Search locations or food
OR
Sign up

100 Worst Rated Central European Foods

Last update: Sun Feb 16 2025
100 Worst Rated Central European Foods
VIEW MORE
01

Soup

SWITZERLAND
2.3
Heusuppe
Ate it? Rate it
Wanna try?
Add to list

Heusuppe is an unusual, authentic Swiss soup originating from the Alpine huts. Literally translated as hay soup, the dish is made with mountain flowers and herbs which are steeped in bouillon with the addition of hay that is removed from the broth before serving.


Typically, it takes about 2 kilos of hay to make just 1 liter of hay soup, and it is often prepared with additional ingredients such as cream and butter. Many people claim that the soup is an acquired taste – you are first hit with a slight sweetness, then creaminess, and finally, a slightly sour flavor in the mouth.

02

Blood Sausage

SILESIAN VOIVODESHIP, Poland
2.4
Ate it? Rate it
Wanna try?
Add to list

Żymlok is a traditional Silesian blood sausage consisting of a mixture of pork blood, bread rolls, ground pork offal, onions, spices, and seasonings stuffed into intestines. The ground meat is cooked in meat broth and the bread rolls are soaked in the same broth before they are combined and added to the intestines.


Bread rolls are called żymła in Silesian and bułka in Polish, hence the name of this sausage. Żymlok is usually flavored with aromatic spices such as marjoram, nutmeg, black pepper, bay leaves, allspice, and juniper berries. Although it appears to be a regular sausage, its consistency is similar to black pudding. 
03
Ate it? Rate it
Wanna try?
Add to list

Czernina is a traditional soup prepared with duck or goose blood, which is preserved in vinegar so it would not coagulate. The soup is made with a flavorful duck broth, while the typical additions include dried fruits and a variety of spices such as cloves and allspice.


The name of the soups stems from the word czarny, which translates as black and refers to the dark color of the soup. Even though some modern versions occasionally omit the blood and employ other types of meat, czernina should always be tangy, slightly sweet, and dark in color. 

MOST ICONIC Czernina

2
04
Ate it? Rate it
Wanna try?
Add to list

This simple bread soup is a traditional dish prepared with a combination of stale bread, water, onions, and a variety of spices. The more refined versions are occasionally thickened with eggs and may incorporate flavorful broths or various root vegetables.


Characterized by its rustic appeal and thick consistency, chlebová polévka is a common home-cooked dish that is traditionally enjoyed plain or accompanied by crispy croutons.

05
Ate it? Rate it
Wanna try?
Add to list

Schmierwurst, along with mettwurst and teewurst, belongs to the category of uncooked or raw sausages (rohwurst) that are typically fermented and smoked. The sausage usually consists of finely ground pork, bacon, and spices such as white pepper and coriander, which are combined into a smooth mixture and then added into a natural or artificial casing.


The preparation of the final product involves fermentation and gentle smoking, yielding a soft sausage that is perfectly good to be enjoyed without additional cooking and can easily be spread over a slice of bread. It is this distinctive soft and spreadable nature of the sausage that has probably been the reason why it had earned the name schmierwurst, meaning smear sausage or sausage spread.

06

Cookie

ZÜRICH, Switzerland
2.6
Ate it? Rate it
Wanna try?
Add to list

Tirggel are traditional Swiss Christmas cookies made with flour, honey, and sugar. They are thin and very hard, characterized by images on the top which are usually associated with the Zürich Canton, romance, and Biblical stories. It is believed that the name tirggel is derived from the word torggeln, which refers to stirring a thick dough.


The first written mention of tirggel can be found in 1461 witch trial court documents. The cookies were a luxury item in the 15th and 16th centuries, and before 1840, only city bakers had the rights to bake them. After 1840, all bakers could bake them, and they gained popularity over the years, so nowadays everyone can enjoy these crunchy festive treats.

07

Snack

NETHERLANDS
2.6
Ate it? Rate it
Wanna try?
Add to list

Nasibal is an unusual fusion of Indonesian and Dutch cuisines, a snack that is usually bought from numerous street vending machines that serve food. Shaped like a ball, nasibal consists of nasi goreng filling (fried rice and various spices) that is breaded and deep-fried in hot oil.


It can also be prepared at home, typically with leftover nasi goreng. For the best results, pair the snack with Indonesian peanut sauce.

08
Ate it? Rate it
Wanna try?
Add to list

Brathering is a traditional fish dish originating from Germany, consisting of marinated fried herring. Fresh herrings are rolled in flour or breaded, pan-fried, and marinated in a mixture of white wine vinegar, onions, sugar, salt, pepper, mustard seeds, and bay leaves.


