A Culinary Journey Across

Europe

Cuisine is influenced by the cooking of
Italy
Greece
Mediterranean
The dishes of Albania have their roots with the ancient Ottoman Empire. The combination of richly fertile land, proximity to the sea, and blurry cultural lines with their neighbours have culminated in a modern cuisine that is both diverse and simple. Modern day influences include Greece, Italy, and Turkey.
Meat and vegetables are the staple, along with heavy stews, pickled cabbage, feta cheese, breads, rice, and smoked meat. The most popular veg grown are eggplants, peppers, tomatoes, cucumbers, olives (which accompany most meals), and legumes. Very Mediterranean indeed. .
Meat dishes include veal stew (ferges), roast beef in fermented milk sauce (rosto-misalche-kosi), cabbage rolls (sarma), and sheep pluck stuffed with meat and vegetables (kukurech). Apple coffee cake

Baklava

Lemon chicken cutlets

Warm red cabbage slaw with red onion and apple

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Cuisine is influenced by the cooking of
Spain
France
The foods of Andorra
Traditional Andorran cuisine has always been linked to its condition of a country being in the Pyrenees. Its main recipes are similar to those in Catalan provinces in Spain, where they have developed during centuries heavily influenced by the cattle and farming cultures. The influence of its neighor being France adds to the cooking varieties of Andorra. The Mediterranean style of cuisine is also an influence.
The cuisine in Andorra is the legacy of the former inhabitants, and it comes as no surprise that it has strong Spanish and French influence. The Principality of Andorra features several relevant culinary events year-round, that help to keep alive the local cuisine.
The typical dishes to eat in Andorra are common to most high regions on the mountains. They are centered around elements such as fungi, river trout, grilled meat, and aioli. Some of the most renowned are: the “trinxat de montaña” made of potatoes, green cabbage, bacon, and garlic; and the Escudella, a typical casserolette from Cataluña. Andorran escudella

Asparagus with orange and endive salad

Onion parmesan gratin

Rack of lamb with mushroom crust

Walnut crescents

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Cuisine is influenced by the cooking of
Germany

Authentic Austrian cuisine is marked by rich flavours and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there is an Austrian delicacy for every meal.
The Germans may argue that the Strudel belongs to them, but Austria has wholeheartedly taken to the sweet crusty Apfelstrudel, which is counted among their national foods. The Apfelstrudel is a flaky pastry that is lined with apple filling and qualifies as vegetarian Austrian food. The filling itself is spiced with cinnamon, sugar and added with raisins.
If there is one dish that is synonymous with Austrian cooking it is the Schnitzel! Known as the Wiener Schnitzel or the Vienna Schnitzel, it is counted among the Austrian national food dishes. It is a fried delight and is served with a side of fried potatoes and sour cream and onions. You can find this dish right from street food stalls to high-end restaurants. Apple strudel

Cherry pie crumb bars

Endives meuniere

German spaetzle

Jaeger schnitzel

Linzer cookies

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Draniki (potato pancakes) is the most typical dish found in Belarus cuisine and the most popular. Draniki’s main ingredients are grated potatoes and onions though some recipes also include meat, bacon, mushrooms and cheese. They’re generally served with sour cream.
Another famous Belarusian dish is kletski – boiled flour balls filled with meat. This dish is similar to Polish pierogi and Russian pelmeni, but kletski are bigger and crescent shaped. Kletski can be eaten on their own with roasted onions and sour cream or can be added to soup.
Borscht: Beetroot is the main ingredient in Belarus borscht as well as meat, potatoes, cabbage, carrots and onions. Belarusian borscht is not as fatty and spicy as the Ukrainian version and has more vegetables than the Polish version. Belarus restaurants typically serve borscht with sour cream and dark bread.Belarusian cuisine is a delightful fusion of flavors, deeply rooted in the country’s history and traditions.

A rich historical background and close connections with Russia, Poland, and Ukraine, as well as the impact of various environmental, social, economic, and religious.

The main peculiarity of this cuisine is the abundance and variety of products used; it has therefore always been very diverse and affordable for all classes, from hard-working peasants to the wealthy nobility.

The Belarusian culinary palette is rich in meat, vegetables, and potato, which is considered a distinctive feature of its entire cuisine.

POTATOES are so beloved in Belarus that the country ranks first with the highest consumption of potatoes per capita in the world. Belarusian kletski - potato dumplings

Khachapuri cheese bread

Potage parisien

Potato anna

Potato crepes

Potato galette with wild mushrooms

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Cuisine is influenced by the cooking of
France
Germany
Just as the country is divided linguistically, it’s also divided food-wise. Flemish cuisine has a strong Dutch influence, while Wallonian cooking is very similar to French foods with lots of rich sauces. Most dishes are based around meat or fish, with seafood playing an important role in Belgian cuisine
Belgian cuisine is mostly made up of different regional dishes with influences from the neighboring cuisines: French, German, and Dutch (Netherlands). There’s even this saying that Belgian food is “served in the quantity of German cuisine (which is a lot!) but with the quality of French food”.
It’s not just about the Belgian fries, waffles, and chocolates: though they are undoubtedly delicious, there’s more to the country’s national cuisine than these famous snacks like:
• 1. Mussels • 2. Fries • 3. Meatballs • 4. Flemish Stew • 5. Grey Shrimp Croquettes • 6. Waffles • 7. Eel in the green • 8. Rabbit with prunes • 9. Sausage and mash • 10. Steak tartare and martino sandwich • 11. Ham and endive in the oven • 12. Vol-au-vent • 13. Speculaas • 14. Jenever • 15. Asparagus Flemish-style Artichoke pâté

Asparagus and tomato salad with feta

Asparagus sauce

Barley supper salad

Braised onions

Celery root and fennel slaw with green apple and manchego

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Bosnia and Herzegovina, also known as Bosnia, is a country (located at the crossroads of south and southeast Europe) situated in the Balkans.
The country is surrounded by Serbia, Montenegro and Croatia.
It is nicknamed the “Heart Shaped Land” because of the country’s little heart shape. The country is packed with lovely lakes, rivers and waterfalls.

Bosnia and Herzegovina consists of three ethnic “constituent peoples”, also known as Bosniaks, Serbs and Croats. There are also some smaller groups including, Jews and Roma.

