Kürtőskalács ami kötelező Magyarországon
Traveling through Europe is likely to be at the top of anyone’s bucket list — in fact, people probably even have a whole other bucket list for it.
But forget the sites for a moment and think of the food, which is as varied as the many different countries themselves.
Whether you’re high up in the Alps or down by the sparkling Mediterranean seas, here’s the one thing you should eat in every EU country.
Sophie-Claire Hoeller / INSIDER
There’s nothing quite like a Wiener Schnitzel — a super thin, breaded and fried veal (or pork or chicken) cutlet, named after the country’s capital. Not surprisingly it’s Austria’s national dish.
BELGIUM: Carbonnades Flamandes
Forget Belgian waffles and forget their delicious fries. Instead, try the hearty Carbonnades Flamandes, a meaty stew similar to France’s Beef Bourguignon, but in which the wine is replaced with beer — another thing Belgium is famous for.
Bulgarian cuisine is an eclectic mix of Russian, Italian, Greek and Middle Eastern dishes. The one thing you should try, however, is a banitsa, an egg and cheese mix wrapped in filo pastry, which has many variations, both sweet and savory. For New Year’s Eve, charms are hidden in it.
CROATIA: Crni rizot
Crni rizot (black risotto) is Croatia’s version of squid ink risotto, and can be found on almost every seafood restaurant’s menu.
REPUBLIC OF CYPRUS: Halloumi
The one thing you need to try on this island country is halloumi, a semi-hard cheese made from a mixture of goat’s and sheep’s milk, and one of the few cheeses that wont melt when fried.
CZECH REPUBLIC: Vepřo-knedlo-zelo
Vepřo-knedlo-zelo is the trifecta of Czech eats, and includes roast pork, bread dumplings, and stewed cabbage.
Snobrød is a kind of bread made by twisting dough around a stick, then cooking it over a fire. Once you take the cooked dough off the stick you can fill with anything from jam to Nutella.
Kiluvõileib, or a sprat sandwich, is a favorite in Estonia. While it might not look particularly appetizing, the fish and egg on rye combo is something both locals and travelers swear by.
Poronkäristys, otherwise know as reindeer, is a Finnish fave, and said to taste like a better version of venison. It’s eaten throughout the year and is iconic in the area.
FRANCE: Steak tartare
You already know that you have to try the baguettes and the pastries, but if you’re adventurous enough to eat raw meat, France’s steak tartare is a true delicacy, and done best in France and France alone.
GERMANY: Käse Spätzle
Essentially Germany’s version of Mac and Cheese, Käse Spätzle — tiny dumplings bathed in cheese and sprinkled with fried onions — is a must. It’s traditionally served sizzling and in the pan it was cooked in.
Moussaka is a staple all along the Mediterranean, but tends to be the best in Greece. The baked, layered dish has it all: sautéed aubergine, minced meat, pureed tomato, onions, garlic, spices, potatoes, and even a topping of cheese and béchamel sauce.
Kürtőskalács, also known as chimney cakes, are tall, doughy treats that are covered in melted butter, roasted until golden brown, and then rolled in sugar, cinnamon, or ground nuts. They can also be filled with anything from ice cream to Nutella.
IRELAND: Black pudding
Their food hasn’t earned quite the same reputation as their beer, but their black pudding is definitely worth a try. Don’t be fooled though — black pudding is a type of blood sausage made from from pork fat or beef suet, pork blood and oatmeal.
Tuscany’s traditional Ribollita, a thick, hearty stew made with with bread, beans and vegetables, used to be called cucina povera, or poor man’s food. Meaning “reboiled,” ribollita was generally made by servants using various leftovers.
Sklandrausis are traditional Latvian vegetable tarts. Made with carrots and potatoes, the sweet pie is usually sprinkled with cinnamon and served with milk.
Ordering some šaltibarščiai is great for both Instagram and your taste buds. The delicious pink soup is made of beetroots, and best served cold.
The biggest crowd pleaser here tends to be the quetschentaart, a plum pie that becomes the most popular food in the country come September, when plums are in season.
Pastizzi are savory pastries that are generally served two ways: filled with salty ricotta or mushy peas. They’re similar in texture to croissants, and a favorite late-night snack for club-goers.
Bitterballen, deep fried gravy balls, are a popular bar food, and go great with mustard dipping sauce.
As cliche as it may sound, pierogis are an absolute must in Poland. The beef and vegetable stuffed dumplings served in their native land will put any others you’ve had to shame.
PORTUGAL: Pastel de nata
Pastel de nata are found on nearly every corner in Portugal. These eggy, custard sweets are everywhere for a reason, and best eaten fresh out of the oven.
Did you even go to Romania if you didn’t eat at least one sarmale? Locals would say no. The tasty cabbage rolls are stuffed with minced meat and boiled in a concoction of sauerkraut juice, water, and tomato juice.
The national dish here is halušky, a hearty, gnocchi-like meal. It’s most popular when made with sheep’s cheese and sprinkled with bits of bacon or smoked pork.
Mlinci is a pasta-like flatbread that’s served as a side to roast turkey or duck or goat, and a regional favorite. Unlike traditional pastas, mlinci is grilled on a cast-iron stove.
Tapas are great and all, but the must-eat dish in España is paella, a Valencia original made of rice, vegetables, seafood or meat, and a generous dose of saffron.
You can thank Ikea for taking the recipe worldwide, but traditional Köttbullar, or Swedish meatballs, are best in their homeland. This national dish is typically served hot, covered in creamy gravy, and plated with lingonberries and potatoes.
UK: Fish and chips
If you visit the United Kingdom without indulging in a classic meal of fish and chips, you are doing it wrong. It doesn’t count if you don’t get a side of mushy peas, and dip the fish in vinegar or tartar sauce, just like a local.