Anyone who has been to Hungary knows that the gastronomy of the country is unique and full of taste.
You can taste plenty of delicious food and drinks all over the country, made from quality ingredients with technology dating back centuries. In addition, Hungarian gastronomy is surrounded by many secrets.
The recipe of most dishes and drinks that is considered Hungaricum is secret. The good news is that you can easily find out more about these centuries-old secrets, visit restaurants and taste different dishes while enjoying a sightseeing tour in a limousine.
Limousine rental is the best option to combine cultural and historical sightseeing tours with culinary pleasures. In the following article we have collected the ten most famous Hungarian dishes and drinks, which are definitely worth tasting if you visit Hungary.
10 food and drink you must try in Budapest
The food and drinks listed here are popular delicacies throughout Hungary. Although there has been a major revolution in gastronomy in recent years, the role of traditional flavors is undeniable.
Of course, many other typically Hungarian foods and drinks can be tasted all over the country, but you should definitely try these if you are in Hungary.
1. Pálinka
Pálinka is a traditional Hungarian fruit distillate (fruit brandy), which is made exclusively by distilling fermented fruit mash, or fruit pulp. The most common fruit used for pálinka making are plum, pear, apple, apricot, sour cherry, cherry, grape marc and strawberry, but they can be made from any fruit grown in Hungary.
Pálinka is a Hungaricum and it does not contain added sugar, flavorings or sweeteners. Pálinka is usually served in tulip glasses, it you should drink it at room temperature.
2. Unicum
Unicum is one of the most famous Hungarian brands, which marks the traditional bitter liqueur (bitter) of the Zwack company. Just like the well-known German Jägermeister, Unicum is a bitter, dry liqueur, consumed mainly as an aperitif due to its appetizing effect.
Its recipe is kept in secret but made it is made from a blend of more than forty herbs and spices. Drink it ice cold and enjoy the benefits!
3. Tokaji aszú
The award-winning Tokaji aszú or simply aszú (the king of wines) is a sweet, dessert wine produced in the Tokaj wine region. The most famous of the Tokaj wines is made centuries-old technology.
Its color is golden yellow and you can discover apricot, orange and nutty flavors in it. It is usually served for desserts or at the end of the meal instead of dessert.
4. Törley champagne
Törley is a Hungarian champagne factory founded in 1882 by József Törley. The he factory was equipped by French specialists. Törley champagne is a blend of grape varieties and also a blend of wines from vineyards throughout the Etyek region in Hungary.
In general, it is served in classic flute glass, slightly chilled. The champagne has been made in the spirit of tradition and quality for more than one hundred and thirty years, and is still popular both in Hungary and around the world.
5. Lángos
Lángos is a significant dish of traditional Hungarian cuisine. It is a special, fried flatbread made from leavened dough. Its dough is similar to doughnut dough but it is salty. There are many recipes available on the Internet, but the main ingredients are the following: yeast, sugar, warm milk, flour, salt, warm water and oil.
Lángos is mainly sold at markets, beaches, outdoor events and fast food buffets. It is offered with several toppings, the most typical being garlic sauce, cheese, sour cream, cheese-sour cream and sausage.
6. Kürtőskalács
In the Hungarian-speaking area, the chimney cake is a Transylvanian-Hungarian sweet cake. It used to be made mainly for festive occasions, but today it can be consumed throughout the year. Just like lángos, chimney cake is sold at Christmas markets and other outdoor events.
The sweet dough – the main ingredients are flour, sugar, milk, butter, eggs, yeast and salt – is wrapped around a cylindrical baking spit, rolled in sugar, and baked until golden brown over hot charcoal.
During baking, the sugar caramelizes and forms a glossy, crispy coating. Once the delicacy is baked, the still hot cake is rolled in sugar-cinnamon powder, cocoa powder, chopped walnut, hazelnut or poppy seeds.
There Nutella-, vanilla-, and coconut-flavored versions as well, and chimney cake can also be served as an ice cream cone, filled with ice cream.
7. Túró Rudi
Túró Rudi (originally wrapped in red dotted aluminum foil) coated with cocoa mass is a sweet-sour cottage cheese bar, one of Hungary’s favorite cold cottage cheese desserts. According to the official definition, Túró Rudi is a nearly cylindrical dessert made from cow’s cottage cheese, possibly from butter or cream, sugar, etc., with the addition of various flavorings, coated with chocolate or cocoa mass.
It is popular worldwide, and is available in several flavors.
8. Pick salami
Pick salami is a Hungaricum, an excellent, premium quality, smoked, matured salami made from natural ingredients with a unique seasoning and no additives. It is made on the basis of a unique recipe invented by Mark Pick and kept secret ever since, the careful process of which is supervised by the only person who knows the secret, the salami master.
The pork is cut instead of minced so that the tissues are not damaged. Perfect for sandwiches.
9. Gulyásleves (Goulash soup)
Goulash soup is known as a Hungarian specialty all over the world, and it is popular both in its home country and in foreign cuisines. It has become a national symbol. Originally, goulash and related dishes were made from beef.
The main ingredients of the traditional goulash soup are the following: beef, onion, carrot, turnip, celery, potato, paprika (sweet and spicy), salt, ground cumin, bay leaves, black pepper, tomato, pepper, garlic, lard, parsley and water.
It is often served with bread and can be found in almost every restaurant in Hungary.
10. Halászlé (Fish or Fisherman’s soup)
Hungarian fish soup or fisherman’s soup is typically made from carp. It is traditionally made in a cauldron on an open fire, but you can taste it in almost every restaurant in Hungary.
The most important and indispensable ingredients are paprika and onion. Hungarian fish soups can be divided into three main groups: Danube fish soup, Tisza fish soup and Lake Balaton fish soup.
The most famous ones are the Baja fish soup (served with a special pasta) and Szeged fish soup, but there are many more varieties. The recipe is quite simple; the main ingredients are the following: carp, other fish fillet (e.g. catfish), onion, paprika, ground pepper, salt and water.