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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!

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.