The country’s cuisine is influenced by both Western and Eastern culinary traditions.
The cuisine of Bosnia and Herzegovina is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
It uses many spices, but usually in moderate quantities.
Some of the most popular dishes in Bosnia and Herzegovina are:

Ćevapi: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun).
Burek: a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with squash/ zucchini called tikvenjača, and one with potatoes krompiruša.
Begova Čorba: a soup made of chicken and vegetables, served in a clay pot with sour cream.
Dolma: vegetables such as eggplants, zucchini or bell peppers stuffed with minced meat and rice, cooked in a stew.
Bosanski Lonac: a stew made of alternating layers of vegetables and meat, cooked for hours in a broth.
Bosnian cuisine also includes various types of cheeses, breads, desserts, and drinks. Bosnian cuisine ranks as some of the best in Eastern Europe with influences from the Ottomans, the Mediterranean and Central Europe.
Dishes, like Bosnian cevapi and grilled meats, are favourites for dinner whereas bureks make delicious snacks.

Most Popular Bosnian Dishes Bosnian cuisine is strongly associated with former Yugoslavian, Middle Eastern, Mediterranean, Austro-Hungarian and other Balkan cuisines.
The country’s typical dishes includes numerous spices, but generally in quite moderate measures. Commonly used ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgette, dried and fresh beans, plums, milk, paprika and cream, also known as pavlaka and kajmak.
The most common meats eaten are beef and lamb, although the Bosnian Croats and Bosnian Serbs are allowed to eat pork.
Some local delicacies are ćevapi, burek, dolma, sarma, pilav (pilaf), gulaš (goulash), ajvar and a wide variety of Eastern sweets. more....

Bulgaria
If you’ve eaten a lot of Turkish and Greek food, you may find they share some similarities with traditional Bulgarian food.
The Balkan nation shares some recipes with Greece and Turkey. Dishes normally feature dairy products and vegetables. Tripe soup is also popular, made from the muscle wall of a cow's stomach. more....

Cuisine is influenced by the cooking of
Italy
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.
Typical Croatian food
Black risotto. Every seafood restaurant in Croatia has a crni rizot (black risotto) on its menu.
• Strukli. This delicious pastry, filled with cottage cheese and sour cream, originated in Slovenia.
• Pasticada with gnocchi.
• Peka.
• Scampi, mussels or shrimps na buzaru.
• Skradinski risotto.
• Gregada.
• Vitalac. Croatian soparnik

Minestrone with cabbage and spinach

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Souvla (lamb, pork, chicken cooked on a skewer , garnished with oregano , salt and lemon) Souvlaki (same as souvla but smaller pieces , placed in a pitta bread with salad and tzatziki) Gyros (slices of pork , beef or chicken cooked slowly placed in a pitta bread with salad and tzatziki) Kontosouvli (Large pieces of meat and fat passed on a skewer) Kokoretsi  ( traditional Greek dish made of animal giblets and cooked on a skewer) Stifado (Beef or rabbit stew with wine, vinegar, onions and spices) Pastitsio (Baked pasta dish with minced meat and bechamel sauce) Mousaka (Baked lamb and eggplant covered with béchamel sauce) Cyprus Ravioli (Ravioli filled with halloumi and mint) Kleftiko (lamb cooked for around 2-4 hours in a clay oven with lemon juice, and cinnamon) Fasolada (dry white beans, olive oil, and vegetables) Koupepia (Vine leaves stuffed with minced meat and rice)   Sheftalia (minced pork, chopped onions, bread crumbs, chopped parsley, white pepper and salt) Keftedes (fried meatballs , usually pork , beef , chicken ) Afelia (pork, red wine, mushrooms, potatoes and coriander seeds) Yemista (stuffed vegetables such as: peppers, tomatoes, onions, courgettes, aubergines or stuffed courgette petals) Trachanas Soup  (is a type of soup with pasta made of flour and milk) Avgolemoni Soup ( type of soup with egg lemon and chicken) Koupes (Finger food sausage shaped made of bulgar wheat and filled with minced meat) Kolokasi (A bulb that is very similar to potato or sweet potato) Poulles ( Fried kolokasi) Patates antinahtes   (Small potatoes  fried in the pot with lots of salt and coriander)  Resi (Wheat cooked with made , dish usually made for traditional cypriot weddings) Easter Pourgouri with Goat (Easter dish made of cuscus with goat meat cooked in a clay pot) Magiritsa Soup (Easter soup made with vegetables, dill, lamb giblets and rice)

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The basis of meals is usually meat - pork, beef, poultry, game, venison or freshwater fish. Meat is prepared in various ways, either fried, stewed or roasted, and it is always served with a side dish such as potatoes, rice or traditional bread or potato dumplings. Sauces are phenomenal in Czech cuisine.

Knedlíky or dumplings are the Czech side dish made from wheat or potato flour and boiled in water as a roll and then sliced and served hot. Guláš (pronounced as “goulash“) Goulash (guláš in Czech) is a common dish in pubs.

Braised red cabbage

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Cuisine is influenced by the cooking of
Netherlands
Traditionally, Scandinavian dishes are basic and many traditional meals include fish, potatoes, pork, and berries. Most Scandinavian cuisine relies on fresh, natural ingredients that can be found in the wild or that come fresh from the sea.
The main staple in Scandinavian cuisine is definitely fish.
GRAVLAX being the common Scandinavian dish made from raw salmon that is cured with salt, dill, and sugar.
Other popular foods are Meatballs, and Berries are a common staple in many Scandinavian dishes.Pancakes are a common Scandinavian dish. They are enjoyed at all times of the day, not just at breakfast as in other places in the world. Baked salmon fillets

Baked salmon in the swimming position

Baked whole salmon

Beer-batter cod fillets

Blinis

Blueberry buttermilk waffles

more....

The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.

sauerkraut, jellied meat and blood sausage are typical Estonian foods.

Apple coffee cake

Roasted brussels sprouts with red pepper

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The Faroe Islands, a mountainous archipelago two hundred miles north of Scotland, has a landmass of only five hundred and forty square miles, and is sparsely populated with fifty thousand people and seventy thousand sheep.
Fermented food is maybe the most important cultural heritage.

Among the prominent ingredients are lamb, fish, shellfish, seaweed, and root vegetables, potatoes and turnips.

Thanks to a perfect combination of constant low temperatures and wind, and high concentration of salt in the air, the Faroese developed a salt-free method for preserving meat and fish: ræst.

This tradition (which translates to fermentation) involves hanging meat and fish out in the open, then in drying houses, where time and the natural elements work their magic. The Faroe Islands, a mountainous archipelago two hundred miles north of Scotland, has a landmass of only five hundred and forty square miles, and is sparsely populated with fifty thousand people and seventy thousand sheep.
Fermented food is maybe the most important cultural heritage.

