TasteAtlas, a website dedicated to chronicling and celebrating global cuisines, recently released its 2025 list of the “100 Worst-Rated Foods in the World.” While the title may seem provocative, the intent isn’t to disparage specific dishes but rather to spark culinary curiosity and encourage exploration of diverse food cultures. The rankings are based on user ratings, with TasteAtlas meticulously filtering out potentially biased input from bots or nationalistic sentiments. Interestingly, Scandinavian cuisine features prominently on the list, while American dishes largely escaped condemnation, with the notable exception of the Ramen Burger, a Brooklyn creation that landed in sixth place, highlighting the subjectivity of taste.
The top spot on the list is occupied by Blodplättar, a Swedish pancake made with animal blood. The blood, rich in iron and protein, acts as a binding agent and gives the pancakes a distinctive dark brown hue. Spices and onions are often added to mitigate any metallic taste, and the pancakes are typically served with lingonberries or lingonberry jam. This dish, also consumed in Finland and Norway, is considered a fortifying breakfast option, particularly in colder climates. Its presence at the top of the “worst” list underscores the cultural variations in food preferences and the potential for unfamiliar ingredients to challenge palates accustomed to different culinary traditions.
Blodpalt, a dish hailing from Lapland and Sweden, secured the second position. These dumplings, made from rye or barley flour, are traditionally filled with reindeer blood, although modern variations often use pork blood or other animal blood. The dumplings are frequently cooked in rich meat broths and may also include sauteed onions and diced bacon. Blodpalt’s blood-based filling and somewhat unusual texture contribute to its placement on the list, again illustrating how culinary norms differ significantly across cultures. The dish’s previous ranking as the “most disgusting” in the previous year’s list further emphasizes its challenging nature for those unfamiliar with its unique characteristics.
Calskrove, a Swedish culinary invention, claimed the third spot. Originating from a restaurant in Skellefteå, the Calskrove is essentially a calzone stuffed with a medley of fast food items like hamburgers, bread, and French fries. This unusual combination, perhaps conceived as a solution for those torn between pizza and burgers, highlights a playful approach to food creation. While it might seem bizarre to some, the Calskrove represents a distinct culinary experiment, further diversifying the landscape of global food offerings.
Iceland, home to the infamously pungent fermented Greenland shark, also contributes to the list with Svið, a boiled sheep’s head. The head is singed to remove the fur and then boiled, often served with mashed turnips, rhubarb jelly, and mashed potatoes. Traditionally consumed during the Icelandic mid-winter festival of Þorrablót, Svið represents a resourcefulness born from a history where minimizing food waste was paramount. Its unsettling appearance, however, contributes to its inclusion on the list, demonstrating how visual presentation can heavily influence perceptions of palatability.
Silkworm larvae, a popular street food in Thailand, round out the top five. These deep-fried insects are seasoned with salt, pepper, and often a vendor’s secret sauce. They offer a crunchy, greasy texture and are valued for their protein content and purported medicinal qualities. While considered a delicacy in some cultures, the idea of consuming insects can be off-putting to many, highlighting the wide range of ingredients utilized in cuisines worldwide. The Ramen Burger, a Brooklyn creation featuring a beef patty sandwiched between two fried ramen buns, also made the top ten, demonstrating how even seemingly familiar ingredients combined in unconventional ways can evoke strong reactions.
The TasteAtlas list also features dishes like Chapelele (Chile), Jellied eels (UK), Thai Fish Entrails Sour Curry (Thailand), and Aginares salata (Greece), further showcasing the vast and varied culinary landscape across the globe. The inclusion of these diverse dishes underscores the list’s purpose of promoting exploration and understanding of different culinary traditions, rather than simply condemning certain foods. Ultimately, the “Worst-Rated Foods” list serves as a fascinating glimpse into the diverse and often challenging world of food, reminding us that taste is indeed a subjective and culturally influenced experience.
