Originally a humble fishermen’s meal, "crni rižot" (black risotto) is made with cuttlefish ink, giving the dish its rich dark color and deep sea flavor.

It is a traditional Croatian rice dish strongly influenced by Mediterranean and Venetian culinary traditions. Its history is closely tied to the coastal regions of Croatia, especially Dalmatia, where trade with Italy introduced risotto-style cooking centuries ago. Over time, Croatian cooks adapted the dish using local seafood, cuttlefish, shellfish, herbs, and olive oil.

Sernik is a traditional Polish cheesecake made with "twaróg", a fresh curd cheese that gives the dessert its rich yet light texture. 

Its origins date back centuries and are believed to have been influenced by cheesecake recipes brought to Poland through trade and royal connections, particularly after the reign of John III Sobieski in the 17th century.

Faworki are traditional Polish pastries made from thin strips of dough, fried until light and crispy, then dusted with powdered sugar. Delicate, airy, and irresistibly crunchy, they’re a festive favorite often enjoyed during celebrations.

Prinsesstårta is a famous Swedish cake created in the early 20th century. Its history is linked to Jenny Åkerström, a Swedish home economics teacher who taught the daughters of Prince Carl of Sweden. The princesses especially loved this elegant layered cake, which eventually became known as “Princess Cake.”

Traditionally made with layers of sponge cake, pastry cream, raspberry jam, and whipped cream, the cake is covered with a smooth layer of green marzipan and topped with a pink rose.

Apfelstrudel is a traditional Austrian dessert made of thin, flaky pastry wrapped around a spiced apple filling. Its contrast of crisp layers and soft, aromatic interior makes it especially comforting and delicious.