12 things to eat and drink at Christmas markets in Europe

The first stop on any successful market trip. Mulled wine has a few different names, depending on where in Europe you are. In German-speaking and surrounding (Czech Republic, Hungary, etc.) areas, it’s called Gluhwein; in French-speaking countries, Vin Chaud, and Spanish, Vino Caliente. Usually spiced, red (although some markets will have white available), and served hot, often with citrus slices or raisins. You can also opt to have a shot added (I recommend Armeretto) for an additional price.

These fritters made of potatoes, herbs, and eggs are popular in Luxembourg and Germany. In Luxembourgish, they are called “Gromperekichelcher” and are traditionally served with apple sauce. Cream and soup also work. In Germany, you’ll frequently find “Kartoffelpfannkuchen” served as a salty side or with berries, sugar, and cinnamon.

Churros may originate on the Iberian peninsula of Spain and Portuguese, but they’re a staple all over European Christmas markets. You’ll usually find the chewy fried dough served with chocolate from France to Germany and Belgium, and beyond.

Primarily found in Belgian markets, you’ll find Brussels and Liege-style waffles year-round, but they’re particularly tasty come the holidays. Brussels style is fluffy and topped with a variety of things: ice cream, Nutella, fruit, and Speculoos shavings (Belgian shortbread cookies). Liege waffles are made with sugar in the batter and are a bit denser. Thus, the latter are typically not served with toppings, as they’re a bit too small and already sweet.

A classic we’re all used to enjoying around the holidays, you’ll find gingerbread cookies in various forms all over Europe. However, remember it won’t always look or taste like what you’re used to in the US. The German Lebkuchen is made with honey rather than molasses (typical in gingerbread found in the US) and is denser, richer, and chewy. You can also find the molasses-gingerbread we’re used to around Europe. I’ve heard mixed reviews about Lebkuchen, but I think if you go in with an open mind and aren’t expecting regular Gingerbread, it’s a nice treat!

Standard après-ski food, this melted cheese is a bit different from fondue, which is almost completely liquified, and you dip things in it. Raclette is melted in individual slices and then poured or placed over potatoes, vegetables, and meats.

Another classic, whether you’re eating Bratwurst in German or Klobasa in the Czech Republic. These are great if you want a more savory and hearty snack at a market, as, in case you haven’t noticed, most of the treats are sweet.

These Germanic potato noodles are served with pork and sauerkraut and are more of a meal than a snack. The noodle dough is typically shaped into finger-like shapes and has a similar texture to Italian gnocchi. Perfect for warming you up and filling a hungry belly on short winter days. 

Also called Trdelník in Czech, you’ll find these in numerous countries but most commonly in their homeland. The name roughly translates to hollow log, a pretty good description of the treat. The dough is layered into a cylinder shape, then coated in sugar and traditionally cooked over a fire. This produces a cylinder cake that is something between a doughnut and churro, served with various fillings including ice cream.

German for apple cake, this is a popular dessert year-round. However, it’s the perfect holiday treat with apples either pureed, diced, and mixed with other fruit and always spices.

A bundt cake with origins in Austria and the Alsace region of France. Its appearance and texture more closely resemble bread due to it being yeast-risen rather than oven-risen. Thus, Kougelhopf is considered more of a snack akin to coffee cake than a chocolate dessert cake. You’ll most often find it made with dried fruit and spices. Occasionally, a glaze is added for additional sweetness.

Candied almonds are popular throughout Germany and other Christmas markets. Made by cooking almonds, sugar, spices, and water over the stove. The thick coating is obtained by roasting until the sugar crystallizes and darkens. In the end, you might not even recognize the classic nut with all the toppings.