European cuisine is a delightful tapestry of flavors, traditions, and ingredients that vary from country to country, making lunchtime an exciting opportunity to explore diverse tastes.
Whether you’re craving the rich and creamy textures of French dishes, the fresh and vibrant flavors of Mediterranean meals, or the hearty and comforting recipes from Eastern Europe, there’s something for everyone.
In this article, we’ve gathered over 24 authentic and easy-to-make European lunch recipes that will bring the spirit of the continent straight to your dining table.
From light salads and savory sandwiches to robust stews and pasta dishes, these recipes are perfect for a satisfying midday meal that’s both nutritious and delicious.
24+ Authentic European Lunch Recipes to Brighten Your Midday Meal
Exploring European lunch recipes is more than just about cooking — it’s a way to experience the culture and history of different regions through food.
With over 24 recipes to choose from, you can create a variety of meals that suit your taste and mood, whether you prefer something quick and simple or a more elaborate dish to impress your guests.
Embrace the flavors of Europe by trying these recipes, and you’ll discover new favorites that can easily become part of your regular lunch rotation. Bon appétit!
Croque Monsieur
A French café classic, the Croque Monsieur is a hot sandwich layered with ham and Gruyère cheese, then baked or grilled until golden and bubbly.
It’s the kind of comforting, indulgent lunch you’d find in a Parisian bistro—crispy on the outside, creamy and savory on the inside.
Ingredients
- White sandwich bread
- Sliced ham
- Gruyère cheese, shredded
- Unsalted butter
- All-purpose flour
- Whole milk
- Dijon mustard
- Nutmeg
- Salt and black pepper
Instructions
Begin by making a béchamel sauce: melt butter in a saucepan, whisk in flour, and cook briefly.
Gradually add warm milk, whisking until thickened. Season with salt, pepper, a pinch of nutmeg, and a spoonful of Dijon mustard.
Lightly toast the bread slices.
Spread a little béchamel on each slice, then layer ham and shredded cheese.
Top with another slice of bread. Spread more béchamel over the top and sprinkle with extra cheese.
Bake in a preheated oven until golden and bubbling, then serve hot.
A Croque Monsieur offers everything a good lunch should: crunch, richness, and deep flavor.
It’s quick to prepare, yet sophisticated enough to make you feel like you’ve taken a midday trip to France.
Swedish Shrimp Salad
This creamy, dill-forward shrimp salad—known in Sweden as “Skagenröra”—is often served on toast or crispbread.
It’s light, refreshing, and perfect for a chic European-style lunch that doesn’t feel too heavy.
Ingredients
- Cooked shrimp, peeled and chopped
- Mayonnaise
- Sour cream or crème fraîche
- Lemon juice
- Fresh dill, chopped
- Dijon mustard
- Salt and pepper
- Rye bread or crispbread for serving
- Optional: fish roe for topping
Instructions
In a bowl, mix mayonnaise, sour cream, lemon juice, mustard, and dill until combined.
Gently fold in the shrimp, seasoning to taste with salt and pepper.
Chill the mixture for a short time to let the flavors meld.
To serve, spoon the shrimp salad generously onto rye bread or crispbread.
Optionally, top with a dollop of fish roe and a sprig of dill for extra flair.
This Swedish shrimp salad feels both luxurious and clean, delivering bright, briny flavors with minimal effort.
It’s ideal for a light lunch that still satisfies.
Spanish Tortilla
A staple in Spanish kitchens, tortilla española is a humble yet satisfying dish made from eggs, potatoes, and onions.
It’s a versatile lunch option that can be enjoyed warm or cold and works wonderfully with a side salad.
Ingredients
- Potatoes, peeled and thinly sliced
- Onion, thinly sliced
- Eggs
- Olive oil
- Salt
Instructions
In a nonstick skillet, heat olive oil and slowly cook the sliced potatoes and onions until soft but not browned.
Drain excess oil and let cool slightly.
In a bowl, whisk the eggs and season with salt.
Gently mix in the potato-onion mixture.
Pour everything back into the skillet and cook over low heat, allowing the bottom to set.
