National Dishes across Europe

Most countries have a favourite or national dish. National dishes from every country are generally one of the first things that tourists and visitors seek out when travelling to a new country.

What are the national dishes of the world? A national dish is a culinary dish that is strongly associated with and by a particular country. A national dish in a sense defines the country’s food culture which in turn defines the cultural identity of a nation.

There are some countries that do not have a national dish because the country is so large. India for example is a region that has several national dishes because of the diversity of the area.

There are countries such as Spain and Mexico along with several Central and Latin American countries that share a cuisine. This generally means that the conquering nation such as Spain had a great influence on that country.

What country has the best national dish? I suspect that since pizza is the world’s most popular food some would consider Italy to have the best national dish.

In places like the Americas, the national cuisine would be the indigenous foods developed over centuries by the original inhabitants that were devastated by the colonization of those nations.

Fortunately today there is a growing recognition of the importance of indigenous cuisines in the world of food anthropology and food travel. Many nations over time have become melting pots of diverse culinary cultures that finding one national dish becomes almost impossible.

This article is an attempt to learn about national dishes from around the world. Since it isn’t possible to include every national dish from around the world this list of 149 are some of the most common along with the most unusual.

National dishes to try when visiting Europe

National dishes form part of a country’s identity they are the history and the culture of a place summed up in one or more dishes that define the food culture of a place. National dishes connect the people of an area to their heritage.

National dishes of Eastern Europe

Eastern Europe includes 15 countries and many of the national dishes are similar dishes. For example the Russian pelmeni and the Polish pierogi.

National dish of Azerbaijan – Plov

Plov is riсe cooked with saffron, cinnamon, aromatic herbs and fried mutton, chicken, beef or lamb and can include dried fruits and seasonal vegetables.

National Dish of the Czech Republic – Vepřo knedlo zelo – roast pork and dumplings

A classic Czech dish and also the national dish of the Czech Republic, and one you must try in Prague is Vepřo knedlo zelo and will be on the menu in many of the best restaurants in Prague. This dish made of pork roast, knedliky, and sauerkraut is one of the top favourites with its traditional flavours.

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National dish of Bosnia & Herzegovina – Ćevapi

This is a barbecued kebab made of ground beef shaped around a skewer and served with chopped raw onions.  

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National dish of Georgia – Khachapuri

This is a Georgian cheese bread that is baked and formed into different shapes. When cooked the bread is served with butter and a soft-boiled egg.

National dish of Hungary – Goulash

The National dish of Hungary is a paprika and tomato-based stew that includes beef, vegetables, onions and spices.

National dishes of Poland – Bigos

A hunter’s stew of cabbage, sauerkraut, mushrooms various meats as it depends on what is available.  

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Pierogies

Usually, Pierogi are either baked or boiled (and sometimes pan-fried after the boil) and served with a topping of your choice like fried onions or sour cream. Some of the classic fillings include cottage cheese and potatoes, mushrooms and cabbage, and minced meat.

National dish of Russia – Pelmeni

The Russian version – is said to be the original. Pelmeni is a simple dough-shaped dumpling filled with beef, pork and mutton and simply seasoned with salt and pepper. 

National dishes of Turkey – Döner Kebab

Sliced or shaved slices of lamb/veal or beef folded in lavash flatbread with tomatoes, onions, lettuce, and cucumbers.

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Manti

Manti is one of the classic Turkish dishes that most people consider Turkey’s National Food. There is however no limit to delicious Turkish food as long as you are willing to try the local authentic Turkish cuisine.

This is a dish that some say reminds them of ravioli. Manti is, however, very different. The little dumplings are stuffed with fillings consisting of either beef or lamb and then fried or boiled. The meat is, according to a 15th Century Ottoman recipe, flavoured with simple seasonings it is the condiments that are served with Manti that make it special. There are various little dishes to spark up the Manti and they range from spicy red pepper to yoghurt, mint, crushed garlic, sumac and melted butter.

National dish of Latvia – Pelēkie zirņi ar speķi 

Pelēkie zirņi ar speķi is the national dish of Latvia. This type of stew is made with local grey peas (similar to chickpeas), fried onions, and diced speck. The peas are soaked overnight and then sautéed with bacon, salt, and pepper.

