Think you’ve tried everything? These 25 unique dishes from around the world might make you think twice. Some are bold, some are bizarre, and a few might leave you speechless—but in their home countries, they’re just part of the menu.
From unexpected ingredients to surprising flavors, these dishes show just how creative (and daring) people can be with food. Would you give them a try, or are you sticking with the safe side of the plate?
1. Hákarl – Fermented Shark
Hákarl is a traditional Icelandic dish made from Greenland shark, which is fermented for several months. It’s as strong as it sounds, both in aroma and taste, often challenging even the most adventurous eaters. This delicacy is usually served in small cubes.
The preparation of Hákarl is quite unique. The shark is buried underground for a period to allow fermentation. This helps remove the toxins and make it edible. Many locals wash it down with a shot of Brennivín, Iceland’s signature schnapps.
2. Balut – Fertilized Duck Egg
In the Philippines, Balut is a popular street food that’s both a protein-packed snack and a cultural staple. It involves a fertilized duck egg, incubated for about 14-21 days, then boiled and eaten directly from the shell.
Cracking open a Balut reveals a partially developed duck embryo. This might be shocking for some, but it’s a cherished delicacy in the Philippines. It’s commonly seasoned with salt, vinegar, and chili.
3. Fugu – Poisonous Pufferfish
In Japan, Fugu is a dish made from the pufferfish, known for its potentially lethal poison. Only licensed chefs are allowed to prepare this delicacy, ensuring every trace of toxin is removed.
Fugu is served as sashimi or in a hot pot dish called Fugu Nabe. The preparation is an art, requiring years of training. Its taste is subtle, often described as slightly sweet and chewy. The dish’s allure is in its danger, making it a thrill for adventurous diners.
4. Casu Marzu – Maggot Cheese
Casu Marzu is a traditional Sardinian cheese known for its unusual ingredient: live insect larvae. The name means “rotten cheese,” and it’s famous for its soft texture and intense flavor.
The larvae help break down the cheese’s fats, creating a creamy consistency. When consumed, this cheese is spread on flatbread and accompanied by strong red wine. Despite the EU banning it for health reasons, Casu Marzu remains a cultural symbol of Sardinia.
5. Surströmming – Fermented Herring
The Swedish delicacy of fermented Baltic herring is called Surströmming. Known for its overwhelming smell, it’s usually opened outdoors to avoid the potent aroma filling the house.
This dish is traditionally eaten with flatbread, potatoes, and onions, creating a balanced yet intense flavor profile. It’s a part of a Swedish “kräftskiva,” or crayfish party.
6. Century Egg – Preserved Egg
The Century Egg, or hundred-year egg, is a Chinese delicacy preserved in a mixture of clay, ash, and salt for months. This process transforms the egg into a dark, gelatinous treat.
While its appearance may surprise, the flavor is creamy with a hint of sulfur. It’s often served with pickled ginger to balance the richness. They are enjoyed as a part of traditional meals or as a stand-alone dish.
7. Sannakji – Live Octopus
Would you dare to eat a live animal? Sannakji is just that. This Korean dish features a live octopus. It is known for its freshness and unique dining experience. The octopus is cut into pieces and served immediately, with tentacles still moving.
It’s typically seasoned with sesame oil and seeds, providing a nutty flavor that complements the chewy texture. Eating Sannakji requires caution as the tentacles can stick inside the mouth.
8. Escamoles – Ant Larvae
Often referred to as “insect caviar,” Escamoles hail from Mexico and feature ant larvae harvested from the roots of agave plants. They are a delicacy with a buttery, nutty flavor.
These larvae are typically sautéed with butter, and spices, and served in tacos or omelets. The dish offers a unique texture, often compared to cottage cheese.
9. Lutefisk – Lye-Cured Fish
Originating from Norway, Lutefisk is made from dried fish treated with lye, which gives it a gelatinous texture. This traditional dish is often served during the Christmas season.
It is usually accompanied by potatoes, peas, and bacon, creating a hearty meal. For many Norwegians, Lutefisk is a nostalgic dish, evoking memories of family gatherings.
10. Kiviak – Fermented Sea Birds
Kiviak is a traditional Inuit dish from Greenland, made by fermenting whole seabirds inside a seal skin. The process can take several months, creating a pungent delicacy.
The birds are eaten whole and raw, often during the winter months when fresh food is scarce. Kiviak is celebrated during special occasions and is a testament to Inuit survival skills.
11. Shirako – Fish Milt
Translating to “white children,” it is a Japanese delicacy consisting of fish milt, often from cod or pufferfish. It’s known for its creamy texture and subtle flavor.
Typically served in sushi, tempura, or hot pots, Shirako is regarded as a winter delicacy in Japan. Its taste is often compared to a rich custard. Shirako is an adventurous choice for those looking to explore Japanese cuisine deeply.
12. Boshintang – Dog Soup
Boshintang offers a glimpse into Korea’s historical dietary practices. It is a traditional Korean soup made from dog meat, seasoned with spices and vegetables. It’s most commonly consumed during the summer.
