What was on the tavern menu?

Whatever the cook decided to make that day. Visitors to the tavern could not order from a menu unless it was a very large and fancy tavern. The cook would decide what to make depending on the season of the year and what she was able to buy from local farmers or fishermen. Taverns near the sea would have fresh fish available, while those located near inland farming communities might have plenty of ham or bacon instead. In the summer there would be an abundance of fresh fruits and vegetables, but in the winter the cook would rely heavily on preserved food that was smoked, dried, or pickled.

Tavern visitors did not expect a wide choice, and, especially in rural areas, they did not expect very high quality. If the food was edible, that was enough. Travelers were pleasantly surprised if they happened to visit a tavern with delicious food, and sometimes made notes about the experience in their diaries. In the city, where there was more competition for customers, taverns would compete with each other to offer the best food or the best ale.