European cuisine
- Rabbit with plums
- Ragout of oxtail with pilaf rice
- Ragout of poultry with tomatoes
- Raisins cake
- Raspberries parfait on passion fruit sauce
- Raspberry tarlet on white chocolate sauce
- Ratatouille of peppers
- Ravioli filled with cheese on green asparagus
- Ravioli of spinach and cottage cheese with melted onions butter
- Ravioli, Tyrolean style with brown butter and parmesan
- Raw pickled asparagus with fresh herb cheese
- Rhubarb fritters on strawberry mousse
- Rhubarb fritters on strawberry mousse
- Rhubarb tartlet
- Rhubarb tartlet on strawberry mousse
- Ribbon vermicelli with white cabbage
- Rice au gratin
- Rice ring, boiled potatoes, peas with lettuce
- Ricotta cheese ravioli with stewed plums
- Ricotta cheese strudel with morello cherries
- Roast (Gröstel) of yellow boletus mushrooms and dumplings
- Roast beef with tartare sauce
- Roast breast of guinea fowl in mustard sauce
- Roast chicken breast with asparagus tips
- Roast chicken breast with capers sauce
- Roast duck breast on honey and apple sauce
- Roast fillet of veal in herb crêpes
- Roast leg of lamb
- Roast leg of sucking pig
- Roast leg of sucking pig oven-baked with herb sauce
