You might have noticed that the Eger Wine Tour is one of my favourite daytrips from Budapest. I love Eger, it’s a charming little town with beautiful Baroque architecture and its castle is still considered as a national symbol of Hungarian patriotism. The tour is topped by wine tasting both in the city centre and in the Valley of the Beautiful Woman, where you can taste Bull’s Blood, the local cuvée.

The weather is getting more and more beautiful day by day so we enjoyed our time in Eger in beautiful sunshine and I can tell you that everybody loved the red wines we tasted. I hope I’ll have the chance to go back to Eger many times this year.

Last week we had the chance to meet and cook with chef Zita from BORGANIKA. Zita has an amazing gastro space in Klauzál market in the Jewish district. She offers cooking classes, all sorts of gastro events and she also hosts private dinners. She is amazing and is truly in love with Hungarian culture and food, all of my guests were fascinated by this unique culinary experience.

We cooked green pea soup, chicken paprikas with nokedli and strudel, it was a lot of fun, we enjoyed cooking and eating together and we also tasted some great Hungarian wines.

It’s a great experience for smaller and larger groups and her enthusiasm and professionalism will most probably brighten your day and contribute to an amazing Budapest experience.

Private cooking class at Borganika
Private cooking class at Borganika

The golden age of the famous coffeehouses of Budapest was at the end of the 19th and beginning of the 20th century. However, we see now the renaissance of the coffeehouse and coffee culture. We try to see different coffeehouses on our foodie tours so that travellers can sample the best Hungarian coffee and cakes.

Central is situated in the heart of Downtown Pest near the Elizabeth bridge. By the end of the 19th and the beginning of the 20th century it was considered as the coffeehouse of the writers and journalists, as it was mostly frequented by those working in the neighbourhood. Writers spent days and nights in the coffeehouse writing their columns and discussing politics, economics and gossips. There is a legend of a local writer who considered Central to be his second home where he kept a bathrobe and many of his personal belongings and his pills.

When you go to Central must try the Rákóczi Túrós, a great Hungarian cake with cottage cheese and meringue that goes very well with an espresso or cappuccino.

The Lecsó, or Hungarian ratatouille is a great delight, especially in the summer month as it’s relatively light, compared to the very heavy Hungarian dishes. It’s a very simple vegetable stew you can prepare in 20 minutes. This is a vegetarian version, feel free to add sausage and bacon or fry 3 eggs in the stew if you wish.

Finely chop 1 onion and fry it until golden or light brown in hot vegetable oil. Add salt and pepper and 1 tbsp hot paprika powder. Remove the stalks of 2 lbs yellow bell peppers and cut into thin rings. Add to the onion and fry until translucent.

Slice 1 lb tomatoes and add to the peppers. Simmer gently for 8-10 minutes, cook until soft.

We can cook and other Hungarian dishes together online, book a Virtual Cooking Class and pick your favorite Hungarian meal!

Private Live Virtual Hungarian Cooking Class

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 some 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.

Don’t forget to check out the Spring and Easter Fair on Vörösmarty square, it’s open until the end of April. You can buy local, artisanal handicraft products, pottery, ceramics, jewellry and leather products. There are workshops and concerts every weekend. Also, you can taste the most fantastic treats of the Hungarian cuisine, traditional Easter dishes as ham and knuckle, and great cakes, including of course the festive  chimney cake.

 

The Eger region’s wine culture has a history of over a thousand years, and essentially it has always determined the life of the local people. The most recognized red wine of the region is the Bull’s Blood (“Bikavér”) but white wine is also produced due to the favorable environment.

The climate is characterized by relatively late spring and is rather dry. The soil is varied, the most typical is brown forest soil covering volcanic rhyolite tuff.

By the beginning of the Communist era, as a result of nationalization quality production got replaced by quantity production and led to producing unpretentious wines. Because of the terribly poor quality of the wines both domestic and international reputation declined considerably. By the end of the 1970’s the Eger wines became in fact high acid, often bitter and astringent, even dilute. The renaissance of the region’s wines and wine production started in the mid-1990’s and it’s time to be very proud of them, again.

One of the best-known Hungarian wine brands is the Bull’s Blood of Eger. It ‘s medium-bodied and is characterized by a deep ruby color with relatively high acidity. Its smoothness is due to the extended ageing (12 months) in oak barrels. Bull’s Blood is a cuvée, and officially it has to contain at least three different grapes.

As for the local whites, one can taste a great variety of Riesling, Chardonnay, Muscat Ottonel, Traminer, and Zenit wines.

Book an “Eger and wine tour by car” with me if you’re interested in taking a walk around the vineyards, talking to local farmers and winemakers and learning about all the secrets of the magical Bull’s Blood!

 

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!

 

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