Hungarian food,   (For the best restaurant reviews go to www.chew.hu)

Hungarian food is often spicy, using paprika, black pepper and onions. Potatoes are also commonly used in many dishes. Hungarians are passionate about their soups, desserts and stuffed pancakes, with fierce rivalries between regional variations of the same dish, e.g. the fish soups cooked differently on the banks of Hungary's two main rivers.

In Hungary, breakfast may consist of fresh bread, fruit, vegetables, or cereal. Lunch is the major meal of the day, with several courses: soup is followed by a main dish including meat, which precedes a dessert. Fruit may follow. Dinner is a far less significant meal than lunch. It may be similar to breakfast, or comparable to an American lunch of sandwiches. Dinner is light, such as bread and vegetables, or perhaps a bowl of soup, and usually consists of only one course.

The best-known Hungarian dish is gulyás (goulash), a meat stew prepared with onions, paprika, potatoes and noodles. Tarhonya, a kind of dumpling, is made with flour, water, onions and paprika, formed into little balls, browned in lard, cooked and served with meat. Hungarians like to eat pork and pork products, such as bacon. Lard, which is made from pork fat, is often used instead of butter or oil for cooking and making pastry. Disznótoros is an important winter event in rural areas. This two-day event involves pig killing and sausage making. Hungary is often called the sausage lover's paradise!


In winter Hungarians like to snack on roasted chestnuts that are sold in paper bags in the parks and on street corners.

 

Hungarian Restaurants in Budapest:

Bagolyvár Étterem:


Belcanto Étterem:


Gundel Étterem:


Náncsi Néni Vendéglője:


Vörös Postakocsi Restaurant: