a decadent treat. Invented in the early 18th century, the soufflé is the epitome of French dessert mastery.

Dauphinoise Potatoes

This luxurious dish features thinly sliced potatoes baked in cream and garlic, creating a rich, velvety texture. Originating in the Dauphiné region, it’s a staple of French cuisine and the perfect side for any meal. Creamy, dreamy, and oh-so-satisfying!

Dacquoise

A decadent dessert made of layers of almond and hazelnut meringue, filled with buttercream or whipped cream. Named after the town of Dax in southwestern France, it’s a delicate balance of crunchy and creamy. Fancy a sweet adventure? Look no further.

Escargot

Snails. Yes, snails. But don’t knock it till you try it! Traditionally cooked with garlic, parsley, and butter, this delicacy has been enjoyed since Roman times. It might seem a bit weird, but in France, it’s a specialty food worth trying at least once. It’s a buttery, garlicky delight! They texture is more like an oyster or a clam, which is what I had to tell myself I was eating the first time I tried it. After that first, flavorful bite, you just can’t get enough. I’ll never look at a snail the same way again.

Ratatouille

A vibrant vegetable stew from Provence, made with eggplant, zucchini, peppers, and tomatoes, simmered with herbs. It’s as colorful as it is delicious and perfect for a summer meal. Plus, who can resist trying the dish that inspired a whole movie? *No rats were harmed in the making of this dish.

Tarte Tatin

An upside-down caramelized apple tart that was created by accident in the 1880s by the Tatin sisters. This happy culinary mistake resulted in a dessert that’s both simple and sublime. The combination of caramelized apples and buttery pastry is simply irresistible. Apple pie amplified.

Cheese

The French have truly perfected cheese, offering a wide variety from creamy Brie to the pungent Roquefort. Whether served as an appetizer, main course, or dessert, cheese in France is a must-try. Pair it with a glass of wine, and you have an experience that’s quintessentially French. Embrace your inner cheese lover – it’s a gouda idea!

Charcuterie

If you want more than just cheese, opt for a charcuterie board—the ultimate cheese and meat platter. Dating back to the 15th century, charcuterie was originally a way to preserve meats. Now, it’s an art form featuring cured meats, pâtés, and even pickles, all perfectly arranged. It’s like a picnic on a platter—fancy, fun, and absolutely French!

Honestly, I could probably put any food made in France on this list. Every bistro or restaurant that I have visited here is beyond amazing. Some of the smaller “fast food” type shops that sell pre-made sandwiches and dishes, are not that great and geared towards tourists, but they still use high quality ingredients. Eat all of the cheese and drink all of the wine. You won’t be disappointed or nearly as hungover as you’d be in the U.S.! Explore the city through your taste buds, and I promise it will change your life.

7. Germany

German food is all about big flavors and large meals. It’s a mix of traditional recipes and local ingredients that come together to create something really special. From tasty bratwurst to fresh pretzels, each region has its own favorites that reflect Germany’s history and culture. So when you’re eating your way through Germany, you’re getting a real taste of what makes this place unique. 

In this section we’ll share the top foods that captured our hearts and tantalized our taste buds, inviting you to indulge in the authentic tastes of Germany.

Bratwurst

A staple of German cuisine, Bratwurst is a type of sausage typically made from pork, veal, or beef. Seasoned with a regional blend of spices, it is grilled and served with mustard and a hearty portion of sauerkraut or potato salad. Each region has their own speciality brat. Bratwurst is the wurst (in a good way) you’ll ever try—perfect for any sausage enthusiast!

Currywurst

A popular street food consisting of a grilled sausage, typically pork, sliced and smothered in a tangy curry-spiced ketchup sauce. For all you curry lovers out there, this is for you. Invented in Berlin in 1949, Currywurst has become a quirky culinary icon. This is often found as a small portion or appetizer, so we enjoyed it with our Schnitzel! Which is also a very popular German dish you must try.

Spätzle

Spätzle are soft egg noodles that are a beloved staple in German cuisine. When transformed into Käsespätzle, they are smothered in a generous amount of melted cheese and typically garnished with crispy fried onions. Often described as the German version of macaroni and cheese, this comforting dish is perfect for anyone who loves gooey, cheesy goodness.

Sauerbraten

A traditional pot roast made with beef and marinated for several days in vinegar, wine, and spices. This process tenderizes the meat and infuses it with a tangy flavor. Often served with gravy and potato dumplings, Sauerbraten is the German grandma’s secret weapon for family dinners.

Kartoffelpuffer

Also known as “Reibekuchen,” these are potato pancakes made from finely grated potatoes mixed with onions, eggs, and flour, and then fried until crispy. Furthermore, they are often enjoyed with applesauce or sour cream, which makes them a popular street food. Consequently, they are perfect for those who think potatoes should be their own food group.

Lebkuchen

Often associated with Christmas, these are traditional gingerbread cookies that come in various shapes and sizes. Beautifully decorated and found at Christmas markets, Lebkuchen range from snappy to soft. Fun fact: the earliest recipe dates back to 1296 in Ulm, Germany!

Bienenstich

Also known as “bee sting cake,” this sweet yeast dough cake is topped with caramelized almonds and filled with creamy vanilla custard or buttercream. Interestingly, legend has it that bakers once used this cake to fend off attackers by throwing it from rooftops—talk about a sweet defense! Oh, to be one of those attackers.

Zwetschgendatschi

Good luck trying to pronounce it! This is a Bavarian plum sheet cake made with a shortcrust pastry base topped with juicy plums. Often enjoyed with a sprinkle of cinnamon sugar and sweetened whipped cream, this treat proves that plums are seriously underrated.

Schwarzwälder Kirschtorte

When in Germany, you must try the Black Forest Cake. Made with layers of chocolate sponge cake, whipped cream, and cherries soaked in kirschwasser (cherry brandy), this dessert is beautifully decorated with whipped cream, chocolate shavings, and whole cherries. It’s rich, boozy, and chocolatey, making it absolutely divine.

Krappelchen

These little deep-fried dough balls are similar to doughnut holes and often dusted with powdered sugar. They’re a festival favorite and the perfect bite-sized indulgence. Watching them being made is half the fun. Think of them as the German answer to all your doughnut dreams.

Kräuterhandbrot

This is a savory hand-bread stuffed with cheese and bacon, and topped with fresh herbs and sour cream. Kräuterhandbrot is the ultimate snack on the go. Originating from Saxony, it’s the perfect example of German ingenuity—portable and delicious! For those with a lactose intolerance..bring your pills.

Streuselteilchen

These are small pastries topped with a crumbly streusel mixture, often filled with fruit or cream. They’re the German equivalent of the best part of a crumb cake in a convenient, single-serving size. Perfect for a quick pick-me-up with your coffee.

Bavarian Pretzel

A classic Bavarian Pretzel, or Brezel, is soft on the inside with a delightfully crispy crust and a generous sprinkling of coarse salt. Served with mustard or obatzda (a cheese spread), it’s the quintessential beer garden companion. Pretzels bigger than your face?! I’ll take 2 please.

Quarkbällchen

Small, fluffy doughnuts made with quark cheese, Quarkbällchen are deep-fried until golden and usually rolled in sugar. These little bites of happiness are light, airy, and dangerously easy to eat by the dozen.

Eating my way through Germany was definitely an unexpected favorite. Hearty plates bursting with flavor are the perfect way to warm your bones after a day exploring castles in the snow. Throughout the whole country we found that many of the menu items remained the same, but the flavors were all different. I felt surprised and satisfied at every meal. Before traveling to Germany, we were warned that some beers are served at room temperature, which doesn’t sound too great, but for some reason it just works. They even serve a hot mulled beer called Glühbier during the winter months! 

8. Greece

All hail Greek food! The Mediterranean Diet is one of the healthiest cuisines in the world. Reduce your risk of heart disease and cancer with dishes heavy in seafood, fruits, vegetables, beans, nuts, and whole grains. Expect to find cheap eats, big portions, and fresh ingredients. 

*Fun fact: one of our favorite meals in Greece was at a gas station! Perched on top of a mountain with stunning views of the Mediterranean, we indulged in over the counter sandwiches made using koulouri, which were fresh and bursting with flavor. Something I will never forget.

Gyro

Usually pork or chicken, the meat is cooked on a vertical rotisserie and served in pita bread with tomatoes, onions, french fries, and tzatziki sauce. You can usually find this item at most restaurants and it is a popular street food. *I believe I ate my weight in gyros while in Greece. Everything is well seasoned and fresh, and the portion sizes are big! It’s a great cheap meal.

Souvlaki

Skewered and grilled pieces of meat (typically pork, chicken, or lamb), served with pita bread, fresh vegetables, and a generous dollop of tzatziki sauce. It’s like a deconstructed gyro. Dating back to ancient Greece, it’s a timeless classic for a reason. A feast for the eyes as well as the tastebuds.

