Every European Country’s Best Traditional Food

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 traditional foods are not only delectable, but they also tell the story of a country’s history, people and traditions.

Join us as we travel through the food scenes of Europe and Eurasia, one country and iconic food at a time. Fair warning: This article is best read when not on an empty stomach.

Phyllo pastry is a common ingredient of Balkan dishes, and in Albania, byrek is just one example of its tasty uses. 

Stuffing the filo pastry with creamy feta cheese and spinach (and sometimes meat like lamb), byrek is a pie that can be served as a main dish or an appetizer.

Known as Andorra’s national dish, “Escudella i carn d’olla” is a filling stew made with pasta and tons of meat. You’ll find chicken, veal, blood sausage, meatballs, and even pig snout and trotters combined in this Catalan dish most often saved for cold winters and holidays.

This is definitely one to be enjoyed at Christmastime.

So beloved is dolma that there are more than 50 different types of this Armenian main dish. 

Cabbage or grape leaves are wrapped around rice and minced meat and cooked in olive oil. It may be served with a variety of dipping sauces or eaten as is.

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.