Sleeping & Eating

European Cuisines

European Cuisine…

Because of its large diversity, it’s cuisines are very diverse. Food preparations and their dishes have been handed down through the centuries from the Greeks, Etruscans, Romans and other ancient civilizations. In many areas they can still be used today in one form or another. While some of these foods originated in European cultures others have evolved and changed due to several factors. Invading and occupying peoples brought with them new cuisines. Trade with other countries  brought back foods like tea, pasta and spices from Asia. Europe’s colonization throughout the globe brought tomatoes, corn, peppers and cocoa from the Americas. So prior to that, what was Italian cooking like? Even today the influx of immigration continues to contribute to the offerings of foods in Europe. Turkish food is prevalent throughout Germany, Indonesian cuisine in Amsterdam and Indian in London. 

Many restaurants cook with fresh foods so depending on the time off year you may find certain foods available and others not. This holds very true for regional areas that are known for certain vegetables and fruits as well as, wild game.

Daily Meals…

Here is an overview on what you can expect in offerings…

In most countries breakfast is coffee, juice, pastries and fruit with some also including cheeses, salads & cold cuts. Some places will make eggs available for English and American tourists. International hotel chains and those that cater to travelers in tourists areas will also provide a fuller breakfast menu. While in England you can expect a full breakfast offering with eggs, bacon and the famous Heinz pork ‘n beans at each restaurant. 


In addition to restaurants and cafes you will find many deli shops where you can have a sandwich or salad for a light lunch. Pizza is very readily available in most countries. Street markets are common everywhere, there you can find breads, meats, fruits, cheeses and beverages for a picnic lunch.


Even though most restaurants are open, they do not serve food between lunch and dinner. Most start serving dinner at 7:00 pm or later. You’ll be able to enjoy a beverage in the afternoon but, no food. You can go to bars, especially in Spain and enjoy tapas. Tapas are usually bite size appetizers that are served with toothpick in them. When your done count the toothpicks to determine your bill.

For the average European, dinner is the biggest meal. Many restaurants offer complete meals for one price (prix fix) with appetizers, soups or salad, main entrée and dessert. These are normally specials for the day and no substitutions. In Italy the second is usually pasta then followed by an entree. If you are not hungry make sure you can order ala carte.

Popular Food and Drinks…

Cheese: Europe is great for the cheese lover as almost all countries have fine cheeses and use them in various cooking dishes. There are literally hundreds of cheese types, from crumbly to gooey and mild to stinky.

Breads: They are widely used everywhere with types varying from the famous baguettes to hearty rye breads in eastern and northern countries.

Soups: There are many soups offered, especially in the central, eastern & northern countries. Stews are also popular like Goulash and a good variety that are made with no meat.

Pastas: While we think pasta as just Italian, pastas, gnocchi & risotto are used in other ethnic cuisines. Sauces used with pastas vary region to region, even in Italy.

Meats: Pork & Veal can dominate the meat plates in many countries where in the US beef and chicken are used more. Lamb and rabbit are also on many menus. Sausages are a part of almost every cuisine but, especially in central, northern and eastern countries. As you head away from the seas to land locked countries wild game like, deer and wild boar appear on menus.

Slow Food Movement…

In the 1980’s American Fast Food restaurants started to establish themselves in some European countries in an effort to capture the American tourists. When McDonalds opened a location next to the Spanish Steps in Rome an Italian activists Carlo Petrini protested. Wanting to preserver European cuisine falling victim to fast food chains he created the Slow Food movement as an alternative. Focusing on promoting local foods and centuries-old traditions of gastronomy and food production.

The Slow Food movement incorporates a series of objectives within its mission, including:

  • Identifying endangered foods for each ecoregion, where local culinary traditions and foods are celebrated
  • Creating grassroots organizations to promote slow foods to the public
  • Forming and sustaining seed banks to preserve heirloom varieties in cooperation with local food systems
  • Preserving and promoting local and traditional food products, along with their lore and preparation
  • Organizing small-scale processing (including facilities for slaughtering and short run products)
  • Organizing celebrations of local cuisine within regions
  • Promoting taste education
  • Educating consumers about the risks of fast food
  • Educating citizens about the drawbacks of commercial agribusiness and factory farms
  • Educating citizens about the risks of monoculture and reliance on too few genomes or varieties
  • Developing various political programs to preserve family farms
  • Lobbying for the inclusion of organic farming concerns within agricultural policy
  • Lobbying against government funding of genetic engineering
  • Lobbying against the use of pesticides
  • Teaching gardening skills to students and prisoners
  • Encouraging ethical buying in local marketplaces

The Slow Food movement has become global expanding into 150 countries.

Seafood: Because Europe is surrounded on 3 sides by water and has major peninsulas, seafood is a much more prevalent than in the US. Muscles, herring, salmon, cod and other fish appear on many menus in western and northern countries. Anchovies, sardines, octopus, squid, shrimp and other fish are seafood staples in a lot in the Mediterranean countries.

