The great traditions of Hungarian cuisine have, in the last ten to fifteen years, successfully mingled with modern sophistication. The first thing that people recall about Hungarian cuisine is goulash, which is, contrary to popular belief, not a stew but an artistically prepared thick soup. Sour cream is often used to soften the flavour. Also compulsory is goose liver. Whether fried or grilled, cold or hot, it is simply unforgettable.
Desserts really deserve a separate chapter.
Hungary's annual wine production totals 4.2 million hectolitres mellowed in 22 historical wine regions. Budapest is known for its sizeable storage and bottling capacity. Margit utca 27. Visitors get a tasting cup at the entrance and are allowed to wander around and taste up to 70-80 different wines. Attila utca 12.