Among the prominent ingredients are lamb, fish, shellfish, seaweed, and root vegetables, potatoes and turnips.

Thanks to a perfect combination of constant low temperatures and wind, and high concentration of salt in the air, the Faroese developed a salt-free method for preserving meat and fish: ræst.

This tradition (which translates to fermentation) involves hanging meat and fish out in the open, then in drying houses, where time and the natural elements work their magic. Asian crab cakes

Barbecued pork loin

Braised leg of lamb cleopatra

Brochettes of lamb

Caribbean conch stew

Coconut shrimp with sweet chili sauce

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Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking.
Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland.
Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century.

Here are some typical Finnish dishes: Karjalanpiirakka (rice pies)
Ruisleipa (rye bread)
Leipajuusto (bread cheese)
Kalakukko (fish pie)
Korvapuusti (cinnamon buns)
Lihapullat (Finnish meatballs)
Graavilohi (cured salmon)
Mustikkapiirakka (blueberry pie)< Apple blueberry crisp

Apple fritters

Baked salmon fillets

Baked salmon in the swimming position

Baked whole salmon

Blinis

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French cuisine has been declared a “world intangible heritage” by UNESCO.

Whether it's a simple baguette, croissant or a classic dish like steak frites (steak and fries) or Moules Marinières, a French dish from Normandy and many other regional specialties, French food always has a gourmet feel to it.
The French have always been proud of their sophisticated way of cooking.
Fertile soil provides fresh fruits, vegetables, herbs, grains, and meat, nearly year-round. The soil is also suitable for growing grapes, which are used for making some of the finest wines in the world.
Food and alcohol play important roles in French society the way a person eats often reflects their French heritage, region of birth, social status, and health.
Welcome to the cuisine of France and its Epicurien style. French cuisine has been declared a “world intangible heritage” by UNESCO.

Whether it's a simple baguette, croissant or a classic dish like steak frites (steak and fries) or Moules Marinières, a French dish from Normandy and many other regional specialties, French food always has a gourmet feel to it.
The French have always been proud of their sophisticated way of cooking.
Fertile soil provides fresh fruits, vegetables, herbs, grains, and meat, nearly year-round. The soil is also suitable for growing grapes, which are used for making some of the finest wines in the world.
Food and alcohol play important roles in French society the way a person eats often reflects their French heritage, region of birth, social status, and health.
Welcome to the cuisine of France and its Epicurien style. Allumette potatoes

Almond génoise

Almond pie crust

Almond strawberry cake

Almond tartlets

Almond tuiles

more....

Regional Specialties
Each region in Germany has its own specialties and variations. The southern region of Germany share many specialties that reach over to Austria and Switzerland. In the southwest, cooking is greatly influenced by French cooking. Cooking in the eastern region has more of an Eastern European flavor. There are also foods that are shared by all regions, but prepared differently.

Germans love rich, hearty cuisine, though each area of Germany has its own definition of what a traditional meal looks like.
Pork is the most consumed meat, according to the German Food Guide. Schweinshaxe (braised pork hock) and Saumagen (pork stomach) are a couple of traditional pork dishes.
Bratwurst, a form of sausage, is closely associated with German food. Cabbage, beets, and turnips are commonly incorporated into meals, as they are native to the region, and potatoes and sauerkraut are also stars of German cuisine.
Almost everything begins with bread in Germany, but there are a lot of wonderful things to put on it. Sausage is definitely well associated with Germany and for good reason. Each region, and even each city, will have a particular type of Wurst that is “theirs” though the regional variations can be found all over. Apple and curry soup

Apple cake

Apple sauce cake

Apple strudel

Banana cake

Bee sting cake or bienenstich

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In general, Gibraltan food is a combination of British, Maltese, Italian and Spanish influences though it is rare to find it in restaurants and cafés. The most common specialities in Gibraltar are spinach tortilla, calentita and panissa. The last two are both like quiche but made from chick pea flour. Basic hummus

Calentita (gibraltarian chickpea bread)

Chickpea pizza

Paella valenciana

Spanish fish stew

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Cuisine is influenced by the cooking of
Mediterranean
Greek cuisine has been greatly influenced by both Eastern and Western cultures. Fresh vegetables, fishes & seafoods play a significant role in the dishes mostly because of its long coastline while meat is treated as less popular, with the exception of lamb.
And that type of cuisine is in line with the Mediterranean diet.
The Mediterranean diet is a diet inspired by the eating habits of Greece, Southern Italy, and Spain. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products. Apple strudel

Apple strudel with cranberry sauce

Apple strudelettes

Avgolemono - Greek egg lemon chicken soup

Baked cod greek-style

Baklava

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Dishes traditional in Guernsey cuisine are the Guernsey gâche, a rich fruit bread, gâche mêlaïe, apple pudding, bean jar, a type of cassoulet of pork and beans, and conger soup.
Home made ice creams, freshly caught crab and indulgent Sark butter spread with jam - Islander are passionate about their food and it's easy to see why. Rich in nature ingredients, Guernsey is renowned for its local produce that’s sourced straight from the ocean (or farmer’s soil) and served straight to your plate. more....

Cuisine is influenced by the cooking of
Germany
Belgium
The more well-known Dutch dishes are generally filling and warm due to the Netherlands’ cold winter. Here are some well-known, traditional Dutch dishes:

AVG’tje

This standard term for a Dutch dinner stands for Aardappel, Vlees, Groenten, or potato, meat and vegetables. A lot of Dutch households tend not to go for an existing dish, so much as a combination of these basic essentials.

Pea soup / snert

Pea soup is a thick, hearty split pea soup with sausage and vegetables, often consumed during winter. A day after preparation, the soup has thickened and more meat is added, after which it becomes snert.

Hutspot

Potato, carrot and onion mash, often eaten in winter, usually with meat on the side.