Flip the tortilla using a plate or lid, then return it to the pan to cook the other side. Once golden and firm, slice and serve.
Spanish tortilla is a true celebration of simple ingredients.
It’s a nourishing, protein-rich lunch that captures the soul of rustic Mediterranean cooking with every bite.
You have not enough Humanizer words left.
Upgrade your Surfer plan.
Italian Caprese Panini
A fresh and flavorful lunch, the Italian Caprese Panini combines ripe tomatoes, creamy mozzarella, and fragrant basil, all pressed inside crusty bread.
This sandwich is inspired by the classic Caprese salad and is perfect for a quick yet satisfying meal.
Ingredients
- Ciabatta or baguette bread
- Fresh mozzarella cheese, sliced
- Ripe tomatoes, sliced
- Fresh basil leaves
- Extra virgin olive oil
- Balsamic glaze (optional)
- Salt and pepper
Instructions
Slice the bread horizontally and drizzle the inside with olive oil.
Layer mozzarella, tomato slices, and fresh basil leaves.
Season with salt and pepper. Close the sandwich and press it in a panini maker or grill it in a skillet with a weight on top until the bread is crisp and the cheese melts.
Drizzle with balsamic glaze if desired before serving.
This panini brings the vibrant flavors of Italy into a handheld lunch, balancing creamy, tangy, and herbaceous notes with a crunchy exterior.
It’s perfect for a casual yet delicious midday bite.
German Potato Salad with Sausage
Unlike its creamy American counterpart, the German potato salad is warm and tangy, featuring vinegar, mustard, and fresh herbs.
Served alongside flavorful sausages, it makes a hearty and authentic lunch full of bold European flavors.
Ingredients
- Small potatoes, boiled and sliced
- Onion, finely chopped
- White vinegar
- Dijon mustard
- Olive oil or bacon fat
- Fresh parsley, chopped
- Salt and pepper
- Cooked sausages (bratwurst or your choice)
Instructions
In a pan, sauté onions in olive oil or bacon fat until soft. Stir in vinegar and mustard, then pour over the warm potatoes.
Toss gently to coat. Season with salt and pepper, and sprinkle with fresh parsley. Serve alongside grilled or pan-fried sausages.
This salad’s tangy dressing combined with savory sausage offers a comforting, rustic lunch experience rooted in German tradition.
It’s simple, satisfying, and perfect for anyone craving something warm and flavorful.
Greek Spanakopita
Spanakopita is a flaky Greek pastry filled with spinach, feta cheese, and herbs.
It’s a wonderful vegetarian lunch option that’s rich in flavor and texture, showcasing the Mediterranean love for fresh greens and tangy cheese wrapped in crisp phyllo dough.
Ingredients
- Phyllo dough sheets
- Fresh spinach, chopped
- Feta cheese, crumbled
- Onion, finely chopped
- Garlic, minced
- Eggs
- Olive oil
- Fresh dill or parsley, chopped
- Salt and pepper
Instructions
Sauté onions and garlic in olive oil until translucent. Add chopped spinach and cook until wilted.
Remove from heat, stir in feta, herbs, and beaten eggs. Season with salt and pepper.
Layer phyllo sheets in a baking dish, brushing each with olive oil.
Spread the spinach mixture evenly, then cover with more phyllo layers, again brushing each with oil.
Bake until golden and crisp.
Spanakopita offers a delicious combination of creamy, savory filling and crisp, buttery pastry.
It’s a filling lunch that transports you to the sun-drenched Mediterranean with every bite.
British Ploughman’s Lunch
A traditional British Ploughman’s Lunch is a rustic, hearty meal often served in pubs.
It features simple, fresh ingredients like cheese, crusty bread, pickles, and cold cuts, making it a perfect no-cook, satisfying lunch.
Ingredients
- Cheddar cheese, sliced or chunked
- Crusty bread or a fresh baguette
- Pickled onions or Branston pickle
- Sliced apple or pear
- Cherry tomatoes
- Hard-boiled eggs (optional)
- Cucumber slices
- Cold cuts like ham or roast beef (optional)
Instructions
Arrange slices of cheddar, bread, pickles, and fresh vegetables on a plate.
