13 Foods Europeans Won’t Touch (No Matter How Popular They Are Elsewhere)

Think Europeans will eat anything as long as it’s labeled “international cuisine”? Think again. Certain foods that are hugely popular elsewhere—particularly in the U.S.—tend to make Europeans scratch their heads, raise an eyebrow, or just plain walk away. Here are 13 such items that you’ll rarely see locals enthusiastically digging into.

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1. Fettuccine Alfredo (American-Style)

Why They Usually Skip This

In Italy, “Alfredo sauce” is basically non-existent as locals know it. The creamy, heavy, garlic-laden version popular in North America just doesn’t mesh with how Italians view pasta: minimal ingredients, fresh flavors, no heavy cream.

What Tourists Do

• Order “Fettuccine Alfredo” expecting authentic Italian.

• Ask for extra cream and a side of bread to soak it up.

• Post pictures hashtagged #RealItalianFood.

What Locals Actually Do

• Stick to simple classics like cacio e pepe or carbonara (no cream!).

• Rely on top-quality olive oil, cheese, and a few fresh ingredients.

• Side-eye thick “white sauces” as suspiciously non-Italian.

Local Truth: Italians have a strict, almost sacred approach to pasta. If the ingredient list looks more like a novel than a short poem, chances are it’s not authentic.

Pro Tip: Want a creamy pasta in Italy? Try something like pasta alla boscaiola (with mushrooms and light cream)—but forget about “Alfredo.”

2. Root Beer

Why They Usually Skip This

Many Europeans describe root beer’s flavor as medicine-like (think wintergreen or cough syrup). It’s just not part of the beverage culture, and most aren’t eager to adopt it.

What Tourists Do

• Hunt for root beer in specialty import stores.

• Assume everyone will love a taste of this “classic American soda.”

• React with shock when locals turn up their noses.

What Locals Actually Do

• Stick to colas, fruit-flavored sodas, or sparkling mineral waters.

• Sip on local staples like bitter aperitifs or herbal tonics.

• Try root beer once out of curiosity…then never again.

Local Truth: Even in countries with a strong soda culture (like the UK or Germany), root beer is rarely on tap. Its distinct flavor profile is just too unfamiliar—and too reminiscent of toothpaste or cough drops.

Pro Tip: If you want to introduce someone to root beer, brace for a strong reaction. Offer a small taste rather than a full glass.

3. Peanut Butter & Jelly Sandwiches

Why They Usually Skip This

Peanut butter is a niche product in much of Europe (though it’s growing). Combine it with jelly, and most Europeans either find it too sweet or just plain strange.

What Tourists Do

• Pack PB&J sandwiches for day trips.

• Stock up on large jars of peanut butter at American-style grocery stores abroad.

• Insist it’s the “perfect snack” for all occasions.

What Locals Actually Do

• Spread fruit jam on bread or toast with butter—peanut butter optional or unheard of.

• If using nut spreads, many prefer hazelnut chocolate (like Nutella).

• Go for ham and cheese or other savory combos.

Local Truth: Sweet + sticky + sticky = not exactly the classic European sandwich. Expect confused looks if you hand someone a PB&J in France or Italy.

Pro Tip: If you’re craving peanut butter in Europe, check health-food aisles. The big supermarkets might only carry small jars, but they do exist—just don’t expect your French friend to share the obsession.

4. Ranch Dressing

Why They Usually Skip This

That thick, tangy, herby dressing is an American staple, but in Europe, salad dressings are typically olive oil-based and much lighter. Ranch can be seen as overkill—or downright odd.

What Tourists Do

• Ask for ranch with everything from fries to pizza crust.

• Search in vain for ranch bottles in local supermarkets.

• Pack hidden ranch packets in their luggage.

What Locals Actually Do

• Stick to vinaigrettes (oil, vinegar, maybe mustard) for salads.

• Rarely dip pizza in anything—especially not creamy dressings.

• Embrace mayonnaise only in specific contexts (like Belgian frites).

Local Truth: Creamy, all-purpose dressings aren’t a big thing. Each dish has its own sauce or accompaniment—no universal “dip for everything.”

Pro Tip: If you must have ranch, bring a small packet from home or prepare your own. Just be prepared for some curious looks.

5. Sugary Breakfast Cereals (Especially Brightly Colored Ones)

Why They Usually Skip This

Europeans do have cereals, but ultra-sweet, neon-colored loops or marshmallow-studded concoctions are often perceived as too sugary—more dessert than breakfast.