Green peas soup

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The Best Traditional and Contemporary Hungarian Foods
Gulyás. Also known as: goulash – the national dish of Hungary is a rich stew made of meat and vegetables, and with lots of paprika. Traditionally, it is made from beef, but you can also find goulash made from pork or chicken.
The typical Hungarian dishes/food
• Goulash (gulyás)
• Fisherman's soup (Halászlé)
• Főzelék.
• Somlói Galuska.
• Pörkölt and Paprikás.
• Dobos Torte.
• Töltött Káposzta (stuffed cabbage leaves)
• Kürtös Kalács. Barbecued pork steaks

Roasted brussels sprouts with red pepper

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The roots of Iceland’s cuisine come from the Scandinavian cuisine after Norse Vikings settled here during the 9th century and onwards.
In the past, resources in Iceland were few and far between; the lack of sunlight severely limited fishing and hunting options, and the island’s isolation under the Arctic Circle made the importation of goods and food items difficult at best.
For centuries, therefore, Icelanders maintained a simple diet that reflected the harsh natural circumstances in which they struggled to survive.
However, the key elements of the Icelandic diet have changed very little since the country’s settlement over a thousand years ago, with the most popular dishes still being fish, lamb and the Icelandic skyr. Skyr is an Icelandic dairy product, and it’s been a provision of Icelanders for nearly 1,000 years.
Considering the lack of ingredients in Iceland, with the land being barren and infertile, Icelanders have always had to get creative when it comes to cooking.
Although it is not eaten quite as much today, dried stockfish using fresh fish, mainly haddock, Atlantic wolffish or cod remains one of the most popular dishes of the old Icelandic tradition.
Along with the fish, sheep have been the lifeblood of this nation since its arrival with the Vikings.Still today you can find traditionally cured meat in grocery stores and restaurants Baked cod greek-style

Baked salmon fillets

Basic crepes

Beer-batter cod fillets

Braised leg of lamb cleopatra

Brochettes of lamb

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The Irish foods specialties are
• Soda bread. Every family in Ireland has its own recipe for soda bread
• Irish stew.
• Colcannon and champ.
• Boxty.
• Boiled bacon and cabbage.
• Smoked salmon.
• Black and white pudding. Apple herbert

Apple-oatmeal crisp with irish whiskey cream

Baked salmon in the swimming position

Beer-batter cod fillets

Best homemade dinner rolls

Blarney stone cookies

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The Isle of Man is famed for many traditional dishes - particularly various seafood and bonnag recipes. Historically, the foods of the Isle of Man island has been Spuds and Herrin, or Priddhas an' Herrin', which consists of boiled potatoes and herring.
Nowadays, the preferred national dish is "chips, cheese and gravy"
Cheese has also been a particular success, with smoked and herb-flavoured varieties.

 With its rolling hills, fertile land and clear, clean surrounding seas there is much to choose from and all of it packs a flavour punch. Most farms sell garden produce such as milk and eggs, whilst there are a number of grocers, fishmongers, butchers and farmers markets around the island specialising in local fare. Alternatively stop at a country pub, quayside café or fine restaurant to enjoy the rich pickings.

 The island has a host of its own local products and ingredients to show off, from local bread, flour, full-flavoured cheeses and luscious lamb to 60 flavours of creamy, rich Manx ice cream. The same people who make the ice cream, Davisons, are also responsible for producing delicious local chocolates. Another local favourite is bonnag, a type of crumbly, fruity cake not dissimilar to a scone.

Perhaps the island’s most famous food though is the Manx kipper, which has been a tradition since the late 1800s; herrings are caught locally in the Irish Sea, then cut, salted and smoked with oak chips to give them a unique flavour. Smoked salmon is a speciality here as well. Look out too for Manx Queenies, queen scallops served with a white or cheese sauce. Crab and lobster are commercially fished. Cod, ling and mackerel are often fished for the table and freshwater trout and salmon can be taken from the local rivers and lakes.

Specialities

• Queen scallops.
• Spuds and Herrin (boiled potatoes and herring).
• Manx kippers (smoked herring).
• Bonnag (a flat loaf of bread).
• Davison's ice cream, made in Peel.
• Chips, cheese and gravy somewhat like Quebec's poutine.

Things to know

Pubs usually open Mon-Thurs 1000-2300, Fri-Sat 1000-2400. On Sunday, pubs open 1200-2300. These times can vary according to individual pubs, as 24-hour licensing is now permitted. Special opening hours apply to the Easter and Christmas/New Year periods.

Tipping

In hotels, a service charge of 10 to 12% is usual, which may be added to the bill. 10 to 15% is usual for restaurants; if this has already been added to the bill, a further tip is not required.

Drinking age

18.

Regional drinks

The island’s brewery, Okells is the sole authorized Manx brewery; the ales and lagers they produce are served in pubs all around the island. The Isle of Man also benefits from a law saying that beer can have no ingredient other than water, yeast, hops and malt, meaning that the finished product is typically very tasty. Manx Ale is indigenous to the island; matured in oak casks, it’s imbued with a distinctive flavour and aroma.

• Real Manx Ale.
• Manx whiskey, gin and vodka.
• Kella whiskey.

Lemon grass fettuccini with seared shrimp and scallops

Mussel and scallop soup

Seafood casserole

Tomato and Seafood Penne

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While many countries have local culinary styles that differ from region to region, in Italy these differences are much more pronounced. This is not surprising considering the shape of the country – long and narrow, surrounded by the sea and with big mountains in the North.
Add to that the fact that Italy became a unified nation only in 1861, after having mainly been a confederation of states for the previous thousand of years, and this diversity becomes even more obvious.
The Italian menu is typically structured in much the same way all over Italy, with an antipasto, primo, secondo and dessert.
Typical Italian foods and dishes include assorted appetizers (antipasti misti), all types of pasta, risotto and pizza, soups (minestroni and zuppe) and delicious meat and fish dishes.
The main regional differences are in the sources of carbohydrates, the origin of the proteins and the choice of vegetables or contorni (side dishes).While many countries have local culinary styles that differ from region to region, in Italy these differences are much more pronounced. This is not surprising considering the shape of the country – long and narrow, surrounded by the sea and with big mountains in the North.
Add to that the fact that Italy became a unified nation only in 1861, after having mainly been a confederation of states for the previous thousand of years, and this diversity becomes even more obvious.
The Italian menu is typically structured in much the same way all over Italy, with an antipasto, primo, secondo and dessert.
Typical Italian foods and dishes include assorted appetizers (antipasti misti), all types of pasta, risotto and pizza, soups (minestroni and zuppe) and delicious meat and fish dishes.
The main regional differences are in the sources of carbohydrates, the origin of the proteins and the choice of vegetables or contorni (side dishes). Almond sherry ice cream with honeyed figs

Amaretto fruit bread

Apricot tart

Apricot-orange shortbread bars

Asparagus and tomato salad with feta

Asparagus mimosa

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Surrounded on all sides by the sea, seafood is plentiful in Jersey. Mussels and Oysters are farmed on the south-east coast, there is a turbot farm in a Second World War bunker at St Catherine, and the orange pot-markers used by lobster fishermen to mark their pots can be seen around the coast. Two types of edible crab are caught around the Island - the smooth-looking Chancre Crabs and the spiky-looking Spider Crabs.
The green ormer, or abalone (Haliotis tuberculata) is a northeast Atlantic and Mediterranean species of sea snail.
They are ‘quintessentially Jersey and Guernsey’ and have been eaten by the natives of these islands for centuries. There are many ways to prepare and eat them. see the recipes at: Ormers - Abalone Recipes Deep-fried cod patties

