Hungarian cuisine

Experiencing Hungary’s food is the best way for learning about Hungarian culture and traditions.

Although goulash and paprika are the most well known Hungarian food, we will prove that Hungarian cuisine is much more than these two widely-known components.

Traveling through Hungary you will quickly notice that the food changes as much as the landscape itself. Every region has got its own special food that encompass a wide variety of fishes, poultry, vegetable and meat and of course cakes in all styles. Beside the traditional way of cooking, which is mostly very substantial, healthy and balanced diet is capturing Hungarian kitchens. From the Balcan to the Alps you get the taste kinds of bread, a wide assortment of special chees and other dairy products. But big events like weddings, christmas markets or pig killing let forget all about these. Here are traditional hungaryan foods as goulash, chicken paprikas, stuffed cabbage, or strudel and many other tidbits a must.

Hungarian dishes

Maybe you have already heard about delights of Hungarian cuisine. Traditional Hungarian dishes abound in piquant flavors and aromas. Dishes are flavourful, spicy and often even heavy. People with a sensitive stomach should be careful. Flavours of Hungarian dishes are based on centuries old traditions in spicing and preparation methods. The exquisite ingredients are produced by local farmers.

Discover the modern hungarian cuisine which is influenced by the light mediterranean way of cooking as well as traditional regional specialties, which are delicious and distinctive.

Hungary is firmly, and proudly, a wine-drinking country. Its wine suffered terribly during Communism and has come a long way since the early-199os when winemakers began to once again focus on quality. But a new generation of winemakers has brought back the passion for drinking wine, learning about it, and making it. There are more than 140 varieties of wine grapes grown in Hungary’s 22 wine-growing regions - which produce the full spectrum of reds, whites, rosés, and sparkling wines. Their unique microclimates, soil types, and winemaking traditions combine to produce wines with immensely different tastes and styles. See how local wine can still be by sampling wine made from one of the more than 100 indigenous grapes. Though Hungary’s wines are increasingly being recognized around the world, you won’t find many of the most interesting wines outside of Hungary’s borders (and some aren’t even sold at Budapest shops). You’ll have to come taste them from the source!

What is different about Hungarian cooking?

In general, Hungarians prefer rich and spicy sauces, stews and sweets over "drier" dishes. Red pepper, fresh green peppers and tomatoes, sour cream and lard are used almost deliberately. Lard or goose-fat are still used for cooking, but vegetable oils become more and more popular. The use of pastas for desserts like noodles with cottage-cheese, or "túróscsusza", egg squares with fried cabbage, or "káposztáskocka" etc. - especially as sweets with sugared nuts, poppy seeds, fruit jellies or jam - is probably peculiar to Hungary.

Tags: | Hungary | Cuisine | Food |


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