Spanakopita

This savory pastry is made with layers of flaky phyllo dough filled with a mixture of spinach, feta cheese, onions, and herbs. It’s crispy on the outside and wonderfully flavorful on the inside. It makes for a great snack or appetizer. Perfect for sneaking some greens into your diet which is important to do while traveling.

Baklava

No trip to Greece would be complete without trying the baklava. A sweet dessert made of layers of phyllo pastry filled with chopped nuts and sweetened with honey or syrup. The result is a crispy, sticky, and utterly delicious treat that will satisfy any sweet tooth. Originating from the Ottoman Empire, it’s a pastry with a history as rich as its flavor.

Saganaki

If you love cheese, you’ve come to the right place. This popular appetizer is made from frying cheese, such as graviera or kefalotyri, until it forms a crispy, golden crust while remaining gooey inside. It’s often served with a squeeze of lemon juice and enjoyed with bread. Warning: highly addictive.

Halloumi Cheese

More cheese please. This cheese is known as the ‘squeaky cheese’ as it squeaks when you chew it. It is usually pan-fried and served with a squeeze of lemon. This cheese changed my life! It’s like eating a delicious musical instrument.

Greek Salad

A salad with no lettuce?! This Greek staple is made with fresh tomato, cucumbers, and onions topped with a big ol’ chunk of feta. *It’s always a good idea to order a salad with every meal since it will help balance out all the phyllo dough and cheese you’ll be consuming. Fresh, tangy, and delightfully simple.

Koulouri

A popular Greek street food consisting of a circular bread ring generously coated with sesame seeds. Known for its crunchy exterior and soft, chewy interior, it’s a great snack by itself, as a sandwich, or with coffee as a quick breakfast on the go. Think of it as Greece’s answer to the bagel.

Moussaka

Pretty much the national dish of Greece, this is a casserole made with layers of eggplant, ground meat (usually lamb or beef), and a rich tomato sauce, all topped with a creamy béchamel sauce. A hearty dish that feels like a warm hug from a Greek grandma.

Kolokythokeftedes

These traditional balls of heaven are made using zucchini and feta, deep fried, and often served with tzatziki sauce. Crispy on the outside, soft on the inside, they are veggie delights that even carnivores will love.

Portokalopita

An orange cake made with layers of crumbled phyllo dough, Greek yogurt, and orange zest, all soaked in a sweet orange syrup. Zesty, sweet, and refreshingly different, it’s like sunshine on a plate.

Olives

When in Greece you must try everything olive. Olive oil, marinated olives, olive tapenade, olive bread, the list could go on! It’s a whole different experience and gives you a better appreciation for the little tablespoon of oil you cook your food in. They’ve been cultivating these beauties since 5000 B.C., so they know a thing or two.

Tzatziki

This creamy, garlicky yogurt and cucumber dip is a staple in Greek cuisine. Perfect with meats, veggies, or just slathered on bread, it’s the perfect accompianment to any food. Refreshing and cool, it’s a must-try, especially during the hot Greek summers.

Loukoumades

These Greek doughnuts are small, deep-fried balls of dough, soaked in honey syrup and sprinkled with cinnamon and sesame seeds. Ancient Greeks offered them to the gods, but luckily for us, they’re now offered at street fairs and festivals.

Sitting by the sea, sipping on some strong Ouzo, while indulging in some baked feta cheese and pita bread, is one of my core memories, and something I could see myself doing every day.

To read more about our favorite restaurant in Crete, click here!

I highly recommend visiting as many bakeries in Greece as you can. I thought the desserts in France were out of this world, until I came to Greece. There is something that makes their food so delicious, and I’m pretty sure it’s the amount of love poured into each dish. Every chef or restaurant employee we met spoke of their food with so much pride and passion. 

Whenever someone asks me where we had the best food on our travels, I always come back to Greece.

9. Hungary

Hungarian food is a blend of solid flavors and vibrant spices, with paprika playing the star role in many dishes. Street food and sweet pastries are popular among those visiting. The historical sites, natural beauty, thermal baths, and people are all an added bonus to the food you will experience here. While traversing the country, make sure you try these Hungarian staples!

Lángos

Lángos is a deep-fried flatbread, often topped with sour cream, cheese, ketchup, and garlic. Originating as a simple peasant food, it’s now a popular street food that’s crispy on the outside and soft on the inside. Perfect for snacking while exploring the bustling streets of Budapest.

Chicken Paprikash (Csirkepaprikás)

Also known as paprikás, this comforting dish features tender chicken pieces simmered in a creamy paprika sauce. It’s typically served with dumplings or noodles and has been a Hungarian classic since the 18th century. It’s like a warm hug in a bowl, ideal for a cozy meal on a chilly evening.

Stuffed Cabbage (Töltött Káposzta)

Cabbage leaves stuffed with a mixture of ground meat and rice, then cooked in a rich tomato sauce. This dish is often enjoyed during festive occasions, especially Christmas, and is a true comfort food. It’s been a Hungarian favorite for centuries, offering hearty flavors that warm the soul.

Chimney Cakes (Kürtőskalács)

A sweet, spiral-shaped pastry that’s baked on a spit over an open flame. It’s coated with sugar and cinnamon, creating a crispy exterior and a soft, fluffy interior. Originally from Hungary, these treats are a hit at Christmas markets all over Europe. The tastiest chimney you’ll ever encounter.

Beigli

Beigli is a traditional Hungarian pastry made from sweet yeast dough, rolled with a rich filling of either poppy seeds or walnuts. Especially popular during the holiday season, this pastry dates back to the 19th century. The poppy seed rolls pack a surprisingly delightful punch of flavor.

Lecsó

Lecsó is a stew of sweet peppers, ripe tomatoes, and onions, simmered together with a generous dash of paprika. Often enjoyed with bread or as a hearty base for other dishes, it’s a summertime staple in Hungary. Imagine the best parts of ratatouille, with a paprika kick.

Halászlé

Known as “fisherman’s soup”, this hearty dish is made with various river fish, such as carp, cooked in a rich, spicy broth flavored with generous amounts of paprika. It’s typically served with fresh bread and has been a traditional food along the Danube River for centuries.

Rakott Krumpli

Rakott Krumpli is a layered potato casserole made with sliced potatoes, hard-boiled eggs, smoked sausage, and sour cream. Often enjoyed as a main or side dish, it’s a comforting and filling option for any meal. It’s the Hungarian answer to lasagna, with a delightful potato twist.

Hideg Meggyleves

Hideg Meggyleves is a cold soup made from sour cherries, often combined with sugar, cinnamon, and a touch of sour cream. It’s refreshing, sweet, and slightly tangy, making it a perfect summer dish. This unique soup has been a Hungarian summer favorite for generations.

Dobos Torte

Dobos Torte is a stunning cake featuring multiple layers of thin sponge cake filled with rich chocolate buttercream and topped with a glossy caramel layer. Created by Hungarian confectioner József C. Dobos in 1884, it’s a showstopper at any dessert table. This cake is as delicious as it is beautiful, with a perfect blend of textures and flavors.

Pörkölt

Pörkölt is a Hungarian meat stew made with pork, beef, or lamb, cooked slowly with onions and a generous amount of paprika. Often served with nokedli (Hungarian dumplings), it’s a hearty dish that showcases the bold flavors of Hungarian cuisine. You can find it in many restaurants, and it’s perfect for warming up on a cold day.

Túrós Csusza

Túrós Csusza is a comforting pasta dish made with wide noodles, cottage cheese, and crispy bacon. This simple yet flavorful dish is often enjoyed as a main course and can be found in traditional Hungarian eateries. It’s a delightful blend of creamy and savory that will leave you craving more.

Gulyás (Goulash)

Gulyás, or goulash, is perhaps Hungary’s most famous dish. This rich soup or stew made with beef, vegetables, and paprika has been a staple since the 9th century. It’s typically served with bread and is a must-try for any visitor. You’ll find it on menus everywhere, from street vendors to fine dining restaurants.

Palacsinta

Palacsinta are Hungarian crepes, thin and delicate, filled with sweet or savory fillings such as jam, cheese, or Nutella. They make a versatile snack or dessert and are a popular street food. You’ll see locals and tourists alike enjoying these tasty treats at markets and food stalls.

Hortobágyi Palacsinta

Hortobágyi Palacsinta are savory pancakes filled with a mixture of meat, onions, and paprika, then baked in a creamy paprika sauce. Often served as an appetizer or main course, these savory delights offer a unique twist on the traditional crepe and are a favorite food in Hungarian restaurants.

Take a stroll along the Danube or Lake Balaton and simply follow your nose. We did equal parts researching restaurants and randomly walking into ones that smelled good, and never had a bad experience. The food we encountered ranged from traditional and simple ingredients, while others were new innovations with complex flavors. My favorite dish from here was a sesame bagel topped with camembert cheese and a blueberry compote, enjoyed along the Danube with the Chain Bridge in the background. These are the moments that stay with a person forever. 

