See Ingredients

Octopus Cooked in Red Wine

  1. Wash the octopus with water and then with lemon juice.
  2. Cut in small pieces (about 2-3 cm each).
  3. Put oil, octopus pieces, wine, tomatoes, bay leaves, salt and water in a saucepan with the lid.
  4. Leave over low heat till the octopus is cooked. If necessary add more water.

Source: Cyprus Tourism Organisation


Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.


Mussels and Fries

Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).


  • 1 kg octopus (fresh or frozen)
  • Juice of 1 lemon
  • 1 glass of oil (preferably olive oil)
  • ½ glass of red dry wine
  • ½ glass of water
  • 2-3 tomatoes coarsely grated
  • Bay leaves
  • Salt

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