Hungarian river-fish soup of carp, catfish or pike-perch, hot with paprika, the broth thickened only by the heads and bones. The signature Christmas Eve dish along the Danube and Tisza.
Where to eat it: 4 restaurants across 1 city.
Halászlé is the fisherman's soup of the Danube and the Tisza, with regional schools, including the Szeged version. The dish became a Christmas Eve staple in Budapest through the 20th century. Hungarian carp is the canonical fish.
Common allergens: Fish
Hungarikum Bisztro on Steindl Imre near Parliament cooks the canonical Hungarian classics, with goulash, chicken paprikash and stuffed cabbage in a tiny old-school Budapest room.
Signature: Goulash soup, Chicken paprikash
Order: The chicken paprikash with house nokedli and cucumber salad.
Tip: Online reservation only; the small room books out for both lunch and dinner.
Szabina Szullo and Tamas Szell's Stand holds two Michelin stars for modern Hungarian tasting menus in a quiet Terezvaros room near Andrassy, the city's most precise paprika kitchen.
Order: The full chef's tasting; the paprika fish soup with smoked carp tortellini is the room's signature.
Tip: Bookings open 60 days ahead via SevenRooms; a credit card secures the booking and cancellation must be by 24 hours.
Akos Sarkozi's Borkonyha Winekitchen behind St Stephen's Basilica on Sas utca holds one Michelin star and serves modern Hungarian plates built around 200 Hungarian wines.
Order: The mangalica pork belly with the matching pairing from the wine list.
Tip: The kitchen runs Monday to Saturday and closes Sundays and public holidays; book a Saturday lunch for the relaxed pace.
Bock Bistro inside the Corinthia Hotel on Erzsebet korut is a rustic-modern Hungarian kitchen with 220 wines from the Bock family Villany cellar, Budapest.
Signature: Veal cheek pörkölt, Foie gras
Order: The veal cheek pörkölt with nokedli and a glass of Villany Cabernet Franc.
Tip: 12:00 to 24:00, closed Sunday; the wine list is the deepest house list in town.
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