Food & Cuisine in Europe

The spiritual home of fine dining, where corner bistros, patisseries and grand brasseries define the art of eating well. Croissants, cheese, wine and market shopping are daily rituals. Few cities reward a hungry traveller more.

The soul of Italian cooking, from carbonara and cacio e pepe to crisp pizza al taglio and creamy gelato. Trattorias in Trastevere and bustling markets like Testaccio beckon. Eat where the Romans eat, away from the monuments.

Italy’s gastronomic capital, birthplace of tagliatelle al ragu, tortellini and mortadella, surrounded by the food valley of Emilia-Romagna. Its porticoed streets hide superb osterias. Parmesan, prosciutto and balsamic are all made nearby.

The birthplace of pizza, where the wood-fired Margherita remains a religion, backed by fried street food and pastries like sfogliatella. Chaotic, passionate and delicious. Nowhere does pizza quite like its home city.

A Catalan feast of tapas, seafood and the buzzing La Boqueria market, from pintxos bars to cutting-edge restaurants. Wash it down with cava and vermouth. The dining culture spills onto the streets late into the night.

France’s traditional culinary capital, famed for its cosy ‘bouchons’ serving hearty local dishes and a legacy left by chef Paul Bocuse. Its indoor market is a temple to French produce. Silk-weavers’ quarters hide superb tables.

The world’s most famous wine capital, an elegant city surrounded by legendary vineyards, paired with superb regional food and oysters from the nearby Atlantic. Cellar visits and tastings abound. Its stone quays glow at golden hour.

A city that runs on pastel de nata custard tarts, grilled sardines and salt cod cooked a hundred ways. Old tiled tascas and buzzing food markets abound. The hilltop miradouros come with a view and a glass of vinho verde.

The home of the grand coffee house, the Sachertorte and the wiener schnitzel, where cafe culture is a cherished institution. Imperial pastries and hearty fare abound. Lingering for hours over a single coffee is entirely acceptable.

The Tuscan capital delivers bistecca alla fiorentina steak, ribollita soup, fresh pasta and superb Chianti from the surrounding hills. The Mercato Centrale is a foodie paradise. Simple, seasonal cooking is elevated to an art.

A small Italian city with an outsized reputation, home of traditional balsamic vinegar and the world-famous Osteria Francescana. Fresh pasta and Lambrusco flow freely. It sits at the heart of Emilia’s food valley.

The engine room of New Nordic cuisine, home to Noma and a wave of restaurants championing foraged, seasonal food. Smorrebrod open sandwiches and cinnamon pastries are everyday delights. Street-food halls make it accessible to all budgets.

Sicily’s chaotic, captivating capital, famed for some of Europe’s best street food, from arancini to sfincione and the adventurous pani ca meusa. Its raucous markets feel almost North African. Come with an empty stomach and an open mind.

Where Europe meets Asia over kebabs, meze, fresh fish from the Bosphorus and endless glasses of tea. Its bazaars overflow with spices and sweets. Few cities offer such a rich, layered food culture.

A rising food capital where classic tavernas serving souvlaki and grilled octopus meet a wave of modern Greek restaurants. The central market and Psyrri district buzz with life. Olive oil, feta and sunshine flavour everything.

The Hungarian capital serves hearty goulash, chimney cake and paprika-rich fare, best explored at the grand Central Market Hall. Ruin bars and thermal-spa culture add to the appeal. Tokaji dessert wine is a local treasure.

The heartland of Andalusian tapas, where locals graze from bar to bar over jamon, fried fish and sherry beneath orange-scented streets. Flamenco fills the evenings. Warm nights make dining here pure atmosphere.