Skiing and snowboarding in Europe means many things: picturesque pistes, exciting après and, most importantly, a moreish medley of alpine eats. In France, it’s all about dunking crispy baguettes into gooey fondue goodness, while slopeside schnitzels are on the cards in Austria. From Switzerland’s crispy röstis to Italy’s spinach-stuffed dumplings, these dishes are sure to whet your winter appetite…

Apple strudel

If you’ve got a sweet tooth, you simply can’t beat an apple strudel. This popular pastry involves thin layers of dough wrapped around a filling of apples, raisins and spices. It’s then baked until crispy, sprinkled with icing sugar and covered in vanilla sauce. Delicious!

Fondue

Originally hailing from Switzerland, this cheese-tastic treat can now be found in ski resorts throughout the Alps. Often, a mix of two or three types is used, as well as a dash of white wine and garlic. You’ll get a plate of pickles to cut through the richness, charcuterie for dipping and a basket of bread for mopping up every last drop.

Raclette

Raclette, a salted cheese made from cow’s milk, is a staple on most mountain menus. Traditionally, it comes in a wheel which is placed on a special grill, melting the top layer. After a few minutes, watch as a golden wave envelopes your potatoes, onions and charcuterie. Then it’s just a matter of endurance, can you work your way through the whole wheel?

Goulash

Invented in Hungary, goulash is a hearty dish that’ll give you all the fuel you need for an afternoon on the slopes. The recipe varies between countries and resorts, but as a rule, you can expect tender chunks of beef cooked with various vegetables and spices.

Tartiflette

Creamy and comforting, tartiflette combines reblochon cheese, potatoes, bacon and onions to create a ski-worthy snack. It’s one of the Savoie region’s most famous meals, so it’s definitely one for the to-chew list.

Tiroler gröstl

Bubble and squeak meets a fry-up in this alpine classic, which as the name suggests, comes from the Tyrol region. Potatoes, bacon and onions are topped with a fried egg. It’s the perfect lunchtime pick-me-up!

Kaiserschmarrn

Step aside pancakes, Austria’s take on the fluffy favourite is a winner. The dessert’s base is a shredded pancake studded with rum-soaked raisins, which is topped with a dollop of fruit sauce. The name translates to ‘Emperor’s mess’, in honour of Kaiser Franz Josef I, who loved it.

Schnitzel

You’ll be hard pressed to find a mountain hut that doesn’t have schnitzel on the menu. You’ll find variations using chicken, turkey and beef, but for a traditional Wiener schnitzel, it’s got to be veal. The meat is hammered until flat, breaded and fried, then enjoyed with salad, potatoes or chips.

Òlha Aranesa

Planning a winter escape in the Pyrenees? You’ll want to give this lip-smacking stew a try. It all starts with a simmering stock, before cured meat and beans are added. Then comes the potato and pasta, for a double helping of carbs! The final flourish is butifarra, a salty pork sausage.

Polenta

Polenta, made from cornmeal, is as diverse as it is tasty. It can be served in two ways, either soft as mash or grilled. Whether you’re devouring it as a side with braised meats, as a main covered in ragù or even in a tasty pudding, northern Italy is prime polenta territory.

Canederli

When lunchtime calls, canederli answer. These bread dumplings, bathed in a meaty broth, are another treat from Tyrol. They’re stuffed with everything from speck to spinach and paired with soups and stews. You can also enjoy them as the main event, lathered in butter or as a fruit-filled dessert.

Rosti

Switzerland and skiing go hand in hand, so there’s no surprise it’s home to some next-level nibbles. Comfort food favourites like the humble rosti (a fried potato cake) reign supreme. Popular toppings include lardons, mushrooms, egg and cheese.