Dish guides
Dishes on foreign menus, explained
Each guide explains one dish you're likely to meet on a menu abroad: what it is, how to say it, what's usually in it, which allergens it typically contains and how to order it or ask about it in the local language. The dishes were chosen from the ones that turn up most often on menus scanned with MenuGuide, plus the classics travellers ask about most.
By cuisine
- Central European dishes explainedA handful of dishes from Austria, Hungary, the Czech Republic and Poland appear on menus across the region, often under slightly different names…
- French dishes explainedFrench menus usually run entrée (starter), plat (main course) and dessert, often bundled into a fixed-price formule or menu. Many bistro classics…
- Greek dishes explainedGreek taverna menus are built around shared starters (mezédes), salads, grilled meat and fish, and baked dishes from the oven (mageireftá). Names…
- Italian dishes explainedItalian menus are organised by course (antipasti, primi, secondi with contorni, then dolci), and many dish names describe a recipe rather than an…
- Japanese dishes explainedJapanese menus are often written in kanji, hiragana and katakana with no English, and many restaurants specialise in a single dish: a ramen shop,…
- Mexican dishes explainedMexican menus range from taquerías with a handful of fillings to restaurants serving regional classics such as mole poblano. Many dishes share the…
- Portuguese dishes explainedPortuguese menus lean on salt cod (bacalhau), grilled fish and hearty sandwiches, and the café counter is full of custard tarts. Names can be hard…
- Spanish dishes explainedSpanish menus mix tapas, half portions (media ración) and full raciones meant for sharing, and many dishes are named after a region or a cooking…
- Thai dishes explainedThai menus are often grouped by type of dish (curries, stir-fries, salads, soups, noodles and rice) and are meant for sharing. Spelling in Latin…
All guides
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AguachileRaw shrimp in a sharp sauce of lime juice and blended fresh chilli, with cucumber and red onion.
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AlbóndigasSpanish meatballs simmered in tomato, wine or almond sauce.
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AmatricianaPasta with tomato, guanciale, pecorino and black pepper or chilli.
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AndouilletteStrong-smelling French sausage of pork intestines, grilled with mustard sauce.
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AranciniArancini / arancineSicilian fried rice balls stuffed with ragù, cheese or ham.
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Bacalhau à BrásShredded salt cod with onion, matchstick potatoes and scrambled egg.
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BifanaThin pork slices simmered in garlic and white wine, served hot in a crusty roll.
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BirriaGoat or beef braised in a dried-chilli adobo, eaten as a stew or in tacos with its broth.
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Bistecca alla fiorentinaThick Tuscan T-bone steak grilled over embers and served rare, priced by weight.
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BouillabaisseMarseille's saffron fish stew, served as a broth with rouille croutons and then the fish.
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BruschettaGrilled bread with garlic and olive oil, usually topped with tomato and basil.
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BurrataFresh mozzarella pouch filled with creamy stracciatella, from Puglia.
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Bœuf bourguignonBeef braised in red wine with bacon, mushrooms and small onions.
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Cacio e pepeRoman pasta tossed with pecorino romano, black pepper and pasta water.
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Café gourmandAn espresso with a selection of mini desserts on one plate.
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Calamares a la romanaBattered and deep-fried squid rings, served with lemon.
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Caldo verdePortuguese potato soup with finely shredded greens, olive oil and a slice of chouriço.
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CarbonaraRoman pasta with egg, guanciale, pecorino romano and black pepper.
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Carne de porco à alentejanaPork marinated in wine and red pepper paste, cooked with clams and topped with fried potatoes.
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CarpaccioRaw beef sliced paper-thin, with olive oil, lemon and parmigiano.
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CassouletWhite beans slow-baked with pork, Toulouse sausage and duck or goose confit.
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CataplanaSeafood, fish or pork stew steamed in a closed, hinged copper pan from the Algarve.
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ChilaquilesMexican breakfast of fried tortilla pieces simmered in salsa, topped with cream and cheese.
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Chiles en nogadaPoblano chillies stuffed with meat and fruit, under walnut cream and pomegranate seeds.
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Cochinita pibilYucatán pork marinated in achiote and bitter orange, slow-roasted in banana leaves.
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Confit de canardSalt-cured duck leg slow-cooked in duck fat, then crisped.
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Cotoletta alla milaneseMilan's bone-in veal chop, breaded and fried in butter.
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Croque-monsieurHot toasted ham-and-cheese sandwich, often topped with béchamel.
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CroquetasCreamy béchamel croquettes, usually with ham, breaded and fried.
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Crème brûléeChilled vanilla custard with a crackly caramelised sugar top.
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Ensaladilla rusaCold potato salad with tuna, egg and mayonnaise, a classic Spanish tapa.
