Hungarians eat heavy, fatty dishes usually flavored with paprika which is considered the national spice. Only the larger restaurants have their menus printed in foreign languages and if you are puzzled by the exotic names on the menu we recommend you gulyás.
This is the best-known Hungarian dish consisting of a thick soup made with beef or pork.

When it comes to desserts, the most delicious ones are strudels, Gundel pancakes, somlói dumplings and gesztenyepüré -cooked chestnuts mashed, topped with whipped cream.

The sweet wines of Tokaj are renowned all around the world, but Hungary also produces Unicum, a bitter liqueur obtained from a blend of 40 herbs which can be drunk as an aperitif or after a meal, thus helping digestion.

For those who prefer a hard drink, Pálinka, a spirit native to Hungary available in a variety of flavors including apricot (barack) and cherry (cseresznye) will do the job.


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