Hungarian Cuisine
Budapest has over 1,000 restaurants offering Hungarian and international cuisine. You will not have any difficulty in finding a place to eat which suits your taste and budget. Only larger restaurants in Budapest have their menus printed in foreign languages.
Hungarian Cuisine
The great traditions of Hungarian cuisine have, in the last
ten to fifteen years, successfully mingled with modern sophistication. At its
roots, classic Hungarian gastronomy is nothing less than French bonne bouches
reaching Hungary via Austria and mixing with ancient Hungarian peasant dishes -
many of them originated in Asia - offering every gourmand something to his/her
taste.
The first thing that people recall about Hungarian cuisine is
goulash, which is, contrary to popular belief, not a stew but an artistically
prepared thick soup. Sour cream is often used to soften the flavour. You must
try fish soup, chicken paprika, a good home-made p rk lt (stew) and the
excellent fresh-water fish: grilled pike-perch, trout with almond. Also
compulsory is goose liver. Whether fried or grilled, cold or hot, it is simply
unforgettable.
Desserts really deserve a separate chapter. The most
delicious ones are strudels, Gundel pancakes, soml i dumplings and gesztenyep r
(cooked chestnuts mashed, topped with whipped cream). Specialities include salty
and sweet pastas, of which t r s csusza (pasta with curd and sour cream) is
warmly recommended.
Hungarian Wine
Hungary’s annual wine production totals 4.2 million
hectolitres mellowed in 22 historical wine regions. Budapest is known for its
sizeable storage and bottling capacity.
Louis XIV, the Sun King, was such an admirer of world famous
Tokaj wine that he termed it the “Wine of kings, the King of Wines”. Wine of the
Balaton region, the full-bodied Vill ny-Sikl s, the famous wines of Eger and the
Egri Bikav r (Bull’s Blood) in particular also enjoy a wide international
reputation.
Take a sip of world famous Hungarian wines in Budapest, or
enjoy a Tour de Vin!