Culinary Heritage

Taste of Europe

Regional specialties, artisan cheeses, historic vineyards, and daily culinary rituals across 52 European nations.

877 curated specialties52 European nations

Cross-European Highlights

Regional Icons

Eight distinctive flavours spanning Nordic dairy, Iberian baking, Mediterranean cheeses, and Slavic culinary heritage.

Wheels of aged Västerbotten cheese on a cheese counter

Burträsk · Västerbotten · Sweden

Västerbottensost

A hard, crumbly cow's-milk cheese made only at the dairy in Burträsk and matured for over a year. Baked into a savoury tart, it is a fixture of every crayfish party.

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Lisbon · Portugal

Pastel de nata

A custard tart in crackling puff pastry, scorched on top and eaten warm with cinnamon; first made by the monks of Belém.

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Parma & Reggio · Emilia-Romagna · Italy

Parmigiano Reggiano

Wheels of cow's-milk cheese aged at least a year, often two or three, made only around Parma, Reggio and Modena. Taste it by age.

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Champagne · France

Champagne

Sparkling wine given its bubbles by a second fermentation in the bottle and aged in chalk cellars beneath Reims and Épernay. Only this region may use the name.

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Vienna · Austria

Sachertorte

Dense chocolate cake layered with tart apricot jam and sealed beneath a thick dark chocolate glaze, created in 1832 and served with unsweetened whipped cream.

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Nationwide · Bosnia and Herzegovina

Burek

Crisp hand-stretched filo pastry spiral filled strictly with seasoned minced meat and baked until richly layered and golden.

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Across Ukraine · Ukraine

Borshch

Beetroot and cabbage soup soured with fermented beet kvass or tomatoes and finished with smetana and dill; Ukraine's culture of borshch cooking is inscribed on UNESCO's intangible heritage list.

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