The appetite for world flavours is widening: Datassential’s new Global Cuisines in Europe report explores how Europeans eat both at home and in foodservice, what they prefer, and the motivations behind choosing globally inspired foods across France, Germany, Italy, Spain, and the UK.

Away from home, Italian cuisine leads on reach and frequency in most of these markets, with one twist: In restaurant visits in Spain, Mediterranean cuisine edges ahead. In the UK, Asian cuisines are moving into every day as access and convenient formats multiply. At the other end of the spectrum, sub‑Saharan African cuisine remains the least consumed out of home and — along with South and Central American — continues to soften, signaling persistent hurdles around familiarity, menu visibility, and perceived value.

Why Consumption Is Rising — and Where People Go

In the UK, nearly one in two consumers who upped their global cuisine intake away from home say they did so to diversify their diet; France shares the same top reason, though to a somewhat lesser degree. Spain and Italy point first to the sheer breadth of cuisines and flavours available, while Germany echoes both rationales and adds a practical catalyst: their go‑to venues are simply serving more globally influenced options.

Channel choices underscore these nuances. Across all five markets, bakeries and supermarkets are the most frequently visited outlets for global offerings but there are some unique skews by country. In Germany and France, table‑service restaurants are more heavily visited for global cuisines — full‑service still reads as a quality cue. Spanish and UK consumers, however, are more likely to lean heavily on supermarkets for global fare, and Spain stands apart for the outsized role of coffee shops and bakeries, where a large share of consumers go to enjoy globally-influenced dishes or food/beverage offerings.

When Europeans Last Chose Global Flavours: Frequency and Top Cuisines

Global flavours are part of the weekly rhythm for many. More than a quarter of consumers who eat world cuisines out of home say their last occasion occurred within the week prior to the survey — rising to 46% in Spain. When they do go, a main course is most often ordered, especially in the UK. Italian leads the list of last‑ordered cuisines overall, but national preferences show subtle variations: Italians were likelier to opt for Japanese or Chinese, Germans leaned Greek, and Britons showed a pronounced preference for Indian compared to their European peers.

Authenticity Over Fusion — and What Drives Repeat

On balance, diners favour “true‑to‑origin” over fusion, which elevates specialised sit‑down restaurants above non‑specialists and fast food locations for these meals. Independent restaurants carry an advantage: 76% of French consumers prefer them to chain locations, and a majority of Germans do as well (57%). Preparation style matters, too — 77% of French consumers prefer traditional world cuisine to fusion. Crucially, skill trumps identity: most diners don’t insist that the cook share the cuisine’s ethnic origin so long as execution is strong.

Positive experiences compound into habit. Forty percent of British consumers and 37% of Spaniards say that trying and enjoying a dish encourages the renewal of globally influenced dishes or foods when dining out, while word of mouth is especially influential in Spain compared to their European peers. The main friction points are familiar—disappointing prior experiences and prices that feel too high.

The Takeaway for Operators and Brands

The brief is clear: meet consumers where they already are — full‑service dining rooms, bakeries, and supermarket food courts — with well‑executed, credibly priced traditional world cuisine dishes. Do that consistently, and you’ll convert curiosity into cadence, turning global flavours from an occasional adventure into part of the weekly routine.

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Frequently Asked Questions About Global Cuisines in Europe

What’s the headline trend in Europeans’ appetite for global cuisines?

Europeans across France, Germany, Italy, Spain, and the UK are broadening what they eat. Italian remains the default choice in most markets. In the UK, Asian options are shifting from “occasional treat” to “everyday staple” as availability and easy‑to‑grab formats expand. At the same time, sub‑Saharan African is still the least chosen out of home, and South/Central American has cooled, largely due to lower familiarity, limited menu presence, and questions about value.

Why are consumers increasing their consumption of global cuisines, and does it vary by market?

The reasons are shared but weighted differently by country. In the UK, nearly half who stepped up their out‑of‑home global eating did so to add variety to their diets; France cites the same motive, just less strongly. Spain and Italy point first to the wider array of cuisines now available. Germany straddles both explanations and adds a practical one: their regular spots are offering more globally influenced dishes than before.

Where do Europeans most often seek global foods, and how do preferred channels differ by country?

Channel choice mirrors local cues of quality and convenience. In Germany and France, full‑service restaurants are the go‑to. Spain and the UK rely more on supermarkets, and Spain is distinctive for how often coffee shops and bakeries serve as the venue for globally inspired items. Across all five countries, bakeries and supermarkets end up being the most frequently visited places for global options.

How frequently are global cuisines chosen out of home, and which cuisines top the “last ordered” list?

For many, world flavours are a weekly habit. More than a quarter of those who eat global cuisines out of home said their most recent occasion was within the previous week—climbing to 46% in Spain. When they go, people most often opt for a main dish, especially in the UK. Overall, Italian is most commonly “last ordered,” but local patterns stand out: Italians more often picked Japanese or Chinese, Germans leaned toward Greek, and Britons showed a strong tilt to Indian.

What dining formats and experience attributes drive preference and repeat visits?

Diners tend to prioritise authenticity over mashups, which lifts specialist sit‑down restaurants above generalists and quick service for these meals. Independents have an edge—preferred by 76% of French consumers and by a majority of Germans (57%). Preparation style matters: 77% of French consumers favour traditional world cuisine over fusion. Importantly, culinary skill outweighs whether the cook shares the cuisine’s ethnic origin. Good experiences fuel repeat behavior—40% of UK consumers and 37% of Spaniards say enjoying a dish encourages them to come back—while past disappointments and prices that feel high are the main brakes.