35+ Delicious European Lunch Recipes for a Tasty Midday Meal

Europe is a treasure trove of culinary traditions, each country offering unique flavors, techniques, and ingredients that make mealtime a delightful experience.

Lunch in Europe isn’t just a meal—it’s an opportunity to indulge in fresh, flavorful dishes that often reflect the region’s local culture.

From savory French quiches to hearty German sausages and Mediterranean salads bursting with color, European lunches are as varied as they are delicious.

Whether you’re a home chef looking to explore new flavors or simply hoping to recreate a bit of European charm in your kitchen, these 35+ European lunch recipes are sure to inspire you.

In this roundup, you’ll find recipes that span the continent, capturing both classic dishes and fresh takes on old favorites.

From light and healthy choices to rich, comforting meals, these recipes are perfect for a midday break that feels like a mini-vacation.

Let’s embark on a culinary tour of Europe, one lunchtime recipe at a time.

35+ Delicious European Lunch Recipes for a Tasty Midday Meal

Exploring European lunch recipes allows us to enjoy a taste of Europe without leaving home.

Each recipe in this collection reflects the rich cultural and culinary history of its country, giving you a chance to savor authentic flavors and try new cooking techniques.

Whether you find yourself drawn to the comforting warmth of Italian pasta, the freshness of Greek salads, or the rustic appeal of Scandinavian open-faced sandwiches, these dishes bring European charm to your table.

So, grab your ingredients, let your culinary creativity flow, and enjoy the delicious experience of preparing and savoring European-inspired lunches.

Hearty Hungarian Goulash

Hungarian Goulash is a beloved dish across Europe, cherished for its depth of flavor and warming, hearty nature. Traditionally made with tender beef, vibrant bell peppers, and seasoned with fragrant paprika, this dish brings together simple ingredients in a slow-cooked masterpiece. This goulash can be served over egg noodles, rice, or with a side of crusty bread, making it a perfect option for a robust and filling European lunch.

Ingredients:

• 1.5 lbs beef chuck, cut into cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp sweet Hungarian paprika
• 1 tsp hot paprika (optional for heat)
• 1 bell pepper, diced
• 1 large tomato, diced
• 3 cups beef broth
• 2 potatoes, peeled and cubed
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Add the beef cubes, searing them on all sides until brown.
2. Add chopped onions and garlic to the pot and cook until the onions become translucent.
3. Sprinkle in both types of paprika, stirring well to coat the beef and onions.
4. Add diced bell pepper, tomato, and beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.
5. Add cubed potatoes and continue to cook for another 30 minutes, until the potatoes and beef are tender.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Hungarian Goulash makes an unforgettable lunch option for its bold flavors and comforting texture. Whether you’re enjoying it on a cold day or as a hearty main at lunch, it’s a dish that brings warmth and satisfaction with each spoonful. The goulash’s paprika-based broth, combined with the tender chunks of beef and vegetables, makes for a perfect slice of Hungarian culinary tradition.

Italian Caprese Panini

The Italian Caprese Panini is a light yet flavorful lunch option that’s simple to make but bursting with authentic Italian flavors. Layered with fresh mozzarella, juicy tomatoes, and fragrant basil, all drizzled with extra-virgin olive oil and a hint of balsamic glaze, this panini is the perfect sandwich to enjoy during a relaxed lunch. Whether you’re dining at home or packing it for a picnic, the Caprese Panini is both satisfying and refreshing.

Ingredients:

• 1 ciabatta roll or baguette, sliced in half
• 4-5 slices fresh mozzarella cheese
• 1-2 ripe tomatoes, sliced
• Fresh basil leaves
• 1 tbsp extra-virgin olive oil
• 1 tsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat a panini press or grill to medium-high.
2. Place mozzarella slices evenly on the bottom half of the bread, followed by tomato slices.
3. Add fresh basil leaves on top of the tomatoes, drizzle with olive oil, and add a touch of balsamic glaze.
4. Season with salt and pepper to taste.
5. Close the sandwich with the top half of the bread and place it in the panini press or grill. Toast until the cheese melts and the bread is crispy.
6. Serve warm, optionally with a small side salad or chips.

The Caprese Panini embodies the essence of Italian simplicity and elegance, transforming a few fresh ingredients into an incredibly satisfying meal. Perfect for a quick yet delicious lunch, this panini allows the flavors of Italy to shine. Its combination of creamy mozzarella, juicy tomatoes, and fragrant basil will transport you straight to the Italian countryside with each bite.

