In Salzburg, Austria, discover both the glistening past and fascinating present of music.
With over a third of the population being under 24, Thessaloniki is Greece’s modern music, art, and culture capital.
Eager to explore the remarkable nature of the European continent? Do it with your eyes and your tastebuds.
Organic Live Fest is a festival of sustainable development with content designed to help raise awareness of every individual to live a healthy lifestyle
Strange flavours, old and new recipes, unknown combinations and materials. The history of Thessaloniki attracts us also us shows the correct direction
Balkenbrij with Brabants crayfish recipe of the European Young Chef Award 2017 was created and presented by Bon Sawatdee, representing North Brabant – European Region of Gastronomy 2018.
Cotechino with shrimp and lentils cream recipe from the European Young Chef Award 2017 was created by Davide Fiammenghi, representing East Lombary – European Region of Gastronomy 2017
Blueberry pie recipe from the European Young Chef Award 2017 was created by Josi Polso, representing Kuopio – European Region of Gastronomy candidate 2020
The winning mackerel recipe of the European Young Chef Award 2017 was innovated by Aisling Rock, representing Galway – West of Ireland, European Region of Gastronomy 2018.
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
The Slovenian Seafood Stew recipe of the European Young Chef Award 2017 was created and prepared by Filip Matjaž, representing Slovenia – European Region of Gastronomy Candidate 2021.
Could you imagine so much variety in Europe? From Finland to Azores or From Malta to Ireland, 71 destinations decided to gather to promote sustainable tourism under two words: Eden Network. The Eden Network: surprise yourself with Europe!
Recognized as one of the Traditional Italian Food Products (P.A.T.), the most famous dish of the Crema food tradition is typically prepared during the town festivals or for other important family events
One of the best parts of international travel is getting to try the local cuisine, and some of the best dishes in Europe come from the countries on the Mediterranean Sea. Starting in Spain, we’ll highlight some great entrees from all around the coast and on into Turkey.
Europe’s culture is not limited to its numerous art museums and palaces. Some of Europe’s greatest stories can be heard over a glass of wine, beer or other drink within the walls of a pub or finest alcohol outlets off the beaten track.
Discovering Europe’s creative hotspots. A selection of trendsetting venues, innovative concepts, and the freshest ingredients to inspire your visit to Europe.
If you’re looking to spend your summer vacation in Europe, look no further. The weather in and around the Mediterranean and the Iberian Peninsula is perfect in summer; it’s just warm enough to remind you what season it is without roasting you. The Douro valley in Portugal is famous for its wines, and what better time to sample it than summer? Mild temperatures make for ideal for sipping outside or on a cruise ship. Port wine was once shipped on the Douro River, from the steep wine valleys inland, to Porto. Difficult to navigate in the past, the river is now a smooth ride for cruise boats that offer breathtaking views of the Douro Valley, topped with visits to regional monuments, folk music and, of course, wine.
The Priorat county celebrates its annual Wine Fair usually during the first weekend of May. It is dedicated to the two wine appellations of the county, the DOC Priorat and the DO Montsant. The wineries involved offer tastings of their wines in exchange for tasting tickets which can be purchased at the fair in the information tent. There are also parallel events taking place over the long weekend such as wine-tasting courses, cooking contests, wineries opening up for visitors and guided olive oil tastings.
Souvlaki, souvlakia or kebab, irrespective which name you pick, you will get one of the most popular dishes in Cyprus. Souvlakia are small pieces of pork, skewered and roasted over a slow charcoal fire and eaten with chopped onion, salt and pepper in a pitta, a flat, unleavened bread.
Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully delicious sweet cheese puffs…the essence of Cyprus.
Food is an important part of any vacation. Trying native cuisine is one of the best ways to immerse yourself in the local culture. In Europe, the local flavor comes in all shapes and sizes. From sausage in Germany to paella in Spain, you can introduce yourself to every taste under the sun. But some dishes have a little more to savor than others – especially when it comes to vegan and vegetarian treats. Treat yourself to some of the finest vegetarian delicacies on your next trip.
