For foodies, the best part of traveling is dining at local restaurants. You want to sample each nation’s unique flavors and style of cuisine. At this point, we have traveled to almost all 27 states that are members of the European Union, so we would like to discuss the most popular food in each EU country.
In some cases, we discuss a member state’s “national dish” as listed on World Population Review’s Countries’ National Dishes 2024. In other cases, we have chosen the dish that is most commonly eaten and/or most well-known internationally.
Austria: Wiener Schnitzel is one of the most famous dishes in Austria. To make it, you take a veal cutlet and pound it flat. Next, dredge the meat in flour, followed by eggs, and then breadcrumbs. Finally, deep-fry the cutlet in butter or lard. Typical garnishes include parsley and lemon wedges. If you like side dishes, you can serve wiener schnitzel with potatoes, rice, spaetzle, or salad.
Belgium: The specialty in Belgium is Moules-Frite (mussels and fries). You will want the freshest mussels you can find, and you should steam them in a broth of white wine, shallots, and butter. The mussels are traditionally served with crispy fries and mayonnaise.
Bulgaria: Shopska Salad is Bulgaria’s national dish. It is a simple, tasty salad made of diced tomatoes, onions, cucumbers, and red peppers. The vegetables are topped with grated Sirene cheese (similar to feta), a drizzle of oil, and sometimes fresh parsley.
Croatia: Croatia has lots of different regions, so it is hard to pinpoint a national dish. However, one of the most popular delicacies is Black Risotto. Its characteristic dark color comes from cuttlefish ink, which gives the dish an intense seafood flavor and aroma. Starchy short-grain rice is cooked in fish stock and wine until al dente.
Cyprus: Fasolada is widely considered to be the national dish of Cyprus. It is a hearty soup consisting of white beans in an olive oil and tomato broth. Typically, Cypriots add other vegetables such as carrots, onion, and celery. Fasolada is often seasoned with spices such as parsley, thyme, paprika, and bay leaves.
Czech Republic: Svickova is a culinary delight common in the Czech Republic. It consists of slices of marinated beef in a traditional sauce made from blended root vegetables and heavy cream. The beef is usually accompanied by bread dumplings, whipped cream and cranberries.
Denmark: The national dish of this Baltic nation is Stegt Flæsk. It consists of crispy fried (or oven-roasted) pork belly served with boiled potatoes and a parsley cream sauce. The dish has been around since the 1800s, but many Danes still consume it on a regular basis.
Estonia: Verivorst is one of Estonia’s celebrated foodstuffs. This blood sausage with barley, onions, allspice, and marjoram is served year-round, but is especially prevalent at Christmastime. Verivorst is often accompanied by tangy sour cream, tart sauerkraut, and a fruity red berry jam.
Finland: The Finns voted for Karjalan Paisti to represent their country in the culinary sector. Karelian Hot Pot is a rich meat stew (traditionally a mixture of beef, pork, and lamb) seasoned with peppercorn and allspice. The stew is frequently topped with pickles and lingonberry jam.
France: France is a Mecca for foodies. Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Quiche Lorraine, Cassoulet, Croque Monsieur, and Salade Niçoise are just a few of the famous dishes the French have created. However, the country’s official national dish is Pot-au-Feu — a classic comfort food prepared using stewed beef and vegetables.
Germany: Sauerbraten is a well-known recipe in German cooking. The marinated roast can be made with a variety of meats, including beef, chicken, lamb, pork, venison, and even horse. The meat is marinated for several days in a combination of wine and vinegar until it has a tangy flavor. The roast is often served with a starch such as potatoes, dumplings, or spätzle.
Greece: Moussaka is a staple of Greek cuisine. This lasagna-like dish involves layering thinly-sliced eggplant, potato, and lamb mince in a tomato sauce, before covering it all with a creamy béchamel sauce. Bake the casserole in the oven until it is golden on top.
Hungary: Goulash is the quintessential Hungarian dish. It is a warm and comforting beef stew with a rich paprika broth. Goulash usually contains beef chuck, onions, bell peppers, carrots, tomatoes, potatoes, and lots of paprika.
