What Europe's royal ladies eat

Find out which food is fit for a Queen - or Princess


Their diets vary, but everyone seems to have found what works for them.


The slender Spanish royal is said to follow the Perricone diet, which focuses on foods that reduce inflammation. Created by dermatologist Nicholas Perricone, the diet is known for its anti-ageing properties. It is nutrient-dense and includes raw foods rich in antioxidants such as berries.

Breakfast for Letizia could be a smoothie followed by an egg-white omelette and smoked salmon, while snacks might include hazelnuts, plain yoghurt, green apples and olives. Lunch and dinner are based around lean protein and lots of leafy vegetables.

Followers of the Perricone diet are encouraged to drink up to three litres of water a day and green tea is recommended.


Vivacious Argentine-born Máxima has thoroughly taken to the cuisine of her adopted country, but still enjoys tasty treats from her homeland.

She was photographed during an engagement eating a wholesome Dutch breakfast of milk, fresh fruit and strawberry jam on brown bread and some cucumber. More unusually, she snacked on a local marine vegetable delicacy at the central market in Goes in the south west of the Netherlands.

But at home, Máxima indulges in her favourite Argentine alfajores, succulent shortbread sandwich biscuits filled with dulce de leche and and rolled in coconut. She bakes them herself. "They are my favourite cookies!" says the Queen, who marked her birthday two years ago by releasing her mother's recipe.


It's thought that busy mum-of-four Mary gets her glowing skin from a typical modern Danish diet. This features more oily fish like salmon and less meat than is usual in many northern European countries.

There is also a lower carbohydrate intake and a higher intake of protein and healthy fats from nuts and seeds. Last but not least, Danes get plenty of fibre from root vegetables including parsnips and potatoes and from their staple rye bread.


The glamorous former model shares a passion for good food with her husband Prince Carl Philip, who is patron of the Swedish Bocuse d'Or Academy, named after one of France's most famous chefs.

We only have to look back at Carl and Sofia's wedding menu for proof of their sophisticated tastes. Prepared by Michelin-starred chef Mathias Dahlgren, the menu consisted of white asparagus cooked in elderflower juice followed by langoustine with grilled scallop, then lightly cured pike-perch, with peach and raspberry tartelette to finish.

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