Sabich Tchernikhovski Falafel (by Jonathan Geffen)
Hungry? Then this article might be something for you! After covering signature food in North America, today we’re jotting down some signature dishes from Europe along with some of our locals’ favorite places to try said dishes!
The Netherlands: Hutspot
Hutspot (by Rool Paap)
We start off with a traditional Dutch dish called Hutspot. Hutspot was first cooked in 1574 and is made out of potatoes, onions and carrots that are first mixed and then smashed together. If you’re looking for a translation of this word, the closest our local Amsterdam blogger Stephen van den Hoek could find was hotchpotch and I’m sure that doesn’t make things any clearer. You’ll just have to try the dish next time you’re in The Netherlands.
Belgium: Moules-Frites
Moules-Frites (By L.W. Yang)
The so-called Moules-Frites is one of the most popular main dishes in Belgium (like Antwerp, Ghent and Brussels), but also in France. The dish consists of “Moules” (mussels) and “Frites” (fries). In general, the portion is 500 grams per person. As Belgium and several other countries claim it’s ‘their’ fries, the official origin is not known. The mussels are to be found in the North Sea.
Greece: Moussaka
Moussaka (by Albert Lynn)
Moussaka is one of the main dishes that comes from Greece. Nowadays moussaka is a special layered oven casserole dish that is made with meat and vegetables. The “common” version of moussaka is made with cheese, eggplant slices (the layers), meat and the always delicious béchamel sauce on top. You can try this meal at To Steki tou Ilia in Athens for example.
Spain: Tortilla Española
Tortilla Española (by Yvonne Esperanza)
The so-called Tortilla Española, or Spanish omelette, is a very well-known dish in Spain. Tortilla originally means small cake and that is exactly what the tortilla Española, or tortilla de patatas actually is. The traditional version of this dish is made up of eggs, potatoes and onions, but nowadays a lot of locals add several ingredients such as spinach or chorizo. Pedro recommends trying the tortilla at La Terassa Bar Barcelona, writing “I think these and other common “tapas” are better at La Terrassa than other bars in Barcelona.” In Madrid, Cat recommends Arco Iris which is well known for its tortilla.
Serbia: Pečenje
Praseće pečenje (by Ivana Sokolović)
Pečenje, or roasted piglet, is a well-known Serbian-Montenegrin dish. In addition to roasted piglet, pečenje could also include sheep, goat, chicken, or beef. Mornar is a good spot in Belgrade to try Serbian traditional dishes like this one.
Germany: Sauerbraten
Sauerbraten (by Stijn Nieuwendijk)
Sauerbraten, of course! Sauerbraten is a typical dish from Germany and consists of beef that is marinated (before cooking!) in vinegar with onions, peppercorns, or other seasonings. A good place for traditional German food in Hamburg for example, is Gröninger Braukeller.
Slovakia: Halušky
Halušky (by Dushan Hanuska)
Bryndzové halušky is made from potato dumplings with so-called bryndza sheep cheese and bacon. Halušky is incredibly delicious and loved by many Slovakians. Go to Meštiansky pivovar, which officially is a brewery, but they make a mean Halušky.
Romania: Sarmale
Sarmale (by Alex Curpas)
Sarmale, or stuffed cabbage, is a typical Romanian dish that’s served throughout the year, but especially during holidays (think of Christmas and Easter). Sarmale is usually made with pork, beef and a bit of bacon. For typical Romanian dishes, in Bucharest the locals recommend Self-service Amzai.
Hungary: Hungarian Goulash
Hungarian Mushroom Goulash (by Leon Barnard)
Hungarian goulash is a stew, or soup, with meat and vegetables seasoned with paprika and other spices, delicious! There are many recommendations for goulash from our locals in Budapest, so we’ll just mention one and leave you to explore the rest! Souper Pasta, don’t let the pasta in the name fool you, they serve a hearty goulash soup!
Denmark: Frikadeller
Frikadeller (by Kevin Chan)
Frikadeller! Frikadeller are flat, pan-fried dumplings with minced meat very popular in Denmark, very tasty! Where to try traditional dishes in Copenhagen? Cindy Fonvig recommends Nordskovs Spistestue, or you can dine Almanak, a tip from Elina.
