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A taste of local flavours: Must-try foods in Europe’s lakes and mountains

Europe dishes up a huge variety for foodies – from fresh lake fish to alpine comfort food and desserts made with recipes that date back centuries. Each country has its specialities so we’ve rounded up our top must-trys for your next holiday.

Your foodie fix, in 20 seconds

Fondue in Switzerland (fon – doo)

Did you even go to Switzerland if you didn’t have fondue? It’s one of the country’s best-known dishes – and a favourite across the Alps – so it’s an absolute must while you’re there. Most recipes melt down two or three types of cheese, plus garlic and white wine, and you’ll usually get chunks of bread, pickles and charcuterie to go with it, so gather round the pot and get dipping.

Gelato in Italy (jeh – lar – toe)

There’s no better way to cool off on a hot day than with a big scoop of gelato. Richer and creamier than ice-cream because of the way it’s made, this frozen dessert was invented way back in the 1600s. Pop into the best shops around Lake Garda to tick off the classic vanilla, chocolate and hazelnut flavours, or try out-of-the-box picks from honey to basil.

Kaiserschmarrn in Austria (ky – zer – schmarn)

Not just a treat for pancake day, this thick, chopped-up pancake is a year-round staple in Austria. It’s mixed with rum-soaked raisins and topped with fruit compote to make a perfect pud to share. Or you can skip the savoury course completely and enjoy one all to yourself for lunch instead – you’ll be following in the footsteps of royalty, since this was said to be a fave dish of Kaiser Franz Josef I in the 1800s (kaiserschmarrn actually means ‘Emperor’s mess’).

Knödel in Austria (ker – ner – dol)

The German name for dumplings, knödel come in all kinds of varieties – there’s even a whole festival dedicated to them every September in St Johann. They’re made from either flour, bread or potato and can be filled with anything from meat to fruit. A popular pick is germknödel, a soft yeast dumpling stuffed with plum jam, sprinkled with poppy seeds and served with custard.

Kremšnita in Slovenia (krem – shnih – tah)

When it comes to Slovenian food, the country’s take on the vanilla slice or mille feuille takes the cake crown. It’s made with layers of puff pastry, custard and Chantilly cream – and some places dial the indulgence up another notch by adding meringue or chocolate icing. To try the original version, head to the Hotel Park on Lake Bled, where kremšnita was invented in 1953.

Pierrade in France (pee – err – add)

Also called pierre chaud or ‘hot stone’, this is one meal where cooking your own food is all part of the experience. You’ll get pieces of beef or lamb, sliced super thin so you can sear them yourself on a hot stone plate in the middle of the table – just a couple of minutes and they’ll be tender and juicy. Some places give you veggies like peppers and mushrooms too, and the sauces are key so try dipping your bites into béarnaise, bourguignon and aioli and see which you like best.

Polenta in Italy (pol – en – tah)

Nicknamed ‘the bread of the Dolomites’, polenta’s a cupboard staple in Italy. It’s made from cornmeal and has a slightly sweet flavour that goes so well with everything from venison to fried eggs. And it can be used lots of different ways, like cooked slowly in water or milk, then finished with butter to make a creamy mash, or cooled, sliced and then grilled.

Sardines in Italy

Fishing has been a major industry on Lake Garda for centuries, and sardines caught in the lake still top lots of restaurant menus – they’re delicious grilled or fried, mixed with pasta or added to sauces for an extra flavour boost. In fact, they’re such a big part of the cuisine here that Garda town spends three days celebrating them at the annual Sardellata al Chiar di Luna festival in July.

Strudel in Austria (shtroo – dell)

The ultimate Austrian dessert, strudel’s also one of the country’s national dishes and has been topping the popularity charts since the 18th century. To make the classic apfelstrudel, paper-thin layers of pastry are wrapped around a filling of apples, raisins and spices. Baked until crispy and served with icing sugar and vanilla sauce or custard, it’s the ideal treat to eat in an authentic mountain hut.

Tavče gravče in North Macedonia (tav – chuh – grav – chuh)

Definitely not your average baked beans, this dish takes several hours to make – and the results are so worth it. The white beans are soaked and boiled, mixed with onions and paprika and baked in a clay pot that’s said to add a special rustic flavour. Then it’s served straight from the oven to the table. It’s a winner any day of the week but, for the locals, it’s a must-have dish on Fridays.

Tiroler Gröstl in Austria (tih – roll – er – grer –stall)

A great lunchtime pick-me-up, this dish is a mixture of potatoes, bacon and onions, topped with an oozing fried egg. It was traditionally a way for people to use up leftovers – similar to bubble and squeak in England – and is now a favourite with locals and visitors across the Tyrol region.

Wiener schnitzel in Austria (vee – ner – shnit – zell)

Lots of countries have a version of this but the original schnitzel was all Austrian, created in Vienna in the early 1900s. It’s typically a veal cutlet that’s flattened, breaded and fried, and served up with salad, potatoes or chips. Some recipes use chicken or turkey instead, but to be called a true Wiener schnitzel, only veal will do.

Pair your meal with one of these must-try drinks or see more of the top dishes to try in Italy, Austria, Switzerland, Slovenia or North Macedonia.

Head to our Lakes & Mountains homepage to discover more about our favourite holidays.

Author: Courtney Sparham

Last updated: 09.08.2023