Poultry:  Chicken is available widely but, duck is also very popular in some cuisines. Goose is used in easter country dishes and wild game like pheasant and partridge is also served.

Desserts: Pastries are a big thing with most european meals. Famous chocolate desserts like mousse, layer cakes and other pastries with chocolate drizzled over them are heaven. Tortes reign throughout most areas with strudels everywhere is central Europe. Then are the specials like Creme Brûlée, Tiramisù and soufflés.

Beverages: For non-alcoholic  it’s coffees in one form or another like espresso, cappuccino, Viennese and others. Tea is more dominant in England, Russia and Turkey.  Hot chocolates are a treat in central and northern countries. Each country also has their own version of a soft drink but, you will find Coca Cola in most areas.

For alcoholic beverages, each country has it’s local wines and the noted Chianti, Burgundy, Riesling, Port, Sangria and of course Champagne. Beers are big everywhere and not just in Germany. Belgium lagers, Czech pilsners, English ales and more. Many are regional so if you have one somewhere you may never see it again somewhere else.

Spirits are consumed just about everywhere and Vodka is the most popular with regional spirits like Gin, Scotch, Whiskeys, Brandy, Cognac and other liquors.

Local Foods by Country…

If you’re of European ancestry, you probably know what some of the dishes below are as your family probably made these dishes to eat. Here is are some suggestions on the different dishes that are popular with locals from the countries listed.

* Indicates countries where the category word has no translation to their official language and the word listed is primarily used in it’s interpretation. Some languages use the same word for Appetizers and Entreés as well as the same word for Drinks and Beverages.

🇦🇹 Austrian Cuisine

Regional Cuisines: Burgenland, Carinthia, Lower Austria, Salzburg, Styria, Tyrol & Voralberg
Appetizers – Vorspeisen – Liptauer cheese spread, Kaiserschmarrn, Marlenknuodl, Powidl
Soups – Suppen – Erdäpfelsuppe, Leberknödel, Rindsuppe, Tiroler Speckknödelsuppe
Cheeses – Käse – Abgereifter, Chorherrenkäse, Lüneberg cheese, Tyrolean grey cheese
Entreés*- Beuschel, Wiener Schnitzel, Kaiserschmarrn, Schweinsbraten, Gulasch, Palatschinken, Eisbein, Krustenbraten, Bruckfleisch, Selchfleisch, Schäufele und Knuodel, Tafelspitz, Wild Game meat entrée´s (Deer, Wild Boar, Hare, Pheasant, Duck & Partridge)
Sides – Seiten – Saurekraut
Breads –  Brot – Vienna Bread
Desserts –  Nachspeisen – Apfelstrudel, Bundt Cake, Danish Pastries, Tortes (Linzer, Dobostorte, Esterhazy), Germknödel, Punschkrapfen, Topfenstrudel, Salzburger Nockerin, Millirahmstrudel, Plum Cake, Buchteln
Drinks / Beverages – Getränke – Viennese Coffee, Hot Chocolates, Almududler soft drink, Beer (Märzen, Bock, Wheat Beer) Wine (Gruuner Veltliner, Zweigelt, Heuiger)

🇧🇪 Belgian Cuisine

Regional Cuisines: Flanders, Walloon # Belgium has two primary languages. Dutch translation is listed first and French after.
Appetizers – Apértifs – Charcuterie, Frites, Frikandel, Pâté, Tomate-crevette
Soups  – Soepen / Soupes
Cheeses – Kaas Fromages – Limburger, Herve, Pére Joseph, Brussels, Chimay
Salads – Salades – Salade Liegeoise
Entreés * – Moules-frites, Boulets á la liégeoise, Hutsepot/ hochepot, Mitrsilette, Paling in ‘t groen, Oiseau sans téte, Waterzooi, Filet américain, Flemish Stew, Paling in ‘t groen, Boudin, Stoemp, Carbonade flamande
Sides – Côtés – Frites, White Asparagus
Breads – Brood Pains – Spiced Bread
Desserts *  – Chocolates, Waffles, Mattentaart, Smoutebollen, Couque de Dinant, Cuberdon candies, Speculoos, Smoutebollen, Tarte au riz / Rijstevlaai, Sirop de Liège
Drinks / Beverages – Drankjes /  Boissons – Jenever, Beer (Wheat beer, Blonde or Tripel, Dubbel, Lambics) 

