Menus abroad: how to choose a dish when nothing makes sense
An unfamiliar menu raises three different questions that are usually confused: what is this dish, is it safe for me, and how many calories does it contain? Translation answers only the first, and not always. Here is how to handle all three, and what works in any country regardless of language.
Three questions that need different answers
| Question | What helps | What does not help |
|---|---|---|
| What is this dish? | The description under the name, a photo, a question for the waiter | A literal translation of the name: “osso buco” does not become clearer |
| Can I have it? | Allergen information for the specific menu line | Vegan and gluten-free labels: they address ingredients, not cross-contact |
| How many calories does it contain? | Cooking method and ingredients, an estimate from a typical recipe | The full name: it contains neither weight nor oil |
There is one practical conclusion: begin not with translation, but with which of the three questions you have right now. That determines what to do next, and translation is most often not the first step on the list.
What to read in a menu line besides the name
In every language, menus work alike: the cooking method is named directly, and it says more about a dish than its name does. Words worth recognizing in the Latin alphabet without a dictionary:
- Grill and oven: grilled, à la plancha, al forno, ızgara, ofen. Usually the lightest options on the menu.
- Deep-fried and pan-fried: fried, frito, fritto, kızartma, tempura. Oil is absorbed and remains in the dish.
- Cream and cheese: cream, crema, kremalı, formaggio, cheese. The most inconspicuous addition.
- Breading: breaded, empanado, panée, katsu. Batter plus oil added to any base.
- Syrup and caramel: in desserts, these determine the count more than the pastry does.
The second thing readable without knowing the language is the menu section. An appetizer, soup, main course, and side dish differ in portion volume many times over, and the section tells you that before the name does.
Mistakes repeated in every country
- Not counting what appeared on the table by itself. Bread, olives, chips, sauces, shotis puri in Georgia, rice with curry in Thailand. Everyone counts what they ordered deliberately; almost no one counts what was brought over.
- Assuming appetizers are light. Nut pastes, mezze in olive oil, and cheese platters affect the count more than a main course.
- Drinking calories. Juice, sweet tea, cocktails, and coffee with milk add up noticeably over a day on holiday and do not fill you up.
- Trying “a little of everything” from a shared table. The portion as a unit of counting disappears, and with it the ability to estimate what was eaten. What to do about this is covered in the article on buffets.
How to ask when you do not share a language
Pointing to the line works better than translating a sentence. Point to the specific item and ask one short question; this is more reliable than constructing a correct sentence because the waiter answers about the same dish you see.
For an allergy, that is not enough and the cost of error is different. Do not ask “what is in this?”; ask for allergen information for that line. For severe reactions, show a pre-written note in the local language. A detailed explanation is in the article on restaurant allergens.
Country-by-country guides
- Menus in Turkey: kebabs, pide, mezze, and desserts in syrup.
- Menus in Georgia: nuts and cheese as the main calorie sources, and shared tables.
- Menus in Thailand: coconut milk, deep-frying, and rice that goes uncounted.
When taking a photo is easier
A photo of the page removes the main difficulty of an unfamiliar menu: having to decide about each line separately. Items appear as a list with an estimate of calories and macros, turning the choice into comparison instead of guessing.
The accuracy of this estimate is limited, and it is worth knowing that in advance: the same dish in two establishments can differ by up to one and a half times because each kitchen has its own recipe. That is enough for “which is the lighter option?”; for a diary, adjust the portion weight manually. How the model reads a menu page is explained separately.
Frequently asked questions
- What should I do if the menu is in an unfamiliar language and has no photos?
- Start not by translating the name, but with the cooking method and menu section; they say more about the dish. Then point to the line for the waiter and ask one short question, or photograph the whole page.
- Can I trust vegan and gluten-free labels?
- As a guide, yes; as a guarantee, no. The label describes the recipe, not cross-contact in the kitchen. For an allergy, you need allergen information for the specific menu item.
- How do I count calories on holiday if I do not know what dishes contain?
- Use the cooking method and ingredients, not the name. An estimate from a typical recipe provides an order of magnitude that is enough to choose between items; gram-level accuracy is impossible with unfamiliar cuisine.
- What do people most often forget to count abroad?
- What was brought to the table without being ordered: bread, olives, sauces, and rice with curry. Drinks also matter: juices, sweet tea, and cocktails add up noticeably over the day.
Read next
- Menus in Turkey: what dish names mean and what determines calories — Turkish menus are difficult not because of the language, but because of their structure: the same meat under four names differs by cooking method, and the calorie gap between them is greater than the gap between meat and fish.
- Menus in Georgia: what to order and how many calories it contains — Georgian menus are deceptive: half the items look like salads and appetizers but are closer to a main course in calories because of nuts and oil.
- Menus in Thailand: what to order and where calories hide — Thai food has a reputation for being light, and that is half true: vegetables, fish, and rice form its base.
- Menus in a foreign language: how to understand what you are ordering — If you are unfamiliar with the language of a menu, it is more useful not to translate the dish immediately, but to first save it exactly as it is printed.
This article is for general information. It is not medical advice, a diagnosis, or a prescription for treatment or a diet, and it does not replace a consultation with your doctor. If you have a health condition, are pregnant, take medication, or follow a diet prescribed to you, decisions about food belong with your doctor.
Figures from regulations, guidelines and studies are given as they stood when this article was prepared and may since have changed; check them against the primary sources. This article is not advertising, an offer, or individual advice, and neither the author nor the site owner is responsible for decisions taken on the basis of it.