While Europe’s best and brightest foodie destinations shine all year round, it’s not always easy to know what’s going to be on the menu as the seasons change. From a hearty bowl of goulash as snowflakes fall, to bakery-fresh pastel de natas as the sun glistens – our destinations have a fabulous rotation of local dishes. But what will you be eating when you visit?  

January  

Goulash – Hungary 

We’re starting the year strong, with a chilly escape to Central Europe and Hungary – when their popular local dish, goulash, is at its most enjoyable! We find that this stew, made from slow-cooked beef and packed with paprika to give it it’s unique red colour, is served best in the colder months. Delivered in a hot clay dish and paired with a side of homemade, crusty bread perfect for dunking, trying this dish might just be the highlight of your trip.  

February  

Lasagna – Italy  

While this Italian staple never goes out of style, you may be surprised to learn that it isn't always featured on menus in the height of summer. The cooler winter climate is kinder to the beef ragu body, and you’ll find this Neapolitan classic is a huge hit during Carnival and Mardi Gras in February.  

March 

Paella – Spain 

Who doesn't love tucking into a hearty paella on a trip to its homeland, Spain? Whether you opt for seafood, chicken, chorizo or any other popular choice, you’ll be dining like locals when you tuck in during March, thanks to National Paella Day on the 27th. 

April  

Pizza – Italy 

While we’re partial to a slice (or six) of pizza all year round, there are some months of the year that are better than the rest to visit Italy for top-notch pizza experiences. During April, temperatures are still cool and crowds still small, so you can visit pizza’s hometown of Naples and enjoy the best dining experience. 

May 

Souvlaki – Greece  

There are some months where you’ll find mouth-watering souvlaki (meat grilled over charcoal, commonly served wrapped in pita with tomatoes, onions and yoghurt) is at its best. In May, the summer crowds are yet to arrive, but the produce has reached one of the freshest points of the year. So, whether you’re grabbing it on the go from a street vendor, or sitting at a beachside taverna, May is the month for souvlaki. 

June 

Meze – Turkey  

Meze culture is a big hit during the scorching summer months in Turkey, as grazing on dishes is seen as a more enjoyable way of dining in the warmer climate. Typically, a mixture of small plates are served to the table consisting of cold traditional favourites like hummus and acili ezme, a spicy tomato dip, and hot dishes like kofta, Adana kebab and börek, a flaky pastry stuffed with a variety of fillings.  

July 

Buzara – Montenegro

Where you visit in Montenegro will likely decide what dishes you come across the most. Those holidaying on the coast are bound to come across buzara. This seaside dish is a concoction of shellfish cooked in white wine, along with fennel and onions. Enjoy a huge pot of it as you dine al fresco on a balmy summer’s evening. 

August 

Peka – Croatia 

You can look at peka as more of a cooking method than a dish itself, and it’s something you’ll see a lot of during a Croatian summer. Ingredients are placed in a cast iron dome and cooked on top of burning coals to create a smoky, rich meal that you’re bound to enjoy. And thanks to local produce being abundant in August, and the warmer weather complimenting the coal-cooked dishes, you’ll be tucking into peka made meals in no time. 

September 

Tagine – Morocco 

Like many of us, Tagine requires the right climate to be happiest. And with Morocco’s weather changing drastically from winter to summer, getting your timings right to try this mouth-watering local dish is a must. The shoulder seasons offer pleasant temperatures in Morocco, so the traditional, slow-cooked stew can be enjoyed in September.  

October  

Pierogi – Poland 

These moorish Polish dumplings will have you coming back for seconds and even thirds! Perogis are enjoyed through Autumn and into winter and become a staple part of Polish cuisine towards the festive season.  

November  

Pastel de nata – Portugal 

You’d think these bite-sized, custardy delights would be more of a summer staple than a wintery treat. And while pastel de natas are baked and devoured year-round in Portugal, the country comes together to honour this iconic dessert on 17 November every year. So, you’ll find them at their flakiest, creamiest best then.  

December 

Smørrebrød - Denmark 

This Nordic favourite is one you should very much try while visiting Denmark. Homegrown ingredients are key for the tastiest plate of Smørrebrød, which is made from buttered rye bread topped with various fillings like cold meats, cheeses or spreads. You’ll find these open-faced sandwiches on menus all across the country!