A Taste of the American South in European Restaurants | Listen

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Finding Home Across the Pond

Across Europe in the last decade, there’s been a burgeoning trend of Southern-inspired restaurants, food trucks, and diners cropping up from Poland to Portugal. These eateries serve some truly fantastic dishes that represent the cuisines and traditions of the South. You’ll find Louisianan jambalaya, Appalachian chow-chow, and Floridian key lime pie in cafes and restaurants throughout the Old World. Some countries in Europe have had a lengthier history with cuisine inspired by the American South, such as Germany—after World War II, American soldiers introduced German locals to Southern barbecue traditions. For other parts of the continent, the introduction of Southern specialties has been much more recent.

Many European culinary enthusiasts have discovered delicious traditions in states like Texas and South Carolina through travel or living abroad, and have brought back what they’ve learned and loved to the continent. In some cases, Americans have established restaurants that showcase and celebrate childhood cuisines when they move to Europe. As more Europeans have become familiar with many popular Southern dishes ranging from Memphis-style barbecue to hushpuppies, demand has grown and flourished. Whether you’re planning a trip to Europe and intrigued to try out some of your favorite Southern food across the ocean or have moved abroad permanently and are missing some nostalgic meals, it’s worth seeking out these local gems.

Tavern

Prague, Czech Republic

Prague is home to the delightful Tavern, established in 2010. Owners Lori Wyant and Dean Selby both hail from the US, and Wyant is a Southerner with Kentucky roots. The pair wanted to bring a taste of authentic American food to the Czech Republic, and opening the Tavern “allowed us to put things we really missed on the menu that we couldn’t get in the Czech Republic or Europe,” Wyant says. “Especially Southern-inspired food I grew up with in Kentucky: sausage gravy, smoked pulled pork, bourbon pecan pie, and the perfect Southern fried chicken sandwich.” The cozy space is an ideal setting to enjoy their award-winning barbecue, and buttermilk biscuits fresh out of the oven, a weekend brunch special.

tavern busicuits — Buttermilk biscuits, Tavern

Fairfax Express

Munich, Germany

German natives Dominik Damböck and Martina Hofbauer left their hearts in the American South. Inspired by their extensive travels to bring Southern culinary trends to Munich, they opened Fairfax Express as a food truck in 2020 and expanded into a self-service restaurant. Currently, they offer finger-licking delights like Nashville hot chicken sandwiches and homemade sauces, including honey barbecue and smoky mustard.

Brisket

Zurich, Switzerland

Brisket in Zurich, Switzerland, was born out of a passion for Texas barbecue. The eatery features a beloved custom-made smoker dubbed Dolly, a nod to Dolly Parton. Customers rave about Brisket’s spiced pulled pork and coffee and black pepper brisket, as well as a Southern-inspired drinks menu that features Lone Star lager and the Brisket Old Fashioned (fat-washed bourbon, maple syrup, bitters, and caramelized bacon).

The Ranch Smokehouse

Barcelona, Spain

With delicacies like St. Louis spare ribs, Texas rib-eye, and “pig candy” (marinated smoked pork belly with brown sugar and a house rub), The Ranch Smokehouse in Barcelona, Spain, takes its inspiration from all over the Southern states to provide authentic barbecue and smoked meats for locals and homesick Americans.

Way Down South

Oslo, Norway

Bringing the South to the North in Oslo, Norway, Way Down South had its start in a rock club and was so successful that it moved into its own space in 2018. Owner Ann Sung-an Lee spent many years in North Carolina, so Carolina-style barbecue has a special place in her heart, but she and her team have explored smoked meat styles from all parts of the South over the years. One particular fan favorite is the brisket, which Lee recommends pairing with the mac and cheese.