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.
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.
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.
We’re just back from another great countryside tour. We visited Eger, a small town today with exciting history. The Eger Castle witnessed the extreme courage and patriotism of its defenders who withstood the Ottomans’ 5-week-long siege in 1542.
We started by discovering Eger’s Basilica and the University, which is home to the Camera Obscura, Eger’s Eye, probably the most interesting thing in town. There are only 3 camera obscuras around the world, it’s so much fun to spy on what’s going on around the city.
We took a pleasant walk in the old town and tasted some Lángos, which was delicious. We visited the castle, the scene of the fight in 1552, I was telling stories from ‘The eclipse of the crescent moon’, a Hungarian novel about the great victory of the Hungarian defenders of the Eger Castle.
After visiting the local wine museum in the afternoon we drove to the Valley of the Beautiful Women and tasted the best red and white wines of the Eger wine country.
The Budapest coffeehouse culture is over 150 years old. Cafés have always been the center of socializing and getting together, the place where idealism and dreaming overcame reality.
The most important Hungarian war of independence against the Austrians started with young enthusiastic guys enjoying a cup of coffee in one of the coffeehouses of Pest.
Some 100 years ago a Hungarian writer stole the keys of a coffeehouse and dropped them inti the Danube river to make sure the place is open 24 hours a day.
Enjoy our coffee, enjoy the special atmosphere of the Budapest cafés! Book a Foodie Tour with me, so that you can discover the best places of the city!
This is of course a very subjective lists and is based on my own experiences and on my guests’ feedback. There are hundreds of great restaurants in Budapest and it’s very hard to pick only 5 as I keep discovering new places all the time and show them to my guests on my Foodie tours.. These are the places I’d recommend to my guests and where I would go with my family, too. I only selected places with Hungarian meals, so that you can taste the best dishes of our cuisine.
Aszu restaurant: great food, great wines and cozy atmosphere with live cimbalom music. My favourite is the Chicken Paprikás.
Budapest Bistro: such a nice place near the Parliament with very special and modern Hungarian dishes and live piano music. My favourite is the Hungarian Bistro plate.
Pest-Buda Restaurant: is in the heart of the Buda Castle District, a classy little place with red and white checkered tablecloth. My favourite is the Goulash soup.
Rézkakas Bistro: an amazing mix of the authentic Hungarian dishes and international flavours topped with great wines. This is one of the very few places where vegeterians can have a fantastic selection, too. My favourite is the Lajosmizse “terrine de foie gras”.
WineKitchen: yes, it’s a Michelin-star restaurant, still the prices are reasonable, the staff is friendly and they offer fresh and creative daily menus every day. My favourite is the Fresh fish from the market.
+1: Strudel House: a place where you can actually see the strudel making and you can try the best sweet and salted Hungarian strudels. My favourite is the sweet cottage cheese strudel.
The 20th of August is always very special for Hungarians, not only because we celebrate St. Stephen, the founder of the Hungarian Christian state but also because our country’s “birthday cake” is introduced. The cake is selected every year by the panel of reputable master confectioners, the applicants are to create innovative and creative cakes reflecting traditional Hungarian tastes and the cake should also have to be connected to the 20th of August holiday.
And now, please meet the “Green Gold of Őrség”, this year’s winner. It comes from a small Salgótarján cake shop and has the colours of the Hungarian flag (red-white-green). The layers of the cake are: pumpkin seed oil and almond flour sponge cake, white chocolate ganache, crunchy pumpkin seed praline, raspberry jelly and pumpkin seed jelly.
What can I say? We’we just tasted this beautiful cake with my guests today in the Ruszwurm cake shop near the Matthias Church and it was delicious. Enjoy!
Yes, it’s that time of the year, there are several Christmas Markets in downtown Budapest open during the 4 weeks of Advent. You can eat traditional Hungarian dishes, drink mulled wine and amazing hot chocolate and do some Christmas shopping, too. Don’t forget to watch the unique video mapping show over the St. Stephen’s Basilica and to try our special treat, the Chimney Cake (Kürtöskalács). Enjoy!
Probably your first impression is that all Hungarian dishes are red and hot. It’s somehow true but I’m sure I can change your perception if you decide to book a Foodie tour with me. Paprika is of course is the most important ingredient of our cuisine, it’s actually something we should be grateful for being dominated by the Turks for 150 years.
When you visit Hungary, you have to try all our different specialties. You need to taste fresh sausage and hot dog at a butcher’s, our delicious cakes in the 100-year-old cafés, fresh pastry at the bakeries, goulash soup prepared in a cauldron over open fire, artisan ice cream and chocolate, lángos, our delicious deep-fried fritter and all the pickled vegetables.
The old Hungarian proverb says that those who are eating must drink, too, so don’t forget to taste some of the best Hungarian wines.