Time and time again, we’re told that our European river cruises encapsulate everything you could wish for on one holiday. A relaxing way to travel, river cruising is a leisurely way to see countless destinations in just one trip, as well as outstanding scenery and fascinating culture. We believe that river cruising is also one of the best ways to experience new cuisines.
All meals are included on our river cruise holidays, as well as unlimited wine, beer and soft drinks. But mealtimes aren’t just about refuelling - they’re a celebration of the destinations we visit, excellent and delicious meals made from fresh local produce and meticulously prepared by the on board chefs.
So why not discover some of the popular dishes that you need to try when you go on a Titan river cruise. Chosen from our extensive river cruise menus, the food served on board our exclusive ships MS Serenade I
and River Discovery II
offer a huge variety of specialities. Have you tried any of them?
Apple strudel is a traditional German dessert that was first made in the 16th century and has been modified over time to include different types of apples and flavours. Apple strudel is a pastry that consists of layers of puff pastry with apples, sugar, cinnamon and served alongside vanilla cream or ice-cream. A dessert that can be eaten at any time of the day, we love it hot or cold. Either way, it’s delicious.
Popular in Austria and Germany, Cheese spatzle is a type of pasta dish made from flour, eggs, milk, salt and grated cheese. The dish was originally known as käsespatzen and was mostly served with a butter sauce or gravy. Nowadays, it can be eaten with any kind of topping and sauce. However, we love it best in its simplest form. Spatzle is only as good as the quality of cheese you serve with it. Emmentaler and Jarlsberg are fantastic options. Comforting and filling, you’ll want seconds.
This hearty soup is Hungary’s national dish and is fragrant and filling and often served with pasta or mashed potatoes. Considered a simple meal with few ingredients, the dish got its name from the Hungarian gulyás, which means herdsman or cowherd. This name stems from the fact that it was often cooked over an open fire by shepherds returning home from work in the fields. Beef or pork is slowly cooked with vegetables and spices including paprika, salt, pepper, onion, and tomatoes.
Traditionally made from thinly sliced pork tenderloin that is coated in breadcrumbs and then fried, schnitzel is widely eaten all over the world. Delicious and moreish, it can be served with a wide variety of side dishes. The recipe for schnitzel was originally from the central European region of Tyrol, which now consists of parts of modern-day Austria, Bavaria and Italy. It can be traced back to the 17th century when it was known as krustenbraten (bread battered roast). A Viennese schnitzel on the other hand is made from veal. Both taste wonderful with a squeeze of fresh lemon or parsley butter.
Leberkase is a traditional German sausage loaf that has layers of ground pork and beef along with onions, garlic, eggs, breadcrumbs and seasoning. This meatloaf is typically served with sauerkraut or red cabbage, alongside mashed potatoes or white rice. There are many variations of this recipe including some that are made from turkey instead of pork or beef.
Saramale - or stuffed cabbage rolls - are a signature dish in Romania and can be served as an appetiser or as a main meal. Made with one head of cabbage, boiled and finely chopped potatoes, ground pork, beef or veal, fresh parsley or thyme, salt and pepper. All of this is mixed well together and then stuffed into boiling water-soaked cabbage leaves which are tied in a knot. The rolls are boiled for 10 to 15 minutes before they are removed from the pot and sprinkled with grated cheese on top.
If you’d like to find out more about our exclusive river cruises, talk to one of our expert advisors today.