This very special hike has become the culinary highlight of the summer in the Saas Valley, where the highest mountains in Switzerland stand. A real treat for all the senses that combines gastronomy and incredible nature, this Gourmet trail is a magical experience for both palate and spirit.
The traditional Festa del Torrone (Nougat Festival) of Cremona is an annual 9-day event taking place in the city of Cremona, Italy, in November, where more than 150 nougat manufacturers present their delicacies from all around the world.
For 10 days the city of Santarém brings together the best regional products in a specially prepared area. Experience the union between tradition and modernity of Portuguese cuisine.
The small town of Cabaces in county Priorat celebrates its annual Olive Oil Fair usually around the 7th December during harvest time. The cultivation of olives has been taking place for thousands of years in this area. The predominant variety grown in the region is Arbequina. The extra virgin olive oil produced here is marketed under the Siurana Protected Designation of Origin.
The PGI protects the Chorizo in the shape of string or cylindrical horseshoe, elaborated in enterprises that have the control of the production, maturing and drying, and quality of the raw material. The high quality raw materials and the traditional production give to the Chorizo Riojano special characteristics.
The climate plays an important role in the cauliflower’s cultivation and La Rioja region has the best climate for that. The cauliflower is solid and compact, the color is between white and cream, and has a diameter of 11cm, with well-shaped green leaves. The harvest has to be handmade and delivered to the warehouse in less than 12 hours.
Camerano Cheese is an old tradition in Sierra de Cameros. Nowadays, the cheese is produced in the same way but with new tools. This PDO protects the quality of the cottage, soft, semi-matured and mature cheese. All of them are made with milk from goats fed with natural vegetation and products of the region.
Besides wine, the other product that symbolises Priorat is the olive oil. The cultivation of olives has been taking place for thousands of years in this area, as a complementary crop to wine, or in certain villages of the region, as the main agricultural product. We would like to invite you to get to know how this extra virgin olive oil is made, its characteristics and the various oil mills or presses which make up the Olive Oil Route.
A journey through the southwest of Asturias to discover the very special quality wine from the Cangas de Narcea area produced through the so-named “heroic viticulture”.
The route offers the chance to visit the Asturian coast to get to know the gastronomy and marine traditions in the fishing villages, lonjas or fishermen’s markets, artisan canneries and restaurants.
The Route of the Cheeses allows visitors to discover many of the more than forty types of cheeses made in Asturias, visiting cheese producers, dairy farms and mountain pastures to enjoy a unique experience.
A journey through Asturias to see the cider-making process and the curious manner in which it is served here. Includes visits to orchards and cider presses, known in Asturias as lagares, guided tours, sampling traditional foodstuffs and activities that show the cider-making process and local culture.
Campo de Cariñena is one of the most traditional winegrowing zones of our country and currently continues reinventing itself. Its idiosyncrasy endures, the way of interpreting wine culture and tradition change and evolves, and therefore, the way of defining and presenting its wines is different.
Oil cakes have a long tradition especially in Mediterranean countries where olive oil is abundant. In Austria sunflower or rape oil is used instead and candied bitter orange peel, aranzini, and pine kernels are also added.
What makes the apricot so special for Austria is its protected designation of origin ”Wachauer Marille” coming from the famous Wachau Valley. This enchanting Danube valley is one of the most beautiful natural landscapes in Europe. Whether genuine Wachau apricots or not, they always add distinctive acidity and moistness.
“Dining like Kings” under the Austrian monarchy did not necessarily mean fine dining. Franz Joseph, the Emperor of Austria, for example, preferred simple meals. One of them was a simple Gugelhupf for dessert, which he loved to have served by his life-long confidante Katharina Schratt.
Hungry for a fulfilling cultural experience? Europe offers no shortage of delicious choices when it comes to food-centric festivals and gastronomy trails. From a bizarre city-sponsored tomato-throwing event in Buñol, Spain, to a celebration of oysters in Galway, Ireland, there is a food festival that is sure to please any palate.
