Hungary is home to the region’s best cuisine. The local food stands out in part because the Hungarians arrived as invaders from Central Asia 1,000 years ago, and remain idiosyncratic. Paprika is the cherished national spice, made from ground sweet bell peppers. Paprika, often used with black pepper and onions, helps make food spicy without being too hot. Goulash is the national dish, although Hungarians tend to use the term for a soup lighter than the thick beef stew found in the US and elsewhere. The Kurtoskalacs, a chimney cake roasted on a spit akin to the Czech Trdelnik, is a popular street food, as is Langos, deep fried dough similar to Native American flatbread served with toppings, especially sour cream and cheese. Langos is one of Hungary’s most popular exports, and can be found at any festival in East or Central Europe. If you're seeking spice, try Fisherman's Soup (Halaszle), which combines river fish (often carp) with a generous amount of paprika.
Hungary has some of the best wines in East and Central Europe. The Tokaji/Tokay wine region is especially famous. Centered around the town of Eger, we recommend its white dessert wines, or its full-blooded Bull’s Blood reds. Hungary is also known for Unicum, an herbal bitters, and Palinka, a fruit brandy.