Blood pancakes are enjoyed throughout Sweden, Finland, and Norway. They are prepared with a regular pancake batter that is elevated with the addition of animal blood. Whether they are formed as thinner, crêpe-like pancakes or as smaller, chewier types, the pancakes will always develop a typical dark-brown hue.
They are often enriched with onions and spices, and come topped with fresh lingonberries or lingonberry jam. Blood pancakes are sold as a ready-made product across Finland and Sweden.
Bocadillo de sardinas is a humble Spanish sandwich with a savory filling of canned sardines. The sandwich is usually made with a Spanish-style baguette (barra de pan), although other types of bread may also be used such as ciabatta bread or wholemeal bread.
After it’s been sliced lengthwise, the bread is topped with sardines which can be preserved in oil, tomato sauce, or vinegar, thus imbuing the sandwich with additional flavor. The filling may be enhanced with various other ingredients such as peppers, tomatoes, cilantro, lettuce, onions, avocados, olives, boiled eggs, mayonnaise, mustard, yogurt sauce, mushrooms, sautéed vegetables, and olive oil.
MOST ICONIC Bocadillo de sardinas
At its simplest, bocadillo de anchoas typically consists of a Spanish-style baguette (barra de pan) that’s been sliced along the middle and filled with anchovies. The cut side of the bread is often rubbed with ripe tomato halves, olive oil, and garlic to make the sandwich juicier and imbue it with additional flavor.
Apart from the canned anchovies, other typical ingredients used in the filling include slices of goat cheese (queso de cabra) or Manchego cheese, tomatoes, onions, marmelada de pimientos (pepper marmalade), roasted red peppers (piquillo peppers), and olives.
MOST ICONIC Bocadillo de anchoas
View moreNasibal 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.
MAIN INGREDIENTS
Bocadillo de verduras is a Spanish sandwich made with a hunk of bread that's filled with a variety of vegetables, usually roasted. The sandwich typically consists of a ciabatta bread roll or a Spanish-style baguette (barra de pan) that's been cut in half along the middle and filled with vegetables.
Typical vegetables for the sandwich’s filling include zucchinis, peppers, eggplants, carrots, tomatoes, onions, artichokes, salad greens, broccoli, cauliflowers, and peas. The bread is sometimes broiled for added crispiness, while the sandwich's filling may also be enhanced with other ingredients such as queso de cabra (goat cheese) or queso fresco (fresh cheese), slices of salami, mushrooms, or eggs.
MOST ICONIC Bocadillo de verduras
MAIN INGREDIENTS
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.
This Maltese version of scrambled eggs combines sautéed tomatoes and onions with whisked eggs. The combination is pan-fried and can be elevated with various additions such as meat, cheese, or spices. Buljubata is best served with crusty bread on the side, preferably the traditional Maltese bread variety called hobz tal-Malti. It is usually served for breakfast, lunch, or dinner, but it can also be consumed as a snack or a light main course.
MAIN INGREDIENTS
Ducana is a dessert dish that is popular on the Caribbean islands of Antigua, Montserrat and St. Vincent and the Grenadines. The dish is a type of dumpling made with coconut and sweet potatoes, often cooked in banana leaves. It is usually served with stewed or salted fish, and is a common staple food for many locals that enjoy the contrast of sweet and savory flavors.
Some say that the sweet potato is best used in the preparation of ducana, as the islands are brimming with sweet potatoes that were cultivated by the Arawak Indians a long time ago. Ducana can also be consumed cold, or thinly sliced and lightly fried as a snack.
At its simplest, bocadillo de mejillones is a type of seafood bocadillo sandwich consisting of Spanish bread that’s filled with mussels. The mussels used for the filling are usually pickled (mejillones en escabeche), while the traditional choice of bread is a Spanish-style baguette called barra de pan.
Typically, the baguette is cut in half along the middle, topped with a layer of pickled mussels, and (optionally) drizzled with the pickling sauce or olive oil before it’s closed with the other half of the bread. The sandwich may occasionally be enhanced with the addition of other ingredients such as lettuce or arugula, tomato or cucumber slices, potato fries, queso fresco (fresh cheese), mayonnaise, and lemon juice.
MOST ICONIC Bocadillo de mejillones
Beschuit met muisjes is a traditional snack that is consumed when celebrating the arrival of a baby. It consists of beschuit – a round, toasted, dry, and crunchy rusk that is smeared with either margarine or butter, then topped with muisjes – sugar-coated aniseeds.
The topping can either be pink and white if the baby is a girl (these are the traditional colors), or blue and white if it's a boy (modern colors). It is believed that aniseed stimulates milk production in nursing mothers, so beschuit met muisjes is a staple at almost every Dutch household when a baby is born and guests come to visit.
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 European Snacks” list until April 19, 2025, 28,491 ratings were recorded, of which 20,557 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.