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» Current Conditions : 46.6F / 8.1C, Scattered Clouds - 2:50 PM CET Dec. 9
Temperature: 46.6°F / 8.1°C | Humidity: 70% | Pressure: 30.15in / 1021hPa (Steady) | Conditions: Scattered Clouds | Wind Direction: ENE | Wind Speed: 7.6mph / 12.2km/h
» Forecast for Monday as of Dec. 9 1:00 AM CET
Chance of Rain. High:8 ° C.
» Forecast for Monday Night as of Dec. 9 1:00 AM CET
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Thermal baths in Budapest »»
If you plan to spend more than one day in Budapest, it's worth visiting one of the Hungarian capital's thermal baths.
Taste it Hungarian way!
The Hungarian cooking characterised by its own components which give the original
flavour for the meals and the way of preparing. Concerning the ingredients these
are first of all red and green peppers, onions, butter, garlic, tomatoes, hot
cherry peppers, sour cream and lard. The spicing of the Hungarian food which is
already recognized at the first mouthful, based on old traditions, giving special,
tasty and sometimes hot flavour. The red pepper - originated from Szeged and Kalocsa
- is the most important ingredient of Hungarian cooking, widely used in savoury
dishes such as stew (pörkölt) - made from veal, chicken, beef, mutton, goose,
carp or game - with dumplings (galuska) or potatoes.
The most well-known specialities of the Hungarian cuisine are goulash soup
(gulyásleves), fish soup (halászlé), stuffed cabbage (töltött káposzta), noodles
with cottage-cheese (túróscsusza), Jókai bean-soup (Jókai bableves), Hortobagy
pancakes (Hortobágyi palacsinta). If you like to taste the most famous Hungarian
dessert, the best solution is going to Gundel Restaurant in Budapest and ask the
waiter to bring Gundel pancakes (Gundel palacsinta). The special pancake is
filled with walnuts, raisins, rum, cream, grated orange rind and topped with a
rich chocolate-rum sauce which is often flaming.
The brief presentation of Hungarian cooking couldn't be complete without
mentioning the drinking such as wine and spirits. Eger, Villány, Badacsony,
Tokaj, Sopron, Szekszárd - these are the most famous vine regions which offer
for example the strong red Hungarian wine (Bull's Blood of Eger) or sweet dessert
wines (Tokaji Aszú). Hungary's native spirit (pálinka) is available in a variety
of flavours: it could be made from apricot, cherry, pear and plum. Concerning
the typical Hungarian alcohol we have to mention Unicum which is a strong digestive
drink made from a mixture of more than 40 herbs.
So, during your stay in Hungary you can taste such a wide range of tasty meals and
drinks which you will miss so much that you want to come back to taste it again.