12 regional dishes covered across Hungary, each with the canonical version and where to eat it, city by city.
Dobos tortaMain course · BudapestDobos torta is a sponge cake layered with chocolate buttercream and topped with hard caramel, made by the Budapest confectioner József C.
GulyásMain course · BudapestGulyás is a Hungarian soup of beef, onion, paprika, caraway, potatoes and carrots, sometimes with csipetke noodles, traditionally cooked over a fire.
HalászléMain course · BudapestHalászlé is a hot, spicy fish soup of carp or mixed river fish with plenty of paprika, native to the Danube and Tisza regions and eaten with bread.
Hortobágyi palacsintaMain course · Budapest
KürtőskalácsMain course · Budapest
LángosMain course · BudapestLángos is a Hungarian yeast-dough flatbread, fried and served hot, usually topped with sour cream and cheese and sometimes rubbed with garlic.
Paprikás csirkeMain course · BudapestChicken paprikash is chicken pieces simmered in a paprika sauce enriched with sour cream and served with small egg dumplings called nokedli.
PörköltMain course · Budapest
Rétes (Hungarian strudel)Main course · Budapest
Somlói galuskaMain course · BudapestSomlói galuska is a Hungarian dessert of sponge cake with walnuts, raisins, rum, vanilla cream and chocolate sauce, topped with whipped cream.
Töltött káposztaMain course · Budapest
Újházi tyúkhúslevesMain course · Budapest