Escargots à la Bourguignonne is a traditional dish originating from Burgundy. The dish consists of snails that are baked with garlic and butter. If using fresh snails, they should be blanched in boiling water and rinsed in clear water. The snails are then cleaned with a small brush in a mixture of water and vinegar, and rinsed again.

Many people buy canned cooked snails and then place them in empty snail shells, which can be found in most French supermarkets. They are covered with plenty of garlic butter enriched with shallots, parsley, salt, and pepper, then baked in the oven.

Once done, the snails are served immediately. 

The star ingredient in this traditional Greek dish are snails that are pan-fried in their shells, usually in hefty amounts of olive oil or on a bed of salt. The dish is often elevated with the addition of vinegar or herbs such as parsley or rosemary.

The unusual name, which vaguely translates as popping fried snails, refers to the loud sound the snails make when fried. Others claim it comes from the Cretan word abouboura, meaning face-side down. The snails are served inside the shells, and they are traditionally eaten with toothpicks, while crusty bread and a glass of raki or ouzo are often served on the side. 

Ốc len xào dừa is a traditional dish and a specialty of Ho Chi Minh City. The dish is made by cooking mud creeper sea snails in coconut milk with fresh spices such as lemongrass, coriander, chili, and garlic. The snails are cooked until they suck up all of the sweet and creamy sauce.

Before serving, the dish is usually garnished with fresh coriander leaves. In order to eat the snail meat, it must be sucked out of its shell while making a loud slurping sound. It's recommended to serve Ốc len xào dừa with a glass of beer or wine on the side.

Escargot, or cooked snails, are a beloved French delicacy that is usually served as an appetizer. Before preparation, the snails must be purged, removed from their shells, and cooked, usually with garlic butter, chicken stock, or wine. Their tender texture and clean, woody flavors pair especially nicely with herb-infused butter - garlic, thyme, and parsley are the most common choices.

Cooked escargots can be served on toasted pieces of baguette, but they are more commonly placed back into their shells and served on an escargot plate. In that case, special snail tongs are needed to hold the shell while extracting the meat with a two-pronged snail fork.

This tangy snail soup is a staple in Hanoi. It is usually prepared with freshwater snails that are combined with a tomato-based broth. The dish also contains rice vermicelli noodles and fresh Vietnamese herbs, while typical garnishes include fish cakes, fried tofu, sliced scallions, fried shallots, or cilantro.

Lime wedges, shrimp paste, or chili sauce can be served on the side. Bún ốc is prepared as a classic winter version or as a refreshing summer variety in which the broth is served cold, and the noodles should be dipped in the broth and then consumed.

Caracoles a la andaluza is a traditional tapa or appetizer originating from Andalusia. It’s made with a combination of snails (caracoles) and a rich sauce consisting of tomatoes, garlic, parsley, longaniza sausage, salt, pepper, white wine, and brandy.

Aromatic herbs such as mint are often added to the sauce. The snails are first boiled in salted water, then mixed with the sauce. The dish is served in earthenware bowls while piping hot. It’s recommended to pair caracoles a la andaluza with a glass of sherry on the side.

Cargols a la llauna is a traditional dish originating from Catalonia. It's made with a combination of snails, mayonnaise, and garlic. The snails are grilled in their own shells for a few minutes, then served with garlic and mayonnaise sauce. The snails are then traditionally dipped in the sauce.

Every year, 200,000 people come to Lleida for the Aplec del Cargol (which can be translated as snail gathering) to enjoy snail-based specialties.

This flavorful Portuguese dish consists of thoroughly cleaned snails that are stewed in a simple combination of water and oregano sticks, while different variations also may include other types of herbs, tomatoes, or chili peppers. As the name suggests, the dish is associated with Algarve, where snails are traditionally harvested from April to June.

Caracóis are always served in the shell, and the whole dish is usually accompanied by country-style bread.

Caracóis, also known as Portuguese snails, are a popular petisco (small dish) in Portugal. Typically enjoyed during the summer months, these small snails are simmered in a flavorful broth made with olive oil, garlic, onions, bay leaves, oregano, and sometimes piri-piri (spicy chili).

Sometimes chicken broth or sausages or bacon can be included as well. The snails are cooked until tender and served hot, often accompanied by crusty bread to soak up the broth. Caracóis are a beloved snack at Portuguese cafes and taverns, with many regional variations, commonly enjoyed with a cold beer or a glass of wine.