🇭🇷 Croatian Cuisine

Regional Cuisines: Dalmatia, Dubrovnik, Lika, Gorski, Kotar, Međmurje, Podravina, Slavonija
Appetizers – Predjela – Cheeseš, kripavac, Cetinski sir, Krčki sir, Međmurje Turoš, Prga, Zagorgje
Soups – Juhe – Veal Soup, Beef Borth w.vermicelli, Mushroom Soup, Dill Soup
Cheeses – Sirevi – Paški sir
Salads – Salate – Maneštra. Zag
Entreés – Predjela – Ražnjići, Stews (Grah, Varivo od nahuna, Riblji paprikaš, rinlji čorba,Brudet, Ričet, Chicken, Istrian, Čobanac, Hunters, Saurkraut, Zelena menestra, Pašticada, Tripe), Goulash, Venision, Wine, Rabbit, Beef, Pasta, Žganci, Fuži, Gnocchi, štrukli, Krpice sa zeljem, Šporki makaruli, Zagrebački odrezak, Punjena, Stuff Peppers
Sides – Strane
Breads – Kruh – Pita
Desserts –  Deserti – Pogača, Husiljevača, Povitica, Bučnica, Palačinke, Baklava, Zagorskištrukli, Uštipci, Fritule, Knedle, Orannjača, Krafne, Čupavci, Rožata, Kroštule, Guglhuf, RapskaŠtrukli, Lepinje 
 Drinks / Beverages –  Pića – Coffee, Mineral Water, Beer, Wine (Malvazija, Muškat Ottonel, Prošek, Rajnski Rizling, Zlahtina, Plavac, Postup)

🇨🇿 Czech Cuisine

 Appetizers – Předkrmy – Bramboráky, Smažený sýr, Olomoucké syrečky, Obložené chiebičky, Langoše
Soups – Polévka – Česnečka, Fazolová, Hrachovka, Kulajda, Kyselica, Zelňačka
Cheeses – Sýry – Abertam cheese, Balkánský sýr, Hermelín, Olomoucké tvarůžky, Nakláádaný, Smažák
Salads –  Saláty – Champignon, Kyselo
Entreés – Vstupy – Meat dishes w/dumpling, Chlebičky, Schnitzel, Guláš, Svíčková na smetaně, Klobása, Žemlovka, Lecsó, Vepřo-knedlo-zelo, Zabijačka
Sides – Strany – Dumplings, Bramboráky Potato Pancakes, Rice pudding, Mashed Potatoes
Breads – Chléb – Houska, Loupák, Rohlík, Žemle
Desserts – Dezerty – Pulla, Golden cloudberry, Korvapuustit, Kiisseli, Perníky, Vispipuuro, Runeberg’s tart, Rönttönen 
 Drinks / Beverages – Nápoje – Beer (Pilsners), Wine (Moravian), Becherovka, Slivovitz, Pálenka, Kofola soft drink

🇫🇮 Finnish Cuisine

Regional Cuisines: Lapland, Kainuu, Karelia, Savonia
Appetizers – Alkupaloja
Soups – Keitot – Lohikeitto
Salads – Salaatit – Klimppisoppa, Mykyrokka, Vendace
Cheeses – Juustot – Havarti
Entreés * – Kaalikääryleet, Game / Moose, deer, fowl, hare, Hernekeitto, Leipäjuusto, Viili, Perunamuusi, Lihapullat, Palvikinkku and palviliha
Sides *
Breads – Leivät
Desserts – Jälkirouat – Pulla, Golden cloudberry, Korvapuustit, Kiisseli, Vispipuuro, Runeberg’s tart, Rönttönen 
Drinks / Beverages – Juomat – Coffee, Koskenkorva, Salmiakkikossu, Jaloviina  

🇫🇷 French Cuisine

Regional Cuisines: Parisienne, Champagne, Lorraine, Alsace, Normandy, Brittany, Picardy, Nord Pas-de-Calais, Burgundy, Franche-Comté, Lyonnaise, Auvergne, Rhône-Alpes, Poitou-Charentes, Limousin, Basque, Bordeaux, Périgord, Gascony, Toulouse, Quercy, Aveyon, Roussillon, Languedoc, Cévennes, Provence-Alpes-Côte d’Azur, Corisca
Appetizers – Apértifs – Escargot, Basil Salmon Terrine, Foie Gras, Croque monsieu, Pâté
Soups –  Soupes – Bisque, French Onion Soup, Vichyssoise, Consommé, Garbure, Tourin
Cheeses – Fromages – Beaufort, Roquefort, Comté, Brie, Bleu s’Auvergne
Salads – Salades – Salade Niçoise, Salade Lyonnaise, Salade Mesclun, Salade de ravioles, Tourin
Entreés * – Andouillette, Aligot, Pôchouse, Bouillabaisse, Oeufs en meurette, Quiche, Bœuf bourguignon, magret, Pot au feu, Pieds paquets, Steak, Bourride de fruits de mer, Cassoulet, Confit de canard, Poulet à la Comtoise, Coq au vin jaune,arte flambée
Sides – Côtés – Ratatouille , Gratin dauphinois
Breads – Pains – Baguettes, Croissants
Cookies – Macarons
Desserts * – Mousse au chocolate, Crème brûlée, Café liégeois, Crêpes, Eclairs, Mille-feuille, Souffle, Gateau de ménage
Drinks / Beverages – Boissons – Wine (Burgundy, Bordeaux, Beaujolais, Condrieu, Rose), Champagne