National dish of Moldova – Mămăligă

Similar to polenta rough ground yellow corn is made into a porridge and served with fresh cheese and sprinkled with herbs as a side dish.

National dish of Ukraine – Borscht

Beetroot soup with pork or beef broth base.

National dish of Uzbekistan – Plov

A one-pot rice dish with meats and vegetables usually lamb, carrots and onions with garlic. It is topped with raisins and fried crispy onions.   

National dish of Slovakia – Bryndzové halušky

Potato dumplings stuffed with sheep’s cheese.

National dish of Kazakhstan – Beshbarmak

Beshbarmak is usually made from finely chopped boiled meat (lamb or horse), tossed with flat noodles with an onion sauce.  This is a traditional sharing dish with the diners helping themselves with their fingers to the dish.

National dish of Estonia – Verivorst

Verivorst is a traditional Estonian blood sausage and the country’s national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of verivorst sausages are roasted together with potatoes and pork. The sausage consists of barley, onions, allspice, marjoram, and blood.

National dish of Cyprus – Fasolada

Fasolada is considered to be the national dish of Cyprus. It is a bean and vegetable soup, cooked and served with plenty of olive oil.

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Western Europe National Dishes

Western Europe is comprised of 12 countries but these include the nations of Great Britain as Scotland, Wales and Northern Ireland all have their national dishes.

National dish of Austria – Wiener Schnitzel

A flattened piece of veal is coated with bread crumbs and then fried in butter. Traditionally garnished with lemon slices and parsley.

National dish of Liechtenstein – Käsknöpfle

A pasta dumping like spätzle served with a cheese sauce and sweet onions on top. 

National dish of Luxembourg – Judd mat Gaardebounen

The national dish of Luxembourg is a stew of pork collar with vegetables including leeks, broad beans, carrots, onions, celery, bay leaves, cloves, savory, salt and pepper and braised until the meat is very tender.

National dishes of Portugal – Bacalhau

A Portuguese salt cod stew layered with soaked salt cod and baked in the oven. Made with salt cod, potatoes, hard-boiled eggs, onions, olives, and lots of olive oil,

Pastéis de Nata

The famous worldwide pastéis de Nata is a custard-filled tart dusted with cinnamon in a flaky pastry shell and carefully baked until the top caramelizes.

National dish of Belgium – Moules-frites

Fresh mussels cooked in olive oil and white wine with garlic, thyme, and shallots, and served with fries and mayonnaise. 

National dishes of England – Roast Beef Dinner

A favourite throughout the British Isles a Sunday roast always includes some kind of roasted meat usually beef. It is served with Yorkshire pudding, roast potatoes, and a variety of vegetables on the side. There must be great meat gravy to pour over the top.

Fish & Chips

The iconic British dish was brought to England by Jewish immigrants. Battered fish is deep-fried and served with chips and mushy peas. You must sprinkle with malt vinegar and salt before eating with your fingers preferably after a night of drinking or by the seaside.

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Ireland National Dishes

Irish Stew

 Irish stew is supposed to be made of mutton braised very slowly with potatoes, onions, carrots and parsley. These days versions include beef, Guinness and beer to help tenderize cheaper cuts of meat.

Colcannon

A simple dish of creamy mashed potatoes mixed with either cabbage or kale. 

Boxty

A potato pancake that can be made thin or thick and usually served with breakfast. These days it has become a culinary speciality and is used as a sweet or savoury dish.

Irish Brown Soda Bread

A non-yeast-raised bread, simple to make and best served the same day. Irish soda bread is easy to make and a tradition all over Ireland.

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National dishes of Wales – Cawl

This is a kind of soup called cawl it is usually a one-pot dish made up of Welsh lamb, leeks and potatoes.

Laver Bread

Laverbread has no bread in it and it is a puree made from edible seaweed. It is usually served with a full Welsh breakfast.

Welsh Cakes

A flat round ‘cake’ that is made from simple ingredients such as flour butter, eggs and milk and sometimes currants and other flavours are added. 

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National dish of Greece – Fasolada

A greek white bean stew ( just like the Cypriot one) made with lots of olive oil, tomatoes, carrots, potatoes and celery with simple seasonings. A hearty inexpensive stew served all over the country and considered the National Dish of Greece. 

