You must be bored of your typical breakfast, lunch and dinner, 7 days a week. Why not go out and...
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Harry Potter Locations in Edinburgh: 2026 Fan Guide
Edinburgh is where J.K. Rowling wrote the early chapters of Harry Potter and the Philosopher’s...
You must be bored of your typical breakfast, lunch and dinner, 7 days a week. Why not go out and be adventurous, tickle your taste buds with, what we think, are the best (completely unmissable) dishes in Europe – none of which will break the bank yet will be worth every penny. From Dutch specialities to traditional British grub, we’ve rounded up the 50 things to try before you die. Try not to drool…
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CURRYWURST (GERMANY)
A simple yet delicious fast food staple from Berlin consisting of pork sausage seasoned with curry ketchup typically served with french fries.
PALACINKY (CZECH REPUBLIC)
Popular all over central Europe (Prague in particular), these thin dough heavenly crepes are traditionally served with apricot, strawberry or plum jam however can be made with just about any (sweet or savoury) filling of your choice.
PINTXOS (SPAIN)
A popular delicacy in Northern Spain, the Pintxos involves any ingredient (usually fish, meat or peppers) skewered onto a small slice of bread and often enjoyed as a snack at a bar accompanied by a glass of wine or beer. Head to San Sebastian to try the best…
HAGGIS (SCOTLAND)
A traditional Scottish dish containing a sheep's pluck along with a mix of spices, onion and oatmeal and often all cased in the lining of the sheep's stomach. Although at first this doesn’t appeal to your taste buds in the most favourable way, there must be something delicious about it judging by its popularity.
BLACK PUDDING (WALES)
This European delight is most commonly eaten within Great Britain and Ireland, it’s a savoury pudding and a type of blood sausage, it’s a key component to a full Scottish breakfast.
SCHNITZEL (GERMANY)
Not your average chicken nugget, the schnitzel (originating in Austria) is a thinned meat, fried and coated in flour, beaten eggs and breadcrumbs, then fried again. Yum.
COQ AU VIN (FRANCE)
A scrumptious and heart-warming French dish, it consists of chicken braised with (typically) a red burgundy wine, lardons and mushrooms. Oh and plenty of garlic.
SUNDAY ROAST (ENGLAND)
The most classic English dish around. A scrumptious meal that is sure to warm you from the inside out, perfect for the typical English weather. A plate packed full of roasted meat (beef, lamb or pork), roast potatoes, sausages, vegetables, stuffing, gravy and finished with a Yorkshire Pudding. Heavenly.
RACLETTE (SWITZERLAND)
A Swiss dish that provides a sight sure to make your mouth water. As you eagerly wait to dig into your meal your tongue is sure to tingle as the cheese is melted in front of you and drizzles down onto your plate.
This dish is usually served with cold meat and potatoes, all covered in melted cheese.
FRENCH CHEESE (FRANCE)
A seemingly never-ending, mouthwatering choice. From soft, gooey brie, perfect to spread over a crunchy cracker, to the firm Bleu d’Auvergne, ideal on a slice of thick white bread. Whatever you feel like, it’s there.
BELGIAN CHOCOLATE (BELGIUM/BRUGES)
Love chocolate? This is for you. Made in Belgium, melt in your mouth delightfulness. From white to dark, from fruit to nuts, from oozing caramel to break your teeth bites – you can’t go wrong.
TAPAS (SPAIN)
Hot or cold, appetizer or snack – this classic Spanish dish has evolved from select bars to an entire cuisine. Mini dishes such as olives and cheese, Padron peppers or chopitos (battered, fried baby squid) are on offer to fill gaps in your hunger or bigger dishes can be arranged if you’re after a full meal – whatever you get, be ready to enjoy. Barcelona and Madrid are prime destinations for tapas.
SPANISH HAM (SPAIN)
This traditional Spanish appetizer is served cold and in thin, delicate slices. Although a delicacy, this treat is not expensive in Spain.