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EscargotsEscargots de BourgogneSnails baked in their shells with garlic-and-parsley butter.
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Foie grasFattened duck or goose liver, served as a cold terrine or seared.
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FrancesinhaPorto's meat-filled sandwich under melted cheese and a hot beer-and-tomato sauce.
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Gai yangไก่ย่างThai and Lao charcoal-grilled chicken in a garlic, coriander root and pepper marinade.
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Gambas al ajilloPrawns sizzled in olive oil with garlic and chilli, served bubbling in a clay dish.
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GazpachoA chilled, drinkable soup of raw tomato, cucumber, pepper, garlic, olive oil and vinegar.
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GnocchiSoft potato dumplings served like pasta, with tomato, butter, pesto or ragù.
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Goulash (gulyás)GulyásHungarian paprika beef soup; elsewhere in Central Europe, a thick paprika stew.
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Green curryแกงเขียวหวานCoconut-milk curry with fresh green chilli paste, Thai aubergine and sweet basil.
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GuacamoleMexican mashed avocado with lime, onion, coriander and chilli, served with corn chips.
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Gyoza餃子Japanese pan-fried dumplings of pork, cabbage and garlic in thin wheat wrappers.
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GyrosΓύροςGreek meat sliced from a vertical rotisserie, served in pita or as a plate.
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Horiatiki (Greek salad)Χωριάτικη σαλάταGreek village salad of tomato, cucumber, onion, pepper, olives and a slab of feta.
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Jamón ibéricoDry-cured ham from Iberian pigs, graded by breed purity and diet.
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Karaage唐揚げJapanese fried chicken, marinated in soy, sake and ginger and coated in starch.
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Khao soiข้าวซอยNorthern Thai curry noodle soup of egg noodles in coconut broth, topped with crispy noodles.
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LarbลาบMinced meat salad with lime, fish sauce, chilli, toasted rice powder and fresh mint.
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LasagneBaked layers of pasta, meat ragù, béchamel and parmigiano.
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LeitãoWhole roast suckling pig with crisp skin and a peppery sauce, from the Bairrada region.
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Magret de canardSeared breast of a fattened duck, served pink like a steak.
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Miso soup味噌汁Fermented soybean paste dissolved in dashi stock, with tofu, wakame and spring onion.
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Mole poblanoDark Mexican sauce of dried chillies, chocolate, nuts, seeds and spices, served over poultry.
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Moules-fritesSteamed mussels in a wine or cream broth, served with fries.
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MoussakaΜουσακάςGreek bake of aubergine, spiced minced meat and a thick béchamel crust.
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Okonomiyakiお好み焼きSavoury Japanese pancake of cabbage and batter with pork or seafood, cooked on a griddle.
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OssobucoMilanese braised veal shank with gremolata, usually served with saffron risotto.
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Pad kra paoผัดกะเพราThai stir-fry of minced meat with holy basil, garlic and chilli, served on rice with a fried egg.
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Pad thaiผัดไทยThai stir-fried rice noodles with tamarind, fish sauce, egg, tofu and prawns, topped with peanuts.
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PaellaValencian rice cooked in a wide pan with saffron and either meat, seafood or both.
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Panna cottaSweetened cream set with gelatin, served cold with a fruit, caramel or chocolate sauce.
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Parmigiana di melanzaneBaked layers of fried aubergine, tomato sauce, mozzarella and parmigiano.
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Pasta alla griciaRoman pasta with crisp guanciale, pecorino romano and black pepper.
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Pastel de nataPortuguese custard tart in crisp puff pastry with a blistered top.
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Patatas bravasFried potato chunks with a spicy paprika sauce, a staple tapa across Spain.
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Pesto alla genoveseGenoa's pounded sauce of basil, pine nuts, garlic, cheese and olive oil.
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PierogiPolish half-moon dumplings with savoury or sweet fillings, boiled or fried.
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Pimientos de PadrónSmall green Galician peppers, blistered in olive oil and salted; some are hot.
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PintxosBasque bar snacks, often on bread with a cocktail stick, eaten one or two at a time.
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Pizza capricciosaPizza with tomato, mozzarella, cooked ham, mushrooms, artichokes and olives.
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Pizza diavolaTomato and mozzarella pizza with spicy salami.
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Pizza margheritaPizza MargheritaNeapolitan pizza with tomato, mozzarella, basil and olive oil.
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Pizza quattro formaggiFour-cheese pizza, usually mozzarella, gorgonzola and two other Italian cheeses.
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Pulpo a la gallegaBoiled octopus with olive oil, coarse salt and paprika, Galician fair style.
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QuesadillaA folded corn or flour tortilla filled with cheese or other fillings and cooked on a griddle.
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Ragù alla bologneseBologna's slow-simmered meat sauce, served on fresh egg tagliatelle.
