These three holiday markets offer local food and handmade crafts.
Coffee is my passion. Café culture led me to new friends and experiences.
Meet Bordeaux and Valencia the 2022 European Capitals of Smart Tourism.
Are you feeling adventurous?
Eager to explore the remarkable nature of the European continent? Do it with your eyes and your tastebuds.
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.
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.
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!
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.
The key wine and culinary festival in Slovenia in honour of the Oldest Vine in the World. Wine and food, culture and entertainment. The Old Vine Festival is a culinary and cultural tribute to the oldest vine in the world, which grows on Lent, the oldest part of Maribor.
Young Chef Award is a competition organized and promoted by the International Institute of Gastronomy.
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.
Food Festival is a gathering point for everyone interested in food, a place where you will be entertained and challenged. It gathers the best Danish and Nordic breeders, growers and chefs who aspire to create high quality food in balance with nature. Food Festival will fill your stomach as well as your heart and mind. Come an enjoy food delights in Aarhus on September 2th 2022!
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.
A festival of street food that shines the light of the old markets, a concentration of flavors, smells, colors, voices, each year overwhelms the old town of Trapani.
Denmark is fast becoming an international food hotspot, with award-winning chefs, award-winning restaurants and of course the famous smørrebrød. But there’s more to Nordic cuisine than fancy eateries. Denmark is host to numerous food festivals throughout the year, covering everything from organic produce to fresh seafood. There is a food festival for everyone. Even sweet tooth lovers will find their happiness during Odense Tartelet Festival.
Every September tens of thousands of people visit Buda Castle to celebrate wine at Hungary’s greatest wine festival. In the unique setting hundreds of exhibitors showcase their wines from all around Hungary and even from a few foreign countries. Even if you are not the wine expert, the ambience and the programs guarantee an unforgettable time spent in Budapest!
Biggest festival of sweets in Hungary is also an event recorded by the professionals throughout Europe. The sweetest weekend of the year is held at Buda Castle in the middle of September every year since 2011.
Zivania is a traditional alcoholic beverage produced for centuries in Cyprus which has played an important role in the everyday life of the locals. With an alcohol content of 40-99%, it is no surprise that the island’s national drink of Zivania is also referred to as ‘firewater’!
Wine has been part of Cyprus history for thousands of years! The island has been a vine-growing and wine-producing country for millennia while the local Commandaria wine is considered the world’s oldest named wine still in production. During wine harvest, a number of wine-producing villages organise various events dedicated to grape and its produces.
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.
On this day, homes and farmyards across the region throw open their doors. Seto cheese, cold soup, mushroom pies – these and more interesting local foods can be sampled at Setomaa’s family cafes. The event won the EHE Setomaa 2013 award for the best tourism event in the region in 2013.
A food and wines exhibition with the best products of the area of Novi Ligure will be organized between 2-4 December 2022.
Banitsa is a Bulgarian layered pastry, which traditionally is filled with eggs and feta cheese and people usually have it for breakfast. In honor of its iconic Bulgarian gastronomic product, the small village of Branitsa, in northwest of the country, celebrates the “Festival of the Banitsa” every year. There visitors can taste not only the traditional recipe, but also a wide variety of choices, many of them really unusual.
Sant Sadurní d’Anoia, the world’s leading cava producing town, brings together the top cava producers every year at Cavatast. Cavatast has tasting areas where you can enjoy sampling a variety of cavas and try the flavours of the food on offer, too. Cavatast also has a store set up in a central shopping area to make it easy for visitors to purchase the many cavas on display, as well as a busy schedule of related activities and specialised workshops led by wine professionals.
On the first Friday in May, Getaria will be hosting “Antxua Eguna” (Anchovy Day), an event that seeks to encourage people to taste anchovies and txakoli and take tours to discover the fishing industry and appreciate the people who work in it.
The San Miniato National White Truffle Market; is held here every year during the last three weekends of November. It is an important, internationally recognised fair that hosts many gastronomic and cultural events.
Since 1945, this unusual festival brings together crowds of people every year, ready to have a great time hurling tomatoes at each other. The number of participants increases year after year as well as the excitement about La Tomatina Festival. It has been officially declared as Festivity of International Tourist Interest.
The holiday of the Elena pork ham is a yearly tradition and is organized by the local tourism council and the Elena municipality. The main idea is to revive the forgotten tradition of the Elenian fair that was held on Dimitrovden – a big Christian holiday.
Come and celebrate the 87th edition of the White Truffle Festival in Alba, Italy from 6th October until 25th November.
Every third Sunday of May, the Italian town of Monterosso al Mare celebrates lemons during the Festa del Limone! The festival brings together the whole community to decorate the village with numerous variations of typical local products, as mentioned by Montale in his poems.
