Food has a remarkable ability to connect people, transcending cultural boundaries and fostering a sense of community. Here’s a roundup of dishes that bring people together in different cultures around the world.
Alpine Region
Switzerland
Fondue and Raclette
In Switzerland, Fondue and Raclette are more than just meals; they are social events. Both dishes center around melted cheese, creating a cozy and interactive dining experience.
Fondue involves dipping pieces of bread into a communal pot of melted cheese, often flavored with garlic and white wine. It’s a perfect meal for cold winter nights, encouraging conversation and shared enjoyment.
Raclette, on the other hand, involves melting cheese in small portions and scraping it onto plates with potatoes, pickled onions, and gherkins. It’s a relaxed and customizable meal, allowing everyone to prepare their plate to their liking.
Both Fondue and Raclette symbolize warmth, hospitality, and the joy of sharing a meal with loved ones, and are deeply rooted in Swiss tradition. Here is what else Switzerland is famous for.
Interested in experiencing cheese and chocolate in Switzerland?
Cheese fondue: the most awaited winter delicacy.Although, why stop at winter, eh? Picture: europediaries.com
Mediterranean Region
Turkish Cuisine
Contributor: Shweta Singhal from Zest In A Tote
Sharing food is a key part of Turkish culture, and breakfast is often seen as a social occasion to gather with friends and family. Typically, a Turkish breakfast is meant to be enjoyed with others at the table, with a variety of dishes laid out for everyone.
Sharing food is meant to encourage togetherness and social interaction in Turkish culture. Mezzo involves a variety of small dishes, including dips, salads, cheeses, and stuffed vegetables, that are meant to be shared. You can even share kebabs and rice dishes.
Turkish Mezzo. image: zest in a tote
Cypriot Mezze
Contributor: Nofar Ronen at Traveling outside the box
When I moved to Cyprus, I discovered the mezze meal at a taverna, and my life changed forever! Mezze consists of many small dishes—it’s not an all-you-can-eat buffet, but trust me, you’ll be full by the end.
What is Mezze?
Mezze is a traditional dining experience in Cyprus, Greece, and other Balkan and Middle Eastern countries. It features a wide variety of small dishes served one after another, showcasing local flavors and Cypriot cuisine. Guests share dishes placed in the center of the table, making for a social experience highlighting hospitality and togetherness.
You can usually choose between a seafood or meat mezze. The appetizers are the same, but the main dishes vary. Seafood mezze includes grilled and fried seafood, while meat mezze features local specialties like sheftalia and Cypriot sausages.
Mezze is typically for at least two people, costing €22–€30 per person. Drinks and desserts aren’t included, though some places offer baklava or loukoumades (honey-soaked fried dough balls) at the end.
Mezze in Cyprus. Image: Nofar Ronen
Balkan Region
Croatian Peka
Contributor: & Zi from Craving Adventure
If you are lucky enough to be invited to a traditional Peka in Croatia, prepare for an experience that’s all about the slow pleasure of a meal made with care.
Peka is both a dish and a cooking method, where meat (usually lamb, veal, or octopus) and vegetables are slow-roasted under a domed iron lid (Peka) covered in hot embers. The result? Melt-in-your-mouth tenderness infused with smoky, aromatic flavors.
The best Peka experience is in someone’s home, where the host tends to the fire while guests sip gemist (wine with sparkling water) and chat. But many konobas also offer it—if you’re on Hvar, don’t miss Konoba Kokot, a family-run spot that feels just like a backyard gathering. It’s the perfect place to experience this traditional dish in a warm, homey setting and a must on your Hvar itinerary.
When the lid is lifted, releasing waves of mouthwatering aromas, the moment feels almost ceremonial. Plates are passed, bread is torn by hand, and everyone digs in together, sharing food, laughter, and stories.
Have you shared a Croatian Peka yet?
Iberian Peninsula
Portuguese Petiscos
Contributor: Marga of Discover Portugal
Spain is known for its tapas, but Portugal has its own version: petiscos! It’s basically a small snack and a tasty little bite. There are many different petiscos in Portuguese gastronomy, and a Lisbon food tour is the perfect place to try some out! As the country has an extensive coastline, you can expect many dishes with fish, such as a delicious octopus salad and amêijoas. And the choco frito is a tasty cuttlefish petisco from Setúbal.
A charcuterie board is always perfect for sharing, too, and you can try São Jorge Cheese, Serra da Estrela Cheese, and Queijo de Azeitão. Chouriço, Pica Pau and Alentejo sausages are must-tries for meat lovers. You will also often see tremoços or lupini beans. You might see them served in local bars. All of this tastes even better with an ice-cold beer or delicious wine from Portugal!