🇩🇪 German Cuisine

Regional Cuisines: Baden-Württemberg, Bavaria, Hamburg, Hesse, Palatinate-Pfalz, Thuringia, Saxony  International Fusion & Presence – Turkish, Chinese, Greek, Polish, Thai, Vietnamese
Appetizers – Vorspeisen – Milbenkäse, Chanterelle
Soups – Suppen – Leberknödelsuppe, Subbaschwôb, Wurstsalat
Cheeses – Käse – Limburger, Cambozola, Remoudou, Weisslacker, Camembert, Munster
Salads – Salate – Potato salad, Cucumber salad, Coleslaw
Entreés * – Sauerbraten, Rouladen, Cabbage Rolls, Hasenpfeffer, Jägerschnitzel, Wursts(Bratwurst, Thuringian, Weisswurst, Blood, Liverwurst, Knackwurst, Meltwurst, Currywurst, Teewurst, Bockwurst), Schweinsbraten, Maultasche, Labskaus, Kassler, Roast Chicken, Roast Goose, Roll Mops, Mett, Leipziger Allerlei, Gaisburger Marsch
Sides – Seiten – Spätzle, Sauerkraut, Dumplings, Mash Potatoes , Potato Pancakes, Lentils, Red Cabbage, German Fries
Breads –  Brot – Rye breads, Pretzels, Pumpernickle, Roggenmischbrot, Vollkornbrot, Mehrkornbrot, Sonnenblumenkernbrot, Kürbiskernbrot, Weizenmischbrot, Zwiebelbrot, Brötchen (Bread Rolls), Franzbrötchen
Desserts – Nachspeisen  – Stollen, Black Forest gateau Cake, Berliner, Bavarian cream, Lebkuchen, Baumkuchen cake, Zwiebelkuchen, Springerle
Drinks / Beverages – Getränke – Beers (Lagers, Pilsners, Hefenweizens), Schnapps, Brandy, Korn, Wine (Riesling , Silvaner, Domfelder, Spätburgunder), Apfelschorle

🇬🇷 Greek Cuisine

Regional Cuisines: Aegean, Cretan, Ionian Islands, Ipirotiki Makedoniki, Mikrasiatiki   Historical Influences: Ancient Greek / Byzantine / Venetian / Ottoman
Appetizers – Ορεκτικά – Bacalhau, Dakos, Dolmadakia , Fava, Garides Saganaki, Gavros, Kalamarakia, Kalamata olives, Kalitsounia, Katsouni, Kolokythakia, Kolokythoanthoi, Koukia, Kroketes, Lakerda, Marides tiganites, Melitzanes eggplant, Red Peppers of Florina, Skordalia, Spanakopita, Tirokafteri, Tzatziki, Tyropita
Soups – Σούπες – Fakes lentil soup, Fasolada white-bean soup , Psarosoupa 
Cheeses – Τυριά – Feta, Graviera, Saganaki
Salads – Σαλάτες – Greek salad, Kotosoupa Avgolemono, Bourou – bourou, Kakavia, Magiritsa, Patsas, Revithia, Trahana, Kaparosalata, Lachanosalata, Melitzanosalata, Patatosalata, Pantzarosalata, Macedonia salad, Maintanosalata, Taramosalata, Tonosalata
Entreés – Εντάσεις – Atherina, Bourdeto, Giouvetsi, Gyros, Kalamari, Keftedakia, Loukaniko, Moussaka , Mydia, Oven-baked lamb & chicken , Paidakia, Pastitsada, Pastitsio, Pork with celery , Savridia, Sheftalia, Sofrito, Soupia cuttlefish, Soutzoukakia Smyrneika , Souvlaki, Stifado, Xiphias: swordfish., Yiouvarlakia, Gemista, Gigandes plaki, Horta , Kinteata, , Lachanorizo, Prassorizo, Spanakorizo
Sides – Πλευρές
Breads – Ψωμιά – Cretan bread, Pita
Desserts – Επιδόρπια – Baklava, Diples, Finikia, Galaktoboureko  custard , Halva, Karydopita, , Koulourakia, Kourabiedes Lazarakia, Loukoumades, Loukoumi, Mandolato, Melomakarona, Macaroons, Moustalevria,, Pasteli, Spoon sweets , Tsoureki, Vasilopita,, Yogurt, Daktyla, Paximadi, Lagana
Drinks / Beverages – Ποτά – Ouzo, Frappé, Coffee, Wine (Agiorghitiko, Assyrtiko), Beer, Teas (Mint, Chamomile)

