Localization Examples: Italian / Arabic / German / English menus

The fastest way to improve is to look at real examples—because each language has different expectations for tone, detail, and how dishes are explained. “Same menu, different language” is not enough. Good localization changes what you emphasize so tourists feel confident ordering, and it keeps your menu consistent when you update prices or rotate items. This page lives under Menu Translation & Localization for Tourists (Beyond “Multilingual Menu”) because examples make the rules obvious: what works in German often looks strange in English, and what reads well in Arabic needs different structure than Italian.

Most restaurants don’t fail translation because they “picked the wrong words.” They fail because the translated menu doesn’t match how people expect food to be described in that language. Tourists then read the menu and feel friction:

the tone feels unnatural

key ingredients are missing

the dish category is unclear

the wording sounds like a machine

numbers and formatting look confusing (especially in RTL languages)

Examples solve this fast because you can copy a pattern and apply it across your menu, instead of reinventing the wheel for every item.

Before we split into Italian/Arabic/German/English, we need one “neutral template” that keeps your CMS clean and your updates safe.

A practical menu entry template:

Dish name (original or adapted)

One-sentence description: cooking method + main ingredient + flavor/texture + key side/sauce

Tags: spicy / vegetarian / contains nuts / contains dairy / etc.

Optional: allergy note (“Please inform staff about allergies.”)

This structure prevents translation drift because you’re translating fields, not long paragraphs. If you also use a glossary for consistent ingredient terms, you’ll eliminate most “mismatch” problems (example: DeepL glossary feature).

Below are side-by-side patterns you can reuse. You can copy the format, not only the words.

KoftaGrilled spiced minced beef skewers, served with rice and tahini sauce.Tags: contains sesame, served hot

Why it works: English should be globally understandable. Avoid slang and local references. Use plain verbs and recognizable ingredients.

Kofta (gegrillte Hackfleischspieße)Gegrillte Rinderhackfleischspieße mit Gewürzen, dazu Reis und Tahini (Sesamsauce).Hinweis: enthält SesamTags: enthält Sesam, heiß serviert

Why it works: German readers often expect specifics—especially ingredient transparency. “Direct” is not rude in German; it feels professional.

KoftaSpiedini di manzo macinato speziato alla griglia, con riso e salsa tahini (sesamo).Tag: contiene sesamo, servito caldo

Why it works: Italian menus often handle food language naturally; specifying sauce and method keeps trust without losing authenticity.

كفتة (مشاوي)أسياخ لحم بقري مفروم متبّل ومشوي، تُقدّم مع الأرز وصلصة الطحينة.ملاحظة: تحتوي على سمسمالوسوم: تحتوي على سمسم، تُقدّم ساخنة

Why it works: Arabic benefits from clear category cues (“مشاوي”) and explicit ingredient wording. Keep phrases short and direct.

Important formatting note for Arabic: If your menu is digital, RTL layout and mixed numbers/Latin terms need correct handling. Arabic is not only translation—it’s direction and typography. Use layout guidance like W3C Arabic & Persian Layout Requirements and be aware of bidi behavior described in Unicode Bidirectional Algorithm (UAX #9) so dish names, prices, and mixed scripts don’t render confusingly.

Here you don’t need cultural identity. You need instant understanding.

Grilled Chicken SaladGrilled chicken with mixed greens, tomatoes, cucumber, and lemon dressing.Tags: light, served cold

Salat mit gegrilltem HähnchenGemischter Salat mit gegrilltem Hähnchen, Tomaten, Gurke und Zitronendressing.Tags: leicht, kalt serviert

Insalata con pollo alla grigliaInsalata mista con pollo alla griglia, pomodori, cetriolo e dressing al limone.Tag: leggera, servita fredda

سلطة دجاج مشويدجاج مشوي مع خضار مشكلة، طماطم، خيار وتتّبيلة ليمون.الوسوم: خفيفة، تُقدّم باردة

Why this example matters: it shows when translation of the name is correct because the dish name is functional, not cultural. That decision framework lives in Translating Dish Names vs Descriptions: What to Keep, What to Change.

What typically improves conversion:

specify sauce (sugo, ragù type, cream vs tomato)

specify cut or key ingredient

keep tradition but remove ambiguity

Italian readers tolerate culinary terms, but tourists reading Italian still need clarity. Keep it short, but concrete.

What typically improves conversion:

use simple, readable food phrasing

be culturally clear on sensitive ingredients (pork/alcohol)

often benefit from stronger category structure (grills, stews, sandwiches)

Also: Arabic is RTL. If your menu includes Latin dish names, prices, or allergens, test it carefully. Following internationalization best practices (like W3C i18n guidance) helps keep your UI readable across languages.

What typically improves conversion:

precision and directness

ingredient transparency

clear method and sides

German tourists often prefer “tell me exactly what I’m getting.” Vague marketing lines feel suspicious. Specific feels safe.

What typically improves conversion:

universal clarity (no slang, no inside jokes)

avoid overly local references that outsiders won’t decode

keep descriptions simple and scannable

English is your bridge language, so it must read naturally and clearly.

To keep maintenance easy during price changes and item swaps:

store Name, Description, Tags as separate fields per language

keep a shared glossary list for ingredients (to avoid drift)

proof only the top 20 items after each major update

This is how you prevent the “10 languages, 10 mismatches” problem.

Back to the pillar: Menu Translation & Localization for Tourists (Beyond “Multilingual Menu”)

Related: Translating Dish Names vs Descriptions: What to Keep, What to Change