National dish of Malta

Malta’s national dish is “Fenek Moqli” or “Rabbit Stew.” Rabbit stew is a traditional Maltese dish that has deep historical and cultural roots in the country. It is made by marinating pieces of rabbit in wine and spices, then slow-cooking them in a tomato-based sauce with vegetables such as onions, garlic, and carrots. The dish is often seasoned with herbs like bay leaves and rosemary, giving it a rich and savory flavor.

Fenek Moqli is typically served with a side of crusty bread or traditional Maltese bread called “hobz biz-zejt.” It is considered a delicacy and is widely enjoyed by both locals and tourists in Malta.

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National dishes of Spain – Paella

Many consider Paella as the National dish of Spain and it was invented in Valencia. It has as many variations as there are cooks preparing it across the country. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencia.

Gazpacho

Until I went to Spain the thought of cold soup that wasn’t dessert-like put me off trying it. But gazpacho is amazing, silky sweet tomatoes blended with bread and various herbs are so refreshing as to be addictive. 

Tortilla Espanola

Seen everywhere in Spain this is not your Mexican tortilla but essentially a quiche where the crust is made from potatoes. The omelette can have bacon bits, cheese and onion within it and it is served hot or cold and even used as a sandwich filling which we had at the Alhambra. 

Iberico Jamon

A sweet dark red ham from the Iberico pig who only eat acorns in a specific region of Spain. The ham melts in your mouth with a sweet-salty hit of pork.

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Switzerland national dish – Rösti

A simple dish of grated potatoes mixed with a little flour sometimes to hold it together and then pan-fried in butter or oil. Served at any time of the day but best with breakfast. In the Jewish culture, rosti is known as latkes and served hot or cold, sweet or savoury. 

National dishes of Germany – Sauerbraten

A marinaded piece of beef, usually an inexpensive cut that is braised in red wine vinegar, nutmeg, cloves, peppercorns, cinnamon, juniper berries and ginger. Served with fabulous potato dumplings and red cabbage. 

Currywurst 

The ever-popular street meat in Germany has become an iconic part of Germany’s street food scene. This is a boiled and then fried bratwurst sausage that is served with a rich curry-spiced sauce

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National dish of Greece – Moussaka

A kind of Greek lasagne with layers of sautéed eggplant and/or potatoes and spicy ground lamb topped with Béchamel sauce and baked.

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Italy – national dishes

Ragu alla Bolognese 

Ragu alla Bolognese is recognised as the national dish of Italy. It has a meat-based sauce prepared with pork, beef, or veal, onions, carrots, pancetta, and butter. It is traditionally served with tagliatelle.

Napoletana Pizza

The famous Margherita pizza invented in Napoli consists of a flat round of dough topped with fresh tomato sauce, mozzarella and basil. An absolute classic.

Fiorentina Steak

Nearly every Tuscan home cook is an expert at bistecca Fiorentina, a traditional Florentine steak recipe where the steak is seasoned with local spices and grilled over red-hot coals.

Risotto

Risotto is made by cooking arborio rice which is short-grain rice with stock over a long period of time so the grains of rice absorb all the stock. It is creamy and starchy and delicious.   

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Prosciutto di Parma

Parma ham is similar to Jamon in Spain. Old breed pigs are used and the process is quite detailed but with only four things to consider that is pork, air, salt and time.   

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National dishes of the Netherlands

Stamppot

Stamppot is a very traditional Dutch food tradition. Similar to Colcannon in Ireland it is mashed potatoes mixed with cooked vegetables. Traditionally Stamppot was made with kale but it can be made with any in-season vegetable like carrots, spinach, and endive. It is topped with sauerkraut and a traditional  ‘rookworst’ sausage. 

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Herring

Haring or ‘Hollandse Nieuwe’ (Dutch new herring) is one of the basic foods in the Netherlands, almost everybody eats this as a snack. The herring is traditionally eaten raw with onions, and pickles. 

Stroopwafels

The Stroopwafel is a thin pastry or biscuit that is sliced into two pieces. It is then drizzled with the “Stroop” or caramel syrup and sandwiched together. Stroopwafels are sometimes dipped in chocolate and then the chocolate edge is coated in marshmallows, salted caramel, chocolate chips or any other dip of your choice.