The Mainz Wine Market in the Romantic City Park takes place between August 23rd to 26th and August 30th to 2nd, 2018. Once a year anyone and everyone who produces sells or just enjoys wine in the region takes part in a get-together in Mainz’s Stadtpark (city park).
The Bufet Potato Market takes place every Sunday in October from 9 am in the morning until 2 pm in the afternoon in the Plaça de la Rectoria d’Orís. Besides buying this particular variety of potato, there are many activities to be enjoyed throughout the day such as tasting sessions of dishes based on the Bufet potato and other fun activities for all ages.
In Prague Coffee Festival for the first time visitors can expect not only one day show but two days full of coffee events! Visitors will have the chance to taste coffee from the Czech and foreign roasteries either on the Espresso bars or the Brewing Bars or in the form of cupping.
This year’s Largs Viking Festival offers you a bespoke food and drink festival, alongside the activities such as the living history village and re-enactments that feature in the wider programme.
A taste of Värmland is the festival which shows and celebrates the local food of Värmland. It takes place in Mariebergsskogen, the city park of Karlstad, on the 24th and 25th of September. It is a tradition since 2011 and 16 000 visitors are expected at the festival this year.
The Harvest Festival takes place on the peninsula of Värmlandsnäs in the middle of Lake Vänern. It’s a weekend that celebrates food and crafts traditions of the Swedish countryside. Welcome to an amazing weekend!
Some of Scotland’s best street food vendors and producers join Edinburgh’s festivals for the first time this year, showcasing their wares in the George Square Gardens, the hub of Edinburgh Fringe Festival.
ButeFest is a brand new event that will take place in Rothesay on the Isle of Bute featuring live music, food, craft beer and cider, family activities and free camping facilities.
The Wine Harvest Festival of Rioja Alavesa is a road show festival started in 1994 in the town of Laguardia, will hold its main act on the 18th of September in the town of Labastida. This massive event aims to inform visitors about the municipalities, their lifestyle and principally about wine as the main product of rural development in the region.
The small medieval town of Grevenmacher, in Luxembourg’s Moselle Region, provides the pretty scenery offered while enjoying the internationally well known Luxembourg wines and crémants, at the occasion of one of the most popular festivals all over the region. The traditional Wine and Grape Festival offers a unique choice to taste them while discovering this pretty village with its narrow streets, handsome winegrower’s houses and a region that stimulates all senses.
In the heart of the Picos de Europa Mountains, the village of Arenas de Cabrales helds an annual fair focused on one of its most popular gastronomic products: “Cabrales” Cheese (strong cheese).
During the last week of August each year, gourmets and food lovers have a date in Maastricht at the Preuvenemint, the biggest gastronomic festival in the Netherlands. A four-day long event whose name says it all: a combination of the Maastricht words preuve (taste) and evenemint (event). Thus, the Preuvenemint is an event where guests can taste the good things in life, experience both culinary surprises and an appealing musical program.
Vino in Festa is a month-long celebration that mixes wine and culture in the South Tyrolean Wine Road. The programme invites people to discover the flavours and colours of these famous wines and also the historical villages around the Wine Route. The event ends with the Cellar Wine Night, a dream for wine lovers that includes visits to cellars, walks among the vineyards, outdoor cooking and entertainment.
In October, in the Capital City of Finland the biggest food and wine event in the country takes place. It’s held at the Helsinki Exhibition & Convention Centre (Mussekeskus) and it brings together international gastronomic delicacies that visitors can taste as well as culinary experiences. It is a real paradise for gastronomy lovers that runs over four days.
Abergavenny Fine Food Festival is one of the biggest events on the UK’s food calendar and every September transforms this picturesque town in the south east of Wales to a centre for gastronomy lovers. The town is a mecca for foodies, but there’s so much more to explore and the festival is the perfect excuse to do so.
The Stuttgart Wine Festival is a not-to be-missed event for wine lovers. It is held each year in the Baden-Württemberg region of Germany. The festival’s entire focus is on food and wine, and it’s a summer event with a twist: there is no loud music! Those who, in addition to gastronomy, also love velocity and cars will find a real paradise and this event is the perfect chance to discover the region.
Each year, Sweden’s most popular autumn festival, Öland’s Harvest Festival (Ölands Skördefest) attracts thousands of visitors. The festival is for those wanting to be part of the revival of the ancient Michaelmas tradition and enjoy its large feasts. It brings a vibrancy to Öland Island and celebrations are held across the Island, from the Long Erik lighthouse on the Island’s northern tip to the Long Jan lighthouse on the southern tip.
Kravji Bal is the greatest fest of Bohinj’s municipality. It’s a traditional event that has been presenting over the last 60 years the local tradition, habbits, food and artifacts. It’s one of Slovenia’s greatest events. On a day before, on Saturday, there is a great Cheese and Wine fest which starts at noon and ends at midnight, so you can have rest for the Kravji Bal.
