National Dishes from Around the World

When it comes to travel, food can and should play a massive part in where you choose to visit. Tucking into local cuisine is a great way to dive deeper into a new culture. The most popular recipes are the ones that have been passed down through generations, from humble to imperial beginnings; even the simplest meals can enjoy a renaissance.

Wherever you go, we always recommend you 'eat like a local' - it's as easy as tucking into their national dish. We've tried quite a few on our travels, and here are some of our favourites (in no particular order):

Best National Dishes

Goulash, Hungary

Originally eaten by Hungary's cattle herders and stockmen, Goulash consists of big chunks of beef, carrots, and potatoes in a stew flavoured with onions, garlic, peppers, and plenty of great paprika. It's rich, hearty and spicy without being mouth-burning, making it ideal for the cold nights of autumn and winter. You're likely to find it on sale in the Christmas markets of Budapest.

Bulgogi - South Korea

Bulgogi is so popular in South Korea, you'll find it everywhere from upscale restaurants to supermarket shelves in ready-to-cook packs. 
It consists of thinly sliced, prime cuts of meat - usually beef - marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves, adding a fun, social element to the dish. 
You can learn how to make Bulgogi on our South Korea tour.

Wiener Schnitzel, Austria 

A Wiener Schnitzel is a breaded veal escalope that is fried out in clarified butter. Particularly famous in Vienna, it allegedly originates in Venice during a time when the Catholic Church banned food from being gilded in gold leaf, in response,  Italian cooks turned to an older, alternative preparation method: golden yellow breading. The meat dish allegedly made its way to Austria around 1857, and the rest is history! 

Ragu alla Bolognese - Italy

Also known as Spaghetti bolognese, this dish needs no introduction - ground beef and/or pork, chopped carrots, onion, celery, milk, wine, tomato paste and stock over tagliatelle (not spaghetti). Tagliatelle's wide, flat ribbons perfectly capture the rich meat sauce, considered the most authentic pairing for this dish. Said to have roots in the French "ragoût"  - a meat stew that became popular in the 18th century - the earliest recorded recipe for a ragù served with pasta comes from the cook of an 18th century Cardinal in Imola, just outside of Bologna.

Pho - Vietnam

Said to have originated while Vietnam was under French Colonial rule, Pho is thought to have been a fusion of the French one-pot beef and vegetable stew 'pot-au-feu' (another national dish on this list) and the Chinese beef with noodles - although no one knows for sure. It consists of bone broth, rice noodles, and thinly sliced beef. It may also be served with bean sprouts, fresh herbs, limes, chiles, and other garnishes for extra flavour.

Pad Thai - Thailand

Born in Thailand during the time of World War II, interestingly, Pad Thai was championed by the Prime Minister. It embodies the integration of Chinese immigrants in the late 19th and early 20th centuries, as poor migrants sought work and a better life in Thailand. Pad Thai literally means 'Thai stir-fry' in Thai. It's stir-fried rice noodles, eggs, and protein in a sweet, sour, and salty sauce, often served with bean sprouts, peanuts, and vegetables.

Peking Duck - China

This dish originates from Beijing in the Imperial era -  Its preparation and serving have evolved into a fine art, reflecting the rich cultural heritage of China. The dish is not just a testament to the skill and creativity of Chinese chefs, but it also representations China's gastronomic legacy. It's a beautifully roasted duck with crispy skin and juicy meat, served with thin pancakes, strips of spring onion, cucumber and hoisin sauce.

Pot-au-Feu - France

This hearty beef stew is a traditional French dish consisting of slowly cooked beef and vegetables in a rich broth. Pot-au-Feu has deep roots in France's gastronomic history. Dating back to the Middle Ages, Pot-au-Feu literally means "pot on the fire", and originates from a time when families would keep a pot over the fire, continuously simmering, and ingredients would be added or taken out over several days.

Paella - Spain

Saffron-flavoured rice, cooked with an enticing mix of cooked with meats, seafood, and vegetables, Paella is believed to have begun as a simple farmers' meal, cooked over a wood fire to feed field workers for lunch. Today, Paella is not just a dish; it's an expression of Spain, its land and its people.

Rosti, Fondu, Raclette -  Switzerland

Switzerland has a few national dishes (and we don't blame them!). These include pan-fried rosti potato patties, raclette - melted cheese on boiled potatoes, sliced charcuterie, cornichons and other treats - and fondue. Fondue's popularity is thanks to an impressive marketing campaign aimed at increasing cheese consumption, and it's become the ultimate sharing dish.

Ceviche - Peru

Popular since Peru's pre-Columbian era, ceviche is said to have originated with the Moche civilization, who used the juice of a local passion fruit to marinate the fish. This evolved with the arrival of the Spanish, who introduced limes - the key ingredient in modern ceviche, which now consists of raw fish, marinated in freshly squeezed key lime, with sliced onions, chilli peppers, salt and pepper.

Morocco - Couscous

Originating with the Berbers, an Indigenous ethnic group of North Africa, Couscous has deep agricultural roots. These small steamed granules of rolled semolina are a versatile addition to any dish. They're cooked in large quantities as a communal dish and commonly enjoyed on the national Moroccan holy day.

Poutine - Canada

Poutine is a dish of french fries and cheese curds topped with gravy. It emerged in Quebec in the late 1950s and was quickly popularised thanks to its delicious, comforting combination of classic ingredients.

Roast Lamb - Australia

While we love a roast in the UK, roast lamb is especially popular down under. Thanks to the country's strong connections with sheep farming - which plays a massive part in the country's economy - lamb is a staple of the Australian diet. The result is high-quality pasture-fed lamb with excellent flavour and texture - perfect for roasting.

Hamburgers - USA 

Let's face it; a hamburger is hardly considered haute cuisine, but it is always a hit with people from 5 to 105. There's a little contention whether the hamburger originated from Germany or the USA, there's no doubt it's associated with the United States of America. From humble beginnings of a meat patty between two slices of bread, today you'll find it 'dress it up' with a wide range of toppings or condiments, making each burger virtually unique.