Mussel and scallop soup

Mussels mariniere

Rhubarb crisp

Steamed mussels in white wine

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Specialities

Flija: A pie made of thin pancake-like layers with a yogurt filling.
Raznjici: Grilled meat cooked on a skewer.
Hajvar: A red pepper relish, served mild or spicy.
Burek: Fine pastry layers stuffed with meat, vegetables and rice.
Cevapcici: A charcoal-grilled skinless sausage made from minced meat, garlic and spices.
Sarma or japrak: Meat and rice wrapped in vine or cabbage leaves.
Pljeskavica: A flavoursome, fast-food style meat patty encased in a bun.
Vranac wine: Grown mainly in the Rahovec region southwest of Pristina, this indigenous Balkan grape is among the oldest grape varieties in the world.
Turska kafa: Turkish coffee – thick, strong and sweet.
Rakija: A strong spirit usually made from grapes.
Slivovica: A potent plum brandy.
Boza: A thick, sweet drink made from malted corn and flour. more....

Latvian food is generally quite fatty and uses few spices.
Piragi: A bread roll filled with minced meat, bacon, cabbage, or cheese and is eaten as a snack.
Pelmeni dumplings: Small dumplings filled with minced meat, vegetables, or cheese. They’re served fried, or in a broth with a dollop of sour cream.
Karbonade: Pork is a big part of the Latvian cuisine, and therefore is it a must to taste this dish. Karbonade is like a schnitzel where the pork is pounded flat and fried in breadcrumbs. In Latvia it’s served with creamy mushrooms and dill seasoned potatoes.
Rasol: A local potato salad with meat or fish (usually herring), potatoes, hard-boiled eggs, and different kinds of vegetables. It’s all mixed together with some mayonnaise and sour cream.
Maizes zupa: A dessert soup made from black bread, fruit, and cream.
Stewed sauerkraut: During the cold winter months in Latvia the locals love to eat stewed sauerkraut. This is a dish that’s common to find at Latvian Christmas markets. It’s made of fermented cabbage that can be both sweet, salty, or sour depending on how it’s made. more....

Liechtenstein is a small country in Europe that has a diverse and rich culinary tradition. It has been influenced by the cuisines of
Switzerland Austria Germany

Liechtensteiner cuisine is diverse and has been influenced by nearby countries, particularly Switzerland and Austria. Here are some common foods and dishes from Liechtenstein:
Käsknöpfle: This is the national dish of Liechtenstein. It consists of small noodles or dumplings made of flour, eggs, water, salt, and pepper. They are layered with cheese and topped with fried onions. They are usually served with apple purée.

Ribel: A breakfast option made from a mixture of corn and wheat, cooked in milk to create a creamy texture and then gently roasted until golden brown.
Hafalaab: A soup with ham or bacon and cornmeal dumplings.

Rösti: A dish prepared with coarsely grated potato that is fried.
Saukerkas: A cheese produced in Liechtenstein.
Torkarebl: A porridge dish that resembles dumplings.

Saukerkas: This is a cheese produced in Liechtenstein. It is made of cow’s milk and has a mild and creamy flavor. It can be eaten fresh or aged. It is often used in cheese dishes, such as käsknöpfle.

Muesli: A common breakfast dish made from uncooked rolled oats, fruit, and nuts soaked in water or juice. Apple cake

Chocolate mocha torte

Kasknopfle

Warm red cabbage slaw with red onion and apple

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Lithuanian cuisine is a northern European cuisine that features products suited to the cool and moist climate of Lithuania, such as potatoes, mushrooms, dairy products, and various meats.
Lithuanian cuisine has been influenced by German, French, and Eastern traditions, as well as the neighboring Baltic countries. Some of the most popular dishes in Lithuania are:

Cepelinai: large potato dumplings stuffed with meat, cheese, or mushrooms, and served with sour cream and bacon bits.
Kugelis: a baked potato pudding with eggs, bacon, and onion, often eaten with sour cream or lingonberry jam.
Šakotis: a tall, spiky cake made from batter that is poured over a rotating spit and baked over an open fire. It is a traditional dessert for weddings and celebrations.
Kibinai: small pastries filled with minced meat, cheese, or vegetables, similar to Cornish pasties. They are a specialty of the Karaite community in Lithuania.
Šaltibarščiai: a cold beetroot soup with kefir, cucumber, dill, and boiled eggs, usually served with hot boiled potatoes. It is a refreshing dish for summer Pork and winter squash stew

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Cuisine is influenced by the cooking of
Belgium
France
Germany
Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's few Italian and Portuguese immigrants. As in Germany most traditional, everyday Luxembourg dishes are of peasant origin
Apricot and plum tart

Artichoke pâté

Grilled pork chops with red onion marmalade

Potato crepes

Stir-fried pork tenderloin

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The cuisine of Macedonia is influenced by Ottoman and Balkan cuisines, and it features a variety of dishes made with vegetables, herbs, fruits, dairy products, meats, and pastries. Some of the most popular and traditional dishes of North Macedonia are:
Tavče gravče: The national dish of North Macedonia, consisting of beans cooked in a clay pot with spices, onions, peppers, and sometimes smoked meat.
Pastrmajlija: A rustic bread pie topped with sliced or cubed meat (usually pork and cured mutton), eggs, hot peppers, and cheese2. It is often compared to pizza, and it is usually baked in a traditional oven at high temperature.
Zelnik: A savory pie filled with cheese, spinach, eggs, meat, leeks, or cabbage, and wrapped in thin layers of dough2. It is brushed with butter and oil before baking, and served warm with yogurt.
Tarator: A cold soup made with yogurt, cucumbers, garlic, dill, walnuts, sunflower oil, and water or ice2. It is a refreshing dish, especially in the summer months.
Baklava: A sweet pastry made with layers of filo dough, chopped nuts, and honey or syrup1. It is a common dessert in many countries that were once part of the Ottoman Empire more....

Cuisine is influenced by the cooking of
Mediterranean
Maltese cuisine is heavily influenced by Italy, particularly Sicily, but with a dash of Arab/North Africa and a hefty pinch of Malta's own.
A traditional rabbit stew, stuffat tal-fenek is considered the national dish of Malta.

