Taste Hungary

Say: GOO-yaash-le-vesh

Hungary's most famous dish is a soup, not a stew: beef, potatoes, carrots and paprika, originally cooked by cattle herders in a kettle over open fire.

Traditional restaurants (étterem) and csárdas across the country.

Say: HA-laas-lay

A fiery, paprika-red river-fish soup, traditionally made with carp. Szeged and Baja each have their own famous style — Baja's comes with pasta.

Riverside restaurants in Szeged and fish restaurants (halászcsárda).

Szeged · Baja

Say: PUR-kult

What many abroad call 'goulash': a thick stew of meat, onions and paprika, usually served with nokedli (small egg dumplings).

Almost any Hungarian restaurant; try the beef (marhapörkölt) version.

Say: PAP-ree-kaash CHEER-ke

Chicken simmered in a creamy paprika and sour-cream sauce, served with nokedli.

Traditional restaurants and family-run eateries.

Say: TUL-tutt KAA-pos-ta

Cabbage leaves filled with minced pork and rice, slow-cooked on sauerkraut and topped with sour cream. A Christmas classic.

Traditional restaurants, especially in winter.

Say: LE-cho

A summery stew of peppers, tomatoes and onions — Hungary's answer to ratatouille. Often served with eggs or sausage.

Home-style restaurants (kifőzde) and summer menus.

Say: FUH-ze-layk

A uniquely Hungarian thick vegetable dish — somewhere between a soup and a stew — made from peas, lentils, potatoes or squash. Often vegetarian, though toppings may contain meat.

Lunch spots and főzelékfaló canteens.

Say: LAAN-gosh

Deep-fried dough, classically topped with garlic, sour cream and grated cheese. The taste of Hungarian beaches and markets.

Markets, lakeside stalls at Balaton, and the Great Market Hall in Budapest.

Say: KUR-tursh-ka-laach

Sweet dough wrapped around a spit, baked until caramelised and rolled in sugar, cinnamon or nuts. Originally from Transylvania.

Street stalls and Christmas markets.

Transylvanian tradition

Say: DO-bosh TOR-ta

Thin sponge layers with chocolate buttercream under a crisp caramel top, created by confectioner József C. Dobos in the 1880s.

Classic cafés and confectioneries (cukrászda).

Say: SHOM-lo-ee GA-loosh-ka

A trifle-like dessert of sponge, rum syrup, walnuts, raisins, chocolate sauce and whipped cream.

Most traditional restaurants list it on the dessert menu.

Say: TOO-roh ROO-dee

A chilled snack bar of sweet curd cheese coated in dark chocolate — a beloved Hungarian supermarket classic.

The chilled section of any supermarket.

Say: TO-ka-yee A-soo

A golden sweet wine from the Tokaj region, made with botrytised (noble-rot) grapes. Mentioned in the Hungarian national anthem.

Wine bars and restaurants; best of all, in the Tokaj region itself.

Tokaj

Say: EG-ree BEE-ka-vair

A full-bodied red blend from Eger, linked by legend to the castle's defenders in 1552.

The cellars of the Valley of the Beautiful Women in Eger.

Eger

Say: PAA-lin-ka

A strong fruit brandy — apricot, plum, pear and cherry are classics. Traditionally offered as a welcome drink.

Restaurants, bars and specialised pálinka shops.

Say: FRUTCH

Wine mixed with sparkling water, ordered by ratio with funny names. A summer staple at Balaton.

Any bar or terrace in summer.