French Quiche Lorraine

Quiche Lorraine is a classic French dish known for its rich and savory filling of eggs, cream, bacon, and cheese in a flaky pastry crust. This recipe brings a taste of French cuisine right to your lunch table, with the smoky bacon and creamy custard perfectly balanced for a satisfying midday meal. Easy to slice and serve, this quiche can be enjoyed warm or at room temperature, making it a versatile option for any lunch occasion.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 6 slices bacon, chopped
• 1 cup grated Gruyère cheese
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• Salt, pepper, and a pinch of nutmeg to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a pie dish with the pie crust, pressing it into the dish and trimming any excess.
2. Prick the bottom of the crust with a fork and pre-bake for about 10 minutes until lightly golden.
3. In a skillet, cook the chopped bacon until crispy. Remove and drain on paper towels.
4. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
5. Sprinkle the cooked bacon and grated Gruyère cheese evenly across the bottom of the pre-baked crust.
6. Pour the egg mixture over the bacon and cheese, ensuring even distribution.
7. Bake for 30-35 minutes until the filling is set and the top is golden brown.
8. Allow the quiche to cool slightly before slicing.

Quiche Lorraine is a fantastic choice for a European-inspired lunch that’s rich, savory, and satisfying. The smoky bacon and creamy cheese blend beautifully with the silky egg custard, all encased in a flaky pastry shell. This quiche can be prepared ahead and enjoyed throughout the week, embodying the best of French comfort food in every delicious slice.

German Bratwurst with Sauerkraut and Potatoes

German Bratwurst with Sauerkraut and Potatoes is a classic combination, delivering savory and hearty flavors for a satisfying lunch. The bratwurst brings a juicy and smoky essence to the dish, while the tangy sauerkraut adds a refreshing contrast. Paired with golden, buttery potatoes, this dish is a quintessential German meal that will transport you to a cozy Bavarian tavern.

Ingredients:

• 4 bratwurst sausages
• 1 tbsp vegetable oil
• 2 cups sauerkraut, drained
• 1 lb baby potatoes, halved
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat. Add the bratwurst and cook until browned on all sides, about 10-12 minutes. Remove from skillet and set aside.
2. In the same skillet, add the halved potatoes and butter. Cook until potatoes are golden and tender, stirring occasionally, about 15 minutes.
3. Add the sauerkraut to the skillet with the potatoes, stirring well to warm it through. Season with salt and pepper.
4. Return the bratwurst to the skillet to reheat, then serve garnished with fresh parsley.

German Bratwurst with Sauerkraut and Potatoes is the ideal lunch when you’re craving something warm and comforting. The juicy bratwurst, crispy potatoes, and tangy sauerkraut create a balanced and deeply flavorful meal. This dish captures the heart of German cuisine, with its rustic flavors and hearty ingredients that are sure to leave you satisfied.

Spanish Tortilla Española (Spanish Omelette)

The Tortilla Española, or Spanish Omelette, is one of Spain’s most popular and beloved dishes. Made with simple ingredients like eggs, potatoes, and onions, this hearty omelette is packed with flavor and offers a filling, protein-rich meal. It’s perfect for lunch, whether served warm or at room temperature, and pairs beautifully with a simple side salad.

Ingredients:

• 1/2 cup olive oil
• 4 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 5 large eggs
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add potatoes and onions, cooking gently until tender, about 15 minutes. Stir occasionally, ensuring they don’t brown.
2. In a mixing bowl, beat the eggs with salt and pepper. Carefully transfer the potatoes and onions to the eggs, stirring to combine.
3. Return the skillet to the heat, adding a bit of oil if necessary. Pour the egg mixture back into the skillet, spreading it evenly.
4. Cook over low heat until the edges start to set. Flip the omelette onto a plate and return it to the skillet, cooking until set, about 5 minutes more.
5. Slice and serve warm or at room temperature.

Tortilla Española is a versatile and satisfying dish that makes for a perfect lunch option. With its tender potatoes, sweet onions, and fluffy eggs, this Spanish omelette brings a comforting taste of Spain to your plate. Simple yet full of flavor, it’s easy to see why this is a staple in Spanish cuisine, loved for its wholesome ingredients and straightforward preparation.

Greek Spanakopita (Spinach and Feta Pie)

Spanakopita is a popular Greek pastry filled with spinach, feta cheese, and fresh herbs, all wrapped in flaky layers of phyllo dough. This savory pie is ideal for a flavorful lunch, offering a delicious combination of creamy, tangy, and flaky textures. Spanakopita is commonly enjoyed warm or at room temperature, making it a fantastic make-ahead option for lunch or even a picnic.

