Foods SnotraEldur Has Tried

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

The pungent, wind-dried white fish is a traditional Icelandic food.

This British temperance tonic is now a Ramadan favorite.

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

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

The melon has its own sculpture, festival, and order of knights.

Legend has it that a monk hid meat in these dumplings to fool God.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

You can still drink riesling and pinot noir from this medieval cellar.

"Monk's Head" cheese requires a special shaver.

Historians debate whether this dish actually originated with Italian sex workers.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

A now-archaic Scottish breakfast paved the way for this popular dessert.

This decadent cheese has frugal roots.

This summery parfait has mingled with British royals and literary elites.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

This ancient, spreadable cheese is disappearing from Scottish cuisine.