One of greater the attractiveness than must visit another country is to discover its gastronomy, to prove new manjares. If your destiny is an European country, you are going away to find too many things delicious: the Italian pastes, fondues French and Swiss, cakes English, the flavorful German sausages, the exuberante Greek kitchen... It tries to eat of form similar to since you did it in house and follows our recommendations in the following countries: France and Switzerland Are typical fondues of cheese and chocolate with fruits. The Swiss chocolates and thousands and the one varieties of cheese. In these countries, along with Holland and Belgium, very are become fond of to the salads, even are markets in the street where they sell all type of lettuces, vegetables and dressings to do them. The meat is of very good quality and it usually they prepare to the plate or the furnace.

Germany
It is a country of flavorful and forceful meals. Very they are become fond of to the sponge cakes and homemade cakes. The salads of col, and the sauces are typical, like tártara. The sausages to the live coal are a good option.

Italy
Its gastronomy is an authentic temptation, still more if it pleases of the paste and ice creams. It can be a good option if you go in plan "trotamundos"

Greece
Its kitchen is very similar to the Spanish, with the olive oil as it bases, and rich in fruits, vegetables and fish. Musaka, one lasaña of potato, lamb and eggplant, can serve you as unique plate to noon. The fish and the seafood, nutritious and low in calories, prepare them very well. The ice creams, facts with natural fruit, are delicious.

Spain
To eat in Spain is one of the most pleasant rites of the daily life. The variety and wealth of its gastronomy, as well as the taste of the Spanish by the culture of the plate and the table cloth causes that it is very easy to find, in the great cities or the small rural villages, a site where to eat well. The Spanish kitchen is distinguished traditionally to use in the preparation of foods the olive oil like vegetal fat and the butter of pig like greasy animal, as well as the great variety of fruits and vegetables that took from the Arab culture, and other elements like the Pope and the tomato, arrived from America. The north is a humid and rainy region that grants a very rich and varied gastronomy, as much in meats as in fish.

Asturias provides worthy plates of mention as the fabada one (stew of porotos and products of the pig), the cheese and the cider. Between the particularitities of Galicia the caldeiradas ones are worthy of mention, the squid, milky and repostería. The Mediterranean kitchen is based on the trilogy of the wheat, the olive tree and the grapevine, with other remarkable contributions like those of the rice, vegetables, garlic, vegetables and vegetables, the cheese and yogur, the fish, meats and eggs, and the fruits. Kitchen so varied as complete, that in the Mediterranean natural spaces of Spain one interprets with different shades and particularitities. Of great personality and it contrasts is also the Valencian kitchen, that typically conjugates Mediterranean plates like fish, vegetables and fruits with those of the interior as the potajes and stews of hunting meats and that have in the rice their product stars. Castile and Leon put its bases in vegetables: porotos, chick-peas and lentils. The pig, that in the Iberian variety is fed with brown acorn and, is also basic in regional typical products, as well as the meats of hunting. Dulcería has in yolks and hojaldres more the refined expression of the Arab tradition.
The wine is a fundamental element in all and each one of the regional kitchens of Spain. Among them we will mention the wine of La Rioja, that by its aroma, flavor and body has obtained an outstanding place internationally. Other denominations of origin very appreciated are those of the Shore of the Duero, the Penedés and the Spot. The Sherry wine is a wine Andalusian of the great international prestige, mainly in the Anglo-Saxon countries - where it is known like sherry -, and that has different varieties (fine, manzanilla, amontillado, sweet and oloroso) able to satisfy the different pleasures. The Spanish digging or came espumante has its main center of production in the Catalan region of the Penedés, although it has in the last extended years to others like Castile.
The Austrian kitchen allows the visitors to taste plates with an exclusive mixture of cultures. Example of it is the Czechoslovakian bread, "gulash" Hungarian elaborated with meat, or "vapcici", an sharp meatball plate of Serbian influence. Some of the plates that the tourist can be found and that she is worth the trouble that proves are "schnitzels", popular escalope of calf, or chicken, although in this case it will be necessary to request "wienerbacklhendl". Another plate common in the menus is "tafelspitz mit g´röste", lonchas heavy of meat that are boiled and gratinadas potatoes use with apple, and how no, sauce of sharp radishes. The mythical ones "heurigen" To enjoy the experience to visit "heurigen" is something that all tourist who travels to Austria would have to do. These small premises are in the forests of Vienna and in them it invites the visitors to taste a wine glass of young harvest next to some of the most typical plates of the country. A unique way to know completely the gastronomical culture of Austria.