The Flavors of
For a state of Kentucky’s size, we have an amazingly rich and diverse culinary heritage. You’ll find many of our signature dishes all around the state, but for others, it’s best to go where they originated. From the Western Waterlands' famous banana pudding, to fried fish caught in the lakes of the Southern Shorelines, to barbecued meats, pit-cooked and sliced thin in the Bluegrass, Blues & BBQ region, here’s your guide to Kentucky’s homegrown dishes, region by region.
Bourbon, Horses & History
Each of Kentucky’s nine travel regions has its own unique flavor. Must-taste highlights of this richly varied region include Hot Brown sandwiches and Old Fashioned cocktails.
Northern Kentucky River Region
German goetta, tomato pie and a favorite dessert of Kentucky native George Clooney are among the culinary gems in the “top of the south.”
Bluegrass, Horses, Bourbon & Boone
Work up an appetite in Horse Country and you'll be rewarded with beer cheese, spoon bread, local craft beer and much more.
Daniel Boone Country
From moonshine to apple stack cake, the stories behind this region’s culinary traditions are as good as the food.
Appalachian cuisine has gained newfound admiration in recent years, and these tried-and-true staples have sustained many generations of mountain families.
Feast on locally caught fish with all the regional fixings – and wash it down with a refreshing bottle of Ski, a local citrus soda.
Bluegrass, Blues & BBQ
Barbecue is only the beginning in this Western Kentucky region – but oh what a beginning it is!
Caves, Lakes & Corvettes
Farm-fresh veggies, homemade cheeses, fresh apple cider and fruit cobbler – this Central Kentucky region is all about eating local.
Banana pudding from the “Banana Capital of the World” and Kentucky-style surf-and-turf are can’t-miss classics in this region.