Surrounded on all sides by the sea, the people of Malta make good use of the abundance of fish available. Lampuki is a common fish caught around the island that is cooked in a delicious fish pie, containing potatoes, spinach, capers mint and olive oil.

Prickly pears: Growing abundantly all over Malta, the prickly pear looks a cross between a cactus and a melon, and has flavours reminiscent of strawberries, watermelon and figs.

Gbejniet: The local cheese, made from goat’s milk, is a must for any cheese connoisseur out there and has the texture and milky flavour of mozzarella. You can try ġbejniet in many forms, from salt cured and sundried to crushed black pepper.

Bruschetta orzo salad

Mediterranean fillets of cod

Paella of mussels

Panzanella salad

Tomato zucchini pie

Tuna and white bean salad

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The Mediterranean diet is more of a lifestyle than a restrictive diet with food "rules." Its goal is to incorporate the nutritious foods that people traditionally eat in the areas surrounding the Mediterranean Sea.
It includes plenty of whole grains, fruits, vegetables, beans and lentils as well as seafood and healthy fats, like olive oil and nuts. It includes a moderate amount of meat, eggs and fermented dairy, like yogurt or kefir, while limiting red meat, sweets and processed foods. The diet emphasizes the importance of cooking at home, enjoying meals with others and fitting in regular exercise, like walking. Asparagus and spinach salad

Asparagus strudel

Banana nut cake

Bouillabaisse

Braised leg of lamb cleopatra

Broccoli apricot and red pepper salad

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People from Moldava prepare many dishes using corn. The traditional Moldavian dish called mamaliga is made of water, salt and corn flour. The corn is also used in soups and garnishes, it is boiled and baked. The vegetables play an important role in Moldavian cuisine. Garnishes and independent dishes are prepared from them. Vegetables are often boiled, baked, stuffed, stewed and salted, and rarely fried. The most appreciated vegetables in Moldavian cuisine are green beans, lentil, tomatoes, sweet pepper, eggplants, vegetable marrows, potatoes, onions and garlic. People from Moldava also consume a lot of milk products like yoghurt, milk cream, cheese in various forms and animal products such as eggs. In the eastern side of Moldova, cabbage pies is the most common dish, cabbage pies are prepared after a Slavic method of salting and souring. more....

Cuisine is influenced by the cooking of
France
Italy
Mediterranean
Monaco boasts a cuisine all its own: a flavorful fusion of southern French (especially Provençal and Niçoise) and Italian. The Mediterranean Sea also has a strong influence on Monaco’s palate, offering a variety of fish.

For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace: Castleroc – a firm favorite of locals and visitors for traditional fare or the hip and cosy restaurant La Montgolfière, Henri Geraci.
Tempting examples of Monégasque cuisine.
• Barbajuan, a crisp, baked or fried puff pastry treat filled with Swiss chard, ricotta, leeks, garlic and herbs, usually served as an appetizer; .
• Fougasse a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; .
• Swiss Chard Pie two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; .
• Pissaladière originally from Nice, the Monégasque version is a pie topped with onions, tomatoes and olives; .
• Socca a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and best eaten while hot; .
• Stocafi a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy; .
• Stuffed Zucchini Flowers, Truffle and Foie Gras Torte and Provençal-style Artichokes braised in wine with olive oil are other Monégasque favourites. Barbajuans

Cacio e pepe pasta

Eggplant soufflé

Fougasse bread

Millefeuille Prince Albert

Niçoise salad

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Montenegrin cuisine varies geographically; the cuisine in the coastal area differs from that of the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well. more....

Cuisine is influenced by the cooking of
Germany
Belgium
The more well-known Dutch dishes are generally filling and warm due to the Netherlands’ cold winter. Here are some well-known, traditional Dutch dishes:

AVG’tje

This standard term for a Dutch dinner stands for Aardappel, Vlees, Groenten, or potato, meat and vegetables. A lot of Dutch households tend not to go for an existing dish, so much as a combination of these basic essentials.

Pea soup / snert

Pea soup is a thick, hearty split pea soup with sausage and vegetables, often consumed during winter. A day after preparation, the soup has thickened and more meat is added, after which it becomes snert.

Hutspot

Potato, carrot and onion mash, often eaten in winter, usually with meat on the side. Blueberry butter

Country apple pie

Fish and chips

Split pea soup

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In many ways, traditional food in Norway is different from most of continental Europe. It puts a stronger emphasis on fish and game. Reindeer, moose, deer, and grouse are popular game meats that are just as often served at Norwegian restaurants as they are at home. Lamb also figures prominently in the Norwegian diet. Fårikål is the Norwegian national dish while Fenalår, a dish of slow-cured lamb’s leg, has been given Protected Geographical Indication (PGI) status. Because of its long winters, preserving food like cod and lamb wasn’t done just for pleasure in Norway, it was a necessity. Interestingly, Norway’s most famous cheese – brunost – isn’t a cheese at all. It’s brown in color and often enjoyed with Norway’s most beloved snack – Norwegian waffles shaped like hearts.

Traditionally, Scandinavian dishes are basic and many traditional meals include fish, potatoes, pork, and berries. Most Scandinavian cuisine relies on fresh, natural ingredients that can be found in the wild or that come fresh from the sea.
The main staple in Scandinavian cuisine is definitely fish.
GRAVLAX being the common Scandinavian dish made from raw salmon that is cured with salt, dill, and sugar.
Other popular foods are Meatballs, and Berries are a common staple in many Scandinavian dishes.Pancakes are a common Scandinavian dish. They are enjoyed at all times of the day, not just at breakfast as in other places in the world.
“In Norway, you’re not supposed to look forward to your lunch,” So, here is a slice of tradition
The ‘matpakke’, pronounced ‘maadpukke’, with a satisfying emphasis on the ‘e’, consists of a stack of three or four thin slices of wholemeal bread, with a meaty, fishy or cheesy layer on top of each (this is the word’s popular meaning, though technically it can be used to describe any food which is prepared to be eaten outside of the home).
Today the matpakke is much more than just an insipid open sandwich; it’s a national institution, and an understated source of cultural pride. Apple blueberry crisp

Apple fritters

Baked salmon fillets

Baked salmon in the swimming position

Baked whole salmon

Blinis

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Beef strogonoff

Potato cake

Russian Tea Cakes

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Cuisine is influenced by the cooking of
Spain
The Mediterranean diet is a diet inspired by the eating habits of Greece, Southern Italy, and Spain. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products. Baked cod greek-style

Brazilian feijoada - black bean stew

Cod fritters

Codfish cakes

Crab and lobster cakes with roasted red pepper coulis and dill cream

Pan-seared cod fillets in white wine and tamato basil sauce

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Traditional Romanian dishes heavily feature meat but also usually include vegetables or fruits. Cabbage rolls (called sarmale), stuffed with spiced pork and rice, are so traditional they are regarded as the national dish of Romania and are a favorite main dish. more....

