Europe’s diverse cuisine attracts foodies from all over the world. These cities are a real center for gourmands. Europe has not only sights and beautiful places, but also a diverse food culture. Whether it’s cheese in France, wine in Italy or creative bread in Denmark, there are some culinary hotspots that attract foodies from all over the world. If you’re planning your next gourmet trip, you can’t miss these destinations.

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Florence
Italy is a classic when it comes to culinary delights. Pizza, pasta and good olive oil are known all over the world and delight lovers of good cuisine. The city of Florence is considered the gourmet fortress in Tuscany. Here, the focus is on fresh and seasonal products. Instead of many chichi, there is a simple and rustic kitchen. However, pasta plays a rather subordinate role. Once in Florence, foodies must take a cooking class and teach a Nonna how to make pasta! Square tortelli di patate stuffed with potatoes and cheese can also be made at home. Traditionally, meatballs are served with meat sauce. A nice Tuscan wine goes well with it, like a full-bodied Chianti or Brunello di Montalcino.
Copenhagen
Copenhagen has long been a hub for foodies from around the world. Danish cuisine is not only seasonal, but also known for using only regional products. The main meal is the dinner called “middag”. Unlike southern countries where people like to eat after sunset, Copenhageners sit down to dinner at 7pm at the latest. Smørrebrød is an absolute specialty. It is a sandwich traditionally served for lunch in Denmark. But this sandwich has nothing to do with German bread and butter. Because the Danes create a small work of art out of a slice of bread, mostly rye bread. Variants with herring or salmon are especially popular. However, crab, cheese, sausage or caviar are also often used. How to eat it all? Clearly with a knife and fork.
Lyon
Lyon is just two hours by train from Paris and is known as the culinary capital of France. The city has the highest density of restaurants in the country. There are more than 2,000 restaurants in the capital of the Rhône-Alpes department. Small, traditional shops – called bouchons – are lined with fine star restaurants. Lyon has at least 20 restaurants with Michelin stars. Paul Bocuse (1926-2018), one of the best chefs of the 20th century, is considered the most important representative of Lyon cuisine. Lyon is known for its simplicity and sophistication. Due to its proximity to the Alps, there are some dishes with freshwater fish, which are native to clean mountain rivers. Near the city is the village of Saint-Marcel, where the cheese of the same name is made. It has a mild taste and is used in sauces.
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