Ferdinand: Even at my most generous, the food here is merely adequate—but at least I get to share it with you.
Edelgard: You'd be lucky to go anywhere and find meals like those that grace the tables of most noble households.
Ferdinand: Heh. This reminds me of our younger, greener days. Perhaps I should challenge you to another speed- eating contest?
Edelgard: Only if you want me to question your sanity. I'm glad we've learned to enjoy a meal in peace.
Hubert
Ferdinand: Let me ask you something, Hubert. Have you ever told Edelgard that you, um...
Hubert: Mealtime is when you put food in your mouth, not your foot.
Ferdinand: Lately I find myself able to get more energy out of each meal. It is as if my body has overcome yet another hurdle!
Hubert: And here I thought you could stand from having a little less energy.
Dorothea
Ferdinand: Gah! My apologies. I will focus on the food, seeing as you were kind enough to treat me.
Dorothea: Well said, Ferdie.
Dorothea: It's easy to enjoy a relaxing meal when it's the three of us. You have my thanks.
Ferdinand: The honor is mine to be hearing such words from your lips!
Lorenz
Lorenz: So, why have you gathered two of Fódlan's most distinguished nobles here? Is there something you wish to ask of us?
Ferdinand: Well then, ask away. I swear on the honor of my house that we will answer both frankly and well.
Likes
No! Did you really... Oh, you did! This is my absolute favorite. Thank you.
Grilled Herring Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips.
Saghert and Cream A baked confection coated with Noa fruit cream and a currant reduction, often enjoyed as a dessert at family gatherings.
Vegetable Pasta Salad Pasta with a blend of fresh vegetables from various regions of Fódlan. This popular dish sells out almost instantly.
Onion Gratin Soup Onions stewed with white trout and baked with a layer of cheese on top. Will warm you up from the inside out.
Sweet Bun Trio Traditional pastries from Faerghus, known for their subtle sweetness. The dough is made with eggs and sugar.
Fruit and Herring Tart A baked tart with stewed herring and Noa fruit mixed into the batter. Popular in Enbarr, the Imperial Capital.
Fisherman's Bounty Freshly caught fish are cut into chunks and stewed together to make this hearty dish.
Roast Pheasant with Berry Sauce Well-roasted Fódlan pheasant drizzled with a berry reduction sauce.
Fish Sandwich A simple dish of vinegar-pickled Airmid pike and cabbage served between two slices of bread.
Daphnel Stew Minced poultry and onions boiled with salt. The simple recipe lets high-quality ingredients speak for themselves.
Sautéed Pheasant and Eggs Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed with spices. Invention of a certain noble.
Vegetable Stir-Fry A dish of dried tomatoes, cabbage, chickpeas, and other vegetables, stir-fried with eggs. Nutritious and very filling.
Bourgeois Pike A gourmet fish dish with Airmid pike, vegetables, and a sprinkle of expensive spices. Popular among nobles.
Dislikes
Well, I suppose it is the thought that counts and not the flavor. Or smell. Or texture.
Garreg Mach Meat Pie A crispy, golden-brown pie packed with tomatoes, cheese, and tender chunks of meat.
Cheesy Verona Stew A rich dish consisting of verona and sautéed Teutates loach. These ingredients are boiled and served with two kinds of melted cheese.
Pickled Seafood and Vegetables A Dagdan dish of raw fish and turnips pickled in a vinegar-based seasoning liquid. Rarely eaten in Fódlan.
Gautier Cheese Gratin A gratin of bird meat topped with heaps of Gautier cheese, which is famous for its low fat content. It has a unique flavor.
Cabbage and Herring Stew Cabbage and Albinean herring stewed whole. The fish guts lend this hearty dish a superbly bitter kick.
Neutral
Now here is a person who understands me. This is a most welcome treat indeed.
Grilled Beast Meat A dish that tastes like the wilderness. Thick slices of meat covered with Noa fruit and grilled on a hotplate.
Fish and Bean Soup A soup made by simmering white trout and chickpeas. A simple yet wholesome dish.
Small Fish Skewers Made by grilling skewered Airmid gobies. With a muddy flavor and dry texture, this dish is beloved by few.
Sautéed Jerky Aged jerky that has been sautéed for a delightfully salty flavor. A perfect snack to go with your favorite drink.
Spicy Fish and Turnip Stew Spicy stew made with Teutates loach and turnips. This recipe features spices from Dagda.
Sweet and Salty Whitefish Sauté Whitefish that has been coated in spices and sautéed with dried tomatoes to bring out an addictive salty-sweet flavor.
Pickled Rabbit Skewers Hunks of rabbit meat are pickled in bacchus, skewered, and roasted over an open flame to create this flavorful dish.
Country-Style Red Turnip Plate A balanced meal featuring red turnip and verona stew, red turnip salad, and sautéed red turnip with garlic.
Super-Spicy Fish Meatballs A light snack, popular in the Empire. Small, spicy balls of fried dough packed with white trout and dried tomato.
Peach Sorbet Magically frozen peach currants are shaved to create this simple sorbet. Typically dusted with bean flour just before serving.
Two-Fish Sauté Two types of fish are cut into strips and sautéed in butter. This lavish meal hails from Enbarr, the Imperial Capital.
Gronder Meat Skewers Fatty hunks of Gronder fox cooked slowly on skewers. The meat is magically aged for a full flavor.
Fried Crayfish Breaded and fried Caledonian crayfish. Looks much tastier than it actually is.
Derdriu-Style Fried Pheasant Pheasant meat is pounded flat and fried. Can be served as a sort of sandwich, with cheese between two strips of meat.
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