BITTERBALLEN (HOLLAND)
A scrummy snack originating from the Netherlands, a small ball of minced beef or veal mixed with a thick roux of different ingredients, usually served with mustard to add a hit of extra taste.
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GELATO (ITALY)
Not like normal ice cream, gelato distinguishes itself through its density and richness. It’s made with a base of milk, cream and sugar and can be served in whichever way you please. It’s a must-try.
GOULASH (HUNGARY)
Originating from Hungary, Goulash is a very popular dish, it’s a stew of meat and vegetables seasoned with paprika and other spices.
APPELTAART (HOLLAND)
In Amsterdam, Appeltaart is a local favourite. It’s sold in every bakery and featured on every cafe menu because it’s so delicious! Unlike apple pie from other countries, the apple pie from Amsterdam looks more like cake and is made with thick-cut apples and a topping of butter, flour and sugar baked on top of the pie. This sweet treat is even better with whipped cream on top of it.
POLSER (DENMARK)
Like hot dogs, they are very popular in Denmark and are commonly served with remoulade, mustard or ketchup. It's a common street food delight in Copenhagen.
TORTILLA ESPANOLA (SPAIN)
The English name for this traditional Spanish dish is ‘Spanish Omelette’. The omelette is made with eggs and potatoes and is served cold as an appetizer.
STROOPWAFELS (HOLLAND)
This delicious waffle kind of biscuit originated in the Netherlands, it’s two thin layers of baked dough stuck together with a gooey caramel-like syrup filling. Perfect for a delicious little snack or a quick sugar fix.
ZURCHER GESCHNETZELTES (SWITZERLAND)
A swiss dish from the Zurich region, the recipe includes sliced veal strips cooked in white wine, cream and mushroom sauce.
BEEF BOURGUIGNON (FRANCE)
This dish, originating in Burgundy (East France) is a stew with beef braised in red wine. It’s an example of a dish that has been cultivated from being a peasant dish to haute cuisine.
FLAMMEKUECHE (FRANCE)
A different kind of pizza. This is bread dough rolled out thinly and covered in Fromage blanc or crème Fraiche along with some thinly cut onions and lardons. It is one of the most famous specialities in the region of Alsace.
SCONES (ENGLAND)
A classic British sweet treat, it’s a little ball of freshly baked dough and is most commonly eaten with jam and clotted cream however can also be savoury. Often eaten to accompany afternoon tea.
DUTCH HERRING (HOLLAND)
Haring (aka herring) is raw fish eaten in Amsterdam and the rest of Holland. Served on paper plates with onions and pickles or served on bread it’s of the signature foods of the Netherlands. The way to eat it is by grabbing the herring (served whole) by its tail and eating it by its head.
WELSH RAREBIT (WALES)
This name originated from 18th century Britain and despite it, the dish contains no rabbit. The dish is served hot and is melted cheese poured over slices of toasted bread.
DEEP-FRIED MARS BAR (SCOTLAND)
Not the typical way of eating a chocolate bar, the better way. The mars bar is frozen, wrapped in batter and then fried. It started off as a novelty item in fish and chip shops in Scotland but has become more popular since mass media coverage about it.
STRUKLI (CROATIA)
This is a dough-based meal with different types of fillings and can be either cooked or baked. It is a popular traditional Croatian dish and is served mainly in homes across the north of the country. A mouth-watering cheese dish not to be missed.
LANGOS (HUNGARY)
This is a deep-fried flatbread and is a Hungarian speciality. Sour cream, yoghurt or mashed potatoes may be added. It is eaten fresh and warm and would be nice with a large variety of toppings.
GYRO (GREECE)
A Gyro is exploding with a delicious combination of flavours and textures. The meat is typically chicken or pork along with tomato, onion, tzatziki and sometimes chips, all wrapped in one flatbread.
SAGANAKI (GREECE)
Although often quite rich, this is a nice little appetizer of fried cheese, perfect to start off your meal with.
