Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.

Origin: France

Where to find:

• Chez Fonfon [Marseille]

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Grillowany oscypek z borówką

Oscypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Since 2007 Oscypek is a protected trade name under the EU's Protected Designation of Origin geographical indication. Oscypek is a traditional holiday cheese in many European countries.

Origin: Poland

Where to find:

•     Ask to local people [Warsaw]

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Currywurst

Currywurst is a fast food dish of German origin consisting of steamed, then fried pork sausage (German: Bratwurst) typically cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The dish is often served with French fries.

Origin: Germany

Where to find:

• Currywurst [Berlin]

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Pulp Fiction

Fabienne: Whose motorcycle is this?
Butch: It's a chopper, baby.
Fabienne: Whose chopper is this?
Butch: It's Zed's.
Fabienne: Who's Zed?
Butch: Zed's dead, baby. Zed's dead.

Trdelník

Trdelník is a kind of spit cake. It is made from rolled dough that is wrapped around a stick, then grilled and topped with sugar and walnut mix.

Trdelník is found in several Central European countries, originally in Hungary (where it is known to come from the Hungarian-speaking part of Transylvania, Romania). After 2010 it has penetrated to many places popular for tourists in Czech Republic or Slovakia. The word trdelník is of either Czech or Slovak origin, root of this word is trdlo which can be familiarly translated as goof. 

Origin: Hungary

Where to find:

• Trdelnik [Prague]

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Smørrebrød

Smørrebrød (originally smør og brød, "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Pålæg (literally "on-lay"), the topping, that among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This daily practice is the base of the famous Danish open sandwich, smørrebrød: a slice or two of pålæg is placed on the buttered bread, and then decorated with the right accompaniments, to create a tasty and visually appealing food item.

Origin: Denmark

Where to find:

• Hallernes Smørrebrød @ Torvehallerne KBH [Copenhagen]

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