From time to time throughout the centuries, Hungary has acted as a kind of pantry for Europe. Embraced by the Carpathian Basin and blessed with a favorable climate, it is a land that can produce a wide range of fruits and vegetables, livestock, fish, and wild game. Hungarian woodlands and meadows are particularly rich in edible mushrooms, which are frequently used in local dishes, either as ingredients or for seasoning, and there are no fewer than 250 kinds of edible mushrooms to be found in the Carpathian Basin.
Hungarians say that they are a “nation of soup eaters.” While in many countries, soups are relegated to mere starters, traditionally for Hungarians, if you haven’t had a bowl of soup, then you haven’t had a meal. That said, they do differentiate between light vegetable soups and more substantial soups with meat and pasta. The iconic goulash and fish soups belong to the latter category and are prepared in myriad variations, both in restaurants and at home.
Additionally, there are two main schools of Hungarian fish soup, named after the towns of Baja and Szeged. While the Baja fish soup is traditionally made from carp and with a simpler method, the Szeged fish soup is made from various kinds of fish and passed through a sieve.
Yet another Hungarian specialty is sweet fruit soup, served cold. But in any case, soups often reflect the season; they will be made of seasonal vegetables, fruits, or from the game or fish from the current hunting or fishing seasons.
HUNGARY’S CULINARY CAPITAL
Hungary’s vibrant capital city of Budapest is renowned for its stunning architecture, geothermal springs, and, most notably, its incredible food scene. With a growing number of fine dining establishments and a reputation as the culinary capital of the country, Budapest has become a haven for food enthusiasts and gastronomes from around the world. It’s no surprise the city has carved a place for itself on the international food map, having been chosen to host prestigious culinary events like the Bocuse d’Or, cementing its status as a culinary powerhouse.
From traditional to innovative, Hungarian cuisine takes center stage in Budapest. The city’s culinary offerings will appeal to both purists seeking authenticity and adventurous food lovers looking for something new.
Of course, one cannot discuss Budapest’s food scene without mentioning its vibrant culinary neighborhoods – and the Jewish Quarter is one of the city’s culinary hotspots. This lively district is a treasure trove of culinary delights, featuring everything from cozy casual canteens serving traditional dishes to Michelinstarred restaurants pushing the boundaries of dining. Other neighborhoods in Budapest contribute to the city’s diverse food landscape, offering a fascinating fusion of traditional Hungarian flavors and modern culinary trends.
A TALE OF TWO SAUSAGES
Southeast of Budapest, the neighboring cities of Gyula and Békéscsaba are home to delicious Hungarian specialties. Gyulai and Csabai sausages, and Békési pálinka, are favorites not just among Hungarians, but are well known and liked beyond the country’s borders.
Both sausages are protected as Hungarikums and have a protected designation of origin, however, it is important not to mistake one for the other. Although both sausages are seasoned with paprika and are widely known in Europe, Csabai sausage is made with cumin, and Gyulai with pepper. Békéscsaba is home to the annual Sausage Festival at the end of October every year. Since sausage is the specialty of both towns, you will of course find a sausage museum in both Gyula and Békéscsaba, where you can learn how it is made.
Perfectly complementing these sausages is plum pálinka. Pálinka is one of the best-known Hungarian spirits, with a charming fruit aroma, flowery notes, and a touch of marzipan sweetness. Visit the Pálinka Manufactory in Gyula and you can taste this famous spirit and hear about its history. If you time your trip to Gyula at the end of September, don’t miss the annual Pálinka Festival.
And if you are looking for a sweet culinary experience, Gyula is again the place to go, with its traditional, hand-made cakes and bonbons. The Hundred-Year-Old Confectionery is one of the oldest such shops in the country and has been open since 1840. Inside, the Biedermeier furniture is only the cherry on top of the proverbial cake, as this place is all about cakes and sweets. Enjoy a Rákóczi cottage cheese cake with a nice cup of coffee. There is an extensive network of small producers in Gyula, who sell their products every Sunday in the Gyula Market Hall. You can buy some artisanal goat cheese, different-shaped tomatoes, spicy chili peppers, or even quail eggs here.
HUNGARY’S TOP WINE REGIONS
Hungarian wine is rightly world famous, with quality on a par with wines from Italy, France and Spain. With its diverse climate and unique soil types, Hungary is home to an array of spectacular wine regions. There are four that stand out for their exceptional offerings.
Renowned as Hungary’s most famous wine region, Tokaj is located in the northeastern part of the country. The region’s soil is rich in volcanic minerals and the microclimate is ideal for the production of the sweet dessert wines that have made Tokaj a household name. The wine from this region reached its peak popularity between the 17th and 18th centuries but has sustained its reputation due to the consistent quality of its wines. The historic villages scattered across this region offer an additional charm, making it a must-visit for any wine lover.
Eger, located in the northern part of the country, is another of Hungary’s esteemed wine regions. The region’s versatile climate allows for the cultivation of a wide variety of grapes, resulting in a diverse range of wines. Eger is particularly known for its red blend called Egri Bikavér (Bull’s Blood), a rich, full-bodied wine that tells a tale of the region’s history in every sip.
In the southern part of Hungary, Szekszárd, is recognized for its robust and spicy red wines. The region is especially known for its Kadarka and Kékfrankos varieties. The wines from Szekszárd are often characterized by their deep ruby color and complex, fullbodied flavors, making them a favorite among red wine enthusiasts.
Last but not least, we arrive at Villány, a warm region located at the southernmost tip of Hungary. Famous for its bright red wines, Villány also offers a selection of white and rosé wines that are increasingly gaining recognition. The region’s Mediterranean-like climate and calcareous soil contribute to the production of high-quality wines with a distinct character.