BEEF STROGANOFF (RUSSIA)
A Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its Russian origins, it has become a popular dish around the world.
TOLTOTT PAPRIKA (HUNGARY)
This is a traditional dish in Southeastern European cuisine and is a dish made of peppers stuffed with a mix of meat and rice in tomato sauce.
ESCARGOT (FRANCE)
Snails. The French eat the snails dripping in garlic, simply divine. Snails have a chicken-like texture and are served either with or without the shell
BRICK LANE CURRY (LONDON)
Brick lane is filled with steaming curry houses, serving some of the best curries in London.
MOUSSAKA (GREECE)
Originating from the Middle East this is a potato-based dish including ground meat. It is layered and served hot and is now a famous Greek dish.
MACARONS (FRANCE)
These sweet meringue-based delights are so pretty you won’t want to eat them – until you take your first bite into the ganache, buttercream or jam-filled cookies and then you won’t want to stop.
WIENERBROD (DENMARK)
The best way to start your day in Denmark. There are many different styles of this delicious pastry but the most common and one you can’t go wrong with is the classic ‘snegle pastry’ – elegant spirals of cinnamon, butter and iced sugar on a dense brunsviger. Mmmm.
FISH AND CHIPS (ENGLAND)
Traditionally eaten in England's seaside towns, Fish n' chips are now a British staple. Usually cod or haddock, the fish is deep fried until light and crispy and served with chunky chips, tartare sauce and mushy peas – a true delight.
KOTTBULLAR (SWEDEN)
Kottbullar is meatballs with a twist. They are traditionally made with pork, beef or both soaked in milk and cream and covered with breadcrumbs. Swedish meatballs are usually served with cucumber and the tastiest mashed potatoes.
CRÈME BRÛLÉE (FRANCE)
Crème brûlée is a mouth-watering dessert that we all love. Sweet and creamy with the perfect glazed caramel top, it really is one of the world's best desserts. The filling is made up of rich custard.
TIRAMISU (ITALY)
This Italian dessert is made with sponge cake or ladyfingers which are soaked in Espresso coffee and layered with powdered chocolate and mascarpone cheese. If you fancy adding a little extra to it, you can soak the sponge cake in brandy as well as coffee.
BEEF WELLINGTON (ENGLAND)
A delicious British pastry dish with a steak filling.
PAIN AU CHOCOLAT (FRANCE)
A “Pain au chocolat” is a French viennoiserie made from a yeasty dough with two bars of chocolate baked inside. This french delight is typically eaten at breakfast time or as a snack. It can be eaten cold but is even more delicious warm and freshly baked!
FRIED FISH SMØRREBRØD (DENMARK)
Smørrebrød is a Danish dish consisting of a piece of buttered rye bread with a topping of your choice. Toppings can vary from fried fish, to cold meats or cheese.
ETON MESS (ENGLAND)
A traditional English dessert made up of crushed meringue, heavy whipped cream and fresh fruits from strawberries, and raspberries to passion fruit. The dish is believed to have originated from the prestigious Eton College (hence its name) and looks a bit of a mess, but tastes divine.
NATA (PORTUGAL)
These Portuguese custard tarts are to die for. Just one mouthful and you'll find yourself craving more and more, and then dreaming about them for weeks to come. The pastry should be crispy and the custard has a jelly-like texture. Some bakeries sprinkle them with cinnamon.
NAPOLI PIZZA (ITALY)
We don't need to explain this one. Head to Naples where the Margherita pizza was invented.
SEAFOOD PAELLA (SPAIN)
A delicious Spanish rice dish incorporating a range of seafood delicacies from mussels, prawns, squid and more. Lots of garlic gives the paella flavour, and chorizo is often added for a kick.
STICKY TOFFEE PUDDING (BRITAIN)
Sticky toffee pudding is a British dessert consisting of a very moist sponge cake covered in a toffee sauce and often served with a vanilla custard or vanilla ice cream. Very sweet but a British classic.
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