Petiscos in Portugal. image: Discover Portugal
Lapas (“limpets”) in Madeira/Azores
Contributor: Inês and Chris, RandomTrip
Lapas (“limpets” in Portuguese) are one of the dishes everyone who visits Madeira or the Azores Islands in Portugal wants to try. Present on the islands since they were populated, it’s a typical dish often served as a starter and shared among everyone at the table.
They are normally served in the same pan where they were cooked, still hot, and covered with a sauce made with butter and garlic (although some people also eat them raw with just a bit of lemon juice!). You can eat them directly with your hand, picking the shell and using your mouth to get the meat and sip the sauce. Delicious!
Lapas from Madeira or Azores region
North Africa
Moroccan Tagine
Contributor: Chris from Global Trip Diaries
Tagine is a cornerstone of Moroccan cuisine, both a dish and the clay pot in which it is slow-cooked. Traditionally shared among family and friends, it reflects Morocco’s communal dining culture. In Marrakech and across the country, it is a staple at gatherings, from everyday meals to special celebrations.
A tagine typically consists of meat, poultry, or vegetables, slow-cooked with spices like cumin, cinnamon, and saffron. Ingredients are layered and left to simmer, creating a rich, aromatic dish. Variations include lamb with prunes, chicken with preserved lemons, and vegetarian versions with seasonal produce.
If invited to a Moroccan home for tagine, expect to eat from a shared dish, using bread to scoop up the food. It’s customary to take from the section in front of you rather than reaching across. Hospitality is central to Moroccan culture, so guests are often offered generous portions.
Traditional Tagine in Morocco. Image:Global Trip Diaries
Moroccan Couscous
Contributor: Eva Westerling from Not Scared of the Jetlag
Couscous is traditionally eaten in Morocco on Fridays after the midday prayer in the mosque. The family comes together, everyone sits on the ground around the big plate of couscous.
The most common version has seven types of vegetables, including carrots pumpkin, and some meat. The sauce is made from the meat and vegetable broth that the couscous was steamed over and some families put a kind of buttermilk on it as well. These days most people eat it with a spoon, and everyone sticks to their ‘pizza slice’ in front of them. The vegetables and couscous are eaten first before the female head of the household splits the meat into similar portions and everyone finishes their meal with that.
For weddings, a special couscous dish is served. The plate of couscous is topped with grilled chicken, carrots, chickpeas and caramelized onions and raisins. 8-10 people join around each round table and share the meal.
Couscous in Morocco. image:Not Scared of the Jetlag
Africa
Injera and Sharing Platters
In many African cultures, food is inherently communal. Meals are often served on large platters or in shared bowls, encouraging everyone to eat together and share in the experience. Injera, a spongy flatbread, is a staple in Ethiopian and Eritrean cuisine, used to scoop up flavorful stews and vegetables from a shared platter. This style of eating fosters a sense of unity and connection, where everyone participates in the meal.
Across the continent, sharing platters is common, featuring a variety of meats, vegetables, and sauces. These meals are not just about sustenance; they are social events where families and friends come together to celebrate and connect. The act of sharing food strengthens bonds and reinforces community ties.
Platter for two: Ethiopian and Eritrean cuisine
Renowned for their hospitality, Georgians cherish spending time with friends and loved ones, often over small plates of local delicacies and glasses of homemade wine, thus turning any simple meal into a proper feast.
This is reflected in Georgian cuisine, which features several dishes that were made to be shared, such as the country’s delicious and omnipresent pies.
The most popular among them is, without a doubt, Khachapuri. The country’s national dish, Khachapuri is also among the best vegetarian food to try in Georgia. It consists of handmade dough filled with local cheese, the type of which varies according to the region.
Another Georgian pie you should try in Georgia is Lobiani. Similar to Khachapuri, Lobiani replaces cheese with kidney beans for its filling.
Both Khachapuri and Lobiani take center stage in lunches and dinners across Georgia, which sometimes go strong for hours on end, with wine, conversation, and, often, song flowing as the hours go by.
Sharing food in Georgia. Image: it’s All Trip to Me
Uzbek Bread (Non)
Contributor: Liza from Atlas Rambler Travel Guides
In Uzbekistan, bread holds a significance that transcends its status as a mere food staple. Uzbek bread, or “non” as it is known locally, is woven into the fabric of Uzbek cuisine and even has its own rituals and traditions.
Non is baked in distinctive clay ovens known as “tandirs,” which leave the bread with a unique flavour and a crisp crust. In any city or town in Uzbekistan, you are never far from the smell of freshly baked non. Each region is known to prepare and decorate their non slightly differently, with unique floral patterns and seeds.
Bread is offered to guests as a gesture of welcome and respect. Breaking bread is a common part of gatherings, celebrations, and even everyday meals. Whether you are a guest in someone’s house or at a restaurant, non will be offered with every meal.
The traditions and customs that surround this delicious bread reflect the reverence of the Uzbek people. For instance, it is considered disrespectful to place bread face down, and it is traditionally broken by hand rather than cut with a knife. These traditions have been passed down through generations and show how important bread is in Uzbek culture.
