While you might think that food and drinks can be consumed instantaneously for health regeneration in Baldur’s Gate 3, you’d be mistaken. Instead, these are used at camp as “camp supplies” to aid in resting. you may typically loot food and drink items off of dead enemies. Below is a listing of all the food and drink options you might find in Baldur’s Gate 3.
Description
Owlbear Egg
Owlbear hatchlings are tiny and adorable for the first few tendays of their life. Then they eat you out of house and home. Then they simply eat you.
Supply Pack
A collection of cured meats, dried fruits, kindling and anything else necessary to survive life on the road. Everything, down to the flint, smells distinctly of smoked ham.
An ancient dish, as old as the halfling race. Traditionally served with ‘neeps’ and ‘tatties’.
Chelo Khoresh
A feast dish, stewed from the moment dawn breaks until night swallows the sun. Favoured among Calimshite sultans - and their would-be poisoners.
Fries, cheese, and gravy. A perfectly balanced meal.
Roast Beef Joint
A joint of succulent beef, slowly roasted in mustard and gravy, and garnished with carrots and peas.
Salmon Pie
The fluffy crust emits a cloud of delectable-smelling steam when broken open.
Baldurian Mash
A piping hot plate of vegetables and roasted potatoes, topped off with tomatoes, spring onions, and a perfectly fried egg.
Baldurian Seafood Stew
A signature dish of the bustling harbour city, this stew is fragrant with garlic, fried tomato paste, and the day’s catch. Best enjoyed with a hunk of crusty bread lashed with butter.
Hearty Dinner
A traditional meal: potato, vegetables, and two different meats.
Sprinkled with sausage and no fewer than three different cheeses.
Roast Pork
So succulent it peels off the bone with only the slightest touch.
Roast Turkey
Doused with red wine and garnished with oranges and grapes, this roast turkey has a sophisticated but sweet taste.
Seafood Bouillabaisse
A visit to any of the Sword Coast’s major ports isn’t complete until you’ve tasted this popular stew of haddock, cod, clams and mussels, sprinkled with a pinch of fennel.
Sun-Dappled Paella
The smell of the sea wafts gently from this warming, delicately spiced dish.
Black Pudding Platter
An assortment of grilled, fried, baked, and boiled blood sausages, complete with a savoury dip.
Boiled Beholder Eyestalks
Even in death, the beholder’s eyes regard you with a mix of hauteur and suspicion.
Carnival Squash
Though this squash can be cooked into a rich meal, it’s striped pattern makes it a popular autumn decoration.
Though this pumpkin weights only a fraction of those offered to Chauntea at Highharvestide, it still constitutes a healthy meal for two.
Fish (Big)
Silver light reflects brightly off of its dead scales.
Fragrant Fungus Stew
A popular duergar dish. And why not? Its ingredients are common, and its flavour as bright as the glowcaps that comprise it.
Grilled Cormorant
A caramelised, fatty honey glaze drips from the webbed feet.
Grilled Miniature Giant Space Hamster
No matter how small, rare, or cute a critter, it will still fill your stomach.
Honeyed Ham
Traditionally served as the first dish at every halfling holiday feast, this large ham is brushed with honey, brown sugar, and pineapple glaze.
Neogi Claws
A delicacy among the gith residing on the Astral Plane, neogi claws are roasted on hot coals and seasoned with whatever spices the latest raid bought in.
Neogi Rolls
Though food isn’t a necessity on the Astral Plane, many gith enjoy neogi meat both for its taste and out of spite for the creatures.
Pork Shoulder
Especially delicious when doused with wine and slowly braised over a fire, Cormyrian style.
Potato Scone Platter
These fried potato scones produce a soft but satisfying crunch when bitten.
A thick cut of tender meat, ringed with a layer of fat.
Sunmelon vines sprawl across gardens from the Chionthar to the Delimbiyr. The fruit is served fresh, pickled, or jellied.
A simple cut off goat’s meat, grilled over a campfire and peppered with roadside herbs.
Grilled Pork Belly
Succulent and layered with crispy fat.
Grilled Pork Leg
Traditionally roasted over the fires in Mithral Hall, grilled and spiced pork legs are especially popular among dwarven adventurers.
Grilled Rothé Ribs
Doused with honey and herbs, these ribs are a popular fare during Midsummer festivities.
Grilled Steak
Crisp but juicy, and sprinkled with just the right amount of salt and spices to bring about the beef’s natural flavour.
Berry Tart
A thick, sugary jam fills every nook and cranny between this tart’s buttery crust and fresh berry topping.
Vibrantly green and seasoned with a good amount of dirt.
