Hungry in Hungary.. Last Stop in Budapest

It’s a magnificent ride into Budapest, Hungary the final destination of this fantastic river cruise. I have wanted to visit Budapest for a very long time as I’ve heard it’s not only beautiful and full of incredible sites but it’s also fun and thriving with great food, wine and restaurants.

My guide here is Gabor Banfalvi of Taste Hungary, a specialized food and wine tour company that  focuses on how Hungarians eat and drink and that’s just perfect for me.

He first takes me up on the Buda side of the city to take in the incredible vista over the Danube and across to Pest. He explains that Pest is where most of the city’s activity is and where he will be taking me to some very interesting places.

Our firs stop is to a “ruin bar” that Gabor explains is a type of pop up bar put up in a once

abandoned space in the old Jewish quarter of the city. There are about 10 or so of these places now but this one was the first one put up about 15 or so years ago.  The one we are in, Szimpla Kert,  was the first one to open and started this lively trend. There are lots of different outdoor areas here with weird furniture and odd nicknacks and it’s really something else to see. Plus the beer is good! If you want to eat, Gabor says they have typical bar food as well.

But no bar food for us since we are heading to The Tasting Table, located in the cellar of a palace built back in 1871. It’s where Gabor holds educational wine tasting events and houses one of the best Tokaji (a special Hungarian wine) collections. Tonight, besides getting to taste some of his wines he has a local Hungarian/ Romanian woman set up to prepare
dinner for us. We meet Shari, who is dressed in a traditional old-fashioned outfit (kerchief 190and all) already making some of her exceptional stuffed cabbage. I watch and help her and then, along with my crew eat an extremely filling meal that began with a polenta, cheese and bacon casserole followed by the cabbage. The treat at the end is sipping on a most exquisite 1972 Oremus Tokaji Aszu.

 

I’ve planned to stay another day and while Gabor is taking care of some other business, he’s arranged for one of his coworkers to meet me at the famous Central Hall downloadMarket. This is a 3 story food hall that is a must see when in Budapest. Julia first has me try what the Hungarians refer to as Langos that is like their own version of pizza- a very unhealthy pizza. The original is deep fried dough that is then covered with a garlic butter, sour cream
and shredded cheese and it’s simply irresistible. Next, we have some local salamis most spiced with paprika and then I tasIMG_2202te a variety of pickles.
Although there is so much more to try we have an appointment at the city’s first Michelin starred restaurant/wine bar Borkonyha. The remarkable chef, Akos Sarkozi intricately prepares a foie gras dish and an oxtail dish that are like works of art. The colors, textures and flavors are luscious and superb.

From here we head to one of the oldest bakeries called Auguszt where it’s now the 5th

generation of the family making the delicious pastries and cakes. I get a sampling of 5 of these outrageously decadent sweets.

There’s still one more stop that now Gabor is back to take me to. It’s one of Budapest’s most traditional Jewish Hungarian restaurants, Fulemule. While there are others around, IMG_2312Gabor says this one has the best matzah balls so you know I’ve got to try them. I like that they give you both the soft and chewy kinds. We also have a dish that has a variety of things like chopped liver and crispy goose skin cracklings. Then it’s the main event, a cholent with smoked meat and goose. Cholent is a traditional Jewish stew that is prepared before Sabbath and simmers through the Sabbath to be eaten for lunch. This one had so much delicious meat that just fell apart and I savored the goose leg that came with it too.

I can’t quite believe how much I ate but realize there’s still so much more to try. Although this trip is now over, I have had so many great meals, met some terrific people and have beautiful places to return to again.

Cheers and all the best,

Zita

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