FOODS
The simplest way to learn a nation is said to be through its cuisine. This city has a number of flavours: different in Óbuda, Buda and Pest. What is Hungarian cuisine like? Many think that Hungarians eat heavy, fatty dishes, a key ingredient of which is the throat-burning hot red paprika. We have to disappoint you if you are one of the many. Lard has long been replaced with vegetable oils, and red paprika is only used to enhance the flavour of the dishes.
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 creamis often used to soften flavour. You must try fish soup, chicken paprika, good home-made pörkölt (stew) and the excellent fresh-water fishes: grilled pike-perch, trout with almond. Also compulsory isgoose liver. Whether fried or grilled, cold or hot, it is simply unforgettable.
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| Gundel Pancakes |
DRINKS
Pálinka: This alcoholic drink is distilled from fruit grown in the orchards situated on the Great Hungarian Plain. It is a spirit native to Hungary and comes in a variety of flavours including apricot (barack) and cherry (cseresznye). However plum (szilva) is considered the best of all.
Beer: Beer goes well with many traditional Hungarian dishes and so many Hungarians chose to drink is with their lunch.The 3 main Hungarian breweries are: Arany Ászok, Kõbányai, and Dreher.
Wine: The choice of good wine is available in Hungary has increased dramarically over the past few years. Most popular styles include: dry white Chardonnay and Reisling, medium-dry Zöldszilváni, Harslevelû and Szürkebarát, medium-sweet Tramini and the aromatic Muskotály. Among red wine, the dry Kékfrankos, Burgundi, Oportó, Cabernet and Pinot Noir are popular. From the medium-dry Merlot is one of the best ones. Eger is well known for its wine and the robust red Egri Leányka and the dry red Egri Bikavér will show you why. There is a special type of wine called Tokaji, which is a dessert wine. Its bouquet and flavour come from mould that grows only in the fork of the Bodrog and Tisza rivers and the volcanic soil in which the vines grow. There is sweet, dry, full-bodied and rich. Try Tokaji Aszú!
Hungarians enjoy drinking refreshing spritzers. This is basically a proportion of wine with a proportion of soda water
Unicum: For over 150 years, a blend of 40 Hungarian herbs has been used to create Unicum.
This is a bitter liqueur and can be drunk as an apéritif or after a meal, thus helping digestion.
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| Palinka |
