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It is a traditional pasta dish with cottage cheese and sour cream. It is served savoury with chopped fried crispy bacon on top or sweet with sugar on top of the sour cream.

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It is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. It is named after its inventor, Hungarian confectiona József C. Dobos,  who tried to create a cake that would last longer in an age when cooling techniques were limited.

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Esterházy torta is a Hungarian  cake  named after Prince Paul III Anton Esterhazy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century and soon became very famous.
It consists of buttercream spiced with cognac or vanilla sandwiched between four or five layers of almond meringue dough. The torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern.

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The traditional Hungarian cabbage roll (töltött káposzta) can be made from pickled cabbage leaves, filled with minced