Over the centuries, Hungarian gastronomy has drawn on the culinary traditions of various peoples. The result: if you taste them carefully, our traditional dishes will reveal influences of German and Turkish cuisine and then, when dessert comes, their Austrian and French ancestors. We recommend the following authentic examples to help you explore the specialities of Hungarian gastronomy.
The tradition of jam making dates back centuries in Hungary. Plum and peach jams are essential ingredients for iconic dishes such as Kaiserschmarrn and crêpes. Some really exciting fruit combinations are now offered by producers, some of whom aim to surprise you with real curiosities. Why not try poppy seed jam, lemongrass cordial or the divine quince compote?
When it comes to seasoning, Hungarian cuisine can’t be accused of subtlety, with characteristic spices such as pepper, dill, marjoram, thyme, rosemary or cinnamon. But the most common is clearly paprika, of which the mild (“sweet”) and hot versions are both used regularly. Some producers, many of whom have been recognised with prestigious international awards, cater to fans of hotter flavours. Paprika pastes compliment roast meats and pasta dishes beautifully, while gourmet chutneys are also sure to take you on a real culinary journey.
Coldpressed oils, seed flours and seed creams are made from various ingredients, including classics such as flaxseed, pumpkin seed and walnut. But there is no shortage of specialities: those who are out for more exotic culinary experiences may want to try products made from milk thistle or paprika seed and will surely enjoy the contents of the gourmet tasting box sets. Vinegars are another typical ingredient of Hungarian gastronomy. The Tokaj wine region, a UNESCO World Heritage Site, produces not only excellent alcoholic beverages, but also heavenly wine vinegars for fans of gourmet food. Vinegars are aged in oak barrels for at least four to six months – no wonder they are so rich in aroma.
If we are talking about Hungarian cuisine, we cannot fail to mention the country’s different wines and spirits. Hungary’s climatic and environmental conditions allow for the production of a wide range of wines, from light, fresh versions to fiery, fullbodied, highalcohol varieties.
When it come to spirits, pálinka boasts the greatest tradition; this exquisite beverage carries the flavours of the finest fruits Hungary can offer. Szatmár and Békés plums, Kecskemét peaches and Szabolcs apples have gained world renown, based on the fruit of the pálinka made from them.
How else can you conclude a gastronomic journey than with premium-quality sweets? In addition to the creamy and fluffy cakes Hungarian confectionery boasts, its handcrafted chocolates are also well worth mentioning. The town of Sopron is home to the country's first and, as of yet, only chocolate workshop that offers chocolate tastings. Their award-winning chocolate specialties include exciting flavour combinations and are made from unique ingredients, such as beetroot, chilli and porcini.