If you have a sweet tooth, visit the annual chocolate festival in the Italian town of Perugia, which is without a doubt, a dessert lover’s paradise! Get your chocolate in the regular bar variety or try some chocolate liquor, hot chocolate, or even a chocolate kebab!
For 19 years the Principality of Monaco has celebrated an exciting culinary event focused on local gastronomy delicacies and temptations in November each year. For three days, visitors can experience an incredible gastronomic tour, wander through hundreds of stalls tasting delicious authentic foods from the region and enjoy cooking shows and demonstrations.
Munich is internationally well known because of Oktoberfest, the biggest beer festival in the world and the biggest popular feast in Germany, with more than six million visitors annually. A paradise for beer lovers (with 14 beer tents to choose from each one more awesome than the other). It’s the perfect place to discover the authentic ambience of a German feast.
Copenhagen Cooking is a ten-year-old festival that has become the most renowned international cuisine event in Northern Europe and reasserts Copenhagen’s role as the gastro capital of Scandinavia. The winter edition is a real paradise for food lovers that lasts a whole month. The event includes not only new cuisine experiences and food markets but also countless other events across the entire city.
Over the past years the Budapest International Wine Festival has truly come of age and is now one of the most prestigious events of its kind in Hungary.
Join hundreds of visitors interested in the cultural and gastronomic traditions of this unique area of the Southern Great Hungarian plain. Teams of sausage makers have to create the ultimate raw sausage against the clock, and a party atmosphere ensues as they compete for a small number of top places. Visitors can watch the fun and sample authentic local food and drink.
Frankfurt’s favorite tipple Apfelwine (apple wine) is a type of cider made from time-houred apples. Try any of the excellent varieties available at the festival’s numerous stands and traditional stalls.
Every September since 1954, the city of Clarenbridge celebrates the king of seafood with a festival of food, entertainment, music, dancing and most of all a festival of fun with the Oyster at its centre.
The Festa de la Verema takes place during the second weekend of September and includes a whole series of celebratory activities such as the blessing of the first must, treading the grapes, a food and wine fair, crafts stalls, winery tours, wine-tasting courses, competitions, dances, fireworks and many more events over the three days, filling the town with entertainment and promoting the culture of wine-making.
Poboleda celebrates one of the most popular events in the Priorat wine diary: Festa del Vi i la Verema a l’Antiga (the Old Fashioned Wine Harvest Festival), which is planned for mid September every year and is the longest-standing event organized for the Priorat Protected Designation of Origin.
At the end of October, chocolate lovers should head to Salon du Chocolat in Paris, a worldwide event that hosts more than 550 international participants and attracts thousands of visitors who, together, celebrate the magic of chocolate. Chocolate and pastry show demonstrations, conferences, courses and a Chocolate Fashion Show are just some of the activities that visitors can enjoy at this five day long chocolate experience!
Cous Cous Fest is the International Festival of Cultural Integration, an important appointment that is renewed for seventeen years, involving in its festive atmosphere all countries of the euro-Mediterranean area.
In the heart of the Picos de Europa Mountains, the village of Potes hosts the Orujo festival. This festival takes place every year during the second weekend of November. ‘Orujo’ is liquor made from the skins and seeds of crushed grapes. This festival was declared a National Tourist Interest Celebration in 2012.
The Festival del Xató is a unique opportunity to find out about the authentic Vilanova i la Geltrú Xató. The festival includes tasting of tapas made from local products that can be found in the Mercat Municipal del Centre (the town market).
Those who love wine and Brussels gastronomy will be delighted by the gastronomic festival eat! Brussels, drink! Bordeaux. The programme features: outdoor wine tastings, tastings of our Brussels gastronomic delicacies, stimulation of your taste buds, learning about new culinary techniques as well as magical and peaceful walks outdoors. This year the festival will be held at the heart of the Parc de Bruxelles, right in front of the Royal Palace.
Since 2003 the South Tyrolean Bread and Strudel Festival has been offering a vast variety of freshly baked bread and original South Tyrolean apple strudel. 20 bakeries and pastry shops offer local specialties from all areas of the region. The visitors have the opportunity to gain insight into the baking tradition of South Tyrol and to enjoy numerous delicacies made from local products in one of South Tyrol’s most beautiful squares, the cathedral square of Bressanone/Brixen.
This ancient Madeira wine making tradition, annually promoted in the local village of Estreito de Câmara de Lobos, combines various cultural activities with wine making rituals, such as the picking of the grapes, the carrying of grapes to the press and other traditions related to a typical Madeira feast, which are fully enjoyed by locals and tourists alike. At the same time, there are a variety of activities and entertainment taking place in downtown Funchal and connected with folklore and the traditional wine-making process.