Add cold cuts or hard-boiled eggs if desired.
Serve with a drizzle of good olive oil or mustard on the side.
The Ploughman’s Lunch celebrates the joy of simple, wholesome ingredients served together for a satisfying and balanced meal.
It’s perfect for a light yet filling European-style lunch that’s both fresh and comforting.
Portuguese Caldo Verde Soup
Caldo Verde is a traditional Portuguese soup made with potatoes, kale, and chorizo sausage.
It’s comforting, nutritious, and ideal as a warm lunch that fills you up without being heavy.
Ingredients
- Potatoes, peeled and chopped
- Kale or collard greens, thinly sliced
- Chorizo sausage, sliced
- Onion, chopped
- Garlic, minced
- Olive oil
- Water or chicken broth
- Salt and pepper
Instructions
Sauté onion and garlic in olive oil until soft. Add potatoes and broth, then cook until potatoes are tender.
Blend the soup until smooth. Return to the pot, add sliced kale and chorizo, and simmer until kale is tender.
Season with salt and pepper.
Caldo Verde is a soul-warming soup that combines earthy greens and spicy sausage, delivering traditional Portuguese flavors in a simple, satisfying lunch.
Hungarian Goulash Soup
Hungarian goulash soup is a rich and hearty stew made with beef, paprika, and vegetables.
It’s a beloved Central European dish that works perfectly as a flavorful and filling lunch.
Ingredients
- Beef stew meat, cubed
- Onion, chopped
- Garlic, minced
- Carrots and potatoes, chopped
- Sweet paprika
- Tomato paste
- Beef broth
- Olive oil
- Salt and pepper
- Fresh parsley for garnish
Instructions
Brown beef in olive oil, then sauté onions and garlic. Stir in paprika and tomato paste, coating the meat and onions.
Add broth, carrots, and potatoes, and simmer until meat is tender.
Season with salt and pepper. Garnish with fresh parsley before serving.
This goulash soup offers deep, smoky flavors and a comforting richness that make it a perfect European lunch choice when you want something hearty and warming.
French Niçoise Salad
Niçoise salad is a vibrant and refreshing lunch option from the Provence region of France.
It typically combines fresh vegetables, tuna, olives, and hard-boiled eggs, creating a balanced and colorful plate full of Mediterranean flavors.
Ingredients
- Mixed salad greens
- Cooked green beans
- Cherry tomatoes
- Black olives (Niçoise olives if available)
- Hard-boiled eggs, quartered
- Canned or fresh tuna (preferably packed in olive oil)
- Red onion, thinly sliced
- Olive oil
- Lemon juice or red wine vinegar
- Dijon mustard
- Salt and pepper
Instructions
Arrange salad greens on a plate and top with green beans, cherry tomatoes, olives, tuna, hard-boiled eggs, and red onion.
Whisk together olive oil, lemon juice or vinegar, Dijon mustard, salt, and pepper to make a dressing.
Drizzle the dressing over the salad before serving.
This salad is a perfect light but satisfying lunch with fresh ingredients and bold Mediterranean flavors, ideal for warmer days or when you want something nutritious and easy to prepare.
Austrian Wiener Schnitzel
Wiener Schnitzel is a classic Austrian dish consisting of thinly pounded veal (or pork) cutlets, breaded and fried to a golden crisp.
Often served with lemon wedges and potato salad, it’s a lunch that combines crunch and tender meat for a truly comforting experience.
Ingredients
- Veal or pork cutlets, pounded thin
- Flour
- Eggs, beaten
- Breadcrumbs
- Butter or oil for frying
- Lemon wedges
- Potato salad or simple greens for serving
Instructions
Dredge each cutlet in flour, dip in beaten eggs, then coat with breadcrumbs.
Fry in butter or oil until golden brown on both sides.
Drain on paper towels. Serve hot with lemon wedges and a side of potato salad or fresh greens.
Wiener Schnitzel is a timeless European lunch that delivers satisfying textures and flavors, combining crispy coating with tender meat, enhanced by a fresh squeeze of lemon.