The dish is believed to have restorative qualities and is enjoyed for its hearty flavor. However, it’s also a subject of ethical debates and changing cultural attitudes within Korea.
13. Jellied Moose Nose
Jellied Moose Nose is a Canadian dish, primarily enjoyed in the northern regions. It involves boiling and setting the moose’s nose in a gelatinous broth.
This dish is often flavored with onions, garlic, and spices, giving it a savory taste. The texture can be quite gelatinous, similar to head cheese.
14. Huitlacoche – Corn Smut
This Mexican delicacy, also known as “corn smut,” features corn kernels infected by a certain fungus. The result is a black, mushroom-like texture.
It’s often used as a filling for quesadillas, tacos, or soups, imparting a smoky, earthy flavor. Huitlacoche is praised for its unique taste and nutritional benefits.
15. Tuna Eyeball
In Japan, tuna eyeballs are considered a culinary curiosity and are often found in izakayas or supermarkets. They are usually boiled and seasoned with soy sauce or sake.
The texture is gelatinous, with a flavor akin to squid or octopus. It’s a nutritious snack, rich in omega-3s and proteins. Would you be bold enough to try it?
16. Stink Bugs
Stink Bugs are an edible insect delicacy in parts of Africa, known for their unique flavor. They are typically fried and consumed as a crunchy snack.
Despite their name, stink bugs offer a surprisingly pleasant taste, often compared to apples. They are also rich in proteins and nutrients. This dish represents the innovative and sustainable food practices in African cultures.
17. Cuy – Guinea Pig
Cuy, or guinea pig, is a traditional dish in Peru, often roasted and served whole. It’s considered a delicacy, especially during festivals and special occasions.
The meat is tender with a flavor comparable to rabbit or poultry. It’s usually served with potatoes and corn, staples in the Andean diet. Cuy is an integral part of Peruvian culture.
18. Haggis – Sheep’s Stomach
Coming from Scotland, Haggis is a delicacy made from sheep’s heart, liver, and lungs, mixed with oats and spices, then encased in a sheep’s stomach.
It’s a hearty, flavorful dish, traditionally served with “neeps and tatties”—turnips and potatoes. Haggis is often associated with Burns Night, celebrating the poet Robert Burns. This dish is emblematic of Scottish culture and hospitality.
19. Rocky Mountain Oysters
Rocky Mountain Oysters, despite their name, are not seafood but bull testicles. A delicacy in the American West, they are often deep-fried and served as an appetizer.
Their taste is mild, similar to chicken or calamari, with a crispy exterior. They’re typically enjoyed at rodeos and festivals. It is a bold appetizer and a testament to the adventurous spirit of Western cuisine.
20. Pani Ca Meusa – Spleen Sandwich
This Sicilian street food consists of a soft roll filled with boiled and fried calf’s spleen and lung. It’s typically topped with cheese and a squeeze of lemon.
This dish is rich and savory, offering a taste of Sicily’s vibrant street food culture. It’s a popular choice among locals and tourists alike. Pani Ca Meusa is a unique sandwich that embodies the hearty flavors of its homeland.
21. Mopane Worms
According to some, insects are the food of the future. Mopane worms are edible caterpillars, a staple food in many Southern African countries. They are often dried, fried, or cooked in a spicy sauce.
These worms are a sustainable food source, reflecting the resourcefulness of African cuisines. They are high in protein and offer a chewy, slightly nutty flavor.
22. A-Ping – Fried Tarantulas
A-Ping, or fried tarantulas, is a Cambodian delicacy that might test the limits of even the most daring food lovers. These spiders are seasoned, fried, and often eaten whole.
The flavor is described as a cross between chicken and cod, with a crunchy exterior. A-Ping is a popular street food, especially in Skun, known as “Spiderville.” Would you be brave enough to try it?
23. Salo – Cured Pork Fat
This is a traditional Ukrainian dish consisting of cured pork fat. It is usually sliced thin and served with rye bread, garlic, and pickles.
It is a beloved snack, often enjoyed with vodka. The rich, creamy texture and savory flavor make it a comforting treat. Salo is a quintessential part of Ukrainian hospitality and cuisine.
24. Khash – Cow’s Feet Broth
Khash is an Armenian dish made from boiled cow’s feet and sometimes tripe. This rich broth is traditionally enjoyed as a breakfast meal.
It is often served with flatbread, garlic, and a splash of vodka, believed to warm the body during cold winters. The dish is an occasion for social gatherings.
25. Fruit Bat Soup
Fruit Bat Soup is a traditional delicacy in parts of the Pacific Islands and Southeast Asia. The dish involves simmering a whole fruit bat in a flavorful broth seasoned with herbs and spices.
Its preparation might seem daunting to the uninitiated, but locals cherish it for its unique taste and purported health benefits. The bats are often boiled whole, with all their distinct features intact, making for a visually striking dish.