The dish is traditionally served cold, and it’s typically accompanied by fried potatoes, rösti, or potato salad. The herrings can also be used in sandwiches, and nowadays canned brathering can be bought in most stores. The dish is usually enjoyed for lunch or as a snack at street food stands.

09

Sausage

GENEVA, Switzerland
2.6
Ate it? Rate it
Wanna try?
Add to list

Longeole is a sausage originating from Geneva. It contains ground pork, ground pork rinds, and fennel seeds. The pork rinds keep the sausage from drying out and give it a fuller flavor, while the addition of fennel seeds is believed to be a Savoyard influence.


Due to the addition of pork rinds, longeole takes longer to cook than other sausages. This sausage is especially popular during the colder months, and it is traditionally served with potatoes cooked in white wine for Christmas.

10

Soup

BASEL, Switzerland
2.7
Ate it? Rate it
Wanna try?
Add to list

Basel's signature dish is a hearty, flavorful soup made with browned flour, beef stock, onions, and sometimes red wine. Basler mehlsuppe is usually seasoned with peppercorns, cloves, nutmeg or allspice, and served topped with a generous grating of Swiss cheese such as Sbrinz or Gruyère.


Traditionally, the soup is a must-have at Basel Carnival, which is officially launched with a serving of it at precisely 4:00 AM on the first Monday after Ash Wednesday. Being a national favorite, mehlsuppe is also widely available throughout the year, not just in Basel, but across Switzerland.

11
12
Rusk
KARLOVY VARY, Czech Republic
2.7
13
14
15
16
17
18
19
20
21
Stew
BAVARIA, Germany
2.9
22
Bread
BASEL, Switzerland
2.9
23
24
Cookie
NETHERLANDS
3.0
25
Salad
SILESIAN VOIVODESHIP, Poland
3.0
26
27
Bread Soup
BAVARIA, Germany
3.0
28
Sandwich
SLAVONIA AND BARANJA, Croatia
3.0
29
30
31
32
33
34
Blood Sausage
ZAGORJE, Croatia
3.1
35
Cookie
NETHERLANDS
3.1
36
37
38
Bread Soup
SILESIAN VOIVODESHIP, Poland
3.1
39
40
41
42
43
Fruit Salad
GRONINGEN, Netherlands
3.1
44
Sweet Bread
CZECH REPUBLIC
3.1
45
Feast
BAVARIA, Germany
3.1
46
47
48
Sweet Pastry
BERN, Switzerland
3.1
49
Appetizer
ISTRIA, Croatia
3.1
50
51
52
Spread
BAVARIA, Germany
3.2
53
Sweet Pastry
ROTHENBURG OB DER TAUBER, Germany
3.2
54
Soup
HRADEC KRÁLOVÉ REGION, Czech Republic
3.2
55
Blood Sausage
SILESIAN VOIVODESHIP, Poland
3.2
56
57
Stew
VIENNA, Austria
3.2
58
59
Stew
NERETVA DELTA, Croatia
3.2
60
White Sausage
GLARUS, Switzerland
3.2
61
62
Vegetable Soup
BADEN-WÜRTTEMBERG, Germany
3.2
63
Sausage Dish
NUREMBERG, Germany
3.2
64
Cookie
ARNHEM, Netherlands
3.2
65
66
Tart
IMOTSKI, Croatia
3.2
67
68
Sweet Bread
NORTH RHINE-WESTPHALIA, Germany
3.3
69
70
71
72
Blood Sausage
CZECH REPUBLIC
3.3
73
74
75
76
77
78
Dessert
SILESIAN VOIVODESHIP, Poland
3.3
79
80
Rye Bread
FRIESLAND, Netherlands
3.3
81
82
83
84
Offal Soup
MASOVIAN VOIVODESHIP, Poland
3.3
85
Meat Dish
BERN, Switzerland
3.3
86
87
88
Meat Dish
CANTON OF GRAUBÜNDEN, Switzerland
3.3
89
Cake
ZUG, Switzerland
3.3
90
Sweet Bread
CARINTHIA, Austria
3.3
91
92
Sweet Soup
SILESIAN VOIVODESHIP, Poland
3.3
93
Cookie
DINANT, Belgium
3.3
94
Sausage
CANTON OF VAUD, Switzerland
3.3
95
Bread
CANTON OF BASEL-STADT, Switzerland
3.3
96
97
98
99
Sausage Dish
CZECH REPUBLIC
3.4
100

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “100 Worst Rated Central European Foods” list until February 16, 2025, 70,993 ratings were recorded, of which 55,299 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
Central European Food