Many of the spoils come from Eastern Europe, and tend to run toward the heavy: beer, schnitzel, sausages. It’s rustic fare, designed to nourish starveling travelers or folks with a long way to go. Desserts come with spirals of whipped cream, a fan of tinned fruit segments, and sometimes a sprig of mint. Meat is often breaded, and then fried, for good measure.

The growing interest in David’s project may reflect the continent’s shifting attitude toward train travel. The “flygskam” movement encourages customers to eschew flight in favor of more environmentally friendly overground options. The Swedish national rail company last year reported record numbers of passengers, with Swedes in particular taking the plunge to be more responsible with their travel.

It speaks, too, to a trend of trains being seen as a more luxurious alternative. Often more expensive than flying, both in terms of cash and time, passengers are now looking to capitalize on the romance and relative comfort of rail over a sardine tin in the sky. In the past couple of years, train companies have taken note, launching luxury sleeper options between Scotland and London and through the Canadian Rockies. A few more, then, for David’s list.

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