Ingredients:

• 1 lb fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 3 large eggs, beaten
• Salt and pepper to taste
• 1/2 lb phyllo dough
• 1/2 cup melted butter or olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). In a large bowl, mix spinach, feta cheese, dill, parsley, and beaten eggs. Season with salt and pepper.
2. Brush a 9×13-inch baking dish with melted butter or oil. Lay a sheet of phyllo dough in the dish, brushing with more butter or oil. Repeat with 4-5 sheets to create a base layer.
3. Spread the spinach mixture evenly over the phyllo layers. Top with additional phyllo sheets, brushing each with butter or oil, until you have a top layer of 4-5 sheets.
4. Tuck the edges of the phyllo around the filling and brush the top with butter or oil.
5. Bake for 40-45 minutes, until golden and crispy. Let cool slightly before cutting into squares.

Spanakopita brings the bright and savory flavors of Greece to your lunch menu, with a delightful mix of fresh spinach, tangy feta, and aromatic herbs. The crispy, flaky phyllo pastry encasing the rich filling makes every bite an indulgent treat. Whether enjoyed warm or at room temperature, Spanakopita is a fantastic lunch option that showcases the best of Greek cuisine.

Swedish Meatballs with Creamy Gravy

Swedish Meatballs are a beloved staple of Swedish cuisine, often enjoyed with a creamy, rich gravy, lingonberry jam, and mashed potatoes or egg noodles. This dish brings together tender, flavorful meatballs with a silky gravy, creating a hearty and comforting lunch. The sweetness of the lingonberry jam balances the savory elements, making for a well-rounded meal.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 large egg
• 1/2 tsp allspice
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp flour
• 2 cups beef broth
• 1/2 cup heavy cream
• Lingonberry jam (optional for serving)

Instructions:

1. In a large bowl, combine breadcrumbs and milk; let soak for a few minutes.
2. Add ground beef, ground pork, chopped onion, egg, allspice, salt, and pepper. Mix well and shape into small meatballs.
3. In a skillet, melt butter over medium heat. Add meatballs in batches, cooking until browned on all sides. Remove and set aside.
4. In the same skillet, add flour to the leftover butter and whisk for 1-2 minutes to make a roux.
5. Gradually add beef broth and whisk until smooth. Stir in heavy cream and bring to a simmer.
6. Return meatballs to the skillet, cooking until they are fully cooked and the gravy thickens, about 10 minutes.
7. Serve with mashed potatoes, egg noodles, or crusty bread, and a dollop of lingonberry jam on the side.

Swedish Meatballs with Creamy Gravy are a wonderfully comforting and flavorful lunch choice. The savory meatballs and rich gravy are balanced perfectly by the sweet-tart lingonberry jam, creating a meal that feels warm and satisfying. This dish offers a delightful taste of Sweden, ideal for any lunchtime occasion.

Portuguese Caldo Verde (Green Soup)

Caldo Verde is a traditional Portuguese soup known for its vibrant green color and hearty ingredients. Made with collard greens or kale, potatoes, and smoky chorizo sausage, this soup is both nourishing and flavorful. Caldo Verde is perfect for a cozy lunch, bringing together simple yet comforting ingredients that create a wholesome, satisfying bowl of goodness.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 4 oz Portuguese chorizo, thinly sliced
• 2 cups thinly sliced collard greens or kale
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
2. Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender and puree until smooth, then return to the pot.
4. Stir in chorizo and sliced greens. Simmer for another 10-15 minutes until the greens are tender and the flavors meld.
5. Season with salt and pepper to taste, and serve with crusty bread.

Caldo Verde is a comforting and healthy soup that highlights the rich flavors of Portuguese cuisine. The combination of creamy potatoes, smoky chorizo, and fresh greens makes this soup an ideal lunch for colder days or whenever you crave something hearty yet wholesome. A staple of Portugal, Caldo Verde is both simple and deeply satisfying.

British Ploughman’s Lunch

A Ploughman’s Lunch is a classic British meal, often enjoyed in pubs and countryside cafés. This traditional cold lunch platter consists of cheeses, bread, cold meats, pickles, and fresh vegetables. It’s easy to assemble and offers a delicious variety of flavors and textures. Perfect for a light lunch, a Ploughman’s Lunch is both satisfying and customizable to personal tastes.