Cormyrian Seafood Soup
A spicy tomato base filled with clams, mussels, and shrimps, sprinkled with spring onions and a dash of lemon juice.
Especially delicious when slowly baked over a fire and spiced with Amnan herbs.
Head of Lettuce
This humble head is well past its prime. its outer leaves are slimy and soft, and a thin brown liquid leaks from the stem.
Murky Stew
Cooked over a campfire for hours, the ingredients of this sodden dish have lost all resemblance to any foods you know.
Neverwinter Stew
This stew gets its rich flavour from a combination of human, elven and dwarven beers.
Spicy Shrimp Soup
Many a tavern in Baldur’s Gate has its own version off this soup - to be eaten at your own risk.
Stout Stew
Food should not fit so snugly or so warmly in the gut - it’s like a brothy hug!
Treacle Tart
Sugary sweet breadcrumbs stick to whatever it touches.
Vegetable Broth
A rich mix of vegetables, simmered for hours and topped with a piece of juicy tofu.
Bunch of Horseradish
Some folk believe horseradish cures toothaches, but be warned - it is more likely to just make your eyes water.
Whole Chicken
The plucked neck hangs floppily to one side, its dead eyes ever-so-slightly open.
A chewy roll from the communities of the Greenfields, frequently served with sesame or poppy seeds sprinkled on top.
A long and hearty loaf, good for sopping up soup or sour cream.
Beregost Blue Wheel
The monks of Candlekeep covet wheels of this tangy cheese from nearby Beregost almost as much as they covet knowledge.
Bloodless Pig Meat
A few coarse hairs still stick out of the skin on the knee.
Chopped-Up Pig
A trail of slimy blood slowly drips from the carcass.
Everything Soup
Also called ‘Welcome Soup’, this broth is named for the halfling tradition of frantically raiding the pantry or garden upon the unexpected arrival of a guest.
These thick-cut chips fried in beef tallow evoke memories of leisurely promenades along partially frozen rivers.
Fruit Porridge
This chunky porridge tastes overwhelmingly of bananas.
Honey Comb
Comb of sweet honey.
Leg of Mutton
Delicious when stewed, smoked, or roasted with onions, rosemary and thyme.
Mashed Potatoes
Creamy and smooth, with a note of black pepper and nutmeg.
Mushroom Soup
A thick, rich soup to warm both your hands and stomach.
Onion Soup
A watery soup of onions and herbs, topped with a slice of stale bread.
Traditionally roasted in the heartlands with apple and cider gravy.
Potato Porridge
The only limit to a potato recipe is the cook’s imagination.
Potato Wedges
Fried, not baked, if the faint aroma of pork fat is any indication.
Puff Pastry Braid
A substantial raisin-packed pastry, braided in a style popularized by the halfling chef of the Elfsong Tavern in Baldur’s Gate.
Pumpkin Soup
Creamy and smooth, this soup tastes like a winter evening spend by a warm hearth.
Roughly-Cut Ham
Sourdough Bread
A firm, flaky crust is the hallmark of a sourdough loaf. Concocted in the Pirate Isles, it has recently become popular on the mainland.
Split Pea Soup
A chunky soup made of mashed peas and smoked ham, sprinkled with just a tad too much pepper.
Sunflower Seed Bun
Never absent from a strongheart halfling’s pantry, these little buns are ideal with a chunk of cheese or a bit of sausage.
Sunmelon Half
Suspicious Meat
It would be best to believe that this is just a very tall, very skinny pig.
Vegetable Soup
Waterdhavian Cheese Wheel
Popular among travellers for its robust and sharp flavour, to say nothing of its peculiarly long shelf life.
White Bread
Crusty on the outside and soft on the inside, this bread fills your mouth with a rich, slighty sweer taste.
Boiled Potato
A soft, hot potato filled with garlicky butter and herbs.
A thin, slimy layer has formed over its moist scales.
Fish Fillet
Delicious baked, steamed, or raw.
Headless Fish
Tiny fish bones stick out from the cut tail.
Pig’s Head
The longer you stare at it, the longer it stares back.
Bruised and slightly mushy.
Bex’s handmade cookies
Bex’s Cookies
Its crunchy exterior hides a soft centre and an abundance of sweetened raisins.
Butter Bun
Baked up a dozen at a time in warm ovens throughout the heartlands.
The undervalued stalwart of stews and salads.
Charming Little Egg
Round and speckled, there’s something appreciably cheerful about an egg. Even the word itself, ‘egg.’ How frolicsome.
Chicken Egg
Fried, boiled, poached: everyone has a favoured method of cooking an egg. The chicken rarely has any say in the matter.
