Definition
European, a Cuisine subclass, is an umbrella for cuisines originating in Europe (e.g., Italian, Spanish, French, Greek, Portuguese, German, Polish, Balkan, Nordic). In lifestyle coverage, use this only when the editorial frame truly spans multiple European traditions (e.g., 'European wine bars and small plates' or a mixed 'Old World' tasting event). For single-country coverage, prefer the specific cuisine class (:Italian, :Spanish, :French, :Greek, etc.).
Local Context
APPLY when the piece intentionally covers multi-country European food or venues with a blended European identity (tapas + cicchetti + mezze under one roof; 'European bakery' with French viennoiserie and Italian pastries). DO NOT apply to Mediterranean-only content—use :Mediterranean. DO NOT use when a single national cuisine is the true focus—use its specific class. Common co-tags: :Dining, :Restaurants, :WineBars, :Bakeries, :DateNight, and locality classes for guides/directories.
Examples
- European date-night spots in St. Pete: small plates, Old World wines, and dessert carts.
- A 'Tour of Europe' tasting menu: French starters, Italian primi, and Spanish sherries.