The ranking is based on votes from over 1,000 international leaders in the restaurant industry, including food critics and writers, chefs, and restaurateurs. This unusual dish is primarily found in the Kazimierz Jewish quarter of town, although there are other shops and cafes in the city that will sell it too.
FYROM) too!
Our recommendation: Italy’s cuisine is just so mouthwatering that we couldn’t keep it to just one option.
Europe’s burgeoning street food scene could soon be on a par with the likes of South America.
The Dish: Swedish meatballs, typically made from a blend of beef and pork, are tablespoon-sized orbs usually flavored with warm spices like nutmeg and ginger, blanketed in a creamy beef gravy. The "Brussels" waffle is cooked into a perfect rectangle that’s light and airy and lower in sugar; meanwhile, the famous oval-shaped liège waffle is sweeter and richer, and is made from a batter with large sugar crystals that caramelizes when cooking, yielding a sticky exterior. Known for its quality olive oils and wine, it’s also close to one of Intrepid’s most magical Slovenian experiences: a meal with a local family where every single thing you eat is grown and prepared on the property! The charming capital of Ljubljana is the ideal place to start your culinary tour, where we recommend taking a day or two to laze by the riverside cafes, sample some of the delicious cakes, and try out schnapps, a fruity liqueur that doubles as the country’s national drink.
The Dish: With origins in ancient Hungary, goulash––a paprika-spiked soup made from stewed meats, like beef, along with potatoes, tomatoes, and other ingredients––is served throughout Central Europe. Where to Get it: There are many obscure places to sample Croatia’s signature dish, but the most popular is the 1950s Le Bistro at the legendary Esplanade hotel in Zagreb––the region where strukli first originated. Or you can just pick one up for a nice lunch. Our recommendation: Do Croatia’s food scene justice on this 10-day trip dedicated to its cuisine (and neighbouring Slovenia’s). Have visited twice, late summer and fall is best time. The Dish: Steak and fries, simple as that. Jamón ibérico is a cured ham made from pigs that feed on a diet of acorns and has a umami-rich flavor and melty texture. On the side, expect thick-cut fries and tartare sauce. Pair it with a glass of Cavaliere d’ Oro Chianti Classico Riserva produced onsite. Whenever I visit Krakow, I always have to get a zapiekanka. The countryside, seaside and mountain regions stunning! Don’t forget to order a bottle of red on the side. As diverse as the continent is small, it offers something for every type of traveller – delicious eats included. Where to Get it: Newly-minted Selma centers on contemporary smørrebrød with a fine dining touch. Simply garnished with a lemon wedge, the wiener schnitzel here is so large it's bigger than the plate on which it's served. Where to Get it: The Art Nouveau-style Café Savoy first opened in 1893, but it was renovated into its current glamour almost two decades ago. There are quite a few varieties and recipes, but the basic idea is a very flaky pastry filled with meat, cheese and/or vegetables. For an overview of food in the country, check out this 8-day trip which visits Rome, Bologna, Venice and more. On our last Dalmatian coast trip we had to have some papers notarized at an American embassy, then had to take them to a courier service for delivery to the U.S. What cuisine will have your Instagram glowing and your friends green with envy? We asked the fellow at the delivery service for a recommendation for lunch. But where will your taste buds be delighted most this summer? The Dish: This airy baked egg dish gets its fluffy texture from whipped egg whites, which a chef blends with yolks and other ingredients, both sweet or savory. This peninsula jutting into the Adriatic Sea is dreamy for foodies, mostly thanks to its truffles, olive oil, steak and prosciutto. It’s typically garnished with a dollop of sour cream and fresh dill. The Dish: Portugal's culinary traditions may not be as well known as Spain's, but they’re just as rich. Expect mashed potatoes on the side, too. Sweet. Hugging the Atlantic Ocean, the country excels in pretty much all dishes which involve seafood. I’d like to visit the French Riviera sometime this year. The Dish: Strukli is like white cheese (similar to ricotta or cottage cheese) rolled into a pastry, then boiled or baked. READ MORE: A CITY-BY-CITY GUIDE TO ITALIAN DINING. At his clean, tri-level eatery marked by centuries-old stone walls, guests from Italy and around the world line up for his expert classic and contemporary pies. First off, Tuscany – a region known for vineyards, local ingredients and pretty much every foodie fantasy one might have. The Dish: It’s nearly impossible to find a tapas bar that doesn’t serve Spain’s prized protein, jamón ibérico, as well as the Catalan classic Pan con Tomate, or toasted bread brushed with tomato.
Many times when I ask locals for suggestions, I’m given the best local hangover foods to try. So, venture into this landlocked gem and you’ll discover lakes so clear they feel pretend (Lake Ohrid), riverside villages so far from civilisation you’ll be the only non-local (Janche), and, of course, a wealth of foodie wonders worth bragging about for months. While his soufflé flavors vary, the current version includes a tropical passionfruit number with piña colada sorbet. The Dish: Smørrebrød is basically an open-faced sandwich made from a slice of dark Danish rye bread, dressed with infinite toppings like shrimp and egg or cured fish. The Dish: While the precise origins of pierogi are little-known, Poland has claimed these Central European boiled potato or cheese-filled dumplings as its own. Though you’ll find quality eats anywhere you go, our favourite region has to be the Saronic Islands, close to the mainland, filled with a rugged coastline and abundant olive groves. Belgian fries, or frites as they’re called there, are double fried which gives them a perfectly crispy outer shell and a mushy center.
Croatia is a great place to be and they have some nice specialities. The Dish: Bratwurst is a type of sausage most commonly made from pork, but can also be assembled from veal or beef. Today, you can find old and modern iterations throughout the country, but traditionally they are served with sour cream or fried onions. Best food in Eastern Europe Want to know about the best food Eastern Europe? My wonderful Couchsurfing host in Istanbul brought me to Kızılkayalar Cafe on Istiklal Street (aka Independence Avenue) to get an islak, or “wet burger”.