Traditional Dishes

• Körözött – a type of spread made with cottage cheese, paprika, red onion and caraway seeds

• Hurka Sausage – Offal sausage with rice and onions

• Kolbasz – Smoked sausage

• Rántott Sajt - Fried cheese

• Túrógombóc – Cottage cheese dumplings

• Túró Rudi - Sweet cheese-filled chocolate bar

Soups

• Goulash soup- chunks of beef, potatoes and vegetables

• Halaszle - hot and spicy fish soup with hot paprika

• Husleves – broth with vegetables, beef or chicken and noodles

• Jókai Bableves – bean soup named after a famous hungarian writer – Mor Jokai. Story goes this writer always asked or the regular bean soup on the menu but with the addition of pigs feet – which soon became popular and it’s own menu item

• Gyumolcsleves – a cold and sweet soup, made with cherries, berries, apples, pears or quinceMeggysleves – a variation of ^^ made with only cherries

Main Dishes

• Paprikás Csirke - Chicken Paprikash – a chicken stew with paprika and cream

• Hortobagyi - Savoury crepes – filled with ground meat and onion, topped with paprika sauce

• Porkolt - is a Hungarian stew with boneless meat, paprika, and some vegetables

• Toltott Kaposzta – Rolled cabbage leaves stuffed with meat and rice, and smothered in sour cream

• Lecso - Vegetable stew with capsicums, onions, tomatoes

• Toltott paprika - Capsicum stuffed with meat, rice and vegetables and cooked in sauce

• Langos – Deep fried bread topped with sour cream and cheese – street food

• Nokedli – Small homemade noodles, served as a side dish to most main meals

• Túrós Csusza – Cheese noodles (served with bacon)

• Rakott Krumpli - Layered potatoes with sausage and lots of cheese & cream

Desserts

• Gundel – Sweet crepes, ground walnuts, raisin and run, topped with dark choc sauce

• Kurtoskalacs (chimney cakes) – sweet pull-apart bread, coated in cinnamon and sugar

• Dobos totra – 7 layered chocolate and buttercream sponge cake, with crystalized caramel and nuts – named After the Hungarian Confectioner Jozsef C Dobos

• Retes – Hungarian Strudel – apple, cherry or poppyseed filling

• Madartej – vanilla custard topped with meringue – sometimes called floating islands (often served for kids)

• Kakaos Csiga – spiral shaped dough swirled with chocolate – like an escargot pastry

• Kifli – croissant looking bread roll / danishy – often served with breakfast

• Gerbeaud Cake - Traditional Cake with Walnut and Almond Jam Filling

• Gesztenyepüré Torte - chestnut cake

• Flódni – layered pastry – Hungarian / Jewish

• Makos Guba - Poppy seed Bread pudding

• Palacsinta - Hungarian Sweet Pancakes – rolled crepes with cottage cheese filling

• Beigl – like a pinwheel scroll, but bread not cake, and filled with sweetened nuts

• Szilvás Gombóc - Plum Dumplings

• Mákos Tészta – poppy seed pasta with powdered sugar

• Gesztenyepüré – chestnut puree with whipped cream - similar to a trifle

Drinks

• Tokaji Wine - Sweet wine. Once described by King Louis XIV as the ‘Wine of Kings, King of Wines’ 

• Egri Bikavér - Meaning ‘Bull’s Blood’ - Red wine that can only be made following strict guidelines.

• Fröccs - Wine Spritzer with White or Rose wine ( 1:1 Ratio Soda water and wine)

• Vadász - Cola Wine – comparable to Australian ‘goon’. Do people actually drink this?

• Hungarian Wines - 22 different wine regions, plenty of red, rose and white wine to sample

A couple special mentions:

Pálinka

Hungarian pálinka is a fruit brandy distilled from various fermented fruit such as plums, apricots, or cherries. The name pálinka has been protected under European Union law, and can only be produced in Hungary from fruit grown within the country’s borders. Although all varieties must be rested for a minimum of three months, some can be barrel-aged, allowing the fruit flavors to become more prominent and the drink to become more mellow and rounded. Pálinka has to have a minimum of 37.5 ABV, and no flavorings, sweeteners, or colorings are allowed in its production.

Unicum

This herbal liqueur is produced with a combination of 40 carefully selected herbs and spices, including ginger, angelica root, lemongrass, and orange peel. The blend is aged in oak casks for six months until it achieves its herbal, bittersweet flavor. Originally invented as a stomach remedy, Unicum was first produced in 1790 by Dr. József Zwack. The mass production of the liqueur started in 1840 when the doctor founded the first Zwack Company, followed by the central distillery in 1892. In the aftermath of the Second World War, the company was overtaken by state, while the Zwack family fled the country, taking with them the original recipe.