What and where to eat in Budapest

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If you’d like to see what countries we’ve visited so far, head over to our Destinations page. Cheerio!

What to eat?

As is the case for most East European countries, Hungarian cuisine is hearty and rich.

With the main dishes spiced with sweet, smoked or chilli paprika and the vegetables usually cooked in pungent vinegar, Hungarian food certainly packs a punch.

Soups (leves) and stews, generally made with meat (beef, chicken, lamb, pork) and root vegetables, are a crucial part of the Hungarian diet.

During the country’s troubled history, Hungarian cuisine has been heavily influenced by the culinary traditions of its rulers: from Austria to Turkey and Russia.

Gulyás: also known as goulash outside Hungary, it’s the most popular dish here. This soup is traditionally made with beef slowly cooked in a rich, paprika-infused broth that gives it its characteristic flavour. Ingredients also include onions, potatoes, garlic, peppers and tomatoes.

Where?

At Getto Gulyás where they prepare it more traditionally, like a light broth. It has a delicate flavour.

Address: Wesselényi u. 18, 1077 Hungary

Opening times: Temporarily closed due to Covid-19

At Fakanal Etterem, inside the Central Market Hall, where it’s rich in flavour.

Address: Vámház krt. 1-3, 1093 Hungary

Opening times: Mon 9:00 – 17:00; Tue – Fri 9:00 – 18; Sat 9:00 – 15:00; Sunday closed.

Lángos: pronounced “lan-gosh”, it’s a deep-fried dough made with water, flour, yeast, salt and sugar, and traditionally served plain or with sour cream and grated cheese. It’s now sold with all sorts of sweet and savoury toppings.

Where?

At Karavan Street Food.

Address: Kazinczy u. 18, 1075 Hungary

Opening times:

There are many other shops that sell good langos in Budapest. Culture Trip comes to our aid and suggests the 8 best places to eat langos.

Kürtőskalács: “chimney cake” in English, Kürtőskalács can also be found in other East European countries such as Czech Republic where it’s known as trdlnik. It originated in Transylvania, a region in central and northwestern Romania, which had been under Hungarian sovereignty since the 9th century.

The characteristic, spiralling sweet yeast dough is combined with butter and sugar and gently spit-roasted over charcoal. It’s caramelly-crunchy on the outside and soft and chewy on the inside.

Where?

We were lucky enough to visit in the month of December. At the time Vorosmarty square was taken over by a Christmas market with stalls selling souvenirs and Hungarian specialties, including the chimney cake.

Alternatively, there are many other kiosks and dedicated shops around Budapest. Here are three of the most popular amongst tourists and locals alike.

Pörkölt: Hungarian for stew, pörkölt can be made with beef, pork, lamb or chicken, it’s generally accompanied by pasta or potato dumplings (nokedli). The carnivores will greatly appreciate the tenderness of the meat. The richness of the stew is due to the abundant use of onions, garlic and paprika mixed in a red sauce.