Gourmet picnic beside the Eiffel Tower

Forget two minute noodles and cheese and ham sandwiches. Backpacking has gone gourmet with specialities like snails, tiramisu and even haggis in demand from young travellers, according to Topdeck.

The youth travel operator said backpackers were increasingly willing to experiment with new foods and expecting gourmet experiences on their first big Europe trip.

“The days of eating two minute noodles while backpacking are long gone. Shows like MasterChef have made people enthusiastic about food and young travellers are now more willing to give more things a try,” catering manager Daniela Rhamondino said.

“One of the great things about travel is experiencing everything the world has to offer, so we love it when people step outside of their comfort zones and taste Europe’s specialities.”

Ms Rhamondino said passengers could eat their way through Europe with 20 on the road chefs servicing more than 60 Topdeck trips, on site chefs in Lauterbrunnen, Rome and Venice and many meals at local restaurants included in the trip price.

She said Topdeck had responded to passengers’ interest in food with more quality food experiences including a gourmet picnic beside the Eiffel tower featuring local cheeses, smoked salmon, prawns, cold meats, terrines and French pastries.

“Our hotels in Paris also offer passengers a taste of escargot, and in Scotland our restaurant offers entrée size haggis fritters and a delicious haggis option for mains,” she said.

“We’re seeing many more passengers who have been brought up by their parents with ‘dietary requirements’ who then fly the nest and realise that they actually can and love to eat all types of food.”

Ms Rhamondino said other favourite foods included pasta, gelatos and tiramisu in Italy, and schnitzel and pork knuckle in Austria and Germany.

Speciality foods found across Europe:

Baklava (Greece/Turkey) – A rich, sweet pastry filled with chopped nuts and covered in syrup.

Arancini (Italy) - Fried rice balls coated with breadcrumbs with meat and mozzarella stuffing.

Haggis (Scotland) – Sheep’s stomach stuffed with heart, liver, lungs and oatmeal.

Criadillas (Spain) – Bull testicles which are sliced, spiced and fried.

Blood dumplings (Sweden) – Made of flour and reindeer blood and served with ligonberry jam or bacon.