Ireland: Irish Stew
Irish Stew (by Jeffrey W.)
THE dish when you’re visiting Ireland: Irish Stew. Irish stew is made with mutton, potatoes, carrots, parsley and onions, in other words, definitely worth a try! Make a reservation for Roly’s Bistro & Cafe (Dublin) and eat your heart out with traditional Irish cuisine.
Switzerland: Cheese Fondue
Cheese Fondue (by David Werner)
Cheese fondue is a typical Swiss dish where melted cheese is served in a so-called caquelon. After the melted cheese has been served you can use the cheese as a dipping for your favorite bread, or vegetables (see picture). We can’t go without mentioning the famous Bains des Pâquis in Geneva for trying out fondue. In Zurich, go to Frau Gerolds Garten (but you should visit that spot anyway).
Scotland: Haggis
Haggis (by Tess Watson)
Haggis is great! What’s in it? Lamb, oats, beef, onions and spices. In addition, there is also a vegetarian haggis that is made from, of course, fresh vegetables, mushrooms, oats, pulses, seeds and onions. In Glasgow, one tip is Gill Davies’ recommendation the Stravaigin. And in Edinburgh you can try the veggie haggis at the Red Squirrel.
Finland: Lohikeitto
Lohikeitto (by Rudi & Mikko)
Delicious fish soup! Lohikeitto is a common dish in Finland. What’s in it? Salmon fillet, leeks and boiled potatoes. How is it served? Hot with some dill, which leads to an incredible (Nordic) dish! The Salmon soup is especially good at Helsinki’s popular Café Esplanad.
Turkey: Döner Kebab
Döner Kebab (by Alex Kehr)
This dish is very well known, and many places all over the world serve it traditionally or with their own twist. The original Turkish döner kebab consists of spiced lamb that has been cooked on a spit and is served in slices on a so-called pita bread. Istanbul local Alper Ayden writes, “If you want to experience the Turkish home kitchen, Kanaat is the place for a memorable taste experience.”
Ukraine: Borshch
Borshch (by Linse Daugaard)
Borshch is an Ukrainian soup made out of beets, tomatoes, potatoes, cabbage, carrots, onions and garlic and it looks great! Kiev local Olena recommends Shynok for traditional Ukrainian dishes, but with a healthier twist.
Poland: Bigos
Bigos (by Jonas Lindgren)
Bigos is a typical Polish stew made with traditional meat and cabbage. Bigos is usually served with mashed potatoes or rye bread. Cafe Mlynek in Krakow even has a vegetarian version of Bigos on the menu!
Portugal: Bacalhau
Bacalhau (by Terry Kearney)
The most famous fish dish in Portugal: bacalhau. The fish, cod, is first salted and then it can be cooked in 365 different ways. Try it at Pombeiro in Porto, “a genuine taste of Portugal” says Marta Macedo.
Slovenia: Gibanica
Klobasarna, Ljubljana (by Mankica Kranjec)
Kranjska klobasa (Carniolan sausage) is the best known Slovenian speciality and Mankica recommends trying it at Klobasarna, “I can’t think of anything else more Slovenian than Carniolan sausage (kranjska klobasa)”.
England: Fish and Chips
Fish and Chips (by Mats Hagwell)
Surprise! Fish and chips is a hot dish that comes from England. As you may see on the picture, it consists of either Atlantic cod or haddock, and so-called “chips” or deep-fried fries. Our locals in London recommend many great places for traditional British fare, one example being the Canteen at RFH.
Italy: Pizza
Pizza Margarita (by Yuichi Sakuraba)
Pizza! An Italian dish loved by most of us because of the variety that’s available. A pizza consists of a flat round base (of dough) with a topping of tomatoes and cheese, typically combined with fish, veggies, or meat. With many versions served around the world we’re definitely no stranger to pizza, however can a traditional Italian Pizza be beaten? Obviously the recommendations by our locals in Milan and Rome are a plenty, so we’re not even going to try and list just one.
Russia: Pelmeni
Pelmeni (by Jorge Cancela)
In Russia we’ve got Pelmeni. Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough. What kind of fillings? Think about pork, lamb, beef, fish, or mushrooms. In Moscow try some at Mu-Mu restaurant, or at Kvartika in Saint Petersburg.
Norway: Lutefisk
Lutefisk (by M.T. Carlson)
Lutefisk is a typical Norwegian dish. Lutefisk is made from dried stockfish (cod). How? First the fish is rehydrated before being put in lye and then in water. In the end, lutefisk is cooked and served with several side dishes such as traditional vegetables. Frognerseteren in Oslo offers traditional Norwegian cuisine along with an astonishing view over the city and the fjord.
France: Pot-au-feu
Pot-au-Feu (by Shoko Muraguchi)
Pot-au-feu, a French beef stew that is loved by many French people. Main ingredients: Beef, carrots, leeks, celery, onion and cartilaginous meat (oxtail).
Czech Republic: Vepro-Knedlo-Zelo
Vepro-Knedlo-Zelo (by Smejkal)
Vepro-Knedlo-Zelo is roasted pork, bread dumplings and stewed cabbage. As you might see it consists of a lot of meat and carbs, but when prepared well it can feel lighter than it actually is. A great option in Prague for traditional fare is Čestr.
Latvia: Sklandrausis
Sklandrausis (by Aivar Ruukel)
Sklandrausis is a traditional Latvian dish. Sklandrausis is a sweet pie that is made of rye dough filled with potato and carrot paste and, in the end, seasoned with a caraway. Riga local Linda recommends trying the traditional dishes served at Valtera Restorāns.
Bosnia and Herzegovina: Ćevapi
Ćevapi (by Missmass)
Ćevapi is a grilled dish of minced meat, a type of kebab. Ćevapi is usually served with flat bread. According to Maranta the traditional food is best at Sarajevo’s Dzenita.
Macedonia: Burek
Burek (by Maciej Rydzy)
Burek is a savoury puff pastry filled with either feta cheese, spinach, minced meat and potatoes. As bonus, Boban’s recommendation for Burek in Skopje, La Delicious, is open 24/7!
Bulgaria: Kavarma
Egg Kavarma (by Jessica Spengler)
Kavarma is a delicious Bulgarian pork with vegetable stew. Kavarma is usually easy to make, healthy and flavorful. A real must try when you happen to be in Bulgaria!
Sweden: Swedish Meatballs
Swedish Meatballs (by Albert Lynn)
The great Swedish meatballs, of course! They’re usually small, flavored with (warm) spices, coated in gravy and many times served as an aperitif. Although, they might be small in its original size, everyone can make their own type of Swedish meatballs and turn it into an incredibly delicious meal.
Estonia: Verivorst
Verivorst (by Joao Rei)
Veriforst is a type of blood sausage that is generally made from pork blood and served with either one of their beloved sauces, or vegetables.
Israel: Falafel
Falafel & Hummus (by Chris Goldberg)
Falafel a deep-fried ball made from chickpeas, or garbanzo beans. Falafel is commonly served in pita bread, just as döner kebab. At the very top you’ll see the falafel served at Tel Aviv’s Sabich Tchernikhovski.
Austria: Wiener Schnitzel
Wiener Schnitzel (by Kai Brinker)
A Wiener Schnitzel is a thin slice of veal that is breaded, fried, and garnished. The Wiener schnitzel is usually served with either vegetables or fries. One great option in Vienna is the Schloss Concordia.
Lithuania: Cepelinai
Cepelinai (by Brian Yap)
Cepelinai is a Lithuanian national dish. In this case, the dumplings are made from grated and riced potatoes and usually stuffed with minced meat, but don’t be surprised if you find them filled with either cheese or mushrooms instead! Try it at Šnekutis in Vilnius.
This was it! Some of the signature dishes we found and wanted to share with you. We realize there are many more, including snacks, but we chose to stick with main meals. If you have some other specific dish in mind for your country or country, please suggest them in the comments below and tell us why you think they’d fit in this article.
Related posts:
Signature Foods – North America
The Best Tea Rooms in Europe – Our locals’ favorites
Slow Food – 10 Europe locals’ favorites