Baking break in Uzbekistan. Image: Atlas Rambler Travel Guides
Asia
Chinese Hot Pot
Chinese Hot Pot, also known as Huǒguō, is a communal dining experience where a simmering pot of flavorful broth is placed at the center of the table. Guests then cook a variety of ingredients, such as thinly sliced meats, vegetables, noodles, and seafood, directly in the broth.
Hot Pot is highly interactive and customizable, allowing everyone to cook their preferred ingredients to their desired level of doneness. This style of eating encourages conversation and collaboration, as everyone participates in the cooking process and shares the resulting meal. It’s a popular choice for gatherings with family and friends, especially during colder months, as it provides warmth and a sense of togetherness.
Hot Pot: Eating together in China
Japanese Yakiniku
Contributor: Brandon from Zimmin around the world
Similar to Korean BBQ, Yakiniku is the Japanese version of grilling your own meat over an open flame, usually centered on a table. Yakiniku is meant to be shared and is best done with multiple people.
In Japan, there are many varieties of Yakiniku restaurants, and most are in the form of all-you-can-eat or a la carte. For groups, all-you-can-eat is usually the best deal, and many restaurants have an all-you-can-drink option as well.
Typical Yakiniku dishes that you throw on the grill include cuts of beef, pork, chicken, seafood, and vegetables. The dishes are served on small plates and raw. The party then grills the meat over the open flame and serves the meat as it cooks. The meat is generally pre-cut into smaller portions, so there is no need to cut it. Simply cook the meat, dunk it in one of your favorite sauces, and enjoy!
Yakinuku from Japan. Image: zimmin around the world
Australia
Lamingtons
Contributor: Linda of Muy Linda Travel
A lamington is an Australian cake often enjoyed with morning or afternoon tea. As traditional as the Aussie meat pie, the pavlova, and vegemite, the lamington is usually eaten as a snack and shared with friends and family with a cup of tea or coffee.
The lamington first appeared at the end of the 19th century at Government House in Brisbane when the Governor, Lord Lamington, asked his chef to cater for unexpected guests. The Lamington was a tremendous success and is now enjoyed throughout the country.
The delicious lamington is made from small squares of sponge cake dipped in chocolate icing and rolled in desiccated coconut. They are easy to make with pre-made cake and are often found at community events such as fundraisers and fetes.
“Lamington drives” are a popular way to raise money for community projects in schools, churches, and other organisations. Growing up in Sydney, Australia, I was involved in a few of these events, and I remember taking orders from friends, family, and neighbours and making the lamingtons in the local church hall.
A plate of lamingtons is always well received and often devoured immediately by the family or shared with friends and work colleagues.
Lamingtons in Australia
Latin America
Mexican Mole
Contributor: Mal of GetLostInMexicoCity
Mexican mole is a type of rich sauce made of chiles, roasted nuts, seeds, spices, and sometimes fruit and chocolate, creating a complex and layered flavour profile.
Making mole is a time-consuming activity, and it’s mainly prepared in Mexico for special occasions, such as holidays, family gatherings, and celebrations. We learned about mole during a cooking class we took in Mexico City. We made a white variation of mole, which is typically prepared for weddings!
Traditionally, mole is prepared by hand, with the ingredients being ground using a stone grinder called a metate. This process can take hours, but it’s worth it for the delicious and authentic taste of mole.
Cooking Mole together. Image: GetLostinMexicoCity
Asado (Argentina)
Contributor: Chanelle from Chasing Chanelle
Asado (traditional barbecue) is Argentina’s biggest food tradition. Although it’s more than just a meal—it’s a cultural event that brings people together.
Rooted in the country’s gaucho (cowboy) heritage, asado involves slow-cooking various cuts of meat over a large, open flame or charcoal grill, known as a parrilla. The cooking process often takes hours, making it a social affair where friends and family gather to chat, drink wine, and enjoy each other’s company.
While beef, pork, chorizo (pork sausage), and morcilla (blood sausage) are the most common meats you’ll find at an asado, the Patagonia region is famous for its slow-roasted lamb, cooked over an open flame—a must-try regional specialty.
If you are invited to an asado, expect a warm, communal atmosphere with fantastic food and wine. The meal is usually served family-style with sides like chimichurri sauce, grilled vegetables, salads, and crusty bread. And don’t be surprised if the gathering lasts all afternoon and evening—asado is as much about the experience as it is about the food!
For Argentinians, asado is a symbol of hospitality and togetherness. It’s a chance to slow down, connect and celebrate life’s simple pleasures with friends and family.
Asado in Argentina
Isn’t it wonderful how similar different cultures can be? Food certainly brings people together! Have more ideas to add? Drop your thoughts in the comments below and do share this post with all your foodie friends.