Radovljica hosts the largest chocolate festival, and the only of its kind, in Slovenia. Every year producers from across Slovenia present their products at the festival together with a variety of cooking shows, workshops and presentations. As sweet as it gets!
The Festival of Taste in Gruczno is one of the most important culinary events in Northern Poland. Many people make a pilgrimage there each year to learn local varieties of honey, cold cuts, tinctures or jams. This is demonstrated by the festival guests, who are gourmets from all over the country, fans, often restaurateurs and culinary journalists. It is the only event of this magnitude in Poland that is recommended by Slow Food, a prestigious international organisation dedicated to the protection of cultural tastes.
Bruges and gastronomy have long been inextricably linked. The city counts no fewer than 12 Michelin stars so it has the right to call itself the Mecca for gourmets. At Kookeet over twenty top Bruges chefs introduce you to some highly diverse gastronomic gems.
The Honey and Wine Festival is traditionally organized in Negotin on May. The festival offers tasting and sales from the vineyards and apiaries, the proclamation of the best wine of the year, souvenir sales and a great program of culture and entertainment.
The Taste of Antwerp is the biggest culinary festival in Antwerp. The festival has been substantially growing every year. The great selection of participating top restaurants, the beautiful location next to the Schelde, and the creative execution (decoration, fresh herbs, wooden plates) make this festival one of the top culinary festivals in Belgium.
Each year in September, wine and champagne lovers have an opportunity to celebrate the harvest of the Riesling Open in the Moselle River Valley. This is a weekend event of wine and champagne tasting with an entertainment program centred in four villages of the Wine Route: Ehnen, Wormeldange, Ahn and Machtum. It is the perfect occasion to experience the well known wines and champagnes of this popular wine region.
Over the years, this national event has become a must in relation to top-quality products for all those who appreciate good food.
This market, taking place in Bulle, every Thursday of July and August (Wednesday if Thursday is a holy day), is the best way to discover a region and its inhabitants. The season for the folk market is summer.
For one week, Calahorra, Town of Vegetables, becomes a major gastronomic forum and meeting place for Spain’s best cooks. Throughout the week, and using the best quality vegetables, they produce the most innovative and appetizing dishes and snacks are produced and taste the best Rioja wines. Calahorra plays host to a fantastic festival at which gastronomy is the star.
The northern region of Montenegro is covered by high mountains and the soil is convenient for some special cultures such as forest fruits, blueberry or edible mushrooms, as well as wild medicinal herbs. Blueberries are part of the landscapes and a much appreciated ingredient in a lot of recipes and dishes. In honor of them, Plav celebrates the Blueberry Days Festival in July, an international event that brings together gastronomy and folklore and is considered to be one of the best tourism events in Montenegro.
The Octopus Festival is celebrated in the village of O Carballiño, in Galicia, on the second Sunday of August. It takes place beside the Arenteiro River, in the Municipal Park of the city, in the middle of a pine and eucalyptus forest. This is a National Tourist Interest Celebration that attracts thousands of visitors each year.
Dürkheim Sausages Fair (Wurstmarkt) is internationally well known as the world’s biggest wine festival and is one of the most popular culinary feasts in Germany. The event has a long history of nearly six hundred years and it mostly celebrates the excellent local wines with a lot of tastings. In fact, the region is the largest wine region in the country. It takes place from 9 to 13 September 2022 and from 16 to 19 September 2022.
Nin was one of Rome’s biggest salt producing locations and this gave Nin tremendous wealth at the time. Salt harvesting in a traditional manner using sunlight and wind is the oldest economic activity in Nin. Nowadays, at the end of the salt harvest season in August, the Festival of Salt takes places in honour of this cultural heritage.
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.
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.
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.
The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.
The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.
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 true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!
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.
Hünkar Begendi was created during the reign of Sultan Abdülaziz, for his special guest Empress Eugenie, the wife of Napoleon the Third. The name of this dish literally translates as “liked by the Sultan.” The chef kept on asking the Sultan and the Empress if they liked the dish, therefore the name got stuck as “liked by the Sultan.” In fact the Empress liked it so much that, she asked for the recipe and took it back home with her.
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!
The Valpolicella, Euganei-Berici and del Grappa Extra Virgin Olive Oils are different types of olive oils, but all with a fruity taste and a slightly bitter hint.
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.
From risotto to soups, from salads to desserts: Vialone Nano Veronese is the king of rices.
A true delicacy. This ham embodies the perfect balance of flavour and fragrance.
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.
This Turkish delight is made of layers of filo pastry, Antep pistachio and syrup, and it requires great skill in production. ‘Antep Baklavasi’/‘Gaziantep Baklavasi’ is characterized by a dense taste and a unique aroma that comes from the pistachio and the butter, two of its main ingredients. If it is well prepared, it will immediately melt in the mouth.
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.