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100 Worst Rated European Meat Dishes

Last update: Sat Apr 19 2025
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01
Svið
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MAIN INGREDIENTS

Svið is an unusual and unique dish from Iceland consisting of singed, halved, and cooked sheep's head. The head is then cooked in an open fire (in order to remove the fur) and consumed. The dish is traditionally served with a side of mashed turnips, rhubarb jelly, and mashed potatoes, especially during the traditional Icelandic mid-winter festival known as Þorrablót.


Originally, the dish was invented at a time when people could not let any part of meat go to waste. Although svið has a reputation of being really tasty, some may find it strange to literally look their food in the eye.

02
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Thorramatur is a selection of traditional Icelandic foods consumed predominantly during the Nordic month of Þorri, taking place from mid-January to mid-February each year. Cured fish and meat products are cut into slices or bite-sized pieces and served alongside rúgbrauð and butter on numerous buffet tables.


The standard choice includes specialties like fermented shark meat, smoked lamb, seared lamb head, blood sausages, and much more, all of which can be additionally soured according to personal preferences. Typical accompaniments include brennivín, Iceland's flavored spirit drink, and seasonal Þorri beer that is traditionally produced by local breweries specifically for the occasion.

03

Veal Dish

LORRAINE, France
2.8
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As the name might imply, this French dish consists of a calf’s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous consistency. The tongue and brain are also boiled separately with a combination of spices, and the three types of meat are served together in thick slices on a platter with the vegetables used in cooking, usually potatoes and carrots, and a drizzling of ravigote sauce.


Although the dish has numerous supposed origins, famous French writer Gustave Flaubert traces it back to the British celebrating the decapitation of King Charles I. After the French revolution and yet another well-known decapitation, the French followed suit. 

MOST ICONIC Tête de veau

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04
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Jellied veal, or kalvsylta in Swedish, is a simple meat dish made with minced veal that is simmered in meat stock along with gelatin and seasonings. The jellied veal is then placed in a mold and cooled before serving. Traditionally served with other Christmas dishes on the Swedish Christmas buffet, kalvsylta is typically cut into slices and accompanied by beets, crackers, lingonberry jam, horseradish, pickled cucumbers, or mustard.

05
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Pieczeń z mięsa mielonego is a traditional meatloaf made with ground meat, bread, chopped onions, garlic cloves, and eggs. Salt, pepper, and dried herbs are added to the ground meat mixture, which is then placed in a greased baking dish or a bread pan, and baked in the oven until nicely browned on the surface.


The meatloaf can also be stuffed with yellow cheese and wrapped in bacon slices for added flavor. Polish meatloaf is usually eaten warm for lunch, accompanied by baked potatoes and fresh salads.

06
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This classic Swedish dish consists of ham hock that is served with mashed root vegetables on the side. The ham hock is typically cured and cooked together with onions, carrots, allspice, and bay leaves, while the root mash usually combines rutabaga, potatoes, and carrots.


The dish is traditionally served with mustard on the side.

07
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With an intriguing name translated as million steaks, this comforting Danish dish consists of ground beef that is stewed alongside onions and a variety of spices. The key is to break down the meat, as if it consists of a million tiny pieces, and to serve it with a rich, dark gravy.


This classic Danish meal is usually accompanied by mashed or boiled potatoes and beets on the side.

08
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A classic Swedish dish, biff à la Lindström is a piquant Swedish burger, which distinguishes itself from other burgers in its use of pickled beets and capers that add a unique flavor to it. Minced beef, eggs, chopped onions, pickled beetroots, capers, and seasonings are combined together and then formed into flat burgers, which can be either fried or grilled.


