Eastern European cuisine

Eastern European cuisine is a term regarding the cuisine of Eastern Europe.

The cuisine of a country is strongly influenced by its climate. For example, eastern German cuisine, Polish cuisine and Russian cuisine show many similarities, yet differ considerably from the cuisines of the Balkan peninsula.

European cuisine

Sovereign states	Albania Andorra Armenia Austria Azerbaijan Belarus Belgium Bosnia and Herzegovina Bulgaria Croatia Cyprus Czech Republic Denmark Estonia Finland France Georgia Germany Greece Hungary Iceland Ireland Italy Kazakhstan Latvia Liechtenstein Lithuania Luxembourg Macedonia Malta Moldova Monaco Montenegro Netherlands Norway Poland Portugal Romania Russia San Marino Serbia Slovakia Slovenia Spain Sweden Switzerland Turkey Ukraine United Kingdom England Northern Ireland Scotland Wales

States with limited recognition	Abkhazia Kosovo Nagorno-Karabakh Northern Cyprus South Ossetia Transnistria

Dependencies and other territories	Åland Faroe Islands Gibraltar Guernsey Jersey Isle of Man Svalbard

Other entities

Cuisine

Outline

Regional	African Americas Arab Asian Caribbean Central Asian Eastern European European Sami Latin American Mediterranean Middle Eastern North African South Asian West African

National	Afghan Albanian Algerian American Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnia and Herzegovina Botswanan Brazilian British Bulgarian Burkinabe Burmese Cambodian Cameroonian Canadian Catalan Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Dutch Ecuadorian Egyptian English Equatorial Guinean Estonian Ethiopian Filipino Finnish French Georgian German Greek Guatemalan Honduran Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Korean Kuwaiti Lao Latvian Lebanese Libyan Lithuanian Luxembourg Macedonian Malagasy Malaysian Maltese Mexican Moldovan Mongolian Moroccan Native American Nigerian Nigerien Norwegian Omani Pakistani Palestinian Panamanian Peruvian Polish Portuguese Qatari Romanian Russian Salvadoran Saudi Arabian Scottish Serbian Sicilian Singaporean Slovak South African Spanish Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Thai Tunisian Turkish Trinidadian and Tobagonian Ukrainian United Arab Emirati Uruguayan Uzbekistan Venezuelan Vietnamese Welsh Yemeni

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Andean Aztec Byzantine Early modern European Historical Chinese Historical Indian Mayan Medieval Ottoman Soviet

Styles	Cuisine classique Fast food Fusion Haute cuisine Immigrant Modernist ‎Molecular gastronomy Nouvelle

Types of food	Confectionery Dairy products Fruit Herbs / Spices Meat Vegetable

Carbohydrate staples	Barley Bread Breadfruit Cassava Couscous Maize Millet Oat Plantain Potato Pulses Quinoa Rice Rye Sago Sweet potato Taro Teff Wheat Yam

Types of dish	Curry Dip Kebab Pasta Pizza Salad Sandwich Sauce Soup Stew

Technical	Eating utensils Food preparation utensils Techniques Weights and measures

See also	Kitchen Meal Breakfast Lunch Dinner Wikibooks:Cookbook

Food portal Drink portal

Eastern European cuisine

See also