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« Waiter, there's something in my ... Easter basket! | Main | Prosciutto & sage chicken skewers with red pepper aioli »

Mar 17, 2007


Christina W

What a wonderful blog and also very interesting to read. Since I am interested in food myself I have a lot to read here.

Susan from Food "Blogga"

I can't say I'm terribly familiar with Hungarian cuisine, but I love the ingredients you have mentioned, so I'll have to learn more. Thanks for another enjoyable culinary adventure.


I was in BP last summer. May I recommend visiting Culinaris. It's a gourmet cooking shop with much organic food, great cheeses, knowledgable staff, and fun cooking classes. They are so nice and passionate about food. They had 4 kinds of potted basil. One type had leaves bigger than my hand. It right next to an excellent farmer's market. They have a website:

You also missed langos, a savory donut, topped with garlic, sour cream, cheese and/or ham. They have stands around town.

Also, there lovely pickles of many sorts. Try them.

I would also make sure to try palinka, fruit brandies. There are many types but I like apricot best.


I am so glad I found this blog and this post! My mother and I just set up a trip that includes Budapest. She will be so happy to read this when I email her the link. Thanks!


There is a dish you might want to be very careful with. I don't say you surely won't like it, but it is made with a "peculiar" ingredient:

PACAL or PACALPÖRKÖLT - it is a stew made of the inside of cow belly cut into stripes (looks like pieces of a towel).


timi, i think i know what you mean - i have seen something similar in austria as well... and steered clear of it! thanks for warning us, though!


wonderful info. will keep it for my next trip to budapest.


I must also mention that the food fairs at concerts and outdoor events is second to none! The variety and quality is incredible. Must try if you see it somewhere Rooster Testicle Stew Of course like many things they are smothered in a paprikas sauce,with a bit of hot pepper heat! Bit like liver in consistency.
My motto : try everything once!

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