21 DISHES you never thought to order

Want to experience more than just the set menu in your destination? Europe’s top chefs tell you the best dishes to order, and what’s in them! Anna Longmore reports

Do you know your sauerkraut from your schnitzel? Ever wondered what a crubeen is? Maybe you’ve been tempted to explore the uncharted margins of the à la carte menu (and your phrase book), but weren’t sure what you’d be letting yourself in for? Don’t fret, would-be gourmands. We have enlisted the help of some of Europe’s top chefs to guide you through the lesser-known highlights of their native cuisines. With our range of demystified delicacies from Sweden to Spain, you’ll never order chicken again.

Herbert Berger, Austria
Executive Chef, 1 Lombard Street, London
London’s most prominent Austrian chef, Herbert worked in some of the capital’s finest kitchens before moving to 1 Lombard Street, where he earnt the City restaurant a Michelin star. He’s known for his famously precise take on British cuisine with a French twist.

01 WIENER SCHNITZEL
“It is impossible to find authentic Austrian cooking abroad, so start your trip with this traditional Viennese dish, consisting of a thin slice of veal breaded and fried, served with parsley potatoes, wild cranberry sauce and a green salad.”

02 SALZBURGER NOCKERL
“Vienna may be more famous for its desserts, but visitors to Austria shouldn’t miss out on the lighter, sweeter version of these traditional Austrian dumplings from Salzburg. Two or three enormous baked heaps of sponge, lighter than the lightest soufflé, will often be served with fruit.”

03 BEUSCHEL MIT SEMMELKNOEDEL
“This fine ragout, made from the lungs and heart of the pig or calf, is a combination of finely shredded meat and a sauce made from stock thickened with a slightly brown roux (butter and flour). It’s finished with sour cream, a splash of vinegar and parsley, and served with the traditional bread dumpling.”

Micky O’Connor, Ireland
Head Chef, The Gun, London
An obsession for well-sourced native ingredients and gutsy modern European cooking have earned Irish-born O’Connor two awards since he joined this acclaimed London gastropub.

04 MUTTON STEW
“While Irish stew with lamb is a popular choice for visitors to the country, they often overlook its older sibling. Mutton has a more mature flavour and is excellent slow cooked in a stew or casserole and served with new potatoes and root vegetables.”

05 FRIED SODA BREAD WITH BLACK AND WHITE PUDDING
“Not the healthiest option for breakfast, but this certainly sets you up for the day. The Clonakilty food company makes amazing black and white pudding – best served simply with bread fried in pork fat to bring out the flavour of the pudding.”

06 A PLATE OF CRUBEENS
“The meat inside a pig’s trotter is mixed with ham hock, shallots, parsley, white wine and mustard and then stuffed into the trotter skin before resting overnight. This is then cut up into small cubes, coated in breadcrumbs and shallow fried. If it makes it easier, think of this dish as a pork and ham hock sausage. In essence that’s all it is.”