Mediterranean cuisine
Southern European fare
Mediterranean cuisine refers to the food traditions of countries bordering the Mediterranean Sea—Greece, Italy, Spain, southern France, Turkey, Lebanon, and North Africa among them.
Despite regional variety, common elements include olive oil, fresh vegetables, legumes, grains, fish, and moderate wine.
The term often implies a healthy eating pattern: Her doctor recommended a Mediterranean cuisine approach.
In restaurant contexts, it typically signals Greek, Turkish, or Lebanese influences rather than Italian or French.
- couscousSteamed semolina granules
- olive oilFruit-pressed culinary fat
- extra virginTop olive oil classification
- tomatoesRed fleshy fruits
- sun-dried tomatoesDehydrated fruit preserved outdoors
feta cheese · pasta · paella · baklava · dolmas · grilling · tabbouleh · pizza · wood-fired oven · bouillabaisse · ratatouille · harissa · shakshuka · grilled lamb · kalamata olives · mezze platter · calamari · tapenade
- cuisinesItalian, American, Asian, French, Chinese
- Mediterraneanolive grove, olive tree, olive, Aegean Sea, Adriatic Sea
- anchovy worldanchovy paste, fish sauce, canning, pizza topping, Caesar salad
- Latin HeritageRomance languages, Latin roots, Latin alphabet, Roman Empire, Roman legacy
- CataloniaBarcelona, Girona, Tarragona, Catalan, independence movement
- Amalfi CoastAmalfi, Positano, Sorrento, Capri, lemon groves
Mediterranean cuisineNordic cuisine
Food from northern Europe
Scandinavian cuisine · British cuisine · German cuisine · Eastern European cuisine · Russian cuisine