10. Ireland

When our family landed in Ireland, we knew we were in for a treat. From the moment we tasted our first bite of traditional Irish fare, we were hooked. Ireland’s cuisine is a mix of comfort food and fresh, local ingredients that will make your taste buds do a little Irish jig. Whether you’re a fan of savory stews or sweet treats, Ireland has something to offer everyone’s palate. So, grab a fork and join us as we explore the top foods you just have to try when visiting the Emerald Isle.

Irish Breakfast

A filling meal that typically includes eggs, bacon, sausages, black pudding, white pudding, grilled tomatoes, and baked beans, served with toast or soda bread. It’s the perfect way to start the day and has been a traditional Irish morning feast for generations. Breakfast will never be the same.

Irish Stew

An iconic Irish dish traditionally made with lamb or mutton, potatoes, carrots, and onions. Slow-cooked to perfection, this wholesome meal is especially comforting on a chilly day. Dating back to the 19th century, Irish stew has been a beloved classic for generations.

Boxty

These tasty potato pancakes are versatile, often served with toppings like smoked salmon or sour cream. Crisp on the outside and tender inside, the boxty is perfect for any potato enthusiast. Originating from the Irish famine, this dish showcases the magic of simplicity and resourcefulness.

Coddle

A Dublin favorite, coddle is a stew made with sausages, bacon, potatoes, and onions. The slow-cooked broth is rich and flavorful, ideal for dipping bread. Traditionally enjoyed on cold winter nights, coddle has been a comforting dish since the 18th century. Just looking at it warms me up.

Soda Bread

An essential part of Irish cuisine, soda bread is made with just a few simple ingredients: flour, baking soda, salt, and buttermilk. Its dense, crumbly texture pairs well with soups and stews or simply with butter. Created during the Irish Famine, it stands as a symbol of culinary ingenuity.

Black Pudding

Also known as blood sausage, black pudding is made from pork blood, fat, and oatmeal. Typically, it’s served as part of a traditional Irish breakfast and dates back to ancient times. Despite its unique ingredients, many find its rich, savory flavor surprisingly delicious. On the other hand, white pudding is essentially the same but without the blood—think of it as black pudding that fainted at the sight of itself!

Shepherd’s Pie

This comforting dish features a savory filling of minced lamb and vegetables, which is then topped with creamy mashed potatoes and baked until golden brown. Originally created as a way to use up leftover meat, Shepherd’s Pie has since become a beloved dish enjoyed worldwide.

Barmbrack

A sweet, fruity bread traditionally enjoyed during Halloween, but delicious any time of year. Made with dried fruit soaked in tea, it’s served toasted with butter. The tradition of hiding charms inside makes it a fun and festive treat, so be careful when biting into it!

Guinness

While not a food, no trip to Ireland would be complete without sampling a pint. Indeed, this iconic stout is renowned for its rich, creamy texture and deep, malty flavor. First brewed in 1759, it represents more than just a drink – it is a cultural experience.

Colcannon

A traditional dish made with mashed potatoes, cabbage or kale, and plenty of butter and cream. Popular during Halloween, coins are sometimes hidden inside for good luck. Its origins date back to ancient Ireland, where it was a comforting everyday meal.

Champ

Similar to colcannon, champ is made with mashed potatoes mixed with scallions, butter, and milk. This simple yet flavorful dish is often served as a side. Its history is rooted in rural Ireland, where it was a popular dish for farmers.

Seafood Chowder

A creamy soup made with a variety of fresh seafood, potatoes, and vegetables. Especially popular in coastal towns, it’s best enjoyed with a slice of soda bread. This dish reflects Ireland’s rich maritime history and abundance of seafood

In the big touristy areas of Ireland you will find a ton of options for food, from traditional, to new and popular. It was hard to narrow down a place to eat while in the city. I recommend doing your research on restaurants in the area you’ll be staying. All of the great traditional restaurants in the city needed reservations, but you can usually find a great hole in the wall restaurant with food that’s just as great and if not better than the pricey place.

11. Italy

Italy, a country renowned for its rich history and stunning landscapes, is equally celebrated for its incredible cuisine. Having traveled to Italy multiple times, I’ve had the pleasure of experiencing its diverse and delectable food firsthand. From the bustling markets of Rome to the charming trattorias of Tuscany, Italian food is a true celebration of flavor, tradition, and passion. In this section, I’ll guide you through the top foods you must try when visiting Italy, ensuring that your culinary journey is as unforgettable as the country’s rich history. Buon appetito!

Pizza

Obviously. Pizza hits different here. The ingredients are fresh, the dough is handmade, and a whole lotta love is put into each pie. Remember! Pepperoni does not exist in Italy. If you ask for it, you will most likely receive salami or some bell peppers. The Diavolo Pizza is the closest you can get, and a favorite among many. The best pizza can be found all over Italy, but many swear by the pies in Naples, the birthplace of pizza.

Sandwiches

In Italy, sandwiches aren’t just a meal; they’re an art form, especially in regions like Tuscany and Sicily. Picture a crispy ciabatta roll cradling succulent prosciutto, tangy pecorino, and a drizzle of balsamic reduction. Or imagine a Sicilian panelle sandwich, where chickpea fritters meet fresh bread, creating a taste explosion that could make any Italian grandmother weep with joy. These aren’t mere snacks; they’re the sandwiches of your dreams, often crafted with ingredients so fresh you’d swear they were harvested just moments before. They embody the essence of Italian simplicity and flavor, making each bite a delicious ode to the Mediterranean.

Tagliatelle Pasta

You should really try every type of pasta while in Italy, but tagliatelle is a standout. Made from eggs and flour, its long flat ribbons pair perfectly with rich, hearty sauces like Bolognese. This pasta is a staple in Emilia-Romagna region, where it’s traditionally enjoyed on Sundays and special occasions.

Gelato

Italy’s famous ice cream is known for its dense, creamy texture and intense flavors. Made with fresh ingredients, authentic gelato is an artisanal delight. The history of gelato dates back to the Renaissance, and today, you can find some of the best in cities like Florence and Rome.

Arancini

These are rice balls stuffed with mozzarella, ragu, or vegetables, then coated in breadcrumbs and fried to golden perfection. A popular street food in Sicily, they are usually served with a side of tomato sauce for dipping. Legend has it that these tasty morsels were created to make use of leftover risotto.

Risotto

A classic dish made by slowly cooking short-grain rice in broth until it becomes tender and creamy. Butter, fresh Parmesan cheese, and white wine are usually added for a rich and flavorful result. Risotto is often enjoyed in northern Italy, particularly in the Lombardy region. I’d gladly eat my weight in risotto in one sitting.

Gnocchi

Soft, pillowy Italian dumplings made from potatoes, flour, and eggs. Often served with a variety of sauces, such as tomato, pesto, or brown butter with sage. These delightful morsels are a staple on menus throughout Italy and are especially loved in the Trentino-Alto Adige region.

Vitello Tonnato

This dish, originating from Piedmont, features thinly sliced, tender veal served cold with a creamy, tangy sauce made from tuna, anchovies, and capers. This unique pairing of flavors works wonderfully, making for a rich and elegant appetizer that dates back to the 19th century. Sounds weird, but trust. It’s delicious.

Zabaglione

A traditional Italian dessert made by whisking egg yolks, sugar, and Marsala wine over low heat until it transforms into a light, frothy custard. Often served warm with fresh fruit, berries, or cookies, zabaglione has been delighting palates since the 16th century.

Tartufo

An indulgent dessert from Calabria featuring a dome of gelato with a hidden core of melted chocolate or fruit syrup. Typically encased in a crunchy shell of chocolate, cocoa, or nuts, this dessert offers a delightful contrast of textures and flavors. It’s a must-try for any dessert lover.

Torta della Nonna

Translated as “Grandmother’s Cake”, this beloved dessert is a buttery shortcrust pastry filled with a rich vanilla custard, topped with pine nuts and a dusting of powdered sugar. Traditionally made by Italian grandmothers, it’s a comforting and nostalgic treat enjoyed at family gatherings.

Prosciutto di Parma

A delicious cured ham that hails from Parma in the Emilia-Romagna region. Aged for at least 12 months, this delicacy is known for its sweet, nutty flavor and melt-in-your-mouth texture. It’s perfect on its own, with melon, or as part of an antipasto platter.

Bruschetta

A simple yet flavorful appetizer, bruschetta consists of grilled bread rubbed with garlic and topped with fresh tomatoes, olive oil, salt, basil and (hopefully) cheese. Originating from Tuscany, it’s the ideal starter to any Italian meal and showcases the country’s love for fresh, quality ingredients.

Ossobuco

A Milanese specialty, ossobuco is made from braised veal shanks cooked with vegetables, white wine, and broth until tender. Often served with gremolata and a side of risotto, this hearty dish is a favorite in Lombardy and perfect for a cozy dinner.

Panna Cotta

An elegant dessert originating from Piedmont, panna cotta means “cooked cream” and is made by simmering cream, milk, and sugar, then mixing with gelatin to set. This silky, smooth treat is often served with berries, caramel, or chocolate sauce, and is a testament to the simplicity of Italian desserts.