The burgers are served hot, usually for lunch, alongside boiled or roasted potatoes, green salad, kale, asparagus, or dark gravy. They can sometimes be topped with a fried egg or garnished with pickled beets and mustard. As with many classic dishes, this one also has several variations that call for mashed potatoes, breadcrumbs, heavy cream, or juice to be added to the meat mixture. 
09

Stew

CATALONIA, Spain and  one more region
3.0
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Boles de picolat is a traditional Catalan dish in which meatballs and olives are simmered in a rich sauce. Other ingredients include carrots, garlic, cepes mushrooms, tomato purée, and olive oil. The meatballs are often prepared with a combination of pork and beef mince, flour, eggs, and onions.


They're fried in olive oil, then combined with the sauce. Once prepared, the dish is served with white beans, chickpeas, or rice on the side. It's important to note that the dish and some of the ingredients vary from restaurant to restaurant.

10
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Merimiespata is a hearty Finnish stew prepared with beef, potatoes, onions, and beer. It is typically flavored with black pepper, sugar, bay leaves, and thyme. This stew is traditionally cooked in the oven, and when the vegetables are tender and the meat is cooked, it is garnished with thyme and served.


Some say that merimiespata tastes even better when reheated the next day. If desired, the stew can be served accompanied by bread and pickled beets on the side.

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Goat Dish
SERTÃ, Portugal
3.1
13
14
Stew
BIRMINGHAM, England
3.1
15
16
Offal Dish
WEST MIDLANDS, England  and  one more country
3.2
17
Ground Meat Dish
BOSNIA AND HERZEGOVINA
3.2
18
19
Stew
NAXOS ISLAND, Greece
3.2
20
Egg Dish
BOSNIA AND HERZEGOVINA
3.2
21
22
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24
25
Stew
LIVERPOOL, England
3.3
26
27
Meat Dish
BERN, Switzerland
3.3
28
29
Stew
BRAGA DISTRICT, Portugal
3.3
30
Meat Dish
CANTON OF GRAUBÜNDEN, Switzerland
3.3
31
Stew
DORTMUND, Germany
3.3
32
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35
Game Dish
CASTILLA-LA MANCHA, Spain
3.3
36
Stew
EXTREMADURA, Spain
3.3
37
38
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Pork Dish
PALATINATE, Germany
3.4
41
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44
Pork Dish
CANTON GREVENMACHER, Luxembourg
3.4
45
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47
Ground Meat Dish
POITOU-CHARENTES, France
3.4
48
Potato Dish
NORTHERN EUROPE
3.4
49
50
51
Stew
DUBLIN, Ireland
3.4
52
53
Savory Pie
UNITED KINGDOM
3.5
54
55
Casserole
ELBASAN, Albania
3.5
56
57
58
59
Stew
NORTH KARELIA, Finland
3.5
60
Meat Dish
PIEDMONT, Italy
3.5
61
62
Stew
BOSNIA AND HERZEGOVINA
3.5
63
Meatballs
CHARLEROI, Belgium
3.5
64
65
66
Stew
BITOLA MUNICIPALITY, North Macedonia  and  one more region
3.5
67
Stew
AOSTA VALLEY, Italy
3.5
68
Meat Dish
FINISTÈRE, France
3.5
69
70
71
Beef Dish
COUNTY CORK, Ireland
3.5
72
73
Beef Dish
WEST SUSSEX, England
3.6
74
75
76
Stew
ALSACE, France
3.6
77
78
Rice Dish
CALASPARRA, Spain
3.6
79
Stew
PYRÉNÉES-ATLANTIQUES, France
3.6
80
American Beef Cut
GERMANY  and  2 more countries
3.6
81
Stew
ANDALUSIA, Spain
3.6
82
83
Meat Dish
NAPLES, Italy
3.6
84
85
86
87
88
Stew
AMORGOS, Greece
3.6
89
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95
Ground Meat Dish
CZECH REPUBLIC  and  one more region
3.7
96
97
98
99
100
Veal Dish
GERMANY  and  one more region
3.7

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “100 Worst Rated European Meat Dishes” list until April 19, 2025, 40,067 ratings were recorded, of which 27,718 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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European Meat Dishes