National dishes of Scotland

Haggis

Like a round, sausage haggis is a sheep’s stomach filled with ground sheep’s heart, liver, and lungs sautéed with onions and oatmeal. A traditional Scottish dish served with a ceremony on Robbie Burns Day.

Cullen Skink

This classic Scottish soup with smoked haddock, potatoes and leek should really be made with Finnan haddie, a cold-smoked haddock from Aberdeenshire.

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Tablet

A tooth-achingly sweet like fudge made with sugar, butter, milk and condensed milk with some vanilla added.

National dishes of France

Crêpe & galettes

The famous Breton galette is made of buckwheat flour and is always served savoury with fillings like saucisse, ham, cheese and a fried egg. The thin flour crepes are usually a dessert and served with chocolate sauce, whipped cream, fruit or preserves. 

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Pot-au-Feu

A hearty stew of beef, root vegetables herbs and spices. Usually served with the meat separated from the broth.

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Cheese

French President Charles de Gaulle asked, “How can you govern a country which has two hundred and forty-six varieties of cheese?” There are so many differences in the terroir of France that it leads to what some may claim as around 1,0000 to 1600 distinctive types of French cheese.

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Croque Madame and Croque Monsieur

Basically a grilled ham and cheese sandwich.  A croque madame is simply a croque monsieur with a poached or fried egg on top and béchamel sauce. With a Croque Monsieur, the bread is dipped into a beaten egg before cooking.

Cassoulet

Dating back to the time of Catherine de Medici (Chateau Chenonceau) a cassoulet is a slow-cooked rich casserole of pork sausages, goose or duck, white beans and herbs plus some tomatoes.

French Onion Soup

Hard to find these days on a French menu this classic soup with its deep dark sweet sautéed onions in a beef broth topped with a ‘crouton’ and cheese – heaven in a bowl.

Escargot

A very French delicacy which can be found all over the country and most definitely not my favourite.  There are apparently three kinds of snails that are eaten here and they are removed from the shell cooked and returned and drizzle with butter and garlic. 

Jambon et Beurre

Here in France pretty much the only deli-sliced types of meat you will find are ham, more ham, chicken and more chicken. This means that the traditional fast food on the go lunch is a Jambon Beurre sandwich a simple slice of ham on a baguette with lots of butter.

National dishes of the Nordic region

The Nordic Region includes Denmark, Norway, Sweden, Finland, and Iceland, as well as the Faroe Islands, Greenland, and Åland. Nordic dishes are becoming well-known throughout the world and Skyr yoghurt is one of the most talked-about due to its healthy properties.

National dish of Denmark – Frikadeller

Frikadeller, loosely translated, means “meatballs”. These are usually made with pork or a mixture of ground pork and beef. These can be found all over Copenhagen and most of Denmark and are a very popular street food.

National dishes of Iceland

 Skyr

Skyr has been described as a cross between a thick creamy yoghurt and cottage cheese. In Iceland, it is served with a tart jam for breakfast or for dessert. 

Hákarl – Fermented Shark

These days this dish is fermented in vinegar and served with a shot of unsweetened schnapps called Black Death.

Rye bread and butter

Icelandic rye bread, or rúgbrauð, is served in many ways you can eat it with smoked salmon and cream cheese or pureed and blended into icecream. Icelandic rye bread is traditionally made in a pit oven and its texture is more cake like than bread. 

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National dish of Sweden – Swedish Meatballs

Ground beef meatballs served with gravy, pickled cucumber, and lingonberry jam which can be bought in any IKEA store across the world.

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National dish of Norway – Farikal

Farikal is a long cooking stew made from mutton with bones and cabbage added. Simply seasoned with salt and whole black pepper it has to be braised for a long time to tenderize the mutton. 

What a country eats can tell you a lot about its culture and travel for food or culinary tourism has become a way for smaller lesser-known countries to boost their economic independence. Visiting markets throughout the world, eating in local cafes, and dining with families are all great ways to explore the culture of a new – to you place. It can also help support the people who live there.

A national dish sums up the country in a specific way, it teaches us the history of the place. With its ingredients, it shows us how the people have survived over the centuries and how they used their resources, what immigrants brought with them, and how the indigenous people’s of that region assisted the newcomers with sharing food traditions.

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