Focaccia

A type of flatbread that is similar to pizza dough, focaccia is flavored with olive oil, salt, and sometimes herbs. This Ligurian staple is often enjoyed as a snack, appetizer, or sandwich bread and can be found in bakeries and restaurants across Italy.

Tiramisu

The dessert that proves coffee and cake are a match made in heaven. This creamy Italian classic layers espresso-soaked ladyfingers with a rich mascarpone cheese mixture, dusted with cocoa powder for that perfect finish. Legend has it that Tiramisu was created in the Veneto region in the 1960s as a pick-me-up for the weary, and it hasn’t stopped lifting spirits since. A sweet, sometimes boozy hug for your taste buds, with just enough caffeine to keep you dreaming of Italy long after the last bite.

Italy’s culinary landscape is a treasure trove of flavors and traditions, offering something for every palate. Don’t forget to indulge in an Aperol Spritz or a Limoncello, and end your meal with an Affogato. You can thank me later.

12. Netherlands

When it comes to food, the Netherlands offers a variety of dishes that are sure to please anyone. As a family of three, including a trained chef and a 4 year old, we’ve had the pleasure of exploring the local foods in this beautiful country. Dutch cuisine is known for its hearty dishes and sweet treats. Get ready to find a cuisine that will leave you satisfied and craving more. Here are the dishes that locals love and visitors should experience.

Stroopwafels

Thin, crispy waffles filled with sweet caramel syrup, best enjoyed fresh from a market stall where the warm and gooey center make them irresistible. Invented in the Dutch city of Gouda in the 18th century, these sweet treats are perfect for placing over a hot cup of coffee or tea to soften the caramel inside.

Bitterballen

Deep-fried, bite-sized balls filled with savory beef ragout, typically served with mustard for dipping. Originating from the 17th century as a way to use leftover meat stews, these crunchy snacks are a pub favorite, perfect for sharing over a few drinks.

Poffertjes

Small, fluffy pancakes made with yeast and buckwheat flour, served with a generous dusting of powdered sugar and butter. Traditionally enjoyed during festive occasions like Christmas markets, these tiny delights have been a Dutch staple since the 18th century.

Stamppot

A traditional dish of mashed potatoes mixed with vegetables like kale, carrots, or sauerkraut, often served with smoked sausage (rookworst). This hearty meal dates back to the 1600s and is perfect for warming up during the cold Dutch winters.

Appeltaart

The Dutch version of apple pie, made with a buttery crust filled with cinnamon-spiced apples and raisins, often served with a dollop of whipped cream. This beloved dessert has been a part of Dutch cuisine since the Middle Ages and is a must-try for any visitor. It’s unlike any apple pie you’ve tried.

Erwtensoep (Snert)

A thick pea soup made from split peas, pork, and various root vegetables, traditionally enjoyed as a warming winter dish. This hearty soup has been a Dutch favorite since the 16th century and is best served the day after it’s made, when the flavors have fully melded and get all happy.

Kroket

Larger than bitterballen, these deep-fried rolls are filled with a meat ragout and served with mustard. Introduced in the 17th century, kroketten are a popular snack available at street vendors and fast food restaurants throughout the Netherlands.

Gouda Cheese

Not a dish per se, but a staple in Dutch cuisine, ranging from young and mild to aged and robust. Originating from the city of Gouda in the 12th century, this cheese is a must-try for any cheese lover visiting the Netherlands.

Kapsalon

Originating from Rotterdam, this dish is a hearty combination of fries topped with doner kebab, melted cheese, and a fresh salad, drizzled with garlic and chili sauce. Invented in 2003 by a hairdresser who combined his favorite foods, this late-night snack has quickly become a local favorite.

Zeeuwse Bolus

A sweet pastry from the Zeeland province, these cinnamon-flavored rolls are sticky, sugary, and delicious. Perfect with a cup of coffee, these treats have been delighting locals since the 17th century.

Haring

Raw herring, often eaten with onions and pickles, is a traditional Dutch delicacy that dates back to the Middle Ages. It’s usually enjoyed during the herring season in early summer, and it’s said that locals consume it by holding the fish by the tail and taking a big bite.

Oliebollen

Dutch doughnuts traditionally enjoyed on New Year’s Eve, made by frying balls of dough studded with raisins or currants and dusted with powdered sugar. These sweet, warm treats have been a festive favorite since the 17th century.

Speculaas

Spiced shortcrust biscuits that are especially popular during the Sinterklaas holiday in December. Made with a variety of spices like cinnamon, nutmeg, and cloves, these cookies have been a holiday staple since the 18th century. Look at how cute they are!

Dutch food is both comforting and flavorful. Experiencing these traditional dishes in their homeland, surrounded by the charming Dutch landscape, makes for an unforgettable culinary adventure. Have an Amstel beer while overlooking the Amstel River, you won’t regret it and you’ll always remember it.

13. Norway

Norway, with its stunning landscape and rich cultural heritage, offers a culinary experience that’s both unique and deeply rooted in tradition. Norwegian food is heavily influenced by its geography and climate, featuring an abundance of fresh seafood, game meats, and hearty stews. Expect to find dishes that are simple yet flavorful, often highlighting the natural ingredients available in this beautiful country. Enjoy discovering the flavors that make Norwegian cuisine so special.

Fårikål

Known as the national dish of Norway, Fårikål is a stew made with mutton and cabbage, slowly cooked with whole black peppercorns. Traditionally enjoyed during the colder months, this dish has been warming hearts and stomachs since the 19th century.

Brunost (Brown Cheese)

This caramelized whey cheese has a distinctive sweet and tangy flavor. Typically enjoyed on bread or crispbread with a touch of jam, Brunost is a Norwegian breakfast staple that has been adding a sweet twist to mornings since the 19th century.

Raspeballer

Also known as potato dumplings, these are made from grated potatoes and flour, often served with salted meat, sausages, or bacon, and sometimes accompanied by a rich gravy. Dating back to medieval times, Raspeballer are a filling and comforting meal, especially popular in rural areas. Known by many names throughout Norway, some of the most common include klubb, komle, kompe, and potetball.

Lutefisk

A traditional dish made from dried fish (usually cod) that has been soaked in a lye solution before being rehydrated and cooked. Often served with potatoes, peas, and bacon, Lutefisk is a Christmas favorite in Norway, although its preparation and texture can be an acquired taste.

Kjøttkaker

These Norwegian meatballs are made from ground beef and pork, seasoned with nutmeg and ginger, and served with a brown sauce, boiled potatoes, and lingonberry jam. Kjøttkaker have been a Sunday dinner favorite since the 19th century, offering a deliciously spiced comfort food experience.

Vafler (Norwegian Waffles)

These heart-shaped waffles are softer and fluffier than their American counterparts, often served with sour cream and jam or brunost (see above). Vafler are a beloved snack for Norwegians, perfect for cozying up with a cup of coffee at any time of day.

Kling

Made using a Norwegian flatbread called lefse, which is similar to a crepe or thin pancake, browned then spread with butter and sugar. Folded and sliced, Kling is a sweet and comforting treat, perfect for enjoying with a hot beverage on a chilly day.

Rømmegrøt

A traditional Norwegian sour cream porridge, Rømmegrøt is made with sour cream, milk, flour, and salt, and is often served with sugar, cinnamon, and a dab of butter. This dish is a festive favorite, especially during Christmas time, offering a creamy and rich flavor.

Kringle

A Scandinavian pastry shaped into a large pretzel, made with a rich, buttery dough and often filled with almond paste or raisins. Kringle has been a part of Norwegian baking traditions for centuries, making it a delightful treat for any coffee break.

Pølse i Lompe

The quintessential Norwegian street food, Pølse i Lompe is a hot dog wrapped in a soft potato flatbread called lompe. These sausages come in various flavors, including classic pork, spicy, and even reindeer meat. This portable delight is often garnished with mustard, ketchup, crispy onions, and shrimp salad for an extra Nordic twist.

Kanelbolle

Norwegian cinnamon buns, or Kanelbolle, are a sweet treat that’s hard to resist. These spiral pastries are filled with cinnamon sugar and often topped with a drizzle of icing or a sprinkling of pearl sugar. Perfect with a cup of coffee, they’re a delightful way to enjoy a taste of Norway’s love for all things sweet and baked.

These dishes offer a wonderful introduction to Norwegian cuisine, showcasing the country’s rich culinary traditions and the local ingredients that define its food culture. Enjoy your culinary exploration in Norway!

14. Poland

A cuisine that runs in my blood. Poland is a country where culinary traditions run deep, offering flavors that reflect its storied past and agricultural heritage. Its cuisine is characterized by its comforting dishes, emphasis on meats, root vegetables, and grains. You can expect to find meals that are both satisfying and full of soul, often featuring seasonal and locally-sourced ingredients. It’s like a big hug for your tongue.

Pierogi

Dumplings filled with various ingredients such as potatoes, cheese, meat, mushrooms, or even fruits. They can be boiled, fried, or baked and are often served with sour cream or fried onions. These little pockets of joy date back to the 13th century and are a staple at Polish family gatherings and holiday feasts.

