I must agree with fillippone. Spanish cuisine is almost uniformly good - as is Portuguese cuisine, albeit imaginably less varied. French can be quite good too, if a little on the heavy side. Swiss cuisine? If you take out chocolate and cheese, you're left with overpriced meat and potatoes.

Squid ink is a delicacy. The taste is surprisingly subtle. Its shiny black gloss makes your lips look funny but provides spectacular presentation. Try it with a seafood risotto. It clots easily and tastes bad if overcooked, so it it's normally the last thing that gets added before serving. By the way, cuttlefish is better than squid for ink. Besides, squids begin to taste like ammonia when they're too big/old - especially the oceanic varieties.

I also like head cheese, sea urchins, and other supposed culinary horrors. It's not like "I'll eat just anything" - but in some cases the right ingredients and a skillful preparation can make the difference between delicious and disgusting.