The Best Traditional Food in 30 European Countries

The Best Traditional Food in 30 European Countries

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If you’ve fantasized about eating your way through Europe, you’re not alone. From rich stews and dumplings in the Balkans, to seafood in the Mediterranean, to (of course) savory cheeses throughout, the continent is a foodie’s dream.
With each country, there is one dish that stands out as the most recognizable, most famed and most sought-after by visitors: the food staple that people think of when they think of the place. These dishes are not only delectable, but tell a story about the country’s history, people and traditions.
Join us as we travel through Europe’s gastronomical scene, one country and iconic food at a time. Fair warning: this article is best read when not on an empty stomach.
Austria – Strudel

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Strudel — made of crisp dough with delicate layers — can actually have many different kinds of fillings. But the apple variety, which also often includes raisins, is by far the most beloved in Austria. 
Order it like the locals by asking for an "Apfelstrudel." Enjoy with a topping of whipped cream or vanilla sauce, and get ready for the sugar high of your life.
Belgium – Waffles

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Belgium is home to culinary favorites like Belgian chocolate and beer — but no dish is more iconic than the Belgian waffle.
While in North America, the Belgian waffle is often massive and drowning in syrup, the traditional version is actually a small street food. Eat this treat like it's meant to be enjoyed — sans forks, either plain or with a small helping of whipped cream and sliced berries on top.
Bulgaria – Soup
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Soups can be found on pretty much every Bulgarian menu, and they’re anything but run-of-the-mill.
Try tarator, yogurt-base soup made of cucumbers, garlic, dill and sometimes walnuts, best enjoyed on a scorching hot summer day; or sip shkembe chorba, a spicy tripe soup said to cure a hangover.
Croatia – Black Risotto

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Black risotto is popular along Croatia's coast, and features a tasty mix of cuttlefish or squid, olive oil, garlic, red wine and squid ink. Called "crni rižot" by Croatians, it is known for turning people's teeth black.
Other beloved regional dishes include pasticada, a mix of tender beer and gnocchi that's a staple in the region of Dalmatia.
No matter where you go in Croatia, expect to find a lot of olive oil; there's a reason it's referred to (accurately) as "Mediterranean liquid gold.”
Cyprus – Halloumi Cheese

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Widely popular in the Middle East and Greece, it's believed halloumi cheese actually originated in Cyprus centuries ago (the earliest descriptions of the cheese date back to the 16th century).
A mixture of goat and sheep milk give halloumi its signature taste and texture, making this a cheese ideal for grilling rather than melting. During the summer months, Cypriots enjoy halloumi with fresh watermelon for a refreshing snack.
Czech Republic – Bread 'Dumplings'

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Forget the Asian-style dumplings that may come to mind: “dumplings” in the Czech Republic actually resemble bread loaves, and are made from boiled flour, yeast, egg, salt and milk.
Eat this dish the traditional way by dipping it in goulash.
Denmark – Smørrebrød

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These open-faced sandwiches combine buttered rye bread with some variation of eggs, cheese, meat and/or fish. From that basic template, innovation flourishes; smørrebrød may be topped with everything from roast beef and horseradish to shrimp and red caviar.
Eat smørrebrød the way the Danish do: with a fork and knife, the better to keep the ingredients in tact.
Estonia – Rye Bread

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Estonians have a love affair with their breads, and rye is the most popular variety of all. The bread has been produced in the country for over 1,000 years, and is still found regularly at local restaurants and bakeries.
Estonians will tell you that the bread tastes best when it’s warmed, then topped with a dollop of salted butter or Baltic herring.
Finland – Karelian Pies

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Like many of the staples on this list, karelian pies are deceptively simple, featuring a thin crust (typically made with rye flour) stuffed with potatoes, rice or carrots. Try one with egg butter — a mix of butter and hard-boiled eggs — spread on top.
And don’t forget to learn to call this by its Finnish name: "Karjalanpiirakka."
France – Croissants

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The croissant is as indelible to French culture as the Eiffel Tower. And little wonder: the pastry, which is enjoyed any time of day, is flakery, buttery perfection.
Fun fact: the treat actually got its start in Austria, before making its way to France and becoming wildly popular there. France is also where the dish got the name we all know it by; in French, “crescent,” the shape of the pastry, translates to “croissant.”
Like many countries on the list, France is also home to a popular soup: soupe à l’oignon, made with onions, beef stock, croutons and (yum) melted cheese. It's well-known elsewhere by its English name, "French onion soup."
Germany – Pretzels

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Pretzels may actually have been invented by European monks in the Middle Ages — but for centuries, they’ve been most closely associated with Germany.
Today, German bakeries, restaurants and beer halls serve them topped with everything from ham and cheese to pumpkin seed. The best versions feature a crispy crust and chewy dough inside.
Other German favorites include spaetzle, a type of pasta made from fresh eggs, and a variety of sausages, including bratwurst (made from minced pork and beef) and blutworst (made from blood sausage).
No matter what traditional food you opt for, make sure to wash it down with another German classic — a boot of ale (aka "das boot").
Greece – Gyros

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If there’s a better hand-held street food than the gyro — flatbread stuffed with rotisserie-grilled meat, then topped with creamy tzatziki sauce — we don’t know what it is. The dish originated in Greece, and in more recent years has become popular across the world, including in the U.S.
Outside its home country, "gyro" is one of the most consistently mispronounced foods on the planet. The correct way to say it? Yee-roh.
Hungary – Goulash

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Dating back to medieval times in Hungary, this meat stew features spices and seasoning — most prominently paprika — often mixed with tomatoes, garlic, carrots, potatoes and beef. A particularly savory version is "kettle goulash," made by frying beef or mutton with onions in lard. 
The dish is so popular in Hungary that it was once applied to a national political ideology. “Goulash Communism,” a form of communism that arose in the mid-20th century, was so named because, like the food dish, it represented a mix of unlikely ingredients.
Iceland – Skyr

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Iceland’s iconic “yogurt” product is a bid misleading. Although it resembles yogurt, tastes like yogurt and is commonly referred to as yogurt, it’s technically a cheese.
Regardless, skyr is creamy, mild and the perfect breakfast (or dessert!) choice when traveling in Iceland.
Ireland – Irish Stew

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Ireland has a reputation for serving little more than potatoes, but it is actually home to a wonderful assortment of distinctive dishes. Case in point: hearty Irish stew, featuring piles of tender meat mixed with ingredients like onions, parsley and (ok, yes) potatoes.
Traditionalists insist it isn't Irish stew if it isn't made with neck mutton, but the dish is sometimes served with beef, and there are even versions incorporating Ireland’s most iconic beverage: Guinness.
Interestingly, some historians believe the stew was actually originally made with goat.