Gołąbki

These cabbage rolls are stuffed with a mixture of minced meat, rice, and onions, then baked in a tomato sauce. A beloved dish with roots in the 19th century, Gołąbki are often enjoyed during Christmas and other festive occasions, bringing a hearty taste of tradition to the table.

Żurek

A sour rye soup that includes sausage, potatoes, and sometimes a boiled egg. Known for its distinctive tangy flavor, Żurek is often served in a bread bowl and is a favorite during Easter celebrations, providing a comforting and unique culinary experience.

Placki Ziemniaczane

Crispy potato pancakes, often served with sour cream or a mushroom sauce. Whether enjoyed as a side dish or a main course, Placki Ziemniaczane have been delighting taste buds since the 17th century, offering a savory and satisfying crunch.

Oscypek

A smoked sheep’s milk cheese from the Tatra Mountains. Often grilled and served with cranberry sauce, Oscypek offers a unique and smoky flavor. This cheese has been a part of Polish highlander culture for centuries, making it a must-try for cheese enthusiasts.

Barszcz Czerwony

A vibrant red beet soup that can be served hot or cold. Usually accompanied by small dumplings called uszka, filled with mushrooms or meat, Barszcz Czerwony is a festive favorite, especially during Christmas Eve dinners, adding a burst of color and flavor to the meal.

Kaszanka

A type of blood sausage made with buckwheat and pig’s blood. Usually grilled or fried and served with onions and potatoes, Kaszanka is a traditional dish that dates back to medieval times, offering a rich and hearty taste of Polish culinary heritage.

Pączki

These are Polish donuts, typically filled with jam, custard, or other sweet fillings. Fried to a golden brown and usually dusted with powdered sugar, Pączki are a delightful treat, especially popular on Fat Thursday, the last Thursday before Lent.

Kremówka

Also known as Napoleonka, this is a cream pie made with layers of puff pastry filled with vanilla custard and topped with powdered sugar. Kremówka became famously associated with Pope John Paul II, who fondly recalled enjoying it as a young man, adding a touch of historical charm to this sweet delight.

Sernik

A traditional Polish cheesecake made with twaróg, a type of curd cheese. Rich and creamy, often flavored with vanilla or lemon zest, Sernik has been a beloved dessert for centuries, often appearing at family gatherings and festive celebrations.

Chruściki

These delightful pastries, also known as “angel wings” or “faworki,” are made from a dough that is rolled thin, twisted into shapes, and then fried until crispy. Chruściki are typically dusted with powdered sugar, adding a sweet finish to their light and crunchy texture. Originating in the 17th century, they are especially popular during Carnival season and are a favorite at Polish weddings and other celebrations. The combination of sugar, butter, and fried dough is a match made in heaven that no one can resist!

Polish Sausage (Kielbasa)

Polish sausage, or Kielbasa, is a flavorful, smoked sausage often made from pork. It’s typically seasoned with garlic, marjoram, and other spices, making it a staple at barbecues, family gatherings, and holiday feasts. During our travels, we tried a unique hot dog in Poland, completely surrounded by a cylindrical bun, known as “zapiekanka.” This type of bun is common in Eastern Europe, and it was a delightful surprise to see it regularly available here.

Bigos

Often called “Hunter’s Stew,” Bigos is a hearty mix of sauerkraut, fresh cabbage, various meats, and a medley of spices. It’s traditionally enjoyed during the winter months and at family gatherings, simmering away for hours to develop its rich, complex flavors.

Piernik

This Polish gingerbread cake is a spiced delight, often filled with plum jam or covered in a chocolate glaze. Piernik dates back to the Middle Ages and is a festive treat, especially popular during Christmas.

Makowiec

Makowiec is a sweet poppy seed roll, made with a rich yeast dough rolled around a filling of ground poppy seeds, honey, and nuts. This dessert is a holiday favorite, especially during Easter and Christmas, offering a sweet and nutty flavor that’s hard to resist.

Kiełbasa z Cebulą

A classic street food, this dish features grilled Polish sausage served with caramelized onions. It’s a simple yet flavorful dish that you can find at food stalls and markets, perfect for a quick and satisfying snack.

Flaki

Flaki is a traditional tripe soup, cooked with beef tripe, vegetables, and a blend of spices. This dish has been enjoyed in Poland since the 14th century and is known for its rich, savory broth, making it a comforting meal during the colder months.

Zapiekanka

A Polish take on the open-faced sandwich, Zapiekanka is a halved baguette topped with melted cheese, mushrooms, and a drizzle of ketchup or sour cream. This street food favorite is often garnished with chives and other toppings, making it a cheesy, savory delight that’s perfect for a quick bite on the go.

Krówki

These creamy fudge candies are a beloved Polish confection. They start off firm but quickly melt into a gooey, caramel-like consistency in your mouth. Often sold at street markets and festivals, their rich, buttery flavor makes them a delightful treat for anyone with a sweet tooth.

For me, walking through Polish grocery stores and markets was like walking into my grandparents house. Familiar names and smells that made me feel at home. The affordability of dining out combined with warm hospitality and beautiful dining settings, makes Poland an attractive destination. Exploring Polish cuisine also provides a deeper cultural understanding, with seasonal and regional specialties adding to the variety. I can’t wait to explore this region more!

15. Portugal

A delightful blend of Mediterranean and Atlantic influences, Portuguese food is characterized by fresh seafood, hearty stews, and an array of spices. The cuisine is known for its simplicity and freshness, often featuring locally sourced ingredients. Whether dining in a cozy family-run tavern or a seaside restaurant, you’ll experience the warmth and hospitality that makes Portuguese dining truly special. Here are some top dishes you should try, whether it’s your first time here or your 10th.

Francesinha

A hearty sandwich from Porto, filled with layers of cured ham, linguiça (smoked sausage), and steak, covered with melted cheese and a rich beer-based sauce. This calorific delight, created in the 1960s, is typically served with fries and a fried egg on top, making it the ultimate comfort food for those with a big appetite.

Caldo Verde

A traditional green soup made with kale, potatoes, onions, and garlic, often served with slices of chouriço (Portuguese sausage). Originating from the Minho region, Caldo Verde has been warming hearts and bellies since the 15th century and is a staple at Portuguese celebrations.

Polvo à Lagareiro

Tender octopus roasted with garlic, olive oil, and potatoes. This dish, a favorite in coastal regions, dates back to the time when fishermen prepared it with freshly caught octopus, showcasing the simplicity and freshness of Portuguese cuisine.

Bacalhau à Brás

A popular dish made with shredded salted cod, onions, and thinly cut fried potatoes, all bound together with scrambled eggs and garnished with parsley and olives. With over 365 ways to prepare bacalhau, this particular recipe, believed to have originated in Lisbon, is a beloved classic.

Leitão da Bairrada

A traditional dish of suckling pig, roasted to perfection with crispy skin and tender meat. This culinary marvel hails from the Bairrada region and is often served with orange slices and a side of potatoes or rice.

Sardinhas Assadas

Grilled sardines, typically enjoyed during the summer months and festivals. Simply seasoned with salt and grilled over charcoal, these fish are a staple of Lisbon’s annual Feast of St. Anthony, offering a smoky, savory delight that’s perfect with bread or potatoes.

Pastéis de Nata

Iconic Portuguese tarts with a flaky pastry crust and creamy custard filling, often dusted with cinnamon and powdered sugar. Created by monks in the 19th century, these delicious little bites are a must-try dessert that will make any sweet tooth sing.

Bolo de Bolacha

A traditional dessert made by layering Maria biscuits soaked in coffee with a rich buttercream. This no-bake cake, reminiscent of tiramisu, offers a delightful combination of creamy and coffee-infused flavors, making it a popular choice for special occasions.

Travesseiros de Sintra

A dessert made with flaky puff pastry filled with rich almond cream and egg yolk cream, and dusted with powdered sugar. A must-try when visiting Sintra, these pillows of sweetness have been charming tourists since the 19th century.

Aletria

Made using vermicelli pasta cooked in milk, sugar, and flavored with lemon peel and cinnamon, Aletria is a creamy, custard-like dish. Often topped with a sprinkle of cinnamon, this dessert is a holiday favorite, particularly enjoyed during Christmas.

Chouriço Assado

Portuguese chorizo, or chouriço, is often flame-grilled in a special clay dish. The resulting smoky, spicy sausage is a hit at any gathering and a delightful introduction to Portuguese charcuterie.

Amêijoas à Bulhão Pato

A dish of clams cooked in a garlic, olive oil, and cilantro sauce. Named after the 19th-century poet Raimundo António de Bulhão Pato, these clams are a simple yet irresistible appetizer, perfect with a glass of Portuguese wine

Queijadas de Sintra

These small, round cheesecakes from Sintra are made with fresh cheese, eggs, sugar, and cinnamon. Dating back to medieval times, Queijadas are a sweet reminder of Portugal’s rich culinary history.

