Perhaps Hungarian wine isn�t known around the world, but the truth is that it has little to envy from the wines from more famous wining countries and the rest of Europe. The capital of Hungary holds many places where you can enjoy a nice glass of wine after work or during dinner with friends. It�s a social activity in itself and so that the wine doesn�t go to the head so quick, they usually add some soda to it.

It�s not unusual to see how conversations flow in bars in Budapest around a good bottle of red, white or rosé wine, wine for all tastes. And since this is about tastes, I can tell you that my favourite wine of the region is Tokay, which comes from close to the Ukrainian and Slovakian border. This is a legendary wine of Austrian-Hungarian origin that has been made since the mid-16th century in the same way. The elixir of Tokay or Tokaij was the first one elaborated in Hungary and they said that it had medicinal properties. In the time of king Louis XIV, it was the one consumed the most in the whole of Europe. Today, it�s a fruity wine with a sweet twist, although it does have a bit more wine than the rest of the wines, with 14º. Also, Tokay wine takes a year more or less to ferment since the procedure is just drying out part of the collected grapes (like if they were raisins) to press them afterwards.

Here are some tips if you want to enjoy a nice glass of wine in Budapest. The wine map starts here.

DiVino Wine Budapest

The best thing about this place, as well as its huge variety in wines, is its location, with magnificent views of St Stephen�s Basilica, especially at nightfall. On its menu it offers 200 different wines and sandwiches and crisps to eat, as well as wine, a lot of wine. The prices are quite affordable since it�s managed by the Association of Young Hungarian Winemakers. You�ll find it at Szent Istvan ter 3.

Great Market Hall (Nagycsarnok)

Another of the places where you�ll find excellent Hungarian wine is in the Great Market Hall, the biggest covered market in the city. This market has a retro atmosphere and has become a landmark for tourists and bystanders. There, as well as doing your shopping, you can enjoy typical Hungarian food, beer and wine. And there�s also plenty of wine in this market hall. You�ll find it at the end of the pedestrian street Váci utca, with two floors filled with stores that sells jewellery, toys, clothes, food and páprika on every corner. And all of this, accompanied by live music. Highly recommended. 

Kadarka Wine Bar

Located on Karaly utca 42, in the 5th district, is where this bar that�s specialized in wine tasting is located. The waiters will give you advice on which wine to choose, depending on your tastes. If you just want one glass, it will cost you between 2 and 3 euros. It�s a very elegant and intimate place, a meeting point of Hungarian youth.

Ördögárok pince y Új és Öreghegy

And to finish off the visit to Budapest wine tasting, it�s advisable to walk around the Ördög-árok vineyards (which means Devil�s Pit Cellar) and Új és Öreghegy (which means Old and New Hill). It�s a trip that requires a whole afternoon, where you can sample wines and where tourists leave more than happy. 

It�s going to be one big tribute to Bacchus, the god of wine. 

DianaRPretel

Enjoy a nice Hungarian wine tasting when you book accommodation in Budapest. What are you waiting for?

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Hungary is an exotic, mysterious and plenty stories country that attracts tourists from all around the world, but it also has a strong gastronomy with plenty of flavors and aromas that little has changed over time. For these reasons we’ll tell you the history of its gastronomy, which dishes are the most desirable, how to prepare and how to eat them.

The Hungarian cuisine goes hand in hand with its history, it has a tradition of almost 1000 years and some Eastern influences, both in the seasoning and in several flavors. One of those characteristics is that all the soups and stews are thickened with lard and wheat toast flour, which gives them a texture and taste of its own. The main spices are paprika, which can be spicy or not, but it is essential to any further development of Hungary. Another inevitable flavor is tomato and onion Hungary.

One of the internationally known dishes is goulash, this soup with the consistency of stew is made with cubed beef, potatoes, lard, green bell peppers, onions, fresh tomatoes, ground paprika, cumin, garlic and csipetke pasta. This dish has become the most traditional of the Hungarian cuisine and almost every restaurant in Budapest has it in its menu.

The csipetke paste (meaning pinch) is made only with flour and eggs, it has no water, and when the dough is ready, you take little bits with your fingers and put them into the preparations in the moments that is boiling. It is also used in special preparations for those who do not like meat.

For many products used in Hungarian cuisine, a tour to the central market in Budapest is very didactic, and is one of the most beautiful Art Deco buildings in Europe. The products can distinguish the famous multicolored Hungarian sausages, such as the delicious variety of salamis that are in high demand worldwide. The particularity of these salamis, is that the meat is not grinded, it is chopped into small pieces that are smoked with beech wood. There is also the unique hanging of paprika and garlic.

Do not forget is the barak pálinka, the traditional liquor  made of peach. This drink, according to Hungarian culture, enhances mood and body strength.

In general, the Hungarian food does not have raw vegetables, and its dishes are served very hot. Keep this in mind this when you are offered traditional Hungarian food.

Hungarian desserts are fresh fruit tarts and crêpes, which are filled with nuts, fresh fruit, cream, cinnamon and some booze. The crêpes are not flamed; a finishing sauce to give flavor is added.

Nancy Guzman

With these recipes, the only thing you should do now is to rent apartments in Budapest and spend the best days of the year in this charming city, where the Danube has inspired artists, writers and poets.

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Translated by: Hans
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