Hungary offers a culinary journey blending European, Middle Eastern, and Asian influences. From rich stews to decadent desserts, the country’s cuisine is a paradise for food lovers. Here's a look at the must-try Hungarian dishes:
- Goulash
Hungary’s national dish, goulash (pronounced “gooyash”), is a hearty blend of soup and stew made with slow-cooked beef, carrots, onions, and a generous helping of paprika. It’s served in almost every Hungarian restaurant, from modest cafés to grand establishments.
Where to try: Budapest Bisztro, Vecsey utca 3.
- Langos
A popular street food, langos is a deep-fried flatbread topped with sour cream, grated cheese, and sometimes garlic for an extra kick. It’s the perfect comfort food on a chilly day.
Where to try: A stall in Szentendre, near St. Janos Church.
- Paprika Chicken (Chicken Paprikash)
This comforting stew combines chicken with onions, tomatoes, and a creamy paprika sauce, served with egg dumplings (nokedli). It’s a flavorful Hungarian classic.
Where to try: Alabardos Restaurant in the Buda Castle district, Budapest.
- Hortobagyi Meat Pancakes
Savory pancakes stuffed with minced veal or chicken and topped with sour cream and paprika sauce. These crêpe-like delights are indulgent and uniquely Hungarian.
Where to try: Pierrot Restaurant, Fortuna utca 14, Budapest.
- Goose Liver Pâté
Hungary’s take on this delicacy often involves wrapping the pâté in bacon and grilling it lightly. It’s a buttery treat for gourmet enthusiasts.
Where to try: Gundel Restaurant in Budapest or Aranysarkany Vendeglo in Szentendre.
- Cold Sour Cherry Soup
A refreshing summer dish, this chilled soup combines sour cherries with sour cream and sugar for a sweet-tangy delight.
Where to try: Leves in Budapest, for a quick takeaway version.
- Tihanyi Pike Perch
This Lake Balaton specialty features plump pike perch prepared roasted, grilled, or in a creamy terrine with white wine and dill.
Where to try: Ferenc Pince Csarda on the Tihany Peninsula.
- Stuffed Cabbage Leaves (Toltott Kaposzta)
Pork mince wrapped in cabbage leaves, flavored with paprika and served with sour cream and sauerkraut. It’s a filling dish perfect for cold days.
Where to try: Fakanal Etterem at Budapest’s Central Market Hall.
Tihanyi pike perch courtesy hungarian tourism