There are several factors that affect the Russian diet:Climate

Since Russia is situated in a cold climate, the typical Russian diet is based on root vegetables and grains that grow well under these specific conditions. Buckwheat, barley, rye and wheat along with cabbage, onions, carrots, potatoes, turnips and beets are examples of the foundations of a Russian diet. Fresh vegetables and fruits are less attainable and are not eaten often by the typical Russian. Most vegetables and fish are marinated or pickled.
Religion
The Russian Orthodox Church mandates a series of days for fasting over the year. Fish is the only type of food that is allowed during these fasts. One of the favorites is Sturgeon. When celebrating a number of religious holidays as well as other holidays throughout the year, different pastries, cakes and sweets are eaten. Beef strogonoff

Blinis

Pork and winter squash stew

Russian Tea Cakes

Scrambled eggs with caviar

Vatrushki

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San Marino is a tiny country landlocked by Italy. At only 23.6 square miles, San Marino is the fifth smallest country in the world, only larger than Vatican City, Monaco, Nauru and Tuvalu. Traditional wines of the Republic following the tradition of italian Romagna: red wine“sangiovese”, white wines “albana”, “biancale” and “moscato”. There are also liqueurs such as Tilus , ade with truffle and Duke of Guelph herbal liqueur. San Marino also produces extra virgin olive oil and honey: wildflower, acacia, chestnut, honeydew.
Local savoury dishes include fagioli con le cotiche, a Christmas bean and bacon soup; pasta e ceci, a chickpea and noodle soup with garlic and rosemary; nidi di rondine, a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce; and roast rabbit with fennel.
What has definitely been since ancient times is the passion for the “piadina”, a flat thin bread that still accompanies any type of food, from simple herb, cheese, to the finest foods meat. more....

Serbian cuisine is very hard to resist. All those delicious ćevapčići, the crunchy komplet lepinja, the magical sarma, the irresistible Karađorđeva steak.
The title of one of the most favorite and famous Serbian specialties, undisputably belongs to the sarma. This old Serbian dish has been popular for many years, and as a result there are several variant recipes for the best stuffed cabbage rolls sarmas. more....

The cuisine of Slovakia is influenced by the traditional food of its neighbours, such as Hungary, Austria, Poland and the Czech Republic1. It is based on staple foods like wheat, potatoes, milk, cheese, pork, sauerkraut and onions.
Some of the most popular Slovak dishes are:

Bryndzové halušky: potato dumplings with sheep’s cheese and bacon. This is the national dish of Slovakia.
Kapustnica: cabbage soup with potatoes, mushrooms, ham and spices. This is a traditional Christmas dish, but also enjoyed throughout the year as a starter.
Vepřo knedlo zelo: pork with bread dumplings and stewed cabbage. This is a hearty and satisfying main course that showcases the Slovak love for meat and dumplings.
Gulášová polievka: goulash soup with beef, onions, potatoes, peppers, tomatoes and paprika3. This is a spicy and warming soup that is often cooked over an open fire at sporting events or festivals.
Lokše: thin pancakes made of potato dough and baked on a stove1. They can be eaten plain or with various fillings, such as poppy seeds, jam, cheese or meat. more....

Slovenia is a small country with dramatic contrasts - from an alpine climate in the north, through the wineproducing hills of Stajerska, to the sub-Mediterranean region in the south.
These geographical features lend varied regional emphasis to the cuisine, which is characterized by simple country fare, often enhanced by the dishes of the surrounding countries - Italy, Austria, Hungary and Croatia.
There are many contenders for the title of Slovenia’s national dish.
One of them is Štruklji.
Štruklji comes in the form of rolls consisting of two parts: dough and filling. And comes Prekmurska gibanica a layered pastry that contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia.It's so popular that it appears on one of the country's stamps!Slovenian dishes include struklji, a dough dish that's either fried, boiled, or steamed. Prekmurska gibanica -poppyseed walnut and apple strudel pie

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The traditional food of Spain is
1. Paella Valenciana. the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana. Authentic paella originates from the region around Valencia, and comes in two varieties: Paella Valenciana, with rabbit and chicken; and seafood paella.
From tasty tapas to superb seafood and traditional roasts, food in Spain is all about making the most of the best local produce. Spain is a diverse country with different cultures and cuisines, though they share some common traits (which are also common to other Mediterranean countries). Mostly olive oil is used for cooking, and the base for many Spanish dishes is the “sofrito”: tomato, onion, garlic and peppers, fried in oil before adding the rest of the ingredients. Herbs and spices such as bay, parsley, rosemary, thyme, clove, nutmeg, cumin and paprika are often used. Very spicy dishes are rare in traditional Spanish cuisine. Asparagus with orange and endive salad

Baked cod greek-style

Broccoli with garlic

Buñuelos

Candied grapefruit peel

Chicken and pasta salad with asparagus

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Svalbard and Jan Mayen are an extraterritorial part of Norway
Lapskaus A traditional type of Norwegian stew, you'll find this dish both on mainland Norway as well as the Svalbard archipelago. Made with meat (usually beef), potatoes and other vegetables, this thick stew is the ultimate comforting dish on an icy Arctic day.
Vaffelkake These delicious waffles are a favourite sweet treat in both mainland Norway and Svalbard, often made in the shape of a heart and served with jam.
Reindeer Commonly eaten in Greenland, reindeer is one of the game meats enjoyed by the locals, alongside smaller game such as snow hares and ptarmigan bird.
Snow Crabs These large crustaceans are commonly found in west Greenland, and have a bright orange outer shell with a subtly flavoured white meat.
Seifilet Fersk The Arctic region relies on the bounty of the ocean for many of its culinary staples. As such seifilet fersks (which translates to 'fresh fish filets') such as pollock, salmon, haddock and mackerel and can be steamed, grilled, poached or cured – the options are almost endless.
Norwegian Rissoles These tasty meatballs, also known as kjøttkakers, are another hearty Arctic dish you'll find in Svalbard.
Polarbröd Found throughout Sweden and Arctic Norway, Polarbröd is inspired by traditional flatbread, and is a staple accompaniment to many meals in the Arctic.
Suaasat Considered the national dish of Greenland, suaasat is a soup that is traditionally made from various meats such as seabird, seal, venison, reindeer and even whale meat. This hearty soup often contains potato and onion, as well as rice.
Tørrfisk Translating roughly to 'stockfish', tørrfisk is a type of dried cod that has been eaten since the days of the Vikings. The fish is dried in the open air on racks called stocks, before being stored inside to mature for up to 12 months. more....