Cinnamon Roll
Dusted with cinnamon and doused in vanilla icing, this treat’s aroma is almost as delicious as its taste.
Dark as tar, this coffee was brewed in the Amnian style - strong, bitter, and with a hint of spice.
Dried Beef Sausage
Just a little chewy.
Dried Pork Sausage
Infused with copious amounts of garlic and cooked in mulled wine.
Dried Rope Sausage
Dried Sausage Links
Fire-Spiced Chicken Sausages
While fire spices are popular amongst tieflings, most other races will need a sizeable chunk of bread or can of milk to douse the heat these sausages produce.
Fried Rat Skewer
Fried until crisp and covered with a mixture of garlic, lime and peppers.
Thin and weak, this milk smells - and tastes - of a barn.
A plain bowl , filled to the brim with fresh milk.
Mixed Coffee
The harsh but invigorating coffee in this drink is tempered by a soothing milk tea - best supped in grand plazas of music and blue-pink light.
Classic. Pungent. Versatile. A dietary staple across Faerûn, eaten in stews, salads - or even raw.
A colourful citrus favourite grown in the south of the Sword Coast.
Properly ripened, the sugary pear has few culinary rivals. Unripe, it contains all the appeal of a rothè's unwashed hide.
A Knobbly, dependable staple of every household across Faerûn, poor and wealthy alike.
A delight from the orchards of Cormyr: crisp, juicy, and ever-so-slightly tart.
Spicy Pork Sausage
Hard, fatty, and filled with the tangiest spices found in the port of Baldur’s Gate.
Spicy Sausage Links
Spilled Mashed Potatoes
Bits of grass and dirt adorn this pitiful scoop of mashed potatoes.
Stale Bread
Slightly leathery and starting to dry out, but better than an empty stomach.
Succulent Pear
Impossibly plump, this scrumptious pear looks hale and hearty.
Sweet Potato
Roasted, steamed, candied, or fried - there are as many recipes for this versatile root as there are cultures in Faerûn.
The Turmishan herbs in this honey-coloured tea leave a light warmth on the tongue.
This red fruit’s bright flavour and plump texture make it popular for a variety of recipes, cooked or raw.
Easy to grow in the humid Sword Coast and even easier to carry around, turnips end up in many an adventurer’s stew.
Beregost Blue Wedge
Although this tangy cheese is produced only in in Beregost, the many trade caravans passing through the town distribute it all over the Sword Coast.
While bland and tasteless, bluecap spores are your best bet at finding something edible in the Underdark.
Blushcap Mushroom
Red and white mushrooms appear in many children’s rhymes throughout FaeruÌ‚n.
Durinbold Cheese Wedge
Doused in honey and wrapped in chestnut leaves, this creamy sheep milk cheese is known for its distinct nutty taste.
Beneath this bulb’s pungent aroma hides a subtle sweetness and an unrivalled depth of flavour.
Glowcap Mushroom
The glowcap is an Underdark traveller’s boon, both lighting the way and dazzling the tongue.
Green Grapes
Grapes for the table - not for wine - plucked from vines unknown.
Horseradish
A touch of horseradish adds a nice, spicy zing to any recipe.
From Snowdown’s north coast: an uncommonly furry fruit of uncommonly exquisite taste.
Yellow as the summer sun; fresh as Neverwinter air; and sour as a high elf’s scowl.
Moulded Cheese Wedge
Dark green spots run through this light cheese. It is unclear if the mould is malicious, or an intentional characteristic of this variety.
From the scorched sands of the Calim desert rises this rare, culinary jewel. Once dried and crushed, its lemony sweetness graces only the rarest gourmet dishes.
Purple Grapes
Red Pepper
Known regionally as a ‘chime pepper’ or ‘whip pepper’, this mild vegetable can be dried and crushed to make a flavourful seasoning that forms the basis of many central FaeruÌ‚nian stews.
Sunmelon Piece
The cautionary tale of Dennon Nosmile warns every eager young halfing on the Sword Coast against cracking walnut shells with their teeth.
Waterdhavian Cheese Wedge
White Mushroom
Delicious when sauteÌed with a bit of garlic, cooked into a cream, or grilled with a slice of veal.
Commonly used in stocks or grilled for the succulent bits of the cheeks, throat, and eyes.
Goodberry (Item)
Plump and juicy, this berry exudes a soothing, sweet smell.
This watery sludge slowly drips of your spoon.
Half-Eaten Apple
Though quite a bit of flesh remains on this apple, it is steadily turning a murky brown.
Okta’s Alternative Meal
Chunks of fat and leathery meat float in a watery soup.
Full ripe berries that taste tart, and burst at the slightest bite, and stain your fingers.
