In Eastern European dining culture, appetisers are not a preliminary course — they are a celebration. Known as zakuski in Russian tradition, meze in some Caucasian-influenced kitchens, or simply as cold and hot plates across the region, appetisers set the entire tone of the meal, signalling the generosity of the host and the skill of the kitchen long before the main courses arrive. From silky cured fish and vibrantly pickled vegetables to golden potato pancakes and rich, cheesy julienne baked in a bread bowl, Eastern European appetisers deserve to be known — and loved — far beyond their region of origin.
The Philosophy of the Zakuski Table
Hospitality Through Abundance
The Eastern European approach to appetisers is rooted in a culture of hospitality that values abundance and generosity above all. When guests arrive at a traditional Eastern European table — whether for a family dinner or a grand banquet — the table is already set with dishes. Not one or two small bites, but a genuine spread: cold cuts, pickles, cured fish, bread, and dips, all arranged before anyone has been seated. This tradition communicates, without words, that guests are genuinely welcomed and that the evening will be plentiful.
This philosophy of table-setting through abundance has deep roots in Eastern European history, where the ability to feed guests generously was a matter of honour. Today, it persists both in homes and in restaurants that take the Eastern European tradition seriously.
Cold Appetisers: Cured, Pickled, and Preserved
Gravlax: Scandinavian Technique, Eastern European Soul
Gravlax — cured salmon seasoned with salt, sugar, and fresh dill — is one of the most elegant cold starters in the Eastern European repertoire. The curing process, which preserves the fish without heat, produces a silky, melt-in-the-mouth texture that no smoked or cooked salmon can replicate. The dill provides a fresh, herbal note that cuts through the richness of the salmon perfectly. Served thinly sliced on dark bread with a mustard-dill sauce, gravlax is an appetiser of genuine sophistication.
Herring with Potato: Briny and Satisfying
Herring occupies a central place in the Eastern European appetiser tradition, particularly in Russian, Polish, and Scandinavian-influenced cuisines. Pickled or marinated herring, served alongside simply boiled potatoes and sliced onion, is a classic combination — briny, slightly acidic, and deeply satisfying. The starchiness of the potato tempers the intensity of the herring, while the onion adds a pungent counterpoint. A drizzle of good sunflower oil or a spoonful of sour cream completes the dish.
Salo and Pickled Vegetables: The Pantry Classics
Salo — cured pork fatback seasoned with garlic, black pepper, and fresh herbs — is a quintessentially Ukrainian starter that often surprises those encountering it for the first time. Sliced thin and served cold on rye bread, it is intensely savoury and aromatic, a concentrated expression of Eastern European charcuterie tradition. Alongside salo, assorted pickled vegetables — cucumbers, tomatoes, cabbage, sweet peppers, and beets — provide the bright, acidic contrast that is essential to the appetiser spread. These pickles act as palate cleansers throughout the meal, resetting the palate between richer dishes.
At Edelweiss, our cold appetiser selection includes GravLox, Herring with Potato, Assorted Salo, and Assorted Pickled Vegetables. View the full appetiser menu to plan your starter selection.
Hot Appetisers: Warmth and Substance
Potato Pancakes: Crispy, Golden Perfection
Potato pancakes — called draniki in Belarus, deruny in Ukraine, and placki ziemniaczane in Poland — are one of the most universally loved hot appetisers in Eastern European cuisine. Made from grated raw potato combined with egg and a small amount of flour, they are fried in oil until deeply golden and crisp on the outside while remaining tender and slightly creamy within. Served with a bowl of cold smetana for dipping, they are simultaneously humble and irresistible — the kind of starter that disappears from the table almost before it arrives.
Julienne in a Bread Bowl: Rich and Warming
Julienne — a classic hot appetiser of mushrooms, chicken or vegetables, cheese, and cream, baked together until bubbling and golden — is served at Edelweiss in a bread bowl, making it both a practical and theatrical dish. The bread absorbs the savoury cream sauce as you eat, so that by the end of the appetiser, even the vessel has become part of the meal. It is the kind of clever, satisfying cooking that defines Eastern European hospitality at its best.
Dumplings: The Universal Comfort Starter
Dumplings in their Eastern European forms — pierogi, pelmeni, varenyky — make excellent appetisers when served in smaller portions. Boiled until just tender, then finished in a pan with butter and caramelised onion, they offer a preview of the kitchen’s skill and the meal’s flavour direction. Whether filled with potato and cheese, meat, or mushroom and sauerkraut, dumplings as starters set the stage beautifully for the courses that follow.
Planning Your Appetiser Spread
The ideal approach to Eastern European appetisers is to order a selection for the whole table and share them family-style. Begin with cold starters — cured fish, pickled vegetables, salo — then move to hot appetisers as conversation picks up. This pacing allows the meal to build naturally in warmth and richness, preparing the table for the soup course and main entrees that follow.
Planning a celebration or group dinner? Explore our banquet options at Edelweiss — perfect for groups who want to experience the full Eastern European appetiser tradition in an elegant setting.