Italian Risotto Primavera
Risotto Primavera is a creamy Italian rice dish cooked slowly with fresh spring vegetables.
It’s colorful, light, and perfect for a lunch that’s both comforting and packed with garden-fresh flavors.
Ingredients
- Arborio rice
- Vegetable broth
- Onion, finely chopped
- Garlic, minced
- Asparagus, cut into pieces
- Peas
- Zucchini, diced
- Parmesan cheese, grated
- Olive oil
- White wine (optional)
- Butter
- Salt and pepper
Instructions
Sauté onions and garlic in olive oil until soft.
Add Arborio rice and toast for a minute, then deglaze with white wine if using.
Gradually add warm broth, stirring constantly until absorbed. Partway through cooking, add asparagus, peas, and zucchini.
Finish with butter and grated Parmesan, seasoning with salt and pepper.
This risotto balances creamy texture and fresh vegetable flavors beautifully, making it an elegant and nourishing lunch option that captures the essence of Italian cuisine.
Belgian Endive and Ham Gratin
Belgian Endive and Ham Gratin is a classic Belgian dish that combines tender endives wrapped in ham, baked in a creamy cheese sauce.
It’s a warm and comforting lunch that offers rich, mellow flavors perfect for a cozy meal.
Ingredients
- Belgian endives, trimmed
- Sliced ham
- Butter
- All-purpose flour
- Milk
- Gruyère or Emmental cheese, grated
- Nutmeg
- Salt and pepper
Instructions
Boil the endives until tender, then drain well. Wrap each endive in a slice of ham and place them in a baking dish.
Prepare a béchamel sauce by melting butter, stirring in flour, and gradually whisking in milk until thickened.
Season with salt, pepper, and a pinch of nutmeg.
Pour the sauce over the endives, sprinkle with grated cheese, and bake until golden and bubbly.
This gratin showcases the delicate bitterness of endives paired with creamy, cheesy sauce and smoky ham, making it a rich yet balanced European lunch that’s both satisfying and elegant.
Polish Pierogi with Sauerkraut
Pierogi are traditional Polish dumplings that can be filled with various ingredients.
One popular filling is sauerkraut, which offers a tangy and savory flavor.
These dumplings make a hearty and comforting lunch with a wonderful
Ingredients
- Pierogi dough (flour, eggs, water, salt)
- Sauerkraut, drained and chopped
- Onion, finely chopped
- Butter
- Salt and pepper
Instructions
Sauté onions in butter until golden, then mix with chopped sauerkraut, seasoning with salt and pepper.
Roll out pierogi dough and cut into circles. Place a spoonful of sauerkraut filling on each circle, fold and seal edges tightly.
Boil the pierogi until they float, then optionally pan-fry in butter for a crispy finish.
Pierogi with sauerkraut deliver a wonderful balance of sour and savory, and their comforting dough makes them a satisfying and authentic Polish lunch choice.
Danish Smørrebrød
Smørrebrød is an open-faced sandwich from Denmark, typically served on dense rye bread with a variety of toppings like pickled herring, eggs, cold cuts, and fresh vegetables.
It’s a visually appealing and flavorful lunch that celebrates fresh, quality ingredients.
Ingredients
- Dense rye bread, sliced
- Butter
- Pickled herring or cold cuts (such as roast beef or liver pâté)
- Hard-boiled eggs, sliced
- Fresh dill
- Radishes, thinly sliced
- Pickles or capers
- Lemon wedges
Instructions
Spread butter on rye bread slices.
Top with your choice of pickled herring or cold cuts.
Add sliced eggs, fresh dill, radishes, and pickles for garnish.
Serve with lemon wedges on the side.
Danish Smørrebrød offers a delightful combination of textures and flavors, from creamy and tangy to crisp and fresh, making it a classic and elegant lunch that’s as pleasing to the eye as it is to the palate.
Italian Panzanella Salad
Panzanella is a traditional Tuscan bread salad that combines stale bread cubes with ripe tomatoes, cucumbers, onions, and fresh basil.
It’s a refreshing and rustic lunch perfect for warm weather, using simple ingredients to create bold Mediterranean flavors.