What Tourists Do

• Load up on cereals reminiscent of childhood cartoons.

• Let kids fill bowls with sugary clusters that turn milk rainbow-colored.

• Expect locals to share the enthusiasm.

What Locals Actually Do

• Enjoy simpler muesli, granola, or basic corn flakes with less sugar.

• Pair breakfast with bread, croissants, or fruit.

• Reserve sweet treats for weekend pastries or special occasions.

Local Truth: In many European countries, breakfast is a moderate affair—toast, jam, coffee, maybe some fruit. Candy-like cereals? Not so much.

Pro Tip: If you’re cereal-obsessed, you can find some American imports in specialty shops. Don’t be surprised by the sticker shock, though.

6. Velveeta and Other “Processed Cheese Products”

Why They Usually Skip This

Europe prides itself on a massive variety of real cheeses. Processed cheese “food” is baffling to those raised on brie, gouda, Parmigiano Reggiano, or Camembert.

What Tourists Do

• Look for melting cheeses they know from home.

• Make grilled cheese or mac & cheese using orange “slices.”

• Wonder why the selection is limited or nonexistent.

What Locals Actually Do

• Enjoy centuries-old cheese traditions with minimal processing.

• Melt real cheddar, emmental, or raclette if they want that gooey effect.

• Rarely see a need for neon-orange squares of “cheese.”

Local Truth: Many Europeans find processed cheeses overly artificial. With so many authentic options, they don’t see the point.

Pro Tip: Check local cheese counters. You’ll likely find better (and tastier) melting cheeses that can fill Velveeta’s role—without the mystery ingredients.

7. American-Style “Pumpkin Spice” Everything

Why They Usually Skip This

Across Europe, pumpkin is commonly used in savory dishes (soups, risottos, roasted sides). The idea of pumpkin-flavored lattes and sugary desserts screams “trend” rather than tradition.

What Tourists Do

• Crave that annual fall fix of PSL (Pumpkin Spice Latte).

• Hope local cafés will match the U.S. hype.

• Eagerly share #pumpkinspice everything on social media.

What Locals Actually Do

• Limit pumpkin mostly to autumnal savory recipes.

• May enjoy spiced baked goods, but not as a seasonal obsession.

• See “pumpkin spice mania” as a uniquely American marketing phenomenon.

Local Truth: In many countries, sweetened pumpkin drinks just haven’t caught on. Sure, you’ll find them at some chain cafés in big cities—but they’re not mainstream.

Pro Tip: Missing that taste of home? You can sometimes find Starbucks or major chains with seasonal menus in urban areas. Otherwise, you’ll have to DIY.

8. Extra-Large Soda Cups (With Refills)

Why They Usually Skip This

Soft drink portions in Europe are notably smaller. Huge refillable cups can feel excessive—both in sugar content and plastic usage.

What Tourists Do

• Ask for the biggest cup size possible.

• Expect free refills and unlimited soda fountains.

• Guzzle 32-ounce (or larger) colas with meals.

What Locals Actually Do

• Order modest portions, often 250–330 ml cans/bottles.

• Sip slowly or choose mineral water, beer, or wine.

• Refill mania just isn’t part of the dining culture.

Local Truth: Unlimited beverage refills are seen in very few places outside tourist-heavy fast-food chains. Most Europeans find 1 liter of soda at once…unthinkable.

Pro Tip: If you’re a big soda drinker, know that you’ll often pay per can or glass, no free refills. Consider switching to local beverages—your wallet (and waistline) may thank you.

9. Sweet Pickles & Relish

Why They Usually Skip This

Pickles in Europe lean toward the sour, vinegar-based side. The sweet, candy-like pickles or bright green relishes are an acquired taste most Europeans skip.

What Tourists Do

• Slap relish on hot dogs, burgers, or sandwiches as a must-have condiment.

• Expect to find jars of sweet gherkins or neon-green relish in every supermarket.

• Confuse locals with the sugary tang.

What Locals Actually Do

• Prefer tangy cornichons, dill pickles, or pickled veggies with minimal sweetness.

• Use savory condiments like mustard, aioli, or chutney.

• Taste sweet pickle relish once—and usually pass the next time.

Local Truth: There’s a strong pickling tradition across Europe (sauerkraut, pickled onions, etc.), but sweet is rarely the main note. That sugary zing is more American.

