World's Strangest Movie Theater Snacks

No wonder Almodovar’s movies are so off-kilter and outré—perhaps he guzzles Kalimotxo as enthusiastically as his homegrown audience. Locals, especially those from the Basque country where it was first invented, often sneak this cocktail into movie theaters, having made it at home. The recipe is simple: 50 percent robust red wine and 50 percent cola.

The Dutch have the highest per capita licorice consumption in the world—almost four pounds each. And most of that’s likely chewed through at the movies, where drop (that’s the alternate name for Dutch licorice) is a concession staple. The big difference from its stateside cousin? It’s usually salty, with an herbal, palate-cleansing kick.

Chestnuts aren’t just a snack for the holidays here—year round, they’re eaten as bite-size nibbles at the movies. Roasted, dried, then put in a sealed foil bag, chestnuts are this country’s answer to Junior Mints, only a whole lot healthier.

In a country where quirky candy’s the norm, nibbling on these snacks at the movies still seems bizarre: tiny fish (including their skeletons) baked in soy and sugar, a crunchy snack known as iwashi sembei that has Japan’s notorious sweet-savory umami flavor.

Tom yum is Thailand’s answer to hamburgers or French fries—a popular staple eaten everywhere by anyone. A kicky, fragrant soup made with lemongrass, Kaffir lime, fish sauce, and citrusy galangal, tom yum is a whole lot healthier than its American counterpart. And it’s such a mainstream Thai treat that movie theaters there have devised tom yum–flavored seasoning to sub in for salt on fresh-made popcorn.

Bissli’s a wheaty snack, akin to fried pasta, that Israelis gobble like Pringles. One of the most popular versions is falafel (yes, that’s chickpea-flavored wheat—no word on why they didn’t just use chickpeas in the first place).

Muscovites’ love of the good life extends even to their grazing at the movies: the amped-up amenities in Russia’s largest city now include caviar, dished out by waitstaff in lavish doses to those who pay for seats in the new VIP areas of local cinemas.

Bollywood scriptwriter Advaita Kala, who’s just penned the next star vehicle for Priyanka Chopra (India’s answer to Julia Roberts), reminisces fondly about the snacks she gorged on when a child. “Greasy wafers in transparent, sealed plastic bags, peanuts, and samosas,” she swoons, though at least one staple was a nod to the onetime British rule of her country: “Chutney and cheese sandwiches.”

Kick back at an open-air screening or in a movie theater Bajan-style by ordering the local answer to nachos: some salty deep-fried fish balls made from fresh-caught flying fish. And forget a drink—in Barbados, it’s washed down with a bottle of the local tipple, thirst-quenching Banks beer.

Wear a bib next time you hit the swanky new movie chain Gold Class Cinemas—it’s like the business-class cabin of an aircraft, albeit with an extra-large screen. Besides reclining chairs, there’s a full waiter-service menu, including Kobe sliders, duck tacos, and even a basket of chips served with a gooey blue cheese fondue for dipping.

Made from fermented cubes of stale black or rye bread, this fermented beverage dates back to antiquity (the traditional drink transcended the classes and was consumed by both peasants and nobles alike). Made by pouring hot water over bread baked into croutons, which are then left to ferment in wooden tubs, the concoction is frequently flavored with mint, berries, or raisins.