Foods Obscuro Has Tried

This Finnish licorice liqueur is as black as ink and as salty as seawater.

The most sobering salad of the Russian Civil War.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

These saffron buns are eaten on Lucia Day in Sweden.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

These beautiful wooden cups are traditionally carved from birch tree burls.

In Catalonia, the fortified wine has its own weekend ritual.

The traditional way to send a stream of wine straight to your mouth.

After the giant food fight is over, fire trucks are needed to hose down the sauce-filled streets.

This heavenly custard was born from the leftovers of sherry winemaking.

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

In Portugal, a bowl of “camel’s drool” is a sweet treat.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Scandinavians use blood to make dense, dark, savory flapjacks.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

A cake so gooey, it requires a spoon.

In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

Though its home region has been split by war, love for this hearty pastry transcends borders.

Folding and deep-frying pies is a beloved Neapolitan tradition.