Food & Drink

The Hungarian cuisine is hearty, spicy, and rich in paprika — one of the most distinctive cuisines in Europe. Forget everything you think you know about "goulash" (in Germany, "goulash" is a stew — in Hungary, it is a soup).

The Classics

• Gulyásleves (Goulash Soup): The real goulash soup is a clear, paprika-seasoned beef soup with potatoes, carrots, and Csipetke (dumplings). No thick sauce, no stew — that's a misunderstanding. In Hungary, goulash is a soup, period. The best can be found at the Mercato Centrale or in traditional restaurants like Bock Bisztró.
• Pörkölt: THIS is what Germans call "goulash" — a braised meat dish with onions and paprika. It can be made with beef, pork, chicken, or wild boar. Served with Nokedli (spaetzle-like noodles) or bread.
• Paprikás Csirke (Chicken Paprikash): Chicken in a paprika-cream sauce with Nokedli — creamy, spicy, and the ultimate comfort food. Available in every trattoria.
• Lángos: Fried yeast bread, spread with garlic oil and sour cream, sprinkled with grated cheese. Hungary's most popular street food — available at market stalls, festivals, and Lake Balaton. The basic version costs 600–800 HUF (1.50–2€), with toppings 1,000–1,500 HUF (2.50–4€).
• Kürtőskalács (Chimney Cake): Yeast dough turned over charcoal, caramelized into a hollow tube — sprinkled with cinnamon, sugar, coconut, or walnut. Best enjoyed warm from the stand. 800–1,200 HUF (2–3€).
• Töltött Káposzta (Stuffed Cabbage Rolls): Sauerkraut filled with minced meat and rice, braised in a paprika-seasoned tomato sauce. The best kind of home cooking.
• Dobos Torte: The most famous Hungarian cake: chocolate buttercream layers with caramel glaze — invented in 1884 by József Dobos. Best served at Café Gerbeaud.

Wine

Hungary is an underrated wine country with a 1,000-year tradition and some world-class wines:

• Tokaji Aszú: The "king of wines and wine of kings" (Louis XIV) — a noble sweet white wine from the Tokaj region, comparable to Sauternes. Honey, apricot, almond — a liquid dream.
• Egri Bikavér (Bull's Blood of Eger): A robust red wine from Eger — a blend of native and international grape varieties. The name comes from the legend: The defenders of Eger Castle drank so much red wine that the Ottomans believed they were drinking bull's blood.
• Furmint: Hungary's most important white grape variety — dry, mineral, fresh, and elegant. Gaining more international recognition.