Ingredients
- Stale crusty bread, cut into cubes
- Ripe tomatoes, chopped
- Cucumber, diced
- Red onion, thinly sliced
- Fresh basil leaves
- Extra virgin olive oil
- Red wine vinegar
- Salt and pepper
Instructions
Toast or lightly dry out the bread cubes if needed.
In a large bowl, combine tomatoes, cucumber, red onion, and basil.
Add the bread cubes and toss with olive oil and red wine vinegar. Season generously with salt and pepper.
Let it sit for a bit to allow the bread to soak up the dressing before serving.
Panzanella is a wonderfully light yet satisfying lunch that highlights fresh, simple ingredients, offering a burst of summer flavors with every bite.
French Ratatouille
Ratatouille is a classic vegetable stew from Provence featuring zucchini, eggplant, bell peppers, and tomatoes simmered in olive oil with garlic and herbs.
It’s a healthy, colorful dish that works perfectly as a warm or room-temperature lunch.
Ingredients
- Zucchini, diced
- Eggplant, diced
- Bell peppers, chopped
- Tomatoes, chopped
- Onion, chopped
- Garlic, minced
- Olive oil
- Fresh thyme and basil
- Salt and pepper
Instructions
Sauté onions and garlic in olive oil until softened.
Add eggplant and cook until tender, then add zucchini and bell peppers.
Finally, stir in tomatoes and herbs, seasoning with salt and pepper.
Simmer gently until all vegetables are tender and flavors meld together.
Ratatouille is a versatile and wholesome lunch choice that’s both comforting and vibrant, showcasing the bounty of Mediterranean vegetables in a delicious way.
Czech Svíčková na Smetaně
Svíčková na smetaně is a traditional Czech dish of marinated beef sirloin served with a creamy vegetable sauce.
It’s typically accompanied by bread dumplings, making it a rich and hearty lunch with classic Central European flavors.
Ingredients
- Beef sirloin
- Carrots, celery root, and onions, chopped
- Butter
- Heavy cream
- Lemon juice
- Bay leaves and allspice
- Mustard
- Salt and pepper
- Bread dumplings (optional)
Instructions
Marinate beef with vegetables, bay leaves, and allspice.
Roast or braise the beef until tender. Blend cooked vegetables into a smooth sauce, add cream, lemon juice, and mustard, then season to taste.
Slice the beef and serve it topped with the creamy sauce, accompanied by bread dumplings.
This dish offers a comforting blend of tender meat and rich sauce, delivering a taste of traditional Czech cuisine that is perfect for a filling and flavorful lunch.
Spanish Gazpacho
Gazpacho is a classic cold Spanish soup made from ripe tomatoes, cucumbers, bell peppers, and garlic, blended into a refreshing and vibrant dish.
It’s perfect for a light and healthy lunch, especially during warm weather.
Ingredients
- Ripe tomatoes, chopped
- Cucumber, peeled and chopped
- Red bell pepper, chopped
- Garlic cloves
- Olive oil
- Red wine vinegar
- Bread (optional, for thickness)
- Salt and pepper
Instructions
Combine tomatoes, cucumber, bell pepper, garlic, and bread (if using) in a blender.
Blend until smooth, then slowly add olive oil and red wine vinegar, blending again.
Season with salt and pepper. Chill thoroughly before serving.
Spanish gazpacho offers a bright, tangy flavor that awakens the palate, making it a refreshing and nourishing lunch that’s easy to prepare and enjoy.
Austrian Kaiserschmarrn
Kaiserschmarrn is a fluffy, shredded pancake dessert from Austria often enjoyed as a sweet lunch or light meal.
It’s caramelized, dusted with powdered sugar, and typically served with fruit compote.
Ingredients
- Eggs, separated
- Flour
- Milk
- Sugar
- Butter
- Raisins (optional)
- Powdered sugar
- Fruit compote or jam for serving
Instructions
Whisk egg yolks with flour, milk, and sugar to form a batter. Beat egg whites until stiff and fold gently into the batter.
Melt butter in a skillet, pour in batter, and cook until golden.
Tear the pancake into pieces, caramelize lightly in the pan, then dust with powdered sugar.
