I keep revising and changing this list as I often try new places. I’m a big foodie and I’m happy to take you to a Budapest Foodie tour so that you can taste the best local treats.

These are my personal favorite restaurants in April 2019:

  • Stand Restaurant (with 1 Michelin Star they got in 2019)
  • Wine Kitchen (with 1 Michelin Star)
  • Rézkakas Bistro
  • Mazel Tov
  • Aszu Restaurant
  • Kazimir Bistro
  • Spinoza
  • Café Kör
  • Kőleves
  • Budapest Bistro

Most of my guests on my Foodie tours just love our strudel. I always explain how and why it’s different from the Apfel Strudel you might have tried in Austria or Germany. I think everybody agrees it’s one of the nicest Hungarian pastries, not too sweet but simply delicious. I can take you to the best strudel places or you can try making your own!

We had a quite unusual and rather special Foodie Tour this weekend with my travellers. Instead of visiting several markets and shops in the city we focused on the Pig Slaughtering Festival held on this beautiful and sunny weekend in Budapest.

I can’t tell you how much we were overwhelmed with all the sausages and meat, the amazing smells and flavours. We tasted so many different things that in 4 hours I ate just as mush as I usually do in a week.

I’m very proud of all our meat products and what I can recommend you the most is to try mangalica sausage, which is probably the best of the best.

Every year, around the 20th of August, St. Stephen’s day, you can meet great Hungarian Folk Art designers and artists, truly amazing people creating Hungarian handicraft products in the Buda Castle District.

The best of the local pottery, jewellry, wooden products, ceramics, fabrics an much more can be seen and purchased. You can also try some of the hard work as weaving, sewing or doing embroideries. Also, it’s a great opportunity to taste some Hungarian treats!

Yes, I agree, it’s becoming more and more of a tourist attraction, it’s hard to believe that it still is one of the favorite shopping places of Budapesters.

I went to the market with my grandmother for the first time when I was sone 5-years-old. Honestly, that time I couldn’t tell he difference between the poors’ and riches’ aisle but was fascinated by the smells and the products.

The visit of the 120-year-old building, which looks exactly like a train station is part of my Foodie Tour (except on Sundays when it’s closed), I’d be glad to introduce you to our shopping and eating culture and I’ll also make sure you taste the best sausage and strudel at the market.

My food and wine tours are really popular, it makes me very happy as I’m very proud of our gastronomy and of the wines my country has to offer.

The new tour takes you to Tokaj, probably the most known Hungarian wine region, that’s where Tokaji Aszu, the most famous Hungarian sweet white wine comes from.

The tour includes the visit of several little villages and local winemakers, it also introduces you the Jewish heritage and traditions of the Tokaj wine region. Let me know if you’re interested, I’d be happy to send you more details.

 I’ve received this article from three guests of mine at different occasions – and thank you so much guys for your preparations before your actual trip to Budapest. I need to tell that most of the places recommended by The New York Times are both fun and nice, still, I have the impression I can show you so much more when you come to visit my beautiful city.

Feel free to ask for my special recommendations!

The Hungarian “Székelykáposzta” is a great dish combining sauerkraut and pork stew, a nice meal to warm your body and soul on a cool day.

Drain 2.2 pound sauerkraut in a colander, rinse it gently under cold water and let it sit in the colander for a few minutes. Put half of the cabbage in a large saucepan, put in 1.3 pound diced pork rib and cover with the other half of the cabbage. Add 4 bay leafs and water to cover it and cook gently for 2 hours on low.

Heat 5.25 oz lard in a large saucepan on medium heat. Toss in 2 large chopped onions, cook them with a pinch of salt until they soften up. Remove saucepan from heat, stir in 3 teaspoon paprika powder with the onions until they’re fully coated. Put the saucepan back on the heat, turn it up to medium-high, and add 1.3 pound diced pork shoulder or leg. Cook until all the meat has browned. Once the meat is browned, add 1 tablespoon paprika paste or cream, 1 large chopped tomato and 1 diced bell pepper. Pour in water until it covers the meat, bring it up to a simmer, then reduce heat to low and cook slightly uncovered stirring occasionally for about 90 minutes.

Pour the pork stew in the cabbage stew, cook on medium low for 15 minutes, stirring occasionally.

Heat 1 tablespoon lard in a small saucepan on medium high. Add 2 tablespoon flour, stir until it’s browned, add 1 teaspoon paprika powder. Add 1 cup cold water, mix it and add the flour mixture to the cabbage. Add half of the sour cream, bring it up to a simmer.

You can serve the cabbage dish with the other half of the sour cream.

Probably the most beautiful wine country in Hungary, Villány offers great quality red and rosé wines and exceptionnal wineries with an amazing view over the surrounding hills. The number one domestic stronghold of wine tourism is the Villányi Borút -Villány Wine Trail- which was the very first Wine Trail brought to life in Hungary. Book the “Pécs and Villány Tour by Car” if you want to see and to learn more!

The area altogether is about 1800 hectares, the climate is of sub-mediterranean character with a hot summer, mild winter and a lot of sunshine. The southernmost mountain of Hungary protects the grapes from cool north winds.

Excavations prove that the Romans cultivated grapes in the area some 2000 years ago. As far as we know our ancestors started winemaking as early as in the 1060’s. Villany wine region had its first golden age during the early 1800′ after the arrival of German settlers. They introduced advanced agricultural know-how, technics and a new grape, known today as Kekoporto, which became number one in the region’s wine making.

During the second half of the 20th century the Villány vineyards were nationalized, the legacy of the quantity production will probably continue to be felt for decades in plantations with low densities and widely paced rows, originally designed to accommodate oversize tractors. It’s easy to see the differences between a collectively cultivated tract and a privately owned plot even today.

The Villány vine varieties and wines are Kékoportó, Kékfrankos and Cabernet Sauvignon, Hárslevelű. Italian Riesling and Leányka.

Villány winemakers are among the most successful participants in Hungarian and international wine contests and exhibitions. Wine producers and cellars of Villány have been awarded the titles “Wine Producer of the Year” and “Wine Cellar of the Year” several times.

 

The most known Hungarian dish is probably the Goulash soup, it’s served with fresh white bread and is a real treat. Find below the recipe, and let me know if you need recommendations about where you can get the best Goulash in Budapest or in Hungary.

In a large soup pot over medium heat saute 2, finely chopped onions in 2 tablespoons lard (or vegetable oil), stirring frequently until lightly browned, don’t let them brown. Add salt and 2 tablespoons of paprika (you can avoid getting the paprika burnt by adding the paprika while the pot is not over heat, stirring it for a few seconds).

Turn the heat high and add beef cubes (2,2 pounds beef chuck roast, tenderloin or sirloin, chopped into 1 inch * 1 inch cubes), stir for 3 minutes until the meat is seared on all sides. Let the meat simmer in its own juice while adding ½ teaspoon caraway seeds, some salt, ground black pepper and 1 bay leaf, pour enough water to cover the content of the pan and let it simmer on low heat, until the meat is almost tender (1,5 – 2 hours), add water if necessary to keep it 1 inch above the level of the meat.

Add 1 bunch parsley, 1 tablespoon tomato paste and vegetables (peeled and cut into ½ inch pieces): 4 carrots, 2 parsley roots, 4 medium potatoes. Add 2 or 3 cups of water (or beef broth) to keep a soup consistency. Add salt if desired. Reduce heat, cover and simmer for 30-40 minutes until the meat is tender.

Serve with freshly made spatzle/spatzel.