What to Eat in Southern Europe

Southern Europe sits between mountain ranges and warm seas, with olive groves, vineyards, and coastal fisheries shaping everyday meals. The Mediterranean climate favors vegetables, legumes, and olive oil, while pastoral highlands supply cheeses and meats.

Eating is structured around late lunches, shared plates, and seasonal produce. Wood fires, clay or iron cookware, and market-driven shopping remain common, reinforcing a cuisine that prizes clarity of flavor over heavy sauces.

Paella Valenciana is a rice dish from the fields around Valencia, cooked thin in a paellera over a wood fire, traditionally fueled by orange-tree trimmings. Short-grain rice such as bomba absorbs a sofrito of tomato and paprika, with rabbit, chicken, and sometimes snails; garrofó (large white lima-like beans) and flat green beans called ferradura are typical, with saffron and rosemary for aroma. The rice should remain distinct, finishing with socarrat, a prized toasty crust that forms where liquid meets hot metal. Once a farmworkers’ midday meal near the Albufera wetlands, it remains a Sunday lunch staple for families and community gatherings, best enjoyed in daylight when rice can be cooked and eaten immediately.

In Naples, Pizza Napoletana follows a strict craft: a lean dough of 00 wheat flour, water, sea salt, and yeast ferments slowly, then is hand-stretched and topped minimally. The two canonical versions are Marinara (tomato, garlic, oregano, olive oil) and Margherita (tomato, mozzarella di bufala or fior di latte, basil, olive oil). Fired in a wood-burning dome at roughly 430–485°C, the pie bakes in about 60–90 seconds, yielding a soft center, airy cornicione, and light leopard spotting—fragrant with char and basil. Recognized as a Traditional Specialty Guaranteed in the EU and supported by UNESCO’s listing of the art of the Neapolitan pizzaiuolo, it is eaten at lunch or late evening; locals may fold it a libretto to go, or sit down for a quick, hot meal that centers on dough quality over heavy toppings.

Greek moussaka layers sautéed or baked eggplant with a tomato-stewed mince—often lamb or beef—seasoned with onion, cinnamon or allspice, and sometimes a splash of wine. A glossy béchamel, enriched with eggs and nutmeg, caps the dish before baking, setting into a custard-like top that contrasts with tender vegetables below. While eggplant and spice reflect Eastern Mediterranean and Ottoman-era influences, the creamy béchamel became standard after early 20th-century cook Nikolaos Tselementes codified a Western-style version. Served warm rather than piping hot so layers hold, moussaka appears at family lunches, village festivals, and city tavernas, especially in late summer when aubergines peak, though it’s offered year-round as a comforting oven-bake.

Bacalhau à Brás is a Lisbon-born preparation of cured Atlantic cod, reflecting centuries of Portuguese salting and trade. Desalted, hand-shredded bacalhau is sautéed in olive oil with onions and garlic, then mixed with batata palha—thin, crispy matchstick potatoes—and bound with beaten eggs until just creamy. A finish of parsley and black olives balances salinity with freshness and gentle bitterness. At neighborhood tascas, it’s a weeknight or lunch favorite, with cod especially prominent during Lent and Christmas seasons; the name likely honors a cook surnamed Brás (or Braz) from Lisbon’s Bairro Alto. Expect a savory, lightly briny bite, soft curds of egg, and contrasting crunch that makes the dish satisfying without heaviness.

Across Croatia’s Dalmatian coast and hinterland, peka—also called ispod peke—means roasting under a heavy bell-shaped lid buried in embers. Lamb, veal, or octopus is arranged with potatoes, onions, and carrots, doused with olive oil, white wine, herbs, and garlic, then sealed beneath an iron or clay dome covered with hot coals for one and a half to three hours. The method yields tender meat, caramelized vegetables, and gentle smokiness, somewhere between braise and roast. Rooted in hearth cooking and shepherd traditions of the Adriatic hinterlands, peka is common for Sunday meals, feast days, and extended family gatherings; many rural konobas prepare it by request, emphasizing a slow, communal rhythm not suited to fast service.

Southern Europe’s table balances coastal seafood, mountain herding, and fertile plains, turning simple ingredients into focused, technique-driven dishes. Wood fires, olive oil, and seasonal produce underpin flavor, while shared meals set the tempo of daily life. Explore more regional food insights and plan weather-smart trips with Sunheron.com.