These dishes highlight the flavors of Portuguese cuisine, making every meal a memorable adventure. I came for the beautiful beaches, vibrant nightlife, and the warm hospitality of the Portuguese people, and ended up wanting to go back just for the food. It is the perfect destination for relaxation, adventure, and food.

16. Spain

We have had the pleasure of spending quite a bit of time in Spain and savoring all of its culinary offerings. From lively tapas bars to quaint coastal eateries, each meal in Spain is a testament to its rich culinary traditions and love of flavors. The cheese and wine here are in a league of its own, and you will not be judged when there is no room left for a single small plate on your table.

Patatas Bravas

My all-time favorite tapa! Crispy chunks of fried potatoes topped with a “spicy” tomato sauce (for someone from the U.S. with a love of hot sauce, finding anything actually spicy in Spain is rare, but every so often we would find a bravas sauce that had some kick!) and a creamy aioli. You can find these at any tapas bar and most restaurants, each unique to its establishment, making them an adventure for your taste buds. A very budget friendly adventure!

Paella

We lived in Valencia, the home of paella, and tried numerous takes on the dish. You can find this iconic plate everywhere around the city, and throughout the country. We tried ones that were super cheap, and paellas that were very expensive, and found that the lower to mid-priced ones were usually the best! Paella is a rice dish typically made with a mix of seafood, chicken, rabbit, and vegetables, originating in the mid-19th century and now a staple of Spanish cuisine.

Do you think I shared the ginormous pan of paella pictured above?

…No. No I did not.

Jamon Iberico

This dry-cured ham is a delicacy in Spain. Thinly sliced and often served with bread or melon, its rich and savory flavor will leave all other meats lacking. It is often served as a tapas or an appetizer. You can also find it at most stores and can be sliced to order, making it a versatile and irresistible treat. Wrap it around some melon. Sweet, salty, satisfying.

Churros con Chocolate

This is not your typical churro. In Spain, churros are traditionally coated in sugar and served with a thick, rich hot chocolate sauce. This combination is luxurious and not as sweet as you might expect. Surprise! Churros with hot chocolate are a popular breakfast option in Spain, offering a delightful morning indulgence.

No one will look at you funny if you are eating this at 8 am. This is my kind of place.

Pan con Tomate

Originating in Catalonia, this is toasted bread rubbed with garlic and topped with fresh, grated tomatoes, olive oil, and a sprinkle of flaky sea salt. It is simple, cheap, delicious, and can be found everywhere. Our family still eats this on a daily basis, and it’s a perfect example of how simplicity can create culinary magic.

Tortilla de Patatas

A traditional Spanish omelet made from eggs, potatoes, and onions, all cooked together in olive oil to form a thick, hearty dish. It is usually served at room temperature as a tapa, making it a versatile and beloved staple of Spanish cuisine that dates back to the early 19th century.

Croquetas

Bite-sized snacks made from a creamy béchamel sauce mixed with ingredients like ham, chicken, or cod, then breaded and fried to golden perfection. Each croqueta offers a delightful contrast between the crispy exterior and the smooth, savory filling inside, making them a must-try at any tapas bar.

Crema Catalana

A creamy custard flavored with citrus and cinnamon, topped with a layer of caramelized sugar. It’s like a crème brûlée, but it is made with milk instead of cream which makes it a lighter texture. This dessert, originating in Catalonia, is a delightful finish to any meal. Or start to any meal. No judgement here.

Panellets

A sweet, small, round treat made from a mixture of ground almonds, sugar, and sometimes potato or sweet potato, and coated with pine nuts. Traditionally enjoyed during the All Saints’ Day celebrations, these sweet bites are a cherished part of Spanish confectionery that add a festive touch to any occasion.

Turrón

Found at most markets and stores all to themselves, this is a classic Spanish confection made from a blend of honey, sugar, egg whites, and roasted nuts – typically almonds. There are two main types: a hard, crunchy version (Alicante), and a soft, chewy one (Jijona). Turrón is a staple of Spanish Christmas celebrations, bringing a sweet, nutty joy to the holiday season.

Gazpacho

This chilled tomato soup is perfect for cooling off on a hot Spanish day. Originating from Andalusia, it’s made with ripe tomatoes, cucumbers, bell peppers, onions, and garlic, all blended together into a refreshing and tangy liquid salad. It’s like sipping summer in a bowl, and you’ll find it on menus everywhere during the warmer months.

Pulpo a la Gallega

Tender octopus seasoned with olive oil, paprika, and sea salt, served on a bed of sliced potatoes. This Galician dish, often enjoyed during festivals, turns the humble octopus into a culinary masterpiece that’s both simple and sublime. Just be prepared to develop a sudden affection for tentacles!

Pimientos de Padrón

These small green peppers are a game of culinary roulette, as most are mild, but every now and then you get a spicy one. Fried until blistered and sprinkled with sea salt, they’re a tapas bar staple. Padrón peppers are a fun, flavorful snack that keeps you on your toes – or at least keeps your taste buds guessing!

Empanadas

Originating from Galicia, these pastry pockets are filled with savory delights like tuna, meat, or vegetables. Baked to golden perfection, they make a perfect on-the-go snack or picnic treat. The perfect portable meal, ensuring no sightseeing adventure is interrupted by hunger pangs.

Did I keep one in my pocket while exploring Sagrada Familia?

Yes. And it was a great idea.

Rabo de Toro

A rich and hearty oxtail stew that hails from Andalusia, traditionally enjoyed after bullfights. The meat is slow-cooked until it falls off the bone, infused with red wine and vegetables to create a dish that’s as robust as it is comforting. It’s a dish that’s worth the wait and perfect for those chilly Spanish evenings.

You will find so many food options in Spain. Here was my “secret to epicurean success” while visiting:

1. Do some research on a few restaurants. Look at the menus, read the reviews, plan that day around that meal! 2. Aimlessly wander and follow your nose. Trust your gut and go into that hole in the wall cafe that seems to be poppin off.

Doing these two things will ensure you get a well rounded culinary experience. 

I highly recommend trying Sangria or Aqua de Valencia everywhere you go. It’s cheap, refreshing, and delicious! Also, you have to try the Horchata. It is unlike any you’ve ever tried in the U.S or Mexico. Theirs is made with chufa, or “tiger nuts”. It was a whole new flavor experience!

17. Sweden

Visiting Sweden offers a unique blend of natural beauty, history, and vibrant culture. The stunning landscape, from serene lakes to dense forests, provide endless opportunities for outdoor activities. Swedish cuisine is all about simple, honest flavors that highlight the natural goodness of its ingredients. Expect to find a lot of lingonberries – tart, acidic, and slightly sweet berries- that adds a bright burst of flavor to any dish. The country’s culinary traditions also include a variety of breads, pastries, and dairy products, making every meal a wholesome experience. Whether you’re exploring historic cities or the picturesque countryside, Sweden’s charm and culinary delights are sure to captivate you.

Köttbullar

IKEA’s meatballs might be famous, but these authentic Swedish meatballs truly stand out! Made from a blend of ground beef and pork, they are seasoned with onions and allspice. Typically, they are served with creamy mashed potatoes, lingonberry sauce, and a rich gravy. This classic dish is a comforting delight that far exceeds the offerings of any flat-pack furniture store.

Gravlax

Cured salmon marinated with a mixture of salt, sugar, and dill, this dish has a fascinating history. Dating back to medieval Scandinavia, fishermen originally buried the fish in the sand above the high tide line. Nowadays, it’s often served thinly sliced with mustard sauce and bread. Consequently, gravlax remains an elegant and historically rich appetizer.

Smörgåsbord

A traditional Swedish buffet featuring a variety of cold and hot dishes, including herring, cold cuts, cheeses, and salads. The smörgåsbord is the original “all-you-can-eat,” offering a feast for the senses and a perfect way to sample a wide range of Swedish flavors.

Surströmming

Fermented herring known for its strong smell and acquired taste. It’s usually eaten with flatbread, potatoes, and onions. Despite its pungent aroma, this dish is a beloved tradition in Sweden, often enjoyed during summer gatherings.

When in Sweden?

Janssons Frestelse

Jansson’s “Temptation” is a creamy potato casserole with layers of potatoes, onions, and anchovies, baked to golden perfection. A classic Swedish Christmas dish, its name alone invites curiosity and indulgence.

Pytt i Panna

A Swedish hash made from diced potatoes, onions, and leftover meat, usually topped with a fried egg and pickled beets. This dish is a perfect way to use up leftovers and provides a hearty, satisfying meal. Perfect any time of the day.

Räksmörgås

An open-faced shrimp sandwich typically served on rye bread with a generous topping of shrimp, mayonnaise, egg, and dill. This elegant yet simple dish is a staple of Swedish cafés and a favorite among seafood lovers. Look at that presentation!

Kladdkaka

A dense and gooey chocolate cake, similar to a brownie and a souffle with a slightly crisp exterior. Often served with whipped cream or ice cream, this dessert is a chocolate lover’s dream and a must-try for anyone with a sweet tooth.