Arabellan Dry
Someone identifying themselves as Captain Trombone has scratched a drawing on the bottle’s bottom. The drawing shows a sad pig eating a bacon sandwich, and bears the words, ‘Rise up!’
Baldur’s Grape
Worthy of a Grand Duke, this Baldurian red is velvety and powerful with a delightfully tart finish.
Hellishly strong, even sipping a little froth of this ale is enough to make a gelatinous cube disgorge whatever it has jellified, cry a bit, and go home to its wife hoping she’ll forgive it.
Barrel-Aged Callidyrran
Firm, oaky, and spicy, as is to be expected from its respected elven vintner
Gulthmeran Reserve
Best left to truly discerning palettes, this wine may be too austere for its own good.
Highsun Liqueur
Brewed from herbs gathered at the summer solstice, this druidic concoction is said to cleanse the spirit of last season’s ills. It’s also excellent for digestion.
Marsember Ice Wine
As light and as cold as the mist hanging like ghostly chandeliers over the canals of Marsember, the wine’s nose communicates all the central aspects of its mother city… save perhaps the mounds of dead monkfish.
Mermaid Whiskey
Its Tethyrian vintner layers elegant and expressive flavour like a bard’s melody.
Purple Dragon Blush
Crisp, refined, and complex, this is an exemplary Cormyrian vintage.
Amnian Dessert Wine
Favoured by denizens of the southern merchant state, this sweet red is often shared to celebrate deals done - and wash away any lingering bitterness from the haggling.
Arkhen’s Hoard
Expect strong jammy note and the faintest hint of tobacco from this middling Sembian blend.
Blackstaff
Big, bright, and unbalanced, this red is Waterdeep in a bottle.
Carafe of Wine
Northerners cherish this mulled wine for its spice and warmth, not to mention its strength.
Eigersstor Noblerot
Close your eyes and you can almost taste Neverwinter - earthy, chewy, ever-so-slightly green.
Frostkiss Ale
An ale aged over years, said to be cold and sour as the goddess it’s named after.
Portal Sherry
Wide gatways ring the bottle’s circumference. It is said with every bottle consumed, the drinker awakes in a new and exciting location.
Stagswift Tonic
Brewed in high Lathenderite monasteries, Stagswift has ensured many a monk was awake to greet the dawn. Typically from the night before.
Suzailian Sweet
Rough scales rings the bottle’s perimeter - a product of Suzail’s lively trade in dragon-themed wares.
Syl-Pashan Sup
This Calishite red hits the tongue like a wild bull - big, meaty, and loud.
Tyche Pink
A fragrant blend of red and white wines. Sodden nobles will deign to drink it only as a matter of last resort.
This Luskan blend is at war with itself - sharp, heavy, and shockingly dirty.
Esmeltar Red
Inheriting the worst qualities of its Amnian varietals, this blend is resoundingly hollow.
Ashaba Dusk
A bit flat, yet charmingly plucky, this Sembian red just might surprise you.
Blingdenstone Blush
A fruity wine with hints of currant and cherry, made with surface-picked grapes and barrel-aged in the dark tunnels of the Wormwrithings.
Brass City Scrangle
Scrangle from a standard watering hole is pretty intense stuff - the way they brew it in the elemental Plane of Fire (with genie-tail smoke and extra lime juice) is a biohazard.
Chultan Fireswill
Judging by its fiery aroma, this heavily-spiced spirit packs a powerful punch.
Common Table-Wine
Quenching thirst across wide Faerûn, this common wine is served in ceramic jars that make a most pleasing sound when uncorked. The emptier the vessel, the better.
Farsea Marshwine
Bitter and sopping-wet, this Cormyrian red tastes as if it’s been thrown overboard.
Lovely Malty Beer
A malty aroma wafts from this hay-coloured brew.
Monastery Firewine
Really gives the monks something to pray about, the morning after.
Mug of Beer
Pitcher of Beer
This pitcher of bitter ale is filled to the brim. Plenty to share - or not.
Headstrong on first taste, this underwhelming blend limps by the final sip.
Rolling Deck Rum
A sticky-sweet blend said to fortify the stomachs of sailors. Or ensure they’re already empty by the time the rough seas hit.
Rosymorn Firewine
The colour of this wine is inviting, but don’t be fooled - it’s harsh on the nose and flabby on the palate.
Starburst Shandy
It takes the makers of this drink years to capture an angelic being - considerably less time than it takes to soak their wings in brandy. wring them out, and send the angel damply on their way. Such is commitment to one’s craft.
Whalebone Spiced
Waterdhavian sailors covet voyages to the western isles, as their ships return ballasted by crates of this amber spirit.
