Traditional Cuisine

Every country, every nation has its own traditional and iconic meals, drinks and desserts. Being proud of what you can call your own is essential!
A short collection of the most iconic meals of the Hungarian Cuisine:

Sour Cherry Strudel

Home-made Strudel
Today’s form of the Strudel originates back to the 19th century of the Austro-Hungarian Monarchy, since then it is a traditional dessert on holiday meals in Hungary. The Ritz Hotel of Paris was famous of its “Strudel Hongrois” made of strudel flour brought from Hungary by confectioners who learned their trade in Budapest.


Traditional rich Goulash

Alföld Style Goulash Soup
Goulash is a soup or stew of meat and egetables, seasoned with paprika and other spices. Its ori-gin traces back to the 9th century. The cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of our country.

stuffed cabbage
Stuffed Cabbage with dressing

Stuffed Cabbage
The traditional Hungarian stuffed cabbage can be made from pickled cabbage leaves, filled with minced pork meat. It always contains minced pepper and is served with sour cream on top. We serve this food during the periods of time near Christmas and New Year’s, but stuffed cabbage also belongs to the traditional pig slaughter.




chicken paprikash
Chicken Paprikash with dumplings

Traditional Chicken Leg Paprikash
Chicken paprikash or paprika chicken is a popular dish of Hungary and one of the most famous varia-tions of the paprikash preparations. The reason for the name is simple, it is derived from the ample use of paprika. The meat is typically simmered for an extended period in paprika sauce. The sweet pa-prika is the most preferred kind of paprika; it adds a rosy color as well as flavor.

somlo sponge cake
Somlo Sponge Cake

Somló Style Sponge Cake
Somlói galuska is made with three different- fla-vored sponge cakes, pastry cream, raisins, wal-nuts, chocolate sauce, and whipped cream. The traditional presentation is to scoop three balls of this dessert into a bowl or on a plate, dollop with whipped cream and garnish with chocolate sauce. Rum is traditionally used in the simple syr-up and chocolate sauce, but it can be omitted.

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