Much of Europe is known for its beer and wine production. But we don’t just know how to make them; we know how to drink them. From energetic beer festivals to exquisite wine gatherings, there’s plenty to celebrate. Drink up six of the best beer and wine festivals throughout Europe with this gallery.
A visit to Europe is unforgettable in itself, but people often find themselves dreaming about all the delicious foods they tried, long after they’ve returned. From sweet to salty and every flavor in between, fondly remember your trip when you bring home a taste of Europe.
Europe is a treat in more ways than one, and the local confections make it all the sweeter. You may already know about Belgian chocolate and Italian gelato. But that’s just the start of the sweet treats found in Europe. Let your taste buds travel the continent with these 12 sweet treats.
Some of life’s best adventures happen when the sun goes down. And it’s no different in Europe. From dancing the night away in Barcelona to walking under the moonlight in Paris, each city offers its own nightlife excitement. Browse this gallery before your next European escapade to see which city’s nightlife is best for you.
Bring your European experience home with you. Here is a list of must-buy European souvenirs to share with friends and family…or keep for yourself!
No trip to Europe is complete without dining on the best local flavors. And some of Europe’s best dishes can be found in coastal countries. From classic pasta recipes in Italy to fresh seafood in Norway, you’re sure to find something to satisfy your palate. Browse this gallery of some of Europe’s best seaside dining before you decide where to go for dinner during your trip.
Learning about a country through its culinary arts is one of travel’s principle pleasures. Food is a tangible reflection of geography, history, and culture; there are few more pleasurable ways to become well acquainted with a country than through its gastronomy, and each region has something unique to add to the menu. From breakfast to dessert, exploring the many flavors of Europe will be one of the most fulfilling parts of your trip.
Wine has influenced the culture of Europe for centuries. Dating back to 1600 BC, the Romans spread wine grapes throughout Europe and quickly became skilled at classifying grape varieties and colors, observing characteristics, and building fertilization techniques. By the first century AD, wine was being exported from Italy to Spain, Germany, England and France. The world’s oldest operating winery, the Château de Goulaine in France, is still open to visitors today and was a reason the country and its surrounding area quickly dominated the world wine market.
An art form throughout Europe, brewing’s tradition can be traced back to the trappist monks and continues to live in today’s breweries. Visit the oldest breweries in Europe for a stout experience, rich in history.
If you love cooking as much as you love traveling, why not combine your passions and embark on the ultimate tasting tour? With gastronomic tourism on the rise, travellers from all over the world are able to get a unique perspective on a country’s native cuisine and how it’s prepared while sampling the local culture, sights and attractions. Try a cooking class in Europe and learn culinary secrets from world-renowned chefs in some of Europe’s most spectacular settings. Learn to make paella in Valencia, how they make cheese in the South of France, or about nose-to-tail butchering in the English countryside.
From fresh Atlantic cod to giant king crab, Europe has an amazing selection of seafood. Explore the regional cuisine of traditional plates from around the coasts of Europe. Find the freshest seafood at a fishing village market or in a five-star restaurant. Head onto the waters with a guide and catch your own fish and learn how to prepare it. Whether it’s caught in the Mediterranean Sea, the Atlantic Ocean or the North Sea, European seafood is a treat.
This hearty soup, pronounced ‘looshcosh’ in Romanian, hails from Ardeal (a region of Transylvanian Romania) and probably comes from the Hungarian soup called lucskos kaposzta.
A delicious dessert, the apricot jam distinguishes itself with its unique flavour, being one of the least “sweet” jams and definitely one of the most delicate desserts for a hot summer day and not only.
Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.
This aubergine salad is served as a starter along with crust bread and various other ‘salate’ or on the table for a late summer barbeque. It can easily be made well in advance and make plenty, because it’s also extremely delicious just on its own for a lunchtime snack, and all the better with some crispy grilled ‘lipia’ bread (a kind of round thin bread, something like a flatbread or pitta). What’s more, it’s simple to make!