Ireland: The undisputed national dish of the emerald isle is Irish Stew. You combine lamb or mutton, potatoes, carrots, and onions to create a thick, hearty stew. Lots of Irish people add wine or beer (typically Guinness) to their broth to make it a little boozy.
Italy: The boot-shaped country is known for a variety of pizzas and pastas, but its national dish is officially Ragu alla Bolognese. Traditionally, you cover tagliatelle pasta with a Bolognese sauce. To make the sauce: begin with a soffritto of onion, celery, and carrot, then add a combination of minced beef and pork, and slow-cook everything in a tomato sauce.
Latvia: A significant dish in Latvia is Pelēkie Zirņi Ar Speķi. It is a humble stew, first created during a harsh winter when produce was scarce. The dish is made with local grey peas, fried onions, and diced speck (or bacon).
Lithuania: Cepelinai are Lithuania’s iconic potato dumplings. You need to make a dough using a combination of finely-grated raw and cooked potato. Then, fill your dumplings with ground meat, cheese, or vegetables. Mold the dumplings into a zeppelin shape and boil them. Cepelinai are often served with sour cream and bacon bits.
Luxembourg: The Grand Duchy’s national dish is Judd mat Gaardebounen. A traditional recipe involves boiling smoked and salted pork neck with vegetables and spices such as bay leaves and cloves. The pork is frequently served with broad beans or potatoes.
Malta: Malta is known for its rabbit stew, Stuffat Tal-Fenek. The rabbit simmers in a rich wine and tomato sauce (infused with garlic and bay leaves) until the meat practically falls off the bone.
Netherlands: Stamppot is the Dutch national dish. The simple comfort food consists of mashed potatoes mixed with kale, topped with slices of smoked sausage. If you are making Stamppot at home, you can substitute kale with any veggie of your choice.
Poland: Pierogi (Polish dumplings) are undoubtedly the country’s most popular food. Traditionally, the dumplings are filled with mashed potato, cheese, or sauerkraut. However, pierogi with meat fillings are quite common as well. Pierogi are boiled, then pan-fried until crispy. They are often served with onion, bacon bits, and sour cream.
Portugal: The Portuguese have been eating Bacalhau for centuries. Dried and salted codfish is one of the country’s staple ingredients. It is typically soaked in milk or water for at least 24 hours before being cooked. Bacalhau à Brás is a beloved dish that pairs the shredded cod with eggs, onions, and potatoes.
Romania: Sarmale (cabbage rolls) are Romania’s most celebrated culinary creation. You need to wrap (cooked) ground pork and rice in sour cabbage leaves and then cook your rolls low and slow until they get a golden crust. Some Romanians bake Sarmale in the oven, others cook them in a pan with tomato juice.
Slovakia: Bryndzové Halušky is Slovakia’s version of potato dumplings. The dough is made from grated potato, flour and egg. The dumplings are boiled and then covered with a local sheep cheese called Bryndza. Sometimes, they will have bacon bits and spring onion sprinkled on top.
Slovenia: Kranjska Klobasa (Carniolan sausage) is the most internationally recognizable Slovenian food — it was even taken to space! The smoked sausage is made of pork shoulder and bacon, seasoned with garlic and pepper. It is traditionally eaten with mustard, horseradish, sauerkraut, or fermented turnip.
Spain: Paella is the clear winner when you think of Spanish cuisine. The rice dish originated in Valencia, but is popular across the country. Paella features saffron-flavored rice cooked with meats, seafood, and vegetables in a wide, shallow pan over an open fire.
Sweden: If you have ever shopped at Ikea, you know that Sweden is known for its meatballs. Authentic Swedish meatballs contain beef, pork, and veal. The meat is bound together with breadcrumbs, cream, and eggs. The meatballs are covered in a creamy gravy made with beef broth, Worcestershire sauce, Dijon mustard, and sour cream.
We hope this article has made you hungry! On your next trip to Europe, be sure to try some of the famous dishes discussed above.
If you are a foodie looking for more travel advice, check out our articles Jaw-Dropping Dining Experiences Worldwide, How To Eat Your Way Through Paris and Fancy A Cuppa? Hot Spots For High Tea.