Traditionally, Scandinavian dishes are basic and many traditional meals include fish, potatoes, pork, and berries. Most Scandinavian cuisine relies on fresh, natural ingredients that can be found in the wild or that come fresh from the sea.
The main staple in Scandinavian cuisine is definitely fish.
GRAVLAX being the common Scandinavian dish made from raw salmon that is cured with salt, dill, and sugar.
Other popular foods are Meatballs, and Berries are a common staple in many Scandinavian dishes.Pancakes are a common Scandinavian dish. They are enjoyed at all times of the day, not just at breakfast as in other places in the world. Apple blueberry crisp

Apple fritters

Baked salmon fillets

Baked salmon in the swimming position

Baked whole salmon

Blinis

more....

Cuisine is influenced by the cooking of
France
Italy
Germany

Cheese fondue
Melted cheese with bread cubes. The bread cubes are picked up on the fork and swivelled in the melted cheese, which is served in a traditional ceramic fondue pot called ‘caquelon’.
Raclette
Melted cheese served with "Gschwellti" (jacket potatoes), cocktail gherkins and onions as well as pickled fruit.
Älplermagronen
A kind of gratin with potatoes, macaroni, cheese, cream and onions. And most importantly, stewed apple on the side.
Rösti
A flat, hot cake made of grated, cooked jacket or raw potatoes and fried in hot butter or fat. The dish is bound by nothing apart from the starch contained in the potatoes.
Birchermüesli
Developed around about 1900 by the Swiss doctor Maximilian Oskar Bircher-Brenner, it contains oat flakes, lemon juice, condensed milk, grated apples, hazelnuts or almonds.
Swiss chocolate
Chocolate came to Europe in the course of the 16th century, by the 17th century at the very latest it became known and was produced in Switzerland as well. In the second half of the 19th century Swiss chocolate started to gain a reputation abroad. The invention of milk chocolate by Daniel Peter as well as the development of conching (fondant chocolate) by Rodolphe Lindt were closely connected with the rise of Swiss chocolate's renown.
Swiss cheese
One could quite easily explore Switzerland travelling from cheese dairy to cheese dairy. Each area of the country, each region has its own types of cheese – the diversity of products created from one single base ingredient – good Swiss milk – is quite astonishing! Such as, for example, the soft and melting Vacherin cheese. The aromatic Appenzeller. The full-flavoured Sbrinz. The Emmentaler, famous for its big holes. The world-famous Gruyère. Or the Tête de Moine which is shaved into decorative rosettes. All of these – and their round about 450 other cheese siblings – make a fondue, a raclette, an «afternoon snack platter» a culinary experience. Chocolate marble bark

Chocolate orange torte with raspberry coulis

Chocolate pie with raspberries

Chocolate raspberry tart

Cuchaule - saffron bread recipe

Endives meuniere

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The cuisine of Ukraine is a diverse and rich collection of dishes that reflect the country’s history, culture, and geography. Some of the most popular and traditional Ukrainian foods are:

Borscht: A beetroot soup with meat, potatoes, cabbage, carrots, and sour cream. It is often served with bread, garlic, and salo (cured pork fat).
Varenyky: Dumplings filled with various ingredients, such as cheese, potato, cabbage, meat, or fruit. They are boiled and then fried or baked, and topped with butter, sour cream, or onion.
Holubtsi: Cabbage rolls stuffed with rice, meat, and vegetables, and cooked in a tomato sauce. They are sometimes served with sour cream or mushroom sauce.
Deruny: Potato pancakes that are grated, mixed with eggs and flour, and fried in oil. They are usually eaten with sour cream, apple sauce, or jam.
Salo: Cured pork fat that is sliced and eaten raw, fried, or smoked. It is considered a delicacy and a symbol of Ukrainian hospitality.
Pampushky: Fluffy yeast doughnuts that are filled with jam, poppy seeds, or cheese, and sprinkled with sugar or honey. They are often served with coffee or tea.
Top 10 Most Popular Ukrainian Foods Paska (Easter Bread)
1. Borscht.
2. Varenyky.
3. Holubtsi.
4. Holodets.
5. Deruni (Potato Pancakes)
6. Chicken Kyiv.
7. Olivier Potato Salad. Russian Tea Cakes

Vatrushki cream cheese buns

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Traditional British food / UK food but also English ‘modern’ cuisine is becoming more popular these days.
While most British people eat a lot of pasta, pizza and dishes influenced by Indian and Chinese cultures – like curries and stir fries – some of the old favourites are still on the menu, even if they’re not eaten every day.
Fish ‘n’ chips Brits have been eating fish and chips since the 19th century.
Pies: There are so many different pies from around the UK: cottage pie (minced beef with a mashed potato topping), shepherd’s pie (using lamb instead of beef),
steak and kidney pie made with a suet-based (beef or mutton fat) pastry case, pork pie (famously made in Melton Mowbray) which is eaten cold, and
the Cornish pasty – meat, potato and vegetables wrapped up in a semi-circular pastry case which is a meal in itself.
The British banger:
Unlike European sausages, most British sausages (‘bangers’) are made from fresh meat rather than smoked or cured and then grilled, fried or baked. Sausages are usually made from casings filled with pork or beef and flavoured with herbs and spices and come in long ‘links’ or strings.
Lancashire hotpot This stew, which originated in the north west of England, is made from mutton or lamb and vegetables, topped with sliced potatoes. It’s simple to prepare and cheap to make, but cooked long and slow so that the meat is succulent and tender. Apple and berry crisp

Apple and oat scones with cinnamon

Apple and pork stuffing

Apple betty

Apple blueberry crisp

Apple crunch

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Cuisine is influenced by the cooking of
Italy
Mediterranean
The Holy See is the central governing body of the entire Roman Catholic Church located within the Vatican City, an independent state located on the Vatican hill.
Vatican City's culinary history is essentially identical to that of Italy, with the exception that the foreigners living in the Vatican change regularly and with each new group comes new foods.
The city is too small to truly have a distinct culinary history so to understand the big picture, one must understand the historic diet and culinary influences of Italy. Calzones

Cannellonis

Gnocchi alla romana

Panna cotta with berry compote

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