Food

Hungarian gastronomy relies quite heavily on the practices of old peasant-style cooking and the versions incorporated into turn-of-the-century bourgeois cuisine. Typically, onions, paprika and sour cream are the dominant flavours.

“Our cuisine, our dishes, just like our music and our language, contrast with those of western people; however, we can certainly say that such comparisons are not to Hungary’s disadvantage. To know all this is not merely interesting, but useful.” (Károly Gundel)

The number of Hungarian restaurants recognised with a Michelin Guide Star has increased from the previous nine to ten by the end of 2024. This year, the restaurant Pajta (Őriszentpéter) won its first Michelin Star as a newcomer, while all previously starred restaurants re-earned their earlier recognition.

Purebred Mangalica pork is unmistakably unique and defies comparison with any other kind of pork. Generously marbled, it is rich in flavour and healthy, unsaturated fats.

When the Hungarians raise a glass in a toast, they say “to your health”, i.e. may the content of the glass turn into good health for you. Non-Hungarian speakers may not find it easy to pronounce, but Hungarians are always touched by any attempt they make to do so.

The valley of the Körös rivers is one of the most important centres of Hungarian gastro-tourism. Gyulai and Csabai sausages and Békési pálinka are favourites not just among Hungarians, but are well known and liked beyond the country’s borders.