🇭🇺 Hungarian Cuisine

Appetizers – Előételek – Deviled Eggs
Soups – Levesek – Gulyásleves, Hideg meggyleves, Halászlé, Húsleves, Jókai bableves
Cheeses – Sajtok – Pálpusztai, Trappista
Salads – Saláták – Hungarina Cucumber 
Entreés – Előételek – Császármorzsa, Főzelék, Székelygulyás, Lecsó, Fasírt, Stefánia szelet, Pecsenye, Pörkölt, Palacsinta Gundel, Hortobágyi palacsinta, Paprikás krumpli, Chicken Paprikash, Pörkölt, Sólet, Szilvásgombóc and nudli, Szűz tekercsek, Töltött káposzta (stuffed cabbage), Töltött paprika, Töltött tojás, Túrógombóc, Túrós csusza, Vadas marha, Wiener schnitzel
Sides * – Lekvár
Breads – Kenyerek – Kifli, Vaníliás kifli
Desserts – Desszertek – Bejgli Poppy Seed and Nut rolls, Dobos Cake, Linzer torta, Rigó Jancsi, Kürtőskalács, Piskóta, Rétes, Képviselő Fánk, Kuglóf, Bukta, Lekváros tekercs, Birsalma sajt, Törökméz, Halva, Madártej, Túró Rudi, Szaloncukor, Arany galuska, Vargabéles, Somlói galuska, Palacsinta, Flódni
Drinks / Beverages –  Italok – Wine, Tokaji, Unicum, Pálinka, Traubi soft drink

🇮🇪 Irish Cuisine

Appetizers *
Soups – Anraithí
Cheeses – Cáiseanna – Gubbeen, Dubliner
Salads – Sailéíd
Breads – Leideanna – Blaa, Farl, Fried Bread, Soda bread, Wheaten bread, Potato bread, Veda bread
Entreés * – Bacon and cabbage, Black pudding , Breakfast Roll, Coddle, Crubeens pig’s trotters, Skirts and kidneys, Champ, Limerick Ham, Shepherd’s Pie/Cottage Pie, Pastie, Irish Seafood Chowder, Irish Stew, Spice Bag, Spiced Beef, White Pudding
Sides * – Boxty, Colcannon, Mashed Potato
Desserts – Milseoga – Barmbrack, Goody, Gur Cake
Drinks / Beverages – Deochanna  – Whiskey, Beer (Porter or Stout, Irish red ale, Lagers), Coffee, Irish cream, Irish Mist, Mead, Poitín, Cider

🇮🇹 Italian Cuisine

Regional Cuisines: Abruzzo, Molise, Basilicata, Calabria, Campania, Emilia-Roomagne, Friuli-Venezia, Giulia, Liguria, Lazio, Lombardy, Marche, Puglia, Sardinia, Trentino-Alto Adige, Tuscany, Umbria, Valle d’Aosta, Veneto
 Appetizers – Antipasti – Prosciutto, Salami, Bruschetta, Olives, Arancini, Meatballs, Crostino, Bagna cáuda
Soups – Zoppa – Minestrone, Wedding Soup, Zuppa Toscana 
Salads – Insalate
Cheeses – Fromaggi – Pecorino, Gorgonzola, Ricotta, Mozzarella, Parmigiano-Reggiano
Entreés – Primo – Pastas w/ sauces, Gnocchi w/ sauces, Risotto w/ sauces, Ravioli, Lasagne
Entreés – Secondi – Saltimbocca, Pizza, Baccalá alla lucana, Seafood, Jota, Eggplant
Sides – Lati – Polenta
Breads – Pani – Focaccia
Desserts – Dolci – Gelato, Caneolli, Panettone, Tiramisù
 Drinks / Beverages – Bevande – Coffee (Espresso, Cappuccino, Macchiato, Café au lait), Grappa, Limoncello, Sambouca, Wine (Chianti, Sangiovese)

🇳🇱 Dutch Cuisine

Regional Cuisines: Northeastern-Groningen, Friesland, Drenthe, Overijssel, Gelderland, Western-N. Holland, S. Holland, Zeeland , Utrecht, Southern-N. Brabant, Linburg  
Appetizers – Voorgerechten
Hollandse Nieuwe, Krentenbollen, Bitterballen
Soups – Soepen
Cheeses – Kaas
Gouda, Edam, Leyden
Salads *
Entreés – Voorgerechten
Gehaktballen, Slavink, Balkenbrij, IJsselmeeris , Pannekoeken, Poffertjes, Wentelteefjes, Broeder ,Mosselen ,Sudderlapjes, Babi panggang
Sides *
Cookies –  Koekjes
Speculaas, Letterbanket
Vla, Broodpap, Griesmeelpudding, Kaassoufflé, Kerststol , Yougart
 Drinks / Beverages – Drankjes
Beer, Gin, Kraamanijs , Oranjebitter, Boerenmeisjes, Jenever
Sweets – Seets
Zoute drop, Stroopwafels, Vlaai

