Traditional Hungarian Cuisine

Central European cuisine can be quite heavy and plain, but Hungarian dishes tend to be well-seasoned thanks to a variety of foreign influences from throughout the ages.

The No. 1 dish in the country is the famous goulash, a beef stew you will find just about everywhere. Don’t leave Hungary without trying it.

Next is chicken paprikash, which features heavily on bargain lunchtime menus favored by office workers and backpackers. If you don’t want chicken, try the fisherman’s soup. It’s similar in terms of spices, but usually made with carp from the Danube River.

Another dish you will see often is lecsó, a vegetable stew fairly similar to ratatouille. Vegetarians should keep their eye out for this one as suitable options aren’t often available.

If stews are your thing, Hungary is a great spot. A good winter warmer is sólet, made from kidney beans, barley, onions and paprika, a tradition in the Hungarian-Jewish community.

When it comes to drinks, Hungarians love beer. They also make good wines, especially whites, as well as a famous fruit brandy called palinka. You’ll likely be offered a shot after a meal, but be careful not to overindulge as it can be seriously strong.