Pro Tip: If you can’t live without relish, check international aisles or big-name stores in large cities. Otherwise, consider mustard or a mild chutney instead.

10. Giant, Overly Frosted Cupcakes

Why They Usually Skip This

Europeans do enjoy pastries and cakes, but the American cupcake craze—with inches of frosting piled on top—doesn’t hold the same appeal.

What Tourists Do

• Seek out gourmet cupcake shops offering elaborate designs.

• Serve super-sweet cupcakes at parties or gatherings.

• Expect universal delight at bright frosting colors.

What Locals Actually Do

• Favor classic pastries (croissants, éclairs, fruit tarts).

• Use frosting sparingly—whipped creams or light glazes are more common.

• Bake simpler cakes, focusing on flavor over decorative sugar bombs.

Local Truth: Cupcakes do exist in Europe but are more niche. The emphasis on sky-high frosting is especially uncommon outside major tourist areas.

Pro Tip: Check out local patisseries or bakeries instead. You’ll discover a world of less sugary, often more refined desserts that rely on fresh fruit, custard, and high-quality chocolate.

11. Grits (or Creamy Corn-Based Porridge)

Why They Usually Skip This

Cornmeal-based dishes like grits or hominy are staples in parts of the U.S., but most Europeans never grew up eating them—so they rarely develop a taste for them.

What Tourists Do

• Bring instant grits packets on extended travels.

• Try to replicate a Southern breakfast abroad.

• Wonder why “polenta” is the only cornmeal dish they can find—but not the same.

What Locals Actually Do

• In Italy, polenta is common, but it’s thicker and served differently.

• In Northern and Central Europe, oats, barley, or rye porridge are more common.

• They generally don’t see corn grits as a breakfast go-to.

Local Truth: Even though polenta is somewhat similar, the watery, buttery form of Southern-style grits is unfamiliar to most Europeans.

Pro Tip: If you’re craving something close to grits, try polenta in Italy—just be prepared for a different consistency and flavor profile.

12. Maple Syrup on Everything

Why They Usually Skip This

Europeans certainly enjoy pancakes or crêpes, but drowning them in maple syrup is less of a tradition—outside of occasional Canadian imports or tourist brunch spots.

What Tourists Do

• Pour syrup over pancakes, waffles, bacon, eggs—everything.

• Consider syrup a universal sweetener or condiment.

• Look for large jugs of real or fake maple syrup.

What Locals Actually Do

• Use minimal sugar on crêpes (maybe a sprinkle of powdered sugar or a drizzle of lemon).

• Drizzle honey or jam if they want extra sweetness.

• See real maple syrup as a specialty or novelty item.

Local Truth: While real maple syrup is appreciated in some gourmet circles, the daily use on all breakfast foods is quite foreign to Europeans.

Pro Tip: If you love maple syrup, either bring a small bottle or be prepared for high import prices. Locals may enjoy a taste but usually don’t make it a staple.

13. Sweet Potato Casserole with Marshmallows

Why They Usually Skip This

A Thanksgiving favorite in the U.S., sweet potatoes topped with melted marshmallows is often seen as a perplexing dessert disguised as a side dish in Europe.

What Tourists Do

• Prepare holiday meals abroad using sweet potato casserole.

• Offer it to local friends, insisting it’s a “normal side.”

• Wonder why guests take tiny, curious spoonfuls.

What Locals Actually Do

• Serve sweet potatoes simply roasted or in savory dishes.

• If they top potatoes with anything sweet, it’s typically honey or chestnuts.

• Consider the marshmallow topping a strange sweet-savory clash.

Local Truth: The concept of combining sugary marshmallows with a root vegetable—during dinner, no less—baffles many Europeans. They can’t decide if it’s dessert or a main dish.

Pro Tip: If you must introduce sweet potato casserole to European friends, frame it as a novelty American holiday dish, not a daily staple.

The Bottom Line

Even in today’s globalized world, certain American (and other international) foods haven’t made their way into everyday European culture. Whether it’s that neon-orange processed cheese or a sugary cereal that looks more like candy, these foods may have a niche following at specialty stores—but don’t expect your European friends to dig in without a touch of skepticism.

Pro Tip: If you’re traveling in Europe, keep an open mind (and palate). You’ll find countless regional dishes that may replace your cravings for those international comfort foods—and you might gain a whole new appreciation for simpler, fresher flavors.

Bon appétit and happy exploring!