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RamenラーメンJapanese noodle soup of wheat noodles in a soy, salt, miso or pork-bone broth.
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Risotto alla milaneseMilan's creamy saffron risotto with butter and grated cheese.
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SaganakiΣαγανάκιGreek pan-fried cheese with lemon, or prawns or mussels cooked saganaki-style.
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Salade niçoiseNice's salad of tomatoes, hard-boiled egg, black olives and anchovies or tuna.
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SalmorejoA thick, cold Andalusian cream of tomato, bread, garlic and olive oil.
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Saltimbocca alla romanaVeal escalopes with prosciutto and sage, cooked in butter and white wine.
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Sashimi刺身Sliced raw fish or seafood without rice, served with soy sauce, wasabi and daikon.
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SobaそばJapanese buckwheat noodles, cold with dipping sauce or hot in broth.
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Som tamส้มตำSpicy pounded salad of green papaya with chilli, lime, fish sauce, dried shrimp and peanuts.
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Soupe à l'oignonSlow-browned onion soup topped with toasted bread and melted cheese.
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SouvlakiΣουβλάκιGreek grilled meat skewer, usually pork, served on its own, as a plate or in pita.
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Spaghetti alle vongoleSpaghetti with fresh clams, garlic, olive oil and parsley.
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Steak fritesA pan-fried or grilled beef steak served with fries and a sauce or herb butter.
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Steak tartareTartare de bœufRaw chopped beef with mustard, capers, shallots and a raw egg yolk.
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Tacos al pastorSpit-roasted pork in a chilli and achiote marinade on small corn tortillas, with pineapple.
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Takoyakiたこ焼きOsaka street-food balls of batter with octopus inside, topped with sauce, mayonnaise and bonito flakes.
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Tarte TatinUpside-down tart of butter-and-sugar caramelized apples on a pastry base.
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Tempura天ぷらJapanese seafood and vegetables in a light, crisp batter, served with a dashi dipping sauce or salt.
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TiramisuTiramisùCoffee-soaked ladyfingers layered with mascarpone cream and cocoa.
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TlayudaA large, crisp Oaxacan tortilla with pork lard, black beans, cheese and grilled meat.
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Tom yum goongต้มยำกุ้งHot and sour Thai prawn soup with lemongrass, galangal, lime leaves, chilli and lime.
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TonkatsuとんかつJapanese pork cutlet in panko breadcrumbs, deep-fried and served with cabbage and a thick sauce.
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Tortilla españolaA thick omelette of eggs and olive-oil-cooked potatoes, often with onion.
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TzatzikiΤζατζίκιGreek dip of strained yogurt, cucumber, garlic and olive oil.
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UdonうどんThick Japanese wheat noodles in a hot dashi broth or served cold with a dipping sauce.
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Vitello tonnatoCold sliced veal with a creamy tuna and caper sauce, from Piedmont.
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Wiener SchnitzelAustrian veal cutlet in flour, egg and breadcrumbs, fried golden.
What each dish guide covers
- A short answer first: what the dish is and where it sits on the menu.
- Pronunciation: IPA plus a simple "say it like" spelling, and the other names it goes by on menus.
- Ingredients: the core recipe and the extras you'll often see, including common tourist-menu versions.
- Allergens and diets: how likely each common allergen is (typically, often, sometimes, rarely) and whether the dish usually suits vegetarian, vegan, pescatarian, halal, kosher or gluten-free diets. Recipes vary from kitchen to kitchen, so always check with the staff if you have an allergy.
- Typical price: shown only where we have at least 20 prices in one currency from menus scanned with MenuGuide, with the number of menus, the period and the basis.
- How to order it: a few polite phrases in the local language, including a question about ingredients.
Browse by cuisine
Italian · Spanish · French · Japanese · Greek · Portuguese · Thai · Mexican · Central European
For the menu around the dish (courses, menu words, cover charges and tipping), see the country menu guides.
Frequently asked questions
How do I find out what a dish on a foreign menu is?
Start with the dish name and look for its key words: the main ingredient, the cooking method and any place name (alla romana, a la gallega). Each guide here explains one common dish, with ingredients and likely allergens. At the table, a menu-translation app can translate the whole menu from a photo and keep the original dish name under the translation.
Are the allergen tables a guarantee?
No. They describe what traditional recipes and typical restaurant versions usually contain, using typically, often, sometimes and rarely. Every kitchen is different and recipes change, so the table can't tell you what's in the dish in front of you. If you have a serious allergy, always ask the staff before ordering.
Where do the typical prices come from?
From menus scanned with MenuGuide between 2025 and 2026. A price is shown only when at least 20 menus in one currency list the dish, and the page states the number of menus, the period, the currency and the menu language. Prices differ a lot between cities and restaurants, so treat them as a rough guide.
