Is the first course of a meal always starters?
Starters are often understood today as the first course of a meal, usually served shortly before the main course. They come in many forms. Some are hot, such as vol-au-vents and soufflés, while others are cold, such as cold cuts and pâtés. In more formal dining, however, starters are not always served first. They may appear after soup or after a hors d'oeuvres course, which means the starter is part of the opening phase of the meal but not necessarily the very first thing placed before guests.
In general, starters are meant to stimulate the appetite without being too filling. They are usually larger than an appetizer and may include either hot or cold dishes. Rather than overwhelming the table, they set the tone for what follows and help create a sense of progression within the meal.
Starters over the centuries
Today, many people think of a meal as having three simple parts: an appetizer, an entrée, and a dessert. Historically, though, formal dining was often much more elaborate. From the 16th century to the 19th century, formal dinners in France, and later elsewhere in Europe, were divided into several courses, with each course including multiple dishes. This system was known as service à la française. Guests helped themselves from the dishes presented on the table, and the number of courses could increase along with the number of guests.
A minimal three-course meal in that tradition typically included a first course of soups, hors d'oeuvres, and starters; a second course of roasts, cold cuts, vegetables, and entremets; and a third course of sweets such as pastries, fruit, sorbets, ice cream, and petits fours. Soup held a special place. Rather than being arranged on the table with the other dishes during service à la française, it was served simultaneously to each guest at the beginning of the meal, mainly in the evening.
During the 19th century, service à la russe, or Russian-style service, gradually replaced service à la française in popularity. This is much closer to the dining style still used today. In this format, the meal is divided into separate stages such as hors d'oeuvres, an appetizer, a main course, and dessert. Each course is presented to diners at the same time as an individual plated serving. If there are several appetizers, they are brought together rather than being spread across the table for self-service.
For broader background on the history of courses and table service, see Britannica.
Hors d'oeuvres and appetisers
The food served with an aperitif is not quite the same thing as hors d'oeuvres, which are a formal part of the meal. It can also be difficult to draw a sharp line between starters and hors d'oeuvres because some foods can fall into both categories. Greek-style vegetables, for example, may suit either role depending on how and when they are served.
Both hors d'oeuvres and starters may be hot or cold and can include a wide range of foods. What usually separates them is not the type of dish itself, but the timing, the function, and the portion size. Hors d'oeuvres come before the starter and are intended to awaken interest in the meal. They often consist of bite-sized items or finger foods that can be eaten in no fixed order. A starter, by contrast, is generally a larger serving of a single dish.
This distinction helps explain why the language of dining can sometimes feel confusing. Terms shift from one tradition to another, and everyday use does not always match formal culinary definitions. Still, the basic idea remains consistent: starters help open the meal and prepare diners for what comes next.
Why starters still matter
Even though modern meals are often simpler than historical formal dinners, starters still play an important role. They create anticipation, offer contrast in temperature or texture, and shape the rhythm of the meal. In that sense, they are more than just a small plate before the main dish.
In Istanbul, where dining often emphasizes sharing and variety, understanding how courses work can enrich the experience of eating out before or after visiting places such as the Spice Bazaar or the Grand Bazaar. While these landmarks are better known for atmosphere and shopping, they also reflect the city’s long relationship with food culture, ingredients, and hospitality.
If you are interested in culinary history in a broader cultural setting, UNESCO offers useful context on heritage and food traditions at UNESCO.
Key points about starters
- Starters are commonly served near the beginning of a meal, but not always as the first course.
- They may be hot or cold.
- They are generally larger than appetizers.
- Historically, their place in a meal changed with different styles of service.
- They differ from hors d'oeuvres mainly by timing, function, and portion size.
