YUROP

Sauerkraut

The problem with that is there are two types of it - the sweet one and the sour one. In a restaurant you'll usually get the sweet one which I think is tastes awful.

But the sour one is the really good one especially if you refine it by adding fine cubes of Kassler (smoked pork chop) to enhance the taste. Sour Sauerkraut should even change the taste of potatoes that sit in its... sauce? broth? (don't know the word). I could eat kilos of it.
You'll need to look out for the right kind of Sauerkraut in the supermarket. Not everyone of them is suited for this.

I'm Belgian. Avoid Leffe, this is a quite bland "Belgian beer". The classic Trappist beers are always a good choice (Orval, Chimay, Rochefort, etc.), but don't sleep on the new microbreweries, their beers can be quite innovative and refreshing

A few

• https://www.brasseriedelasenne.be/
• https://www.brasseriesurrealiste.com/

Borscht can be both, depending on the skill of the cook

Kässpätzle are definitely a hidden gem.

On the other hand Sauerkraut is probably overrated. I like it but it's not as commonly eaten as you may think.

swedish meatballs are overrated.

don't sleep on a really good Janssons Frestelse though. that and small-batch pickled herring with weird herbs in it.

isterband is also good but that's probably a more pan-european thing.

also, i will always use moments like this to bring up the culinary sleep paralysis demon that is the calskrove.

Beck's is definitely overrated. I don't know how it's become so popular.

On the other hand, Labskaus is damn delicious, I need to make a vegan variant one day. Labskaus and kale with potatoes and meat variety is what I really miss since turning vegan.

I'm in Germany and people rave about their bread but I live in Mannheim and it's like... Okay? I don't have a bakery here that I like more than the ones in New York (specifically) or France (seemingly anywhere) or Vietnam or Japan.

Maybe it's because I haven't found how to use them properly but there just doesn't seem to be a large amount of diversity. Like I'd expect fresh made hamburger buns, the Bahn mi bread, like a good sub situation, fresh rye bread, idk. Also for a country to have good bread I need to be able to walk into any corner bakery and be satisfied 4/5 times.

Tortilla de patata is overrated, IMO. About hidden gems, idk.

Overrated? I don't know. But have you tried the mighty kapsalon?

Tagliatelle are definitely overrated. Borlenghi is where the shit's at, and they're vastly ignored by the main foodies

You should eat some bigos.

But every mom and grandma will do it their own way.

Shepherds pie!

Beef Wellington