Select your outward journey date
Select your return journey date

Hungary Cooking Hungary

 
 
Area : 35919  sq.mi - Population 10083000 hab.
Hungary

Our expert Hungary

map

map Hungary

Weather

Cooking Hungary

 Gastronomy

From the starter to the desert, the Hungarian cuisine alone is worth the trip. With a heritage of Asian, Turkish and Austrian know-how, the choice ranges from goulache (gulyas: a beef and vegetable-based soup originally prepared by shepherds from the Great Hungarian Plain) to pörkölt (a dish of braised meat, pork, beef, veal or chicken, flavoured with paprika and crčme fraîche) passing by ?csirkepaprikas', (famous paprika chicken), ?vad', (roasted game), ?halaszlé', (fish soup) and ?libamaj' (goose liver). Hungary is the second biggest producer of goose liver in the world after France, and the goose liver is generally served grilled with fried onions. There is also salata (salad) and hortobagyi palacsinta, sweet or savoury pancakes. For dessert, there is cheesecake, apple tarts from Taban, peach doughnuts from Barbacs, ?rétes' (puff pastries), doughnuts from Füred, mille-feuilles and apple or nut poppy cake. As for the reputation of Hungarian wines, it is unprecedented; didn't Louis XIV say of Tokay (Tokaji Aszu) that it is "the wine of kings and the king of wines?. Today, Hungary has 22 wine-producing regions which produce 450 varieties of excellent wine.