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The increasing attention of distinguished international restaurant guides (Michelin, Gault Millau) also shows that Budapest’s gastronomic life has been on the rise over the last few years. The Costes restaurant received the first Michelin star for Hungary in 2010, and has earned its place among the world’s best restaurants. The Gault Millau also distributed a lot of toques: in its most recent Austrian edition, which also describes our region, 13 restaurants collected a total of 20 toques, of which the top-ranked Costes collected 17 points, due to which it became the best restaurant in the whole Central and Eastern Europe region.
Due to its geographical position and history, Budapest has always been a city of various coffee cultures. Consequently, we can find places in the city where the Turkish version is prepared, but most cafés prefer the Italian version: the short, creamy, quickly prepared and intensive espresso. Of course Viennese coffee with cream, whipped cream or delicious liqueur is also included in the offers.
Sightseeing, work, but after a night at the theatre or before partying until dawn it is good to drink a glass of wine or a pálinka, which warms your heart and soul, a sparkling cold beer or a perfectly prepared cocktail. And Budapest is really a city in which you can find good places to have a drink or a snack! At most places you can even listen to some music, and then who knows where the night ends?
Exciting Hungarian cuisine
Palocz soup, chicken paprika, stew, pancake…..just to mention a few of the most famous Hungarian dishes! Upon returning to their countries, our international guests are raving about Hungarian cuisine. Chefs in Budapest are fusioning traditional Hungarian recipes with international trends. Cool off, with a spritzer in hand on a terrace by the shadow of a chestnut tree, or enjoy culinary adventures in one of the upscale restaurants of the city. There is something for everyone in Budapest!
Dobos cake, the unique Hungari an pastry
When he first created the eponymous cake in 1884, József Dobos (1847—1924), the famous Pest confectioner, wanted to prepare a cake which could be consumed and enjoyed for a long time, despite the cooling techniques of the period. He presented the cake in 1885 for the first time at the first General National Exhibition in Budapest, and Queen Elizabeth and Franz Joseph I were the first ones to taste it. As the custom goes, one of the most important ingredients of the cake, the sweet butter cream, was the result of a mistake committed by the master’s assistant, who churned the butter. The assistant accidentally added salt into the churning bowl instead of sugar, and the confectioner created the sweet masterpiece, which has become world-famous since then, with the “spoilt” butter. József Dobos travelled all over Europe to make the Dobos cake popular, which was transferred from his workshop to the cities of Western Europe on a cart filled with salted ice.
„Das ist ein Unicum” (“This is something unique!”)”, shouted Emperor Joseph II in 1790, marking the path for these herbal bitters, which have had a great career ever since. The recipe belongs to the six-generation family enterprise now, but you can get closer to the essence of it by ordering a shot.
Fröccs (`spritzer`) = soda + wine
Ányos Jedlik, (1800–1895) was the man who discovered the pungent, sparkling soda and, by the same, this drink, perfect against thirst. This light drink, mostly prepared from white and rozé wines, may take a variety of titres and is available in different quantities; the most frequent proportions of water and wine being 1:1 (small spritzer), 1:2 (big spritzer) and 2:1 (long step).
Even the word is hungaricum. Paprika, ball pen, goose liver, palinka, Rubik cube- when hearing these words, everyone thinks of Hungary. If you are hesitating about what to give to your foreign guests or what to take home, keep one word in mind: hungaricum. If you choose a hungaricum, you take a piece of Hungary with you.
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