🇳🇴 Norwegian Cuisine

Appetizers – Forretter
Jarlsberg cheese, Norvegia, Pultost, Nøkkelost
Soups – Supper
Cheese – Oster
 Brunost, Jarlsberg, Gamalost
Salads – Salater
Entreés – Forettene
Kjøttkaker , Kjøttboller, Svinekoteletter, Svinestek, Lapskaus, Fårikål, Syltelabb, Pinnekjøtt, Smalahove, Sodd, Rakfisk, Torsk, Lutefisk, Stekt fisk, Fiskesuppe, Sursild
Sides – Sider
Breads – Brød
Desserts – Desserter
Danish Pastries, Lefse, Krumkake
Drinks / Beverages – Drikke
Karsk, Coffee, mjød  ,Akevitt, Hjemmebrent

🇵🇱 Polish Cuisine

Regional Cuisines: Galicia, Kresy, Podlachia, Masovia, Masuria, Pomerania, Silesia, Lesser Poland, Tatra Mountains, Greater Poland
 Appetizers – Prezkąski
Soups –  Zupy
Ryemeal (Zurek) Soup, Tripe Soup, Czernina
Cheeses – Sery
 Bundz, Sheep Milk, Gruyére
Salads –  Sałatki
Barszcz, Chłodnik, Flaki or flaczki, Grochówka, Kapuśniak
Entreés *
Bigos Stew, Kielbasa sausage, Kotlet schabowy, Golonka, Gołąbki, Gulasz, Pieogi, Zra, Kopytka, Śmietana 
Sides –  Boki
Ziemniaki Gotowane , Kopytka, Kasza gryczana , Tłuczone Ziemniaki, Mizeria, Surówka z Białej Kapusty, Sałatka Warzywna or Jarzynowa , Kapusta Zasmażana, Surówka , Sałatka , Sałatka Burakowa/Buraczki , Fasolka z Migdałami , Ogórek Kiszony, Ogórek Konserwowy, Pieczarki Marynowane, Sałatka Ogórkowa, Sałatka z Krewetek, Sałatka z Boczkiem, Sałatka Wiosenna , Sałatka z Kartofli or Sałatka Ziemniaczana, Surówka z Marchewki
Breads –  Chleby
Desserts – Desery
Budyń, Chałka, Faworki / Chrusty starch, Krówki -, Kutia -, Makowiec, Mazurek, Naleśniki, Pączki 
Drinks / Beverages – Napoje
Kopytka, Beer, Vodka, Coffee, Mead, Oranżada soft drink

🇵🇹 Portuguese Cuisine

Appetizers – Aperitivos
Soups – Sopas
Cheeses – Queijos
São Jorge 
Queijo de Castelo Branco 
Queijo da Serra da Estrela 
Salads – Saladas
Entreés – Entradas
Bacalhau, Amêijoas à Bulhão Pato, Feijoada à transmontana, Mariscos
, Francesinha, Bacalhau à minhota, Cozido à portuguesa, Mão de vaca com grão, Rojões à moda do Minho com arroz de sarrabulho, Portuguese Enchidos
Sides – Lados
Breads – Pães
Desserts – Sobremesas
 arroz doce
 pudim flã
Drinks / Beverages – Bedidas
Wine Rosé, Vinho Verde, Port
Licor Beirão , Ginjinha, Coffee, Milk, Tea

🇷🇺 Russian Cuisine

Russian Regional Cuisines:
Northern European, Eastern European, Caucasian, Komi, Soviet, Tartar, dmart
Caviar , Zakuski 
Soups – Супы
Botvinya, Borscht, Kal’ya, Lapsha, Okroshka , Rassolinik, Shchi, Solyanka, Tyurya , Ukha
Cheeses – Брынза
Salads – Салаты
Olivier salad, Sel’d’ pod shuboy, Mimosa, Vinegret Salad
Beef Stroganov, Pirozhki, Chicken Kiev, Golubtsy, Kholodets, Kotlety, Shashlyk , Knish, Pelmeni, Pozharsky, Porridge, Coulibiac, Kalduny, Veal Orlov
Sides – Стороны
Kasha, Cabbage, Potatoes, Turnips, Carrots
Breads – Хлеба
Desserts – Десерты
Blini , Varenye, Syrniki, Vatrushka, Kissel, Lymonnyk, Oladyi, Pirog, Pirozhki
Drinks / Beverages – напитки
Vodka, Teas, Kvass , Medovukha, Mors, Sbiten, Stewler ,Tarasun

