What to Eat in Europe: A Country-by-Country Food Guide

Every European country has its tourist-trail food (paella, schnitzel, croissants) and its actual food — the dishes locals eat on a Tuesday night. Here's a quick, opinionated guide to what to actually order, country by country.

France

Beyond the croissants: steak frites at a Parisian bistro, boeuf bourguignon in Burgundy, cassoulet in Toulouse, socca in Nice, galettes in Brittany. The sleeper hit: a humble baguette + Comté cheese + cornichons from any boulangerie.

Italy

Avoid the photo-menu places. North: risotto alla milanese, tortellini in brodo in Bologna. Center: real cacio e pepe, carbonara, amatriciana in Rome (no cream, ever). South: pizza margherita in Naples, orecchiette in Puglia, arancini in Sicily.

Spain

The real food culture is regional. Pintxos in San Sebastián, jamón ibérico from Extremadura, pulpo a la gallega in Galicia, fideuà (better than paella, fight me) in Valencia, salmorejo in Cordoba. Order vermut before lunch — it's a national rite.

Portugal

Bacalhau in any of its 365 preparations, cataplana seafood stew in the Algarve, francesinha in Porto (a sandwich-monster), and pastéis de nata warm from the oven at Manteigaria.

Germany

Beyond schnitzel: currywurst in Berlin, weisswurst with sweet mustard in Munich (eaten before noon, by tradition), spätzle with cheese in Swabia, flammkuchen in the south-west.

Austria

Vienna is the city: tafelspitz, schnitzel at Figlmüller, sachertorte at the original Hotel Sacher, kaiserschmarrn after a hike.

Greece

Skip the souvlaki tourist traps. Order: horiatiki (the real Greek salad — no lettuce, ever), moussaka, fava on Santorini, fresh fish grilled simply with lemon and olive oil.

Netherlands

Better than its reputation. Bitterballen with mustard at any brown café, haring from a street stall (eaten head-back, with chopped onions), stamppot in winter, fresh stroopwafels at the Albert Cuyp Market.

Belgium

Moules-frites, carbonnade flamande, real Belgian waffles (the smaller, denser Liège style), and beer — Belgium has 1,500+ varieties and Brussels has the bars to explore them.

Czechia

Svíčková (sirloin in cream sauce with bread dumplings), guláš, smažený sýr (fried cheese), washed down with the world's best lager at a Plzeňský Prazdroj tap.

Hungary

Real goulash (a thin paprika soup, not the stew you've had elsewhere), chicken paprikash, lángos (deep-fried bread with sour cream and cheese), and Tokaji dessert wine.

Switzerland

Yes, fondue and raclette deserve the hype — but only at altitude in winter. In summer, rösti, fresh Alpine cheese, and trout from mountain lakes.

UK & Ireland

Modern British food is having a moment. A full English breakfast, Sunday roast at a country pub, fish and chips at a coastal chippy, Irish stew and brown bread in Dublin.