This thick soup Bouneschlupp consisting of green beans, potatoes, and bacon is one of Luxembourg’s most cherished dishes. Depending on where you are, the recipe will sometimes include carrots, leeks, celery, onions, milk, and cream.

Huesenziwwi is a popular dish from Luxembourg consisting of marinated pieces of hare cooked with wine and onions in a sauce thickened with hare's blood. The dish is characterized by being heavily seasoned with pepper, and it is often flambéed with cognac.

F’rell am rèisleck is a traditional fish specialty hailing from Luxembourg, consisting of freshwater trout smothered in a creamy Riesling wine sauce. The dish in creamy wine sauce is typically enjoyed as a main course with potato fritters or steamed potatoes.

The dish also called Tomaat met Grijze Garnalen, this is another Belgian classic food made of brown or grey shrimps with a generous mix of mayo and stuffed in cold tomatoes. It is a popular appetizer and loved by the locals.

Waterzooi  is a stew or soup made with chicken or fish, vegetables, cream, and egg. People in Belgium enjoy this stew on any cold day and feel the soup warm their senses in no time!

The Belgium traditional food Stoemp is a creamy blend of mashed potatoes and other vegetables like carrots, kale, brussels sprouts, etc. and served as a side dish or as a main course with sausages.

Belgian fries, this is somewhat the national food of Belgium. No one calls it ‘French Fries’ there, even in English. And the fries are a Belgian invention and not French.

Pol sambola, or thenkai sambal, is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries.

Kottu is a Sri Lankan dish made from godhamba roti and vegetables, egg and/or meat, and spices. The bread is described as very similar to the type found in the south Indian kothu parotta and Roti canai.

Sri Lankan Jackfruit Curry, the polos curry is one of the most admired foods in Sri Lankan cuisine due to its unavoidable taste.To make polos curry, a baby jackfruit is cooked with many spices and coconut milk.

Lamprais is a Sri Lankan dish that was introduced by the country's ethnic Dutch Burgher population. Lamprais is derived from the Dutch word lomprijst, which loosely translated means a packet of food.

Harðfiskur is unsalted fish, a traditional Icelandic food, dried by cold air and wind on wooden racks on the foreshore. Harðfiskur has been a staple in Icelandic diets for centuries. It's made most often of cod, but also haddock and wolffish.

Plokkfiskur is a traditional Icelandic dish made from fish, potatoes, onion and bechamel sauce. The result is thick and creamy comfort food that’s popular with locals and tourists alike. The dish has its origins in the most noble of food principles – using up leftovers. 

Pylsur is Icelandic sausages. This three-meat Icelandic hot dog, known as pylsur, is a comparatively accessible national dish. Traditionally pylsur is served with bun and many other toppings.

Kæstur hákarl is a national dish of Iceland consisting of a Greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months.

Lapskaus is a thick Norwegian stew made of meat and potatoes. There are many variations of lapskaus. The dish may be made of fresh or leftover meat and potatoes.

Potetball (also known as klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling, like a similar German dish which is called Kartoffelkloesse

Kjøttkaker is a traditional dish of Norway. It served with either boiled potatoes, stewed peas or creamed cabbage stew, lingonberry jam and a brown sauce.

Fårikål is a popular dish from southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes sprinkled with parsley.

Graavilohi is a traditional Finnish and Nordic dish. The raw salmon that has been cold cured with salt, sugar and fresh dill. The dish is accompanied by hovmästarsåsm, a dill and mustard sauce.