🇪🇸 Spanish Cuisine

Regioanl Cuisines: Andalucia, Aragon, Asturias, Balearic Islands, Basque, Canary Islands, Cantabria, Castile-La Mancha, Castile and León, Catalonia, La Rioja, Extremadura, Galicia, Madrid, Murcia, Navarre, Valencia
Appetizers – Aperitivos
Torta de la Serena , Torta de casar , Cabrales Cheese, Manchego cheese
Soups – Sopas 
Farigola soup, Gazpacho
Cheeses – Quesos
Cabrales, Mahón, Roncal, Idiazabal ,Garrotxa
 Salads – Ensaladas
Sopa de ajo, Escudella, Zarangollo
Entreés – Entradas
Asturian bean stew, Cochinillo asado, Paella, Flamenquín, Pringá, Oxtail , Often gypsy, Arroz con costra, Rioja potatoes, Fritatda, Conejo al Ajillo, Fideuá , Arroz al horno, All i pebre, Bean tortilla, Asado de ternasco, Magras con tomate, Almojábanas de, Cerdo, Carne gobernada, Cachop
Sides – Sides
Breads – Panes
Mollete, Pa amb tomàquet, Polvorón, Talau
 Desserts – Postres
Alfajores, Chocolate con churros, Buñuelos, Flan, Valladolid, Tomato bread, Leche frita,, Perrunillas, Fritters Ensaimadas, Manacor, Mazapán
Drinks / Beverages –  Bebidas
Cider , Wine Sangria, Chenin Blanc, Muscat, Mistille, Garnacha, Monastrell, Tempranillo, Albarño, Galicia, Palomino, Airen, Macabeo, Cava, Sherry

🇸🇪 Swedish Cuisine

Appetizers – Aptitretare
Soups – Sopper
Cheeses – Ostar – Greve 
Salads – Sallader – Ärtsoppa, Köttsoppa
Entreés – Förrätter
Blåbärspalt Dumplings, Blodpalt Dumplings, Blodpudding, Blodkorv, Bruna bönor och fläsk, Falukorv Sausage, Fiskbullar Fishballs,, Fläskkorv Sausages, Fläskpannkaka, Flygande Jacob, Gravlax Salmon, Grisfötter, Inkokt lax, Inlagd sill, Isterband Sausage, Janssons frestelse, Julskinka, Kåldolmar, Kalops, Korv Stroganoff, Lutfisk, Paltbröd, Pannkakor, Plättar, Pölsa, Pyttipanna, Rotmos, Smörgåstårta, Stekt fläsk, Stekt strömming, Surströmming, Wallenbergare
 Sides – Sidor
Kroppkakor Dumplings, Leverpalt Dumplings, Mashed Potatoes, Palt Dumplings, Pitepalt Dumplings, Raggmunk Potato
Breads – Bröd
Drinks / Beverages – Dryck
Blåbärssoppa, Enbärsdricka, Sockerdricka, Fruktsoda, Champis, Pommac, Julmust, Trocadero, Lingondricka, Vodka

🇨🇭 Swiss Cuisine

Regional Cuisines:  French section, German section, Italian section, Graubünden Canton § Switzerland has three primary languages. German translation appears first followed by French then Italian. 
 Appetizers – Vorspeisen /  Apértifs / Antipasto
 Soups – Suppen / Soupe / Zuppa
Graubünden Barley Soup 
Cheeses – Käse / Fromages / Fromagi
Gruyére, Appenzeller, Emmentaler, Tête de Moine , Füürtufel, Der Scharfee Maxx
Salads – Salate / SaladesInsalate
Entreés *
Fondue, Chur Meat Pie, Pizzoccheri, Birchermuesli, Emmental, Kalberwurst, Fotzel slices, Landjäger, Raclette, Riz casimir, Polenta, Saffron Risotto, Papet Vaudois, Saffrin Risotto
Sides – Seiten / Côtes / Lati
Älplermagronen, Rosti, Polenta
Breads – Brot / Pains / Pani
Desserts –  Nachspeisen / * / Dolci
Bündner Nusstorte , Zopf, Tirggel, Meringue, Carac
Drinks / Beverages – Getränke / Boissons / Bevande
Absinthe, Wine Chasselas, Riesling, Pinot Noir, Merlot, Beer, Coffee, Rivella, Apple Juice, Damassine, Ovomaltine

🇹🇷 Turkish Cuisine

 Appetizers – Mezeler
Dolmas, Sarmas 
Soups – Çobalar
Cheeses – Peynırler
Tulum, Beyaz peynir, Kashkaval 
Salads – Salatalar
Buğday aşı/Yoğurt Çorbası/Ayran Çorbası, Düğün, Tarhana, Ezogelin, Mercimek , İşkembe, Şehriye, Tavuk, Ekşi Aşı, Mahluta, Pazı, Lahana, Sumak Aşı, Domates (tomato soup), Yayla, Yüksük, Trabzon Balık çorbası, Paça., Tutmaç 
Entreés – Mezeler
Kebabs, Döner , Kuzu Güveç , Pastırmalı Kuru Fasulye , Kuzu, Kapama, Haşlama , Kavurma , Alinazik kebab, Hünkar Beğendi , Türlü , Külbastı, Elbasan tava, Prizren tava, Tandır  ,İncik , Boraniye , Mahmudiye , Karnıyarık, Köfte , Sujuk , Pastırma , Kokoreç , Liver , Kelle , Kuzu Etli Enginar , Etli Taze Fasulye , Etli Bamya , İşkembeli Nohut
Pilaf, Pasta
Breads – Ekmekler
Bazlama, Gözleme, Lavaş, Pide, Simit, Yufka
Desserts – Tatlılar
Börek , Baklava, Kadaif, Helva, Güllaç, Aşure, Tahin-pekmez, Lokum, Cezerye, Marzipan, Tavuk göğsü
Drinks / Beverages – İçkiler
Turkish tea, Turkish coffee , Ayran, Şalgam suyu, Boza, Sahlep, Sherbet

