What to Cook for a Dinner Party Menu in Europe

What to Cook for a Dinner Party Menu in Europe

For a sophisticated yet approachable European-themed dinner party menu, consider a classic Italian-inspired three-course meal: a light Caprese salad starter, a rich and comforting Beef Bourguignon for the main course, and a simple but elegant Tiramisu for dessert. This menu balances fresh, seasonal ingredients with hearty, well-loved dishes that are sure to impress your guests without requiring you to spend all day in the kitchen.

Why This Menu Works for a European Dinner Party

Creating a memorable dinner party menu is about more than just a collection of recipes; it’s about balance, flow, and a touch of effortless charm. This European-inspired menu is designed to do just that.

• Caprese Salad: This simple, vibrant starter celebrates the flavours of Italy. It’s light and fresh, awakening the palate without being too filling. Because it requires no cooking, you can assemble it moments before your guests arrive, freeing up your time to focus on the main course.
• Beef Bourguignon: This French classic is the ultimate make-ahead dish. It’s rich, deeply flavourful, and feels incredibly special. The best part? You can cook it a day in advance, letting the flavours deepen, and simply reheat it before serving.
• Tiramisu: An iconic Italian dessert, Tiramisu is the perfect finale. It’s no-bake, can be prepared well ahead of time, and is a guaranteed crowd-pleaser with its luxurious layers of coffee-soaked sponge and creamy mascarpone.

Below are the recipes for each course, designed for home cooks.

Course 1: Caprese Salad with Balsamic Glaze

A simple, elegant start to your meal.

Ingredients

• 2 large, ripe heirloom tomatoes
• 200g ball of fresh buffalo mozzarella
• A handful of fresh basil leaves
• Extra virgin olive oil
• Balsamic vinegar (for the glaze)
• Salt and freshly ground black pepper

Method

1. Slice the tomatoes and mozzarella into 1 cm thick rounds.
2. Arrange the tomato and mozzarella slices, alternating them, on a large serving platter.
3. Tuck the fresh basil leaves in between the slices.
4. Drizzle generously with high-quality extra virgin olive oil.
5. To make a simple balsamic glaze, simmer balsamic vinegar in a small saucepan over medium heat until it has reduced and thickened slightly. Let cool before drizzling.
6. Season with salt and pepper to taste and serve immediately.

Course 2: Classic Beef Bourguignon

(Image of a rich, bubbling pot of Beef Bourguignon)

This French stew is a slow-cooked delight that is worth the effort.

Ingredients

• 1 kg beef shin or chuck steak, cut into 4 cm cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, crushed
• 2 tbsp plain flour
• 400ml dry red wine (like a Burgundy or similar)
• 300ml beef stock
• 1 tbsp tomato purée
• 1 bay leaf
• 1 sprig of fresh thyme
• 200g button mushrooms, halved
• 150g smoked lardons or pancetta, diced
• Salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish

Method

1. Pat the beef cubes dry with a paper towel and season generously with salt and pepper.
2. Heat 1 tbsp of olive oil in a large, heavy-based casserole dish or Dutch oven. Brown the beef in batches until a deep crust forms, then set aside.
3. Add the remaining oil to the pot. Add the lardons and cook until crispy. Remove the lardons and set aside.
4. Add the chopped onion and carrots to the same pot and cook until softened, about 5-7 minutes. Stir in the crushed garlic and cook for another minute until fragrant.
5. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes.
6. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
7. Return the beef to the pot, along with the beef stock, tomato purée, bay leaf, and thyme.
8. Bring to a gentle simmer, then cover with a lid and transfer to an oven preheated to 160°C (140°C Fan) for 2 to 3 hours, or until the meat is incredibly tender.
9. About 30 minutes before serving, add the halved mushrooms and the cooked lardons. Continue cooking until the mushrooms are tender.
10. Remove the bay leaf and thyme sprig. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Course 3: Classic Tiramisu

(Image of a layered Tiramisu in a serving dish)

An elegant no-bake dessert that is simply divine.

Ingredients

• 3 large eggs, separated
• 100g caster sugar
• 500g mascarpone cheese
• 300ml strong black coffee, cooled
• 50ml Marsala wine (or dark rum)
• 24-30 savoiardi biscuits (ladyfingers)
• Cocoa powder, for dusting

Method

1. In a bowl, whisk the egg yolks and sugar together until pale and thick. Gently fold in the mascarpone cheese until fully combined and smooth.
2. In a separate bowl, whisk the egg whites to soft peaks. Gently fold them into the mascarpone mixture to create a light, airy cream.
3. In a shallow dish, mix the cooled coffee and Marsala wine.
4. Working quickly, dip each savoiardi biscuit into the coffee mixture for just a second or two (do not let them get soggy).
5. Arrange a single layer of the soaked biscuits in the bottom of a rectangular dish.
6. Spread half of the mascarpone cream mixture over the biscuits.
7. Add another layer of soaked biscuits, and top with the remaining mascarpone cream.
8. Cover the dish and refrigerate for at least 4 hours, or ideally overnight, to allow the flavours to meld and the tiramisu to firm up.
9. Just before serving, generously dust the top with cocoa powder using a sieve.

(Internal Linking: Looking for more dinner party ideas? Check out our posts on [Easy Vegetarian Dinner Party Starters] and [10 Dessert Recipes You Can Make Ahead].)