Semla

A soft, cardamom-spiced bun filled with almond paste and topped with whipped cream. Traditionally enjoyed on Fat Tuesday before Lent, this treat pairs perfectly with coffee or tea and is a beloved part of Swedish culinary tradition.

Prinsesstårta

A classic Swedish cake with layers of sponge cake, pastry cream, and whipped cream, all covered in a layer of green marzipan. Often topped with a pink marzipan rose, this cake is as delightful to look at as it is to eat, making it a popular choice for celebrations.

Kanelbullar

Swedish cinnamon buns made with a sweet, yeasted dough flavored with cardamom and filled with a cinnamon-sugar mixture. A staple of Swedish fika (coffee break), these buns are perfect for satisfying your sweet tooth during a cozy afternoon pause. This is the kind of food I live for.

Ostkaka

Swedish cheesecake made from curdled milk, often served warm with jam and whipped cream. This dessert has roots dating back to the 16th century, offering a unique and historical twist on the traditional cheesecake.

While visiting Sweden, you must partake in the Swedish fika, which is more than just a coffee break. It is a cherished cultural ritual that emphasizes slowing down and connecting with others. Fika involves enjoying a cup of coffee or tea, often accompanied by pastries or light snacks, in a relaxed and social setting. Furthermore, it’s a time to pause from the hustle of daily life and appreciate the moment. It’s an integral part of Swedish life, which is probably why Swedes are among the happiest people in the world. Enjoy the moment and the food in this beautiful country.

18. Switzerland

Where every food is a comfort food. Expect a cuisine that beautifully blends German, French, and Italian influences, reflecting the country’s diverse cultural heritage. Swiss food is known for its hearty and comforting flavors, often featuring high quality dairy products, fresh herbs, and locally sourced ingredients. The cuisine emphasizes simplicity and precision, with dishes that are both satisfying and elegantly prepared. Whether you’re enjoying a meal in a cozy mountain chalet, along the water, or a sophisticated urban restaurant, Swiss food is an unforgettable experience.

Fondue

A classic Swiss dish where cheese is melted with white wine and garlic, served in a communal pot. You can dip bread cubes into the melted cheese using long forks and a specific circular motion. Traditional Swiss fondue is served with only bread or potatoes. This gooey, velvety experience is the epitome of alpine comfort food, and it’s almost impossible to have a bad time when surrounded by bubbling cheese.

Raclette

Melted cheese scraped over boiled potatoes, pickles, and onions. This dish is traditionally enjoyed in the colder months and is a staple of Swiss mountain cuisine. Originating from the French-speaking regions of Switzerland, it’s a cheese-lover’s dream, perfect for après-ski gatherings or family feasts. Or just any time of the day.

Rösti

A crispy potato dish, similar to hash browns, often served as a side or breakfast item. It’s made by frying grated potatoes until golden brown and is sometimes topped with cheese or eggs. Rösti, once a simple farmer’s breakfast, has become a cherished Swiss staple, with every household claiming their own “perfect” version.

Zürcher Geschnetzeltes

A creamy veal dish from Zurich, made with sliced veal, mushrooms, and white wine. It’s typically served with rösti, making for a hearty and flavorful meal. This dish combines the elegance of Zurich with the heartiness of Swiss comfort food, proving that even the most refined meals can be wonderfully filling.

Älplermagronen

A Swiss version of macaroni and cheese, made with pasta, potatoes, cream, and cheese, often topped with caramelized onions and served with applesauce. This hearty concoction, traditionally enjoyed by alpine herders, is the Swiss way of saying, “We know how to do comfort food right.”

Birchermüesli

A healthy and refreshing breakfast dish made with rolled oats, grated apples, nuts, and yogurt. It’s a staple of Swiss breakfasts and perfect for starting the day. Created by Swiss physician Maximilian Bircher-Brenner, this dish proves that nutritious can be delicious, and it’s been the breakfast of choice for health-conscious Swiss since the early 20th century.

Bündner Nusstorte

A rich and sweet tart from the Engadine region, made with a buttery pastry crust and filled with caramelized walnuts. It’s a popular dessert, especially during the holidays. This tart’s sweet, nutty goodness makes it a festive favorite that can turn even the grumpiest of guests into dessert devotees.

Basler Läckerli

A traditional Swiss gingerbread cookie from Basel, made with honey, almonds, candied orange peel, and Kirsch. It’s a chewy and flavorful treat, often enjoyed with coffee. The cookies’ distinctive chewy texture and spiced flavor make them an irresistible companion to your afternoon brew.

Swiss Chocolate

While not a dish, Swiss chocolate is, nonetheless, world-renowned and a must-try! The country is famous for its high-quality chocolate, available in various forms and flavors. With a legacy of chocolate-making excellence dating back to the 19th century, Swiss chocolate is practically a national treasure. Remember, every square of Swiss chocolate is a piece of happiness wrapped in foil.

Zuger Kirschtorte

A cake from Zug, with layers of light sponge cake soaked in cherry brandy (kirsch), almond meringue, and rich buttercream. Often garnished with toasted almonds and powdered sugar. This elegant dessert is as sophisticated as it is delicious, embodying the refined flavors of Swiss patisserie.

Zopf

A Swiss braided bread with a golden crust and soft, airy interior. Perfect for breakfast or brunch, it’s often enjoyed with butter, jam, or cheese. Baked fresh for Sunday mornings, this bread is the Swiss equivalent of a warm hug in carb form.

Chasspatzli

A Swiss version of spaetzle, these soft, egg noodles are often served with cheese or gravy. It’s a dish with roots in the Swiss-German region, providing a comforting, pillowy side that complements hearty mains like stews and roasts.

Tarte au Chocolat

Also known as Carac, this is a decadent chocolate tart with a rich, smooth filling encased in a buttery crust. This dessert is a luxurious end to any meal, combining the simplicity of a tart with the indulgence of high-quality chocolate.

One of my favorite cafes in the whole world is in Switzerland. The dish that stole my heart is merely a piece of toast and jam, but the precision of flavors and the passion put into each component, makes it a truly magical experience. Almost every restaurant, big or small, takes such pride in the food they present, and it shows. Their love for fresh, local ingredients comes through in every dish. Try everything! You won’t be disappointed.

19. Turkey

Turkish cuisine is a rich and diverse blend of Mediterranean, Middle Eastern, and Central Asian influences, characterized by bold spices, fresh ingredients, and a harmonious mix of savory and sweet flavors. Featuring a variety of grilled meats, fresh vegetables, and delectable pastries, it offers a vibrant and flavorful culinary experience. Turkish street food is an essential part of the country’s food scene, offering a diverse array of flavors and textures. It’s a quick, affordable, and authentic way to experience local flavors and traditions.

Kebap

A variety of grilled meats, often seasoned with a blend of spices and herbs. Kebaps can be served on skewers, in wraps, or on a plate with sides like rice and salad. Kebap is the Turkish barbecue’s best-kept secret. It is a smoky, spice-kissed masterpiece that has been perfecting its flavor profile since ancient times.

Meze

A selection of small dishes served as appetizers, including dips, salads, and small bites. It’s a great way to sample a range of flavors and textures. Meze is like the Turkish equivalent of tapas—except you don’t have to choose between the hummus and the baba ghanoush. Just dive in and enjoy a little bit of everything!

Lahmacun

Often referred to as Turkish pizza, this is a thin, crispy flatbread topped with minced meat, vegetables, and herbs. It’s typically rolled up and eaten with fresh greens and lemon juice. Think of lahmacun as a Turkish love letter to pizza—thin, crispy, and with enough toppings to keep you coming back for more.

Dolma

Dolma means “stuffed” in Turkish. Typically vegetables such as peppers, tomatoes, or grape leaves are often stuffed with a mixture of rice, herbs, and sometimes meat. They are flavorful and often served with yogurt. Dolma is like a flavorful surprise wrapped in a healthy package, a little taste of Turkish food and tradition that’s as comforting as it is delicious.

Köfte

Spiced meatballs made from ground beef or lamb, often grilled or fried. They are typically served with bread, salad, and a side of yogurt. Köfte might just be the reason your hands are still dirty after dinner—these spicy little gems are so good, you won’t want to put them down until every last crumb is gone.

Manti

Small dumplings filled with spiced meat, usually served with a garlic yogurt sauce and a drizzle of melted butter infused with paprika. Manti are Turkey’s answer to dumpling heaven – a savory, spiced, comforting delight.

Simit

A circular bread crusted with sesame seeds, often enjoyed as a snack or a breakfast item. It’s crispy on the outside and soft on the inside, perfect with tea or cheese. Simit is the kind of bread that turns your average coffee break into a special occasion—think of it as Turkey’s way of making your snack time extraordinary.

Künefe

A dessert made with shredded phyllo dough, soaked in sweet syrup, filled with melted cheese and often topped with crushed pistachios. It perfectly balances indulgence and tradition, making it a great dish to get to know Turkey.