Serve with fruit compote.
Kaiserschmarrn is delightfully light and sweet, making it a comforting lunch treat or dessert that brings a touch of Austrian tradition to your table.
Greek Chicken Souvlaki
Chicken Souvlaki consists of marinated chicken pieces grilled on skewers, served with pita bread and tzatziki sauce.
It’s a flavorful and protein-packed lunch that’s both satisfying and easy to eat on the go.
Ingredients
- Chicken breast, cut into cubes
- Olive oil
- Lemon juice
- Garlic, minced
- Oregano
- Salt and pepper
- Pita bread
- Tzatziki sauce
Instructions
Marinate chicken cubes in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least an hour.
Thread onto skewers and grill until cooked through. Serve with warm pita bread and a generous dollop of tzatziki sauce.
Greek chicken souvlaki offers bright, herby flavors and juicy grilled meat, making it a classic Mediterranean lunch that’s both fresh and hearty.
Portuguese Bifana Sandwich
Bifana is a traditional Portuguese pork sandwich featuring thinly sliced marinated pork, cooked until tender and juicy, then served on crusty bread.
It’s a flavorful and satisfying lunch perfect for those who enjoy savory, spiced meat sandwiches.
Ingredients
- Thin pork cutlets
- Garlic, minced
- White wine or vinegar
- Paprika
- Bay leaf
- Olive oil
- Crusty bread rolls
- Salt and pepper
Instructions
Marinate the pork cutlets with garlic, white wine or vinegar, paprika, bay leaf, salt, and pepper for several hours.
Sauté in olive oil until cooked and slightly caramelized.
Serve the pork hot inside crusty bread rolls, optionally adding mustard or hot sauce.
This sandwich delivers bold, tangy, and smoky flavors wrapped in fresh bread, making it a beloved Portuguese lunch choice that’s simple yet deeply satisfying.
Italian Frittata
Frittata is an Italian-style omelet packed with vegetables, cheese, and sometimes meats.
It’s cooked slowly until set and can be served warm or at room temperature, making it an excellent versatile lunch.
Ingredients
- Eggs
- Onion, chopped
- Bell peppers, diced
- Zucchini, sliced
- Parmesan cheese, grated
- Olive oil
- Salt and pepper
- Fresh herbs like parsley or basil
Instructions
Sauté onions, bell peppers, and zucchini in olive oil until tender.
Beat eggs with salt, pepper, and herbs, then pour over the vegetables in the pan.
Sprinkle Parmesan cheese on top and cook on low heat until the eggs are mostly set. Finish under a broiler if needed to brown the top.
Slice and serve.
The frittata offers a comforting and protein-rich lunch that’s easy to customize with your favorite ingredients, bringing a taste of Italy’s simple, home-style cooking.
Swiss Rösti with Smoked Salmon
Rösti is a Swiss potato dish similar to a crispy hash brown, often served topped with smoked salmon, crème fraîche, and fresh herbs.
It’s a delicious and elegant lunch option combining crunchy textures with rich, smoky flavors.
Ingredients
- Potatoes, peeled and grated
- Butter or oil
- Smoked salmon slices
- Crème fraîche
- Fresh chives or dill
- Salt and pepper
Instructions
Squeeze excess moisture from grated potatoes and season with salt and pepper.
Fry in butter or oil over medium heat until crispy and golden on both sides.
Top rösti with slices of smoked salmon, a dollop of crème fraîche, and sprinkle with fresh herbs.
Swiss rösti with smoked salmon delivers a delightful mix of crispy potatoes and creamy, smoky toppings, making it a refined yet comforting lunch that celebrates classic Alpine flavors.
Conclusion
European lunches are a wonderful blend of tradition and innovation, offering something to delight every palate. These 24+ recipes showcase the incredible diversity of the continent’s culinary heritage, proving that lunch can be both nourishing and exciting. By incorporating these recipes into your meal planning, you’ll not only enjoy delicious food but also gain a deeper appreciation for the rich food cultures across Europe. So why stick to the same old lunch routine? Let these European dishes inspire you to explore new tastes and cooking styles that bring a little adventure to your everyday meals.