🇺🇦 Ukrainian Cuisine

Appetizers – Закуски
Kholodets, Kovbasa, Salo
Soups – Супи 
Borshch, Borscht, Kapusniak, Rosolnyk, Solyanka, Yushka, Zelenyj
Cheeses – Сири
Bryndza, Olivier, Quark (dairy product), Urdă 
 Salads – Салати
Ukha, Olivye, Vinigret
Varenyky , Pyrizhky, Holubtsi, Mlyntsi , Kasha, Pyrih, Gulliash, Studenetz, Kovbasa, Kotleta po-kyivsky, Kolety Sichenyky, Kruchenyky, Pechenya, Salo
Sides – Сторони
Deruny, Potato Barabolia, Bulba, Kartoplia
Breads – Хліб
Babka, Bublik, Kalach, Koraval, Palyanytsya
Desserts – Десерти
Paska, Kutia , Pampushky, Syrnyky, Tortes Kyjivskyj, Prazhskyi, Trufelnyi, Zhele, Varennya
Drinks / Beverages – Напої
Kompot , Beer, Wine, Horilka, Mead, Nalyvka, Pryazhene moloko, Uzvar , Kvass ,Ryazhanka  ,Kefir

🏴󠁧󠁢󠁥󠁮󠁧󠁿 English Cuisine

Regional Cuisines: English, Scottish, Cornish, Welsh & Northern Irish.           International Fusion: India, Carribbean, Hong Kong 
Bath Blue Cheese, Red Leicester
Drinks / Beverages
Beer Ales, Porters, Bitters, Black Tea, Gin, Scotch, Irish Whiskey
Bedfordshire clanger, Bangers and mash, Beef cobbler, Beef Wellington, Black pudding, Bubble and squeak, Cornish pasty, Cottage pie, Cumberland sausage, Devilled kidneys, Faggots, Fish and chips, Game pie, Gooducken, Hash, Hog’s pudding, Jellied eels, Kippers, Lancashire hotpot, Lincolnshire sausage, Liver and onion, Parmo (Teesside), Pease pudding, Pie and mash, Ploughman’s lunch, Pork pie, Potted shrimps, Shepherd’s pie, Scouse, Stargazy Pie, Steak and ale pie, Steak and kidney pie, Steak and kidney pudding, Steak and oyster pie, Stottie cake, Suet pudding, Sunday roast, Roasts, beef, lamb or pork, Toad-in-the-hole, Yorkshire pudding
Apple pie, Bakewell tart, Banoffee pie, Battenberg Cake, Bread and butter pudding, Christmas pudding, Crumble, Custard, Eccles cake, Eton Mess, Eve’s pudding, Fool, Gypsy tart, Cornish, Hevva Cake, Jam Roly-Poly, Kendal mint cake, Knickerbocker glory, Lardy cake, Madeira cake, Mince pie, Parkin, Pound cake, Queen of Puddings, Saffron cake, Scones, Spotted dick, Sticky toffee pudding, Summer pudding, Sussex Pond Pudding, Syllabub, Trifle, Treacle tart, Victoria Sponge Cake

🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scottish Cuisine

Appetizers – Aodaich
Cullen skink, Baud bree, Cock-a-leekie soup, Hairst bree, Partan bree, Powsowdie, Scotch broth
Entreés *
Haggis, Arbroath smokies, Mutton Ham, Stovies
Sides *
Clapshot, Curly kail, Neeps and tatties, Rumbledethumps, Baked beans
Breads *
Desserts – Meinnean
Dundee Cake
Drinks & Beverages – Deochan
Shilling Ale, India Pale Ale, Atholl Brose, Drambuie, Scotch 

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Welsh Cuisine

Appetizers – Blaswyr
Soups – Cawliau
Tatws Popty, Cawl
Entreés *
Glamorgan Sausage, Tatws Pum Munud, Welsh Rarebit/Rabbit
Sides –  Ochrau
Leeks, Laverbread, Cabbage
Breads –  Breadau
Bara Brith
Desserts – Pwdinau
Flummery, Welsh Cakes
Drinks & Beverages – Diodydd
Whisky, Ales, Tea