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A classic Italian dish of thinly pounded beef fillet, quickly seared in butter and finished with a glossy, silky sauce made from lemon juice and white wine. The quick cooking technique keeps the meat incredibly tender, while the sauce brings together the velvety texture of butter with the bright acidity of lemon.
Traditional Greek Gyros featuring thinly sliced marinated pork shoulder, served in warm pita bread with creamy tzatziki, fresh tomatoes, and red onion. A quintessential Greek street food dish.
Schweinebraten, the most deeply rooted traditional meat dish of German cuisine, is prepared by rubbing pork shoulder with spices and slowly roasting it in the oven with beer and onions. This classic Sunday roast, with a crispy exterior and a juicy, tender interior, is served with a dark-coloured sauce.
Königsberger Klopse, the most iconic dish of Prussian cuisine, consists of soft meatballs made from minced beef, served in a creamy white sauce with capers and lemon. This classic German dish, served alongside boiled potatoes, keeps alive the rich culinary heritage of Königsberg (present-day Kaliningrad).
Traditional Palatinate saumagen is a hearty dish from the Palatinate: pork, potatoes and carrots are cooked, finely minced and stuffed into a pig's stomach, then slowly cooked again for a long time. Once cooled, it is sliced and traditionally served with sauerkraut or bread.
A traditional northern German winter dish from Oldenburg and Bremen: curly kale is braised with smoked Kassler and Pinkel sausage until buttery soft. Served with boiled potatoes and medium-hot mustard.
The traditional white sausage of Bavarian cuisine. A finely textured white sausage made from veal and pork back fat, seasoned with parsley, lemon zest, mace, and ginger. Traditionally served before noon with sweet mustard and Brezn (soft pretzel).
Traditional Franconian Schäufele: a pork shoulder blade with crackling roasted until crisp, slow-cooked in the oven with beer, onions and caraway seeds. Traditionally served with a rich gravy, potato dumplings and sauerkraut.
A traditional German casserole specific to the Bavarian Forest region, made with three different meats (beef, pork, and lamb) cut into small cubes and slowly simmered with root vegetables in a rich beef stock. Named after the Battle of Pichelstein in 1832, this dish is an essential staple of cold winter days.
Traditional German cabbage rolls. Soft white cabbage leaves are stuffed with a spiced minced meat filling and cooked slowly in stock. A classic winter dish of Northern and Central Germany.
Classic German Jäger Schnitzel: a crispy breaded pork escalope with a creamy mushroom cream sauce (hunter's sauce), traditionally enriched with onions and a splash of white wine.
Traditional Milanese-style Osso Buco: veal shank slices braised slowly in white wine and stock. Served topped with fresh gremolata. One of the most established and revered dishes in Milanese cuisine.
Saltimbocca alla Romana, the most iconic meat dish of Roman cuisine, is made by topping thinly pounded beef escalopes with prosciutto crudo and fresh sage leaves, sealing them in butter, and preparing a quick sauce with white wine. Its name means 'jump in the mouth'; thanks to the quick cooking technique and rich buttery wine sauce, the meat remains incredibly tender and aromatic.
Fegato alla veneziana, the classic Venetian liver dish, is prepared by cooking thinly sliced calf's liver with plenty of onions in butter. The onions are slowly cooked until sweet and jammy in consistency, while the liver is seared briefly over high heat so that the outside is golden and the inside remains slightly pink. The butter sauce, deglazed with white wine, gives the dish its characteristic gloss and depth.
Sauerbraten, the most iconic dish of German cuisine, is prepared by slow-cooking beef that has been marinated for several days in a vinegar-based marinade. The result is a tender, aromatic roast served with a rich spiced sauce.
Berlin's iconic street food, Currywurst, consists of fried Bratwurst sausages cut into small pieces, coated in a curry-spiced tomato sauce, and served with crispy chips. The most recognised dish of traditional German street food.
Frikadellen, one of the best-known home-cooked dishes of German cuisine, are traditional meatballs made with minced beef, soaked bread, egg and onion, pan-fried until golden. They are served with mustard, potato salad or fresh bread.
A classic North German sailors' dish made from mashed potatoes with corned beef, beetroot, matjes herring and a fried egg on top. A hearty, filling dish from Hamburg and Bremen.
Schnitzel Wiener Art, one of the most well-known classics of German cuisine, is prepared by coating thinly pounded pork cutlets in plain flour, beaten egg, and breadcrumbs, then frying them in clarified butter until golden. This traditional dish, crisp on the outside and juicy and tender within, is served with a lemon wedge and parsley.
Traditional German-style Kassler: smoked and salted pork, poached in vegetable stock. Served with sauerkraut, boiled potatoes and mustard. A classic dish of Berlin and East Germany.
Classic German Zwiebelrostbraten: juicy pan-fried sirloin steak with crispy golden fried onions and a rich gravy. A traditional dish of German home cooking.
Classic German meatloaf made from a mixture of minced beef and minced pork, with soaked bread rolls, onions and eggs, topped with mustard and bacon strips, baked in the oven until crispy on the outside and juicy on the inside.
A traditional German sausage of Berlin origin, finely ground with a smooth texture. The Brät (sausage forcemeat), made from pork and back fat, is stuffed into natural casings and poached in water at 70–80°C. Served with mustard and fresh bread.
Traditional German-style Falscher Hase is a meatloaf made from minced meat and shaped to resemble a rabbit. This meatloaf, filled with hard-boiled eggs, is wrapped in bacon strips, baked in the oven, and served with a gravy.