Lokum (Turkish Delight)

Gelatinous cubes flavored with rosewater, lemon, or other fruit essences, often containing nuts. They are chewy and sweet, making them a delightful treat. Lokum is the quintessential Turkish treat—so addictive, you might just find yourself negotiating for “one more piece” with every new flavor you try.

Dondurma

Turkish ice cream known for its chewy texture, often flavored with mastic and salep, giving it a unique consistency and taste. Dondurma isn’t just ice cream; it’s an interactive experience with a unique texture that’s as fun to eat as it is delicious. Just don’t be surprised if your cone takes a little longer to get to you—this ice cream is known for its playful antics!

Çörek

A sweet, spiced bread often baked with a variety of fillings like poppy seeds or raisins. Çörek is a traditional Turkish delight that adds a touch of sweetness and spice to your breakfast or afternoon tea, making it as comforting as a warm hug from a loved one.

Pide

A boat-shaped flatbread topped with ingredients like cheese, sausage, and eggs, pide is sometimes referred to as Turkish pizza. It’s loaded with fresh, flavorful toppings and is a feast for the eyes as well as the stomach.

Güllaç

A traditional Turkish dessert made from layers of thin, cornstarch-based dough soaked in milk and rosewater, often garnished with pomegranate seeds and nuts. Güllaç is a light, fragrant dessert that’s as elegant as it is delicious, perfect for those times when you want something sweet but not too heavy.

Traveling to Turkey offers everything you could want and more. You can explore iconic sites like the ancient city of Ephesus, the fairy-tale landscapes of Cappadocia, and the bustling bazaars of Istanbul. Turkish cuisine, with its bold flavors and fresh ingredients, is an essential part of the experience, reflecting the country’s diverse cultural heritage. From the friendly locals to the vibrant street food, Turkey promises an unforgettable adventure.

20. United Kingdom

Get ready for a tasty adventure. I went into the UK thinking the food would all be pretty bland and everything would have a mushy texture. Boy was I wrong. I found a mix of comforting, hearty flavors and fresh, innovative twists. Think cozy, warm meals that make you feel right at home, alongside vibrant, multicultural influences that keep things exciting. Plus, there’s a big focus on using local and sustainable ingredients, so you can enjoy your food knowing it’s good for the planet too. Here are some of the top dishes you just have to try.

Fish and Chips

A classic British staple, this dish features crispy battered fish served with thick-cut fries. It’s often enjoyed with a side of mushy peas and a sprinkle of salt and vinegar. Fish and chips is not just a meal; it’s a British institution! Since the 19th century, this combo has been the quintessential comfort food, and no trip to the UK is complete without a serving of this golden, crispy delight.

Sausage Roll

A popular food consisting of seasoned sausage wrapped in flaky puff pastry. I highly recommend finding Greggs restaurant and waiting until they come out hot and fresh. I didn’t think I would fall in love with these as hard as I did. It’s something I think about…daily. Sausage rolls are the type of snack that’ll make you question why you ever ate anything else in pastry form—flaky on the outside and juicy on the inside, they’re the ultimate snack for a reason!

Sunday Roast

A beloved tradition, the Sunday roast features roasted meat—such as beef, lamb, or chicken—served alongside roasted potatoes, vegetables, and Yorkshire pudding (which you definitely have to try while here!). This comforting and hearty meal is eagerly anticipated by locals every week. In fact, Sundays in Britain are practically dedicated to this feast, where the only thing more important than the roast itself is the inevitable food coma that follows.

Cornish Pasty

Originating in Cornwall, this savory pastry is filled with meat, potatoes, and vegetables. It’s a convenient and delicious snack that’s perfect for on-the-go eating. Historically, Cornish pasties were designed as a hearty lunch for miners—robust enough to survive a grueling workday and tasty enough to keep them coming back for more. It’s a meal wrapped in pastry, with a side of historical charm.

Scotch Egg

This is a boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep-fried. Although it’s supposedly a popular pub treat, we actually had a hard time finding these! Scotch eggs are the culinary equivalent of a surprise party—unexpected, a bit messy, and utterly delightful. They may be elusive, but when you find one, it’s worth every crumb!

Full English Breakfast

A hearty and indulgent meal, the Full English Breakfast features eggs, sausages, bacon, black pudding, baked beans, grilled tomatoes, and toast. It’s a meal that’s not just about starting the day right—it’s about embracing the day with a feast. Rooted in British tradition, this breakfast has been fueling mornings since the 19th century. It proves that sometimes, the best way to tackle the day is with a plate full of everything you love.

BAP Breakfast Sandwich

A deliciously simple sandwich made with a soft bread roll (bap) filled with your choice of breakfast items like sausage, bacon, eggs, and often accompanied by condiments. The BAP Breakfast Sandwich is a versatile favorite, offering a satisfying start to the day that can be customized to suit your cravings. It’s the kind of sandwich that turns a rushed morning into a deliciously relaxed moment—perfect for grabbing on the go or savoring at leisure.

Afternoon Tea

What an experience. This includes a selection of finger sandwiches, scones with clotted cream and jam, and an assortment of pastries and cakes. It’s a very British way to enjoy a leisurely afternoon. Afternoon tea is less about the food and more about the ceremony—think of it as a charming pause in the day’s chaos, complete with an elegant assortment of sweet and savory nibbles.

To read more about our first tea part experience, click here!

Yorkshire Pudding

A savory pudding made from a batter of flour, eggs, and milk, traditionally served with roast beef and gravy. Yorkshire pudding has been a British staple since the 18th century, and its fluffy, crispy texture makes it, therefore, the ideal accompaniment to a Sunday roast. This pudding is proof that sometimes, the best part of the meal is the side dish.

The proof is in the pudding!

Bangers and Mash

A hearty dish featuring sausages (bangers) served with mashed potatoes (mash) and often accompanied by onion gravy. Bangers and mash is a beloved pub classic that’s been satisfying appetites since the early 20th century. It’s the ultimate comfort food—simple, filling, and packed with the kind of flavors that make you feel right at home.

Haggis

A traditional Scottish dish made from sheep’s heart, liver, and lungs, mixed with onions, oatmeal, suet, and spices, then encased in the animal’s stomach and boiled. Sounds delicious right?! We enjoyed this fried, and let me tell you..it was delicious!

To read more about our Haggis experience, read our review here!

Crumpet

Dating back to the 17th century, crumpets are a soft, round, and spongy bread-like treat known for its distinctive porous texture, perfect for soaking up butter and/or jam. It’s the British version of the English muffin, and it’s perfect any time of the day.

Sticky Toffee Pudding

This is a rich, moist sponge cake made with finely chopped dates and covered in a luscious toffee sauce. It’s often served warm with a scoop of vanilla ice cream or custard. Sticky toffee pudding is like a warm hug from your dessert—sweet, comforting, and irresistibly gooey. It’s the kind of dessert that feels like a reward after a long day.

Victoria Sponge Cake

Named after Queen Victoria, this classic cake consists of two layers of light sponge filled with jam and whipped cream. It’s simple yet delicious, and a staple at British tea parties. The Victoria Sponge Cake is as refined as its royal namesake—elegant, light, and a testament to the British knack for making simplicity taste extraordinary.

Bakewell Tart

My personal favorite. A pastry tart filled with layers of jam and frangipane (a sweet almond filling), topped with flaked almonds and a cherry. It’s a sweet treat that’s both crunchy and soft. The Bakewell Tart is a charming blend of textures and flavors—a sweet almond symphony wrapped in a pastry shell, and a perfect way to indulge your sweet tooth.

Treacle Tart

Made with a shortcrust pastry and a filling of golden syrup, breadcrumbs, and lemon juice, this tart is sweet and tangy. It’s often served with a dollop of clotted cream or a scoop of ice cream. Treacle tart is like a sweet, syrupy, and a little bit zesty, with a hint of nostalgia in every bite.

Eton Mess

A delightful dessert consisting of a mixture of crushed meringues, strawberries, and whipped cream. Eton Mess is believed to have originated at Eton College in the 19th century, and it’s as simple as it is delicious—a perfect way to enjoy summer strawberries in a light, creamy concoction.

Because The Great British Baking Show is one of my all-time favorite shows, I decided to leave no bakery unturned during our United Kingdom road trip. I highly recommend trying any and every baked good in the area! We were there during the holidays and were pleasantly surprised to see many familiar holiday foods, albeit with slight variations. Moreover, we discovered numerous new favorites that will become staples in our family’s traditions. Enjoy the tea parties and the pubs; and don’t forget to live like a local!

Conclusion

As our journey through the culinary delights of Europe’s most visited countries comes to an end, we hope this guide inspires you to step out of your comfort zone and savor the rich flavors each destination has to offer. From the hearty stews of Ireland to the delicate pastries of France, and the vibrant tapas of Spain, every dish tells a story of tradition, culture, and community. Our family has cherished every bit and every moment, and we encourage you to do the same. Embrace the adventure, try something new, and let the local favorites become your own. Bon appétit and happy travels!

We’d love to hear about your own culinary adventures! Share your experiences and favorite dishes in the comments below!