Hungarian food is very meat, cheese and vegetable based, meals are always hearty and filling with many of the fantastic stews and sauces also making use of their illustrious paprika. Hungary is less known for its baked goods than neighbouring Austria, but rest assured their traditional cakes and pastries are just as good.

Halászlé (Fisherman’s Soup)

Bright red hot paprika spiced broth with a mix of thick cut local river fish like carp, perch and even pike, especially popular in the Danube and Tisza river regions a lot of preparation goes into this Hungarian delicacy.

Paprikás Csirke (Paprika Chicken)

A simple classic Hungarian dish, chicken, peppers and onion stewed in a creamy sauce loaded with sweet paprika and sour cream traditionally served with egg noodles, can be made with veal (borjú) instead of chicken.

Töltött Káposzta (Stuffed Cabbage Roll)

Leaves of cabbage usually pickled, stuffed with ground pork and paprika, shallow fried then finished with sour cream. Popular during colder seasons these tangy treats taste so much better than they sound.

Gulyás (Goulash) or Gulyásleves (Goulash Soup)

Meat, vegetables, paprika and sometimes pasta, quintessential Hungarian comfort food gulyás is a thicker stew while gulyásleves is a full rich soup, these warming heavily spiced dishes are perfect for winter.

Pörkölt (Meat Stew)

Beef, pork or lamb stewed with tomato, paprika and vegetables (except potato) differentiating it from goulash, traditionally served with a side of Hungarian noodles called nokedli and tasty local bread.

Palacsinta (Pancake)

The Hungarian take on the pancake or crêpe is thicker allowing it to hold more filling, Hortobágyi palacsinta is the popular savoury version filled with ground meat, onions and a paprika sour cream sauce, sweet fillings include jams, nuts, raisins, sprinkles and dark chocolate sauce to name a handful.


Originally from Romania for special occasions only, now eaten any day the pastry is traditionally cooked over hot coals or open flames web. Dough strips wrapped around a stick once cooked the caramelised sugar on the surface creates a crispy crust while inside the dough is fluffy & soft.


Slabs of dough that are fried, often smothered with sour cream and cheese but there are endless toppings including sweet options like sugar and jam. Sold on street stands and in restaurants Lángos are like a versatile doughnut.


Five layers of individually baked vanilla sponge cake layered with copious amounts of rich chocolate buttercream and topped with wedges of hard caramel-glaze, the side is generously coated with nuts resulting in a decadent dessert famed worldwide.