Bassano is a small and lovely town not far away from the city of Palladio, where a precious white plant grows up every spring, becoming the main protagonist during Easter – the asparagus. Eggs and Asparago Bianco di Bassano DOP represents one of the most typical dishes of the Veneto province. The dish is an example of a simple but tasty regional recipe and goes very well with white wines.
Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays. But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste.
A great dish of Veneto’s cuisine tradition is the classic but tasty recipe of pasta e fasoi. For the locals of Veneto beans are related to strength and survival, as they helped families to feed themselves and carry on during hard times of war and famine.
Bigoli con L’Arna is one of the most mouthwatering dishes of Vicenza’s cuisine. This is an ancient recipe which brings us back in time of 16th century, when the Holy League defeated the Ottoman Empire in the famous Battle of Lepanto. To remember the glorious victory, Pope Pio V (and subsequently Gregorio XIII) established a feast called Our Lady of the Rosary, celebrated by the locals of Veneto with this special dish every first Sunday of October.
Asparagus has rightfully earned itself nicknames such as ‘white gold’ and ‘queen among vegetables’. It is indeed a very flavourful vegetable, which is traditionally harvested and enjoyed from the second Thursday in April.
The Slovenian region of Istria is one of the leading wine producers in the country. The fertile soil and climate of Istria are perfect for wine producing and because of it, many varieties of grapes – both red and white – grow in the region. The most important wine grape variety is Refošk (Refosco del Peduncolo Verde), whose grapes are macerated in open vats. A thick and dark, almost violet wine is a symbol of the lasting Istrian wine tradition which also boasts excellent whites.
Where the Karst ends, Teran ends, too. Teran, this highly prized and unique wine from the Karst region with a deep ruby color, moderate alcohol content and health-promoting characteristics, was prescribed therapeutically by medical doctors in the 19th century to anemic and pregnant women – it was even sold in Trieste’s pharmacies!
In addition to the well-known wine grape varieties which grow in the Primorska region, in the Vipava Valley you can also find several indigenous grapes – the harmonious and refreshing Pinela with a delicate bouquet; the wonderfully rich, slightly acidic Klarnica from the sun-drenched vineyards, and Zelén, the sun-kissed ‘king of the Vipava Valley wines’, which local winemakers always offer towards the end of wine tastings as it is indeed a very special wine.
Frikadeller is the Danish national dish and it is very easy to prepare. Frikadeller are flat, pan-fried meatballs made of beef and pork. A typical Danish Frikadeller dinner includes Danish red cabbage, Danish cucumber salad, sugar brown potatoes and brown gravy.
In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in 1840 by Viennese chefs. Danish pastries rose in popularity over the centuries and are now a firm favorite of most Danes.
This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.
You’re probably already familiar with the big-time European wine producers of France, Italy and Spain. But there are many more wines to discover in the rest of the continent – and they’re as drinkable as they are affordable. Get to know six lesser-known European wine regions that are just begging to be explored.
Austrian wine culture means much more than simply drinking good wine. Take the opportunity to visit vineyards, a lane of wine cellars, or travel along one of the picturesque wine trails.
One foot in a vineyard, the other in the sea. The Primorska wine growing region is nowadays undoubtedly the leading wine growing region in Slovenia, stretching from Goriška Brda on its western side, to the Vipava Valley, Karst and Slovenian Istria on its southern side. A combination of the Mediterranean and Alpine climates has created the region’s unique conditions for growing red and white wine grape varieties.
Panna Cotta Asparagi di Santena is different type of panna cotta.
For the second time in Brussels, the Best of Portugal festival will show the very best of the Portuguese gastronomy and the excellent quality of its local products, including wine, cheese, cured meats, olive oil, honey, fruits, and vegetables, among others. In conjunction with the fair there are also a craft fair, folk dances and music.
One region: two Designations of Origin The DOQ Priorat and the DO Montsant, the two wine appellations within the region of the Priorat, have shared a history of wine growing since the XII century. They embrace and touch each other. Fruit of the same land yet original in their diversity and unique in their essence. Discover the wine route that enables you to feel two worlds within the same universe.
Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!
This goulash owes its name to the ever-hungry coachmen who drive the famous carriages (or ‘fiacres’) around Vienna. The beef ragout is topped with a garnish of sausage and fried egg – while its rich juice is permeated with sweet paprika powder. For this latter ingredient, as well as the numerous other variations of goulash, the Austrian cuisine owes a debt of gratitude to its neighbours in Hungary.
There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.
The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.
There were notable culinary migrations during the Austrian monarchy, long before the EU and a united Europe. Therefore, we owe a debt of gratitude for this deliciously tender Rostbraten (roast beef) to the famous family of the Esterházys, all of whom were not only generous sponsors of the arts and successful politicians, but also connoisseurs of fine dining.
After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.
Poppy seed cakes are considered a sign of opulence; hence Polish desserts cannot have enough of them. They are often further enriched with honey, dried fruit and nuts. This dish called Kutia in Polish is a traditional Christmas dessert.
Traditional Polish pastries are sweet and very filling. The proof is in the Polish cheesecake, which consists of a curd cheese filling mixed with glazed fruit placed on a crumbly short crust base.
Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor.
Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.
‘Glyka tou koutaliou’ are sweet preserves served in a tiny spoon as a gesture of Cypriot hospitality. These spoon sweets are made from unusual fruits and vegetables, like figs, cherries, watermelon peel, walnuts or almond stuffed baby aubergines. They are often flavored with cinnamon or pelargonium leaves. A wonderful sweet treat enjoyed with a Cypriot coffee or a glass of cold water.
Heads of chicory rolled into slices of ham and served with cheese sauce and mashed potatoes.
All over the world, German cuisine is associated with traditional Bavarian dishes. Thinking about German food, who would not mention pretzels, sauerkraut, dumplings and of course, the home-made Spätzle noodles!
This tender asparagus is a spring delicacy. Highly appreciated for its delicate flavour and its diuretic properties.
In spring the white asparagus from Bassano reigns supreme on local tables.
This popular and widely used cheese is produced only on the Asiago plateau in the Veneto foothills.
Provocative appearance and produced in an extremely interesting way is branch cake – Šakotis. Its taste is as impressing as its appearance. And no one argues about the taste of the Lithuanian branch cake – it’s fabulous. It’s for a good reason that it came to Lithuania in the beginning of the 20th century and in just over a hundred years have become the centerpiece of every Lithuanian wedding table and a mandatory sweet offering to the most honourable guests.
Sidra (or cider) production in the region known as Green Spain began in the late 11th century when farmers planted apple orchards and began producing cider. Over time, as Asturias became the central cider-producing area of Spain, strong traditions developed and define what we now identify as Spanish cider. Sidra is a tart and refreshing beverage made from fermented fresh apple must. Apple trees grow prolifically on the rolling hills of the rural landscape, making cider a local culinary staple. The beverage can only be made from a concoction of the 22 specific apple varieties grown in the region and must be comprised of at least 5% alcohol.
Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year’s Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.
The Dutch love cookies, cakes, pastries, anything savory with cheese, or sweet with chocolate. And they adore whipped cream. It is therefore not surprising that this sweet pastry is one of the country’s favorites. It’s like a chocolate éclair, but bigger, fluffier, with better chocolate and much more cream. These Bossche goodies have made the city of Hertogenbosch famous and are the number one pastries to serve with fork and knife and a handful of napkins.
Feta is Greek’s main cheese being made since ancient times. It is produced from sheep’s milk or a mixture of sheep and goat’s milk, where goat’s milk cannot exceed more than 30% of the total product. This cheese is characterised by its white colour, lightly acidic flavour and rich aroma.
The white and brown rice given the Apellation of Calasparra Origin is found in provinces across Murcia and Albacete, in Spain. This rice is free from pesticides and herbicides and is processed without the use of any chemicals. This rice is widely appreciated for its flavour, and is ideal for preparing one of the most popular dishes in Spain, paella.