Traveling through Europe is an eye-opening experience, especially when it comes to food. But for many American tourists, the biggest shock doesn’t come at dinner—it happens first thing in the morning. Breakfast in Europe is often lighter, slower, and far more minimalist than what most Americans expect, leading to confusion, frustration, or even disappointment at the buffet table.
Forget stacks of pancakes drenched in syrup or bottomless cups of coffee. In many European countries, breakfast is a quiet ritual rooted in culture, simplicity, and quality over quantity. Whether it’s a flaky croissant and espresso in France or a hearty rye bread with cheese in Germany, Europeans value balance and local ingredients more than indulgence or convenience.
This post dives into 15 specific European breakfast habits that most American visitors don’t see coming—from the surprising absence of eggs and bacon to the love of cold cuts and savory dishes. Understanding these differences doesn’t just help you enjoy the food—it helps you embrace the culture that created it.
Read Here European Things that terrify Americans and American Habits that make Europeans Cringe
Read here how to pack for Europe and Best eSIM for Europe
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Tips for Navigating European Breakfasts
Go Local: Embrace the traditional breakfast of the country you’re visiting—it’s part of the experience!
Be Flexible: Adjust your expectations if you’re used to large American breakfasts.
Research Ahead: Learn the breakfast customs of your destination to avoid surprises.
Try Something New: Step out of your comfort zone and enjoy local pastries, cheeses, or cured meats.
Many Americans view breakfast as a meal that should be filling and fast, often consumed on the go. Europeans, on the other hand, treat it as a slower, more intentional start to the day—even if that means just a piece of toast and a small coffee. The idea of grabbing a massive breakfast sandwich or sugary latte from a drive-thru is virtually unheard of in much of Europe and can be perceived as rushed or even unhealthy.
Another surprise: the inclusion of “non-breakfast” items like meats, cheeses, olives, or fish. While this may seem like lunch food to Americans, many Europeans see no issue with incorporating savory, protein-rich options into their morning routine. It’s a different philosophy—one that often prioritizes nutrition and tradition over sweetness or convenience.
Perhaps the most jarring difference is how little ceremony Europeans give to breakfast compared to Americans. There’s no pancake house culture, no morning feast mentality. In many cases, Europeans find the American breakfast culture excessive, while Americans find the European version underwhelming. But it’s not about which one is better—it’s about understanding why each exists the way it does.
European Breakfast Rules
1. Breakfast is Light and Simple
Why It’s Confusing:
Americans often expect hearty breakfasts with eggs, bacon, pancakes, and hash browns. In Europe, breakfast is typically smaller and lighter.
Example:
In France, a croissant or a slice of bread with butter and jam is considered sufficient.
2. Coffee is Served Differently
Why It’s Confusing:
Europeans serve smaller, stronger coffees rather than large, flavored lattes or drip coffee. Milk-based coffees like cappuccinos are mainly consumed in the morning.
Example:
In Italy, ordering a cappuccino after breakfast time might get you odd looks.
3. No Unlimited Refills
Why It’s Confusing:
Unlike in the U.S., free coffee or juice refills are almost unheard of in Europe.
Example:
You’ll need to order and pay for every cup of coffee in Germany.
4. No Savory Hot Breakfasts
Why It’s Confusing:
European breakfasts lean toward cold, savory items like bread, cheese, and cured meats or sweet options like pastries.
Example:
A typical Dutch breakfast might include bread, butter, and chocolate sprinkles (hagelslag).
5. Breakfast is Eaten Later
Why It’s Confusing:
Europeans often have breakfast later in the morning compared to early risers in the U.S.
Example:
In Spain, breakfast often starts around 9 or 10 AM.
6. Bread is a Staple
Why It’s Confusing:
Bread is the foundation of most European breakfasts, served with butter, jam, or cheese.
Example:
In France and Italy, fresh bread is often bought daily from a bakery for breakfast.
7. No Peanut Butter
Why It’s Confusing:
Peanut butter is a breakfast staple in the U.S., but it’s rarely served in Europe.
Example:
Instead, you’re more likely to find Nutella or marmalade in places like Germany or France.
8. Breakfast is Often Served Cold
Why It’s Confusing:
Many Europeans prefer cold breakfasts, such as yogurt with granola, bread with toppings, or cold cuts and cheese.
Example:
In Scandinavian countries, open-faced sandwiches with smoked salmon or cheese are popular morning meals.
9. Eggs Are a Luxury, Not a Staple
Why It’s Confusing:
Eggs are rarely a regular part of European breakfasts and are often considered more suitable for lunch or brunch.
Example:
If you want eggs in a French café, you might need to wait until later in the day.
10. Pastries Are Common
Why It’s Confusing:
Sweet pastries are more prevalent in Europe than savory breakfast options.
Example:
In Denmark, you’ll find a variety of wienerbrød (Danish pastries) alongside your morning coffee.
11. Buffet Breakfasts Aren’t Standard
Why It’s Confusing:
While buffet breakfasts are common in American hotels, many European accommodations offer smaller, set menus or à la carte options.
Example:
A typical bed-and-breakfast in England might serve toast, cereal, and tea without buffet spreads.
12. Juice is Served in Small Portions
Why It’s Confusing:
Americans are accustomed to large glasses of orange juice, while Europeans serve smaller portions, often freshly squeezed.
Example:
In Spain, zumo de naranja (fresh orange juice) is typically served in a small glass.
13. Water Isn’t Always Included
Why It’s Confusing:
Americans expect water to be automatically served, but in Europe, it’s often not provided unless requested—and it’s rarely free.
Example:
In Germany, bottled water may be the only option, and it’s not complimentary.
14. Breakfast is Rarely “To-Go”
Why It’s Confusing:
Europeans generally prefer sitting down to eat breakfast rather than taking it to go.
Example:
In Italy, it’s common to stand at a café counter and quickly enjoy an espresso and pastry before heading out.
15. Savory Toppings Are Common
Why It’s Confusing:
Americans are used to sweet breakfast foods, but Europeans often top their bread with savory items like cheese, ham, or smoked fish.
Example:
In Germany, Frühstück might include a variety of cured meats, cheeses, and bread.
Final Thoughts
Breakfast abroad isn’t just about food—it’s about mindset. The European approach invites you to slow down, enjoy smaller portions, and savor quality over quantity. Once you shift your expectations, you might be surprised at how satisfying a simple slice of bread with fresh jam or a perfectly brewed coffee can be.
For American tourists, the key is to adapt rather than resist. Don’t spend your mornings hunting for bacon and pancakes. Instead, take the opportunity to eat like a local, even if it means stepping outside your comfort zone. You’ll likely discover new flavors and routines that are healthier, more efficient, and more rooted in tradition.
Ultimately, embracing these differences is part of what makes travel so rewarding. The next time you find yourself in a European café, order that espresso, try the cold cuts, and toast to a slower, more mindful start to your day—just like the locals do.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.