SpainGo out for tapas
Across Spain people eat by sharing small plates at the bar: jamón ibérico, tortilla de patatas, croquetas, pimientos de Padrón. In Granada a tapa often comes with your drink, in the Basque Country they are pintxos, and in Galicia pulpo á feira rules.
Read guide: Spain →PortugalPetiscos and Portuguese cooking
Food is simple and generous: grilled sardines, bacalhau à brás, seafood rice, caldo verde and pastéis de nata, best warm from the oven in Belém. In Porto, try a francesinha; in the Alentejo, pork with clams and bread with olive oil.
Read guide: Portugal →FranceEat your way through Lyon
Lyon is the place for traditional French cooking: bouchons serving quenelles, saucisson brioché and cervelle de canut, the covered market Les Halles Paul Bocuse, and wine from nearby Beaujolais and the Rhône. Elsewhere, look for the local cheese, bread and pastry of each region.
Read guide: France →ItalyRegional cooking
Every region eats differently: carbonara and cacio e pepe in Rome, pizza in Naples, tortellini, ragù and Parmigiano in Emilia-Romagna, pesto in Liguria, arancine and cannoli in Sicily. Eat where locals do, in trattorias and osterias, and follow the season.
Read guide: Italy →GreeceLong taverna meals
Greek meals are made for sharing. Order meze such as tzatziki, fava and grilled octopus, a horiatiki salad with feta, and mains like moussaka, souvlaki or the day's fish. On the islands, ask for local cheese and wine; in Crete, try dakos and snails cooked with rosemary.
Read guide: Greece →CroatiaPeka and konoba cooking
Konobas are traditional taverns serving local dishes. Order peka, meat or octopus slow-cooked under an iron bell covered in embers, often on advance request, along with black risotto, grilled fish, Pag cheese and Dalmatian pršut, with wines such as Plavac Mali or Malvazija.
Read guide: Croatia →GermanyRegional food and beer gardens
Try pork knuckle, white sausage and pretzels in Bavaria, currywurst in Berlin, fish sandwiches in Hamburg and Flammkuchen in the south-west. Beer gardens, with long shared tables under chestnut trees, are part of everyday local life.
Read guide: Germany →United KingdomPubs and a Sunday roast
The pub is the heart of British social life. Try fish and chips, a steak pie or a Sunday roast with Yorkshire pudding and gravy. In Scotland, haggis and a whisky tasting round off the experience nicely.
Read guide: United Kingdom →IrelandIrish food and seafood
Try Irish stew, soda bread, seafood chowder and Galway oysters, along with smoked salmon and farmhouse cheeses. A full Irish breakfast is a solid start to a day on the road, especially before a long coastal drive.
Read guide: Ireland →NetherlandsHerring, cheese and stroopwafels
Try raw herring with onions at a street stall, bitterballen with mustard, poffertjes and freshly made stroopwafels. The cheese markets of Alkmaar and Gouda, and an Indonesian rijsttafel, round out the experience.
Read guide: Netherlands →BelgiumBelgian beer culture
Belgium has a deep brewing tradition: Trappist and abbey beers, lambics and krieks from around Brussels and seasonal brews. Each is usually served in its own glass, and many cafés offer long beer lists to explore at a relaxed pace.
Read guide: Belgium →BelgiumFries, waffles and chocolate
Order fries from a friterie with mayonnaise or another sauce, try mussels with fries, a caramelised Liège waffle and pralines from artisan chocolatiers. Carbonade flamande, a beef and beer stew, is another classic worth seeking out.
Read guide: Belgium →SwitzerlandFondue, raclette and cheese
Share a cheese fondue or raclette in a mountain restaurant, try rösti and cheeses such as Gruyère and Emmental. In Gruyères you can visit a cheese dairy and the medieval village with its castle.
Read guide: Switzerland →AustriaAn evening at a Heuriger
A Heuriger is a wine tavern where winemakers serve their own young wine with a cold buffet of cured meats, cheeses, spreads such as Liptauer and dark rye bread. Find them in Grinzing, Stammersdorf or Nussdorf in Vienna, and throughout Lower Austria and Styria.
Read guide: Austria →Czech RepublicEat in a hospoda and visit Plzeň
Czech pubs serve svíčková with cream sauce, goulash with dumplings, fried cheese and roast pork knuckle, all with draught beer. In Plzeň, birthplace of pilsner-style lager, you can tour the historic Pilsner Urquell brewery.
Read guide: Czech Republic →PolandEat Polish home cooking at a milk bar
Milk bars, or bar mleczny, are simple canteens serving home-style food: pierogi filled with potato and cheese, sour żurek soup, bigos stew and potato pancakes. Bakeries sell pączki doughnuts, and Kraków street stalls sell obwarzanek bread rings.
Read guide: Poland →DenmarkSmørrebrød and Nordic cooking
Open sandwiches on rye bread, topped with pickled herring, roast pork, shrimp or egg, are the classic Danish lunch. Add a hot dog from a pølsevogn, a cinnamon pastry from a bakery and, for a special evening, a restaurant built around seasonal Nordic produce.
Read guide: Denmark →NorwayFlavours of sea and mountain
Norwegian food is built on the sea and the mountains. Try fresh shrimp at the harbour in Bergen or Oslo, cod and stockfish in Lofoten, cured lamb, sweet brown cheese (brunost) on waffles and the cinnamon buns sold at every bakery.
Read guide: Norway →SwedenTaking a fika
Fika is the Swedish coffee break, a daily ritual of coffee with something sweet, often a cinnamon or cardamom bun. Try it in a Stockholm konditori, a garden café in the archipelago or a bakery in Gothenburg's Haga district.
Read guide: Sweden →MaltaMaltese cooking
Try pastizzi filled with ricotta or peas, ftira bread with tuna, capers and tomatoes, stuffat tal-fenek rabbit stew, fresh fish in Marsaxlokk and Gozo's small ġbejniet cheeses. Lampuki pie is the autumn speciality, when the fish is in season.
Read guide: Malta →AndorraEating in a borda
Bordas, old stone barns converted into restaurants, serve the local mountain cooking: trinxat of cabbage and potato with bacon, escudella stew, cargols a la llauna, wild mushrooms in season and grilled meats. They are the classic end to a day outdoors.
Read guide: Andorra →United StatesTaste regional barbecue
Each region has its own style: Texas smoked brisket, Memphis ribs, Carolina pulled pork or Kansas City burnt ends. Eating at a local barbecue joint is one of the most direct ways to understand American regional cooking.
Read guide: United States →CanadaEat at a cabane à sucre
In spring, Quebec's sugar shacks serve hearty meals of ham, beans and omelette, all doused in maple syrup, followed by maple taffy set on snow. The rest of the year, poutine is the quintessential Quebec dish to try.
Read guide: Canada →MexicoEat at markets and street stalls
Tacos al pastor in the capital, cochinita pibil in the Yucatán, black mole and tlayudas in Oaxaca, tamales and elotes on almost every corner. Local markets and fondas are the best way to taste Mexican cuisine, recognised by UNESCO as intangible heritage.
Read guide: Mexico →Caribbean and Central AmericaTaste the region's cooking
Jerk chicken in Jamaica, mofongo in Puerto Rico, ropa vieja and moros y cristianos in Cuba, gallo pinto in Costa Rica and pepián in Guatemala. Tropical fruit, rum and highland coffee accompany almost every stop.
Read guide: Caribbean and Central America →