Ingredients:

• 4 oz aged cheddar cheese, sliced
• 4 oz cold roast ham or roast beef, sliced
• 1-2 slices crusty bread or a small baguette
• Butter for spreading
• 1 small apple, sliced
• 1 dill pickle or gherkins
• 2 tbsp chutney or pickled onions
• 1 hard-boiled egg, peeled and halved
• Fresh salad greens or a handful of cherry tomatoes

Instructions:

1. Arrange the cheese, ham, bread, and butter on a large plate or wooden board.
2. Add apple slices, pickles, and a small serving of chutney or pickled onions.
3. Include a hard-boiled egg and garnish with fresh salad greens or cherry tomatoes.
4. Serve with additional butter or mustard on the side if desired.

The Ploughman’s Lunch is a simple yet delightful meal that celebrates the flavors of British fare. This easy-to-assemble platter is great for a relaxed lunch, offering a variety of textures and flavors in one satisfying meal. It’s perfect for those who enjoy a rustic, picnic-style lunch with the option to customize ingredients based on taste and availability.

Italian Caprese Panini

The Italian Caprese Panini is a warm, melty sandwich inspired by the traditional Caprese salad. It combines fresh tomatoes, basil, and creamy mozzarella cheese, all pressed between slices of crusty bread. This panini is perfect for a quick yet gourmet-style lunch, bringing together fresh ingredients with delicious Italian flavors.

Ingredients:

• 2 slices of ciabatta or sourdough bread
• 4 oz fresh mozzarella, sliced
• 1 large ripe tomato, sliced
• Fresh basil leaves
• 1-2 tbsp pesto sauce
• Salt and pepper to taste
• Olive oil or butter for grilling

Instructions:

1. Spread pesto sauce on one side of each bread slice.
2. Layer mozzarella, tomato, and fresh basil leaves on one slice of bread. Season with a pinch of salt and pepper.
3. Top with the other bread slice, pesto side down.
4. Lightly brush olive oil or spread butter on the outside of the sandwich.
5. Place in a heated panini press or a skillet over medium heat, cooking until the bread is golden brown and the cheese is melted, about 3-5 minutes.
6. Slice and serve warm.

The Italian Caprese Panini is a delightful fusion of fresh and rich flavors. The creamy mozzarella, juicy tomatoes, and aromatic basil capture the essence of Italy, creating a simple yet sophisticated lunch option. This panini is a great way to enjoy the flavors of Caprese in a handheld, satisfying form.

French Quiche Lorraine

Quiche Lorraine is a classic French tart made with a flaky pastry crust filled with a savory custard of eggs, cream, bacon, and cheese. Originating in the Lorraine region, this dish has become a French favorite and is enjoyed both warm and cold. Quiche Lorraine is ideal for lunch, offering a rich, creamy filling with a crispy crust.

Ingredients:

• 1 prepared pie crust
• 6 slices of bacon, diced
• 1 small onion, chopped
• 1 cup Gruyère cheese, grated
• 3 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a tart pan with the pie crust, pressing it gently into place, and prick the bottom with a fork.
2. In a skillet, cook the bacon until crispy. Add the onions and cook until soft. Drain on paper towels.
3. In a bowl, whisk together eggs, heavy cream, salt, pepper, and a pinch of nutmeg.
4. Sprinkle the bacon, onion, and Gruyère cheese evenly over the pie crust. Pour the egg mixture over the top.
5. Bake for 30-35 minutes or until the filling is set and the top is golden brown.
6. Let cool slightly before slicing and serving.

Quiche Lorraine is a delicious French classic that’s perfect for a filling and flavorful lunch. The crispy crust, creamy custard, and savory bacon and cheese create a harmonious blend of textures and flavors. Whether served warm or at room temperature, this dish embodies the elegance of French cuisine.

Hungarian Goulash Soup

Hungarian Goulash Soup is a comforting and hearty soup filled with tender beef, potatoes, and vegetables, all seasoned with paprika for a rich, warm flavor. Goulash is one of Hungary’s most iconic dishes, enjoyed for its depth and hearty ingredients. This soup is perfect for lunch, especially on chilly days when you need something warming and filling.

Ingredients:

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 1 lb beef stew meat, cubed
• 2 tbsp Hungarian paprika
• 1 red bell pepper, chopped
• 2 medium potatoes, diced
• 1 large carrot, sliced
• 4 cups beef broth
• 1 tsp caraway seeds (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add onions and cook until softened.
2. Add the beef and cook until browned on all sides.
3. Stir in paprika and cook for 1-2 minutes, allowing the paprika to release its flavor.
4. Add red bell pepper, potatoes, carrots, and beef broth. If using, add caraway seeds.
5. Bring to a boil, then reduce heat and simmer for about 1.5-2 hours, or until the beef is tender and the vegetables are cooked through.
6. Season with salt and pepper. Garnish with fresh parsley and serve hot.

Hungarian Goulash Soup is a wonderfully comforting dish that embodies the flavors of Eastern Europe. The paprika-seasoned broth, tender beef, and hearty vegetables create a soup that’s both flavorful and deeply satisfying. Perfect for a cozy lunch, this goulash soup offers a delicious taste of Hungary.

Spanish Tortilla Española (Spanish Omelette)

Tortilla Española, or Spanish Omelette, is a staple of Spanish cuisine, commonly enjoyed as a hearty lunch or light dinner. This dish consists of simple ingredients—potatoes, onions, and eggs—that combine to create a deliciously fluffy and savory omelette. Tortilla Española is versatile and can be enjoyed hot or cold, making it perfect for a relaxed lunch or picnic.

Ingredients:

• 3 large potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• Salt to taste
• Olive oil for frying

Instructions:

1. Heat a generous amount of olive oil in a skillet over medium heat. Add potatoes and onions, cooking slowly until soft and slightly golden (about 15-20 minutes). Drain and set aside.
2. In a bowl, beat the eggs and season with salt. Add the cooked potatoes and onions to the eggs, stirring gently.
3. In the same skillet, add a bit more olive oil. Pour the mixture into the pan and cook over low heat until the bottom is set, about 5-7 minutes.
4. Carefully flip the tortilla onto a plate, then slide it back into the skillet to cook the other side for another 3-5 minutes until fully set.
5. Let it cool slightly, then slice and serve warm or at room temperature.

Tortilla Española is a classic Spanish dish that brings simplicity and flavor together in a wonderful way. With creamy potatoes, sweet onions, and perfectly cooked eggs, this dish is satisfying and delicious. It’s a versatile and crowd-pleasing meal, great for any lunch table.

Greek Spanakopita (Spinach and Feta Pie)

Spanakopita is a traditional Greek spinach and feta pie, featuring layers of flaky phyllo pastry filled with spinach, feta cheese, and herbs. This dish is incredibly flavorful, thanks to the combination of creamy feta, fresh spinach, and fragrant dill. Spanakopita is perfect as a lunch dish or snack, offering a taste of Greece in each delicious bite.

Ingredients:

• 1 lb fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 3 green onions, finely chopped
• 2 large eggs, beaten
• Salt and pepper to taste
• 1/2 cup melted butter
• 1 package phyllo dough, thawed

Instructions:

1. Preheat the oven to 350°F (175°C). In a large mixing bowl, combine spinach, feta cheese, dill, parsley, green onions, and beaten eggs. Season with salt and pepper.
2. Lightly grease a baking dish. Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter.
3. Spread the spinach and feta mixture over the phyllo. Cover with the remaining phyllo sheets, brushing each with butter.
4. Use a sharp knife to score the top layer into squares. Bake for 30-40 minutes, or until golden brown.
5. Let it cool slightly before slicing and serving.

Spanakopita is a beloved Greek pastry that’s both savory and satisfying. The crispy phyllo layers and the creamy spinach and feta filling make this dish an irresistible choice for lunch. A true classic of Greek cuisine, Spanakopita brings a Mediterranean touch to your meal with its rich flavors and delightful texture.

German Currywurst with Fries

Currywurst is a popular German street food, especially beloved in Berlin. This dish consists of grilled or fried sausage topped with a flavorful curry ketchup sauce and is typically served with crispy fries. Currywurst is a fun and flavorful meal, perfect for a casual lunch that brings the taste of German street food to your table.

Ingredients:

• 4 bratwurst sausages
• 1 cup ketchup
• 1 tbsp curry powder (plus extra for garnish)
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tsp honey
• Salt and pepper to taste
• Fresh parsley for garnish
• French fries for serving

Instructions:

1. Grill or fry the sausages until fully cooked and golden brown. Set aside to cool slightly, then slice into thick rounds.
2. In a saucepan, combine ketchup, curry powder, smoked paprika, Worcestershire sauce, honey, salt, and pepper. Heat gently until the sauce is warm and well combined.
3. Pour the curry sauce over the sliced sausages and sprinkle extra curry powder and chopped parsley on top.
4. Serve with hot French fries on the side.

Currywurst with Fries is a fun and flavorful German dish that’s perfect for lunch. The tangy, spiced curry ketchup sauce brings out the flavor of the sausage, while crispy fries complete the meal. This dish captures the heart of German street food and offers a unique and enjoyable lunch option.

Note: More recipes are coming soon!