CaliToday (19/12/2025): Visiting Europe—particularly the culinary capitals of Italy and France—can feel like stepping into a different dimension of time. For Americans accustomed to the "time is money" hustle, where dinner is often a rapid-fire transaction, the European pace can be jarring.
However, there is a secret to unlocking the rhythm of European dining. It isn't just about eating slower; it is about where and how you start your evening.
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| Two Aperol Spritz drinks in Venice - Lichtwolke/Shutterstock |
The "unspoken rule" for dining at fancy restaurants in Europe is simple: The evening does not begin at the restaurant table. It begins an hour earlier, at a completely different venue, with a ritual designed to "open" your senses.
1. The Ritual: L’Apéro and Aperitivo
In the U.S., you might grab a cocktail at the steakhouse bar while waiting for your table. In Europe, this is a faux pas. The pre-dinner drink is a destination event in itself.
As the source material notes, the terms Aperitif (French) and Aperitivo (Italian) come from the Latin aperire ("to open"). This is literal and figurative:
Physiological: You are opening your stomach for the meal to come.
Social: You are opening the conversation, shedding the stress of the day.
The Vibe: This usually happens during the "Golden Hour" (roughly 6:00 PM to 8:00 PM). You find a buzzing wine bar, a sidewalk café, or a piazza terrace. The goal is Dolce Far Niente—the sweetness of doing nothing but being present.
2. What to Order: The "Dry and Bitter" Rule
Tourists often make the mistake of ordering heavy, sweet, or high-alcohol drinks (like a Long Island Iced Tea or a sugary Piña Colada) before dinner. Don't do this.
European pre-dinner drinks are chemically designed to stimulate hunger (using bitters and herbs) rather than suppress it. They are typically lower in alcohol (Low-ABV).
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| pastis and appetizer in French Riviera - Yoh4nn/Getty Images |
In Italy: Beyond the Basic Spritz
While the bright orange Aperol Spritz is the global ambassador of the aperitivo, try these current local favorites to look like an insider:
The Hugo Spritz: A refreshing, floral trend sweeping Northern Italy. It uses Elderflower syrup (instead of bitter Aperol), prosecco, soda, and fresh mint.
Negroni Sbagliato: A "mistaken" Negroni. It swaps the heavy gin for sparkling wine (Prosecco + Vermouth Rosso + Campari). It is lighter and bubbly.
Vermouth di Torino: Simply order a high-quality vermouth on the rocks with a slice of orange.
In France: The sophisticated sip
Kir Royale: Crème de cassis (blackcurrant liqueur) topped with Champagne.
Lillet: A fortified wine from Bordeaux, usually served on ice with a slice of orange or lime.
Pastis: The anise-flavored classic (like Ricard). Watch as the waiter adds water, turning the amber liquid into a milky yellow.
Pro Tip: If you are unsure, simply ask the bartender for something "amaro" (bitter/herbal) in Italy or "sec" (dry) in France to whet your appetite.
3. The Snack Etiquette: "Grazing," Not "Gorging"
When you order a drink in Italy, it often arrives with a small bowl of potato chips, olives, or peanuts. In many places (especially Milan or Turin), this has evolved into the Apericena (Aperitif + Dinner), where extensive buffets are offered.
However, remember your goal: You have a reservation at a fancy restaurant later.
Do: Nibble on one or two olives or a piece of cheese to balance the acidity of the alcohol.
Don't: Treat the complimentary snacks as your meal. Filling up on focaccia now will ruin the expensive risotto you are about to order at 9:00 PM.
4. The Bridge: La Passeggiata
You have finished your spritz. You feel relaxed. The sun has set. Do you call an Uber to the restaurant?
No. You partake in the Passeggiata.
This is the gentle, leisurely stroll taken between the bar and the restaurant. It is a time to "see and be seen." In Italy and France, walking is part of the digestion and the social fabric. It clears the head and physically prepares the body to sit down for a multi-course meal.
Summary: How to Master the Evening Flow
6:30 PM: Arrive at a casual bar or piazza café (separate from your dinner venue).
The Order: Get a bitter, sparkling, or dry drink (Spritz, Negroni, Kir).
The Toast: Look your companions in the eye when you say "Santé" or "Cin Cin." (This is a strict superstition in Europe!).
7:45 PM: Pay the bill and take a slow passeggiata (walk) to your restaurant.
8:30 PM: Arrive at your fancy dinner reservation with a stimulated appetite and a relaxed mindset.