Best Seafood Dishes to Eat in Europe

Seafood in Europe is as diverse and storied as the continent itself, shaped by centuries of seafaring, trade, and culinary tradition. From the briny shores of Portugal to the icy fjords of Norway, Europe serves up everything from delicate oysters and buttery sole to robust stews like France’s bouillabaisse and Spain’s paella.

Coastal nations each bring their flair—whether it’s Italy’s crispy fritto misto, Greece’s chargrilled sardines, or Denmark’s artfully arranged herring smørrebrød. Freshness is king, simplicity reigns, and the recipes often come with a side of folklore, fierce regional pride, and just the right amount of garlic. Here are the best seafood dishes to eat in Europe;

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Loimulohi

In Finland, eating Loimulohi is more than a meal—it’s a rustic spectacle that captures the soul of Nordic outdoor cooking. This traditional dish involves fastening a fillet of salmon or rainbow trout to a wooden plank and leaning it vertically near an open fire. This allows the gentle heat and wood smoke to work their magic.

Before the slow cook begins, the fish is seasoned with sea salt and enhanced with a delicate brush of lemon juice, honey, or even crushed juniper berries. The cooking time varies depending on how close the plank is to the glowing coals. Once the fish is ready, its golden, slightly charred surface flakes easily, and it’s often eaten right off the plank.

Simiako garidaki

In the sun-drenched tavernas of Symi, a small Greek island near the Turkish coast, one dish reigns supreme among seafood lovers: simiako garidaki. These tiny, bright red shrimps, found only in the surrounding Aegean waters, are a local treasure with a reputation that stretches far beyond the island’s shores.

Delicate yet bursting with sweetness, they’re typically served the traditional way—crispy-fried in fragrant olive oil with just a whisper of garlic, salt, and pepper. Their size makes them perfect for popping whole, shell, tail, and all, adding a satisfying crunch to each bite.

Vieiras en su concha

In Galicia, a region in Spain, Vieiras en su concha is a beloved classic that turns humble scallops into an art form. This dish features scallops nestled in their own shells, each one cradling a savory tomato-based sauce made by gently sautéing onions, garlic, and pimentón in olive oil. The mixture is enriched with white wine and tomato sauce, seasoned with just the right pinch of salt and pepper.

Then it’s spooned generously over the scallops, which have been pre-boiled and laid out on a baking tray like edible jewels. A final dusting of breadcrumbs and chopped parsley adds crunch and color before the whole ensemble is baked until golden. It’s rustic, aromatic, and deeply rooted in the Galician coast’s tradition of transforming fresh seafood into something warm, comforting, and celebratory.

Fritto misto

Eating fritto misto in Italy is like sampling a country’s mood board through a frying pan—each region tells its own story with what ends up sizzling in oil. Along the sun-drenched coasts, you’ll find the sea’s bounty turned golden and crisp: shrimp, squid, and a tiny whole fish known as paranza. But venture north to Piedmont, and the dish takes a surprising turn inland.

Here, fritto misto becomes a curious carnival of flavors where vegetables mingle with veal brains, semolina, and skewers of melted cheese wrapped in prosciutto. Depending on the season, you might even find slices of apple and crushed amaretti biscuits joining the mix. It gives this fried feast a sweet, almost whimsical twist. It’s not just a meal—it’s edible geography.

Linguine allo scoglio

Eating linguine allo scoglio in Italy is like tasting the rhythm of the southern coast itself—a vibrant, briny celebration of the sea. This beloved dish has long been a staple on menus from Naples to Sicily, especially since the 1980s. It’s traditionally made with linguine or spaghetti and a medley of seafood like clams, mussels, shrimp, and often tender baby squid. However, each version reflects the morning’s catch and the cook’s flair.

There’s no fixed formula, only the guiding principle that the ingredients be fresh, local, and singing with the flavors of the Mediterranean. The result is a steaming plate of pasta that smells like sea spray and tastes like summer evenings.

Gravlax

In the windswept reaches of Northern Europe, few culinary experiences feel as timeless—and taste as refined—as savoring gravlax. This quintessential Scandinavian delicacy features raw salmon cured with a mix of salt, sugar, and fragrant dill, offering a silky texture and a delicate balance of savory and herbal notes. While today’s gravlax is artfully chilled and cured under refrigeration, its roots are much humbler.

Centuries ago, coastal fishermen would bury the dill-rubbed salmon in the cold sands above the high tide line. This would allow nature to ferment the fish into a pungent, powerfully aromatic staple. The dish gets its name from this ancient practice, combining the words for “buried” (grav) and “salmon” (lax). Modern gravlax may have shed its intense odor, but it still carries the spirit of Scandinavian ingenuity.

Lohikeitto

In the heart of a Finnish winter, few dishes offer the soul-soothing warmth of lohikeitto, a beloved salmon soup that feels like a culinary embrace. Sharing similarities with Sweden’s laxsoppa, this Nordic classic combines tender chunks of salmon with hearty potatoes and carrots. They are all simmered in a velvety broth enriched with cream, fish stock, and just the right touch of butter.

Fresh dill brings a vibrant herbal note that cuts through the richness, making each spoonful balanced and deeply flavorful. Often served with buttered rye bread or a squeeze of lemon, lohikeitto is less a meal and more a comforting ritual, perfect for thawing out after a long day in the snow.

Gambas al ajillo

In Spain, few tapas ignite as much excitement as a sizzling plate of gambas al ajillo. This classic appetizer features plump shrimp sautéed to perfection in a bubbling bath of olive oil infused with minced garlic. Some chefs add lemon juice for brightness, and just enough paprika to give it a smoky kick.

Often finished with a scatter of fresh parsley, it’s the kind of simple yet irresistible fare that captures the heart of Spanish cooking. Served hot and typically shared among friends, the real joy comes in swiping a hunk of crusty bread through the vibrant, fragrant oil.

Conclusion

Europe’s seafood game is strong, diverse, and occasionally daring (hello again, rakfisk). Whether you’re twirling tentacles in Tuscany or crunching crustaceans in Cornwall, the continent serves fishy delights with cultural flair and unapologetic passion. So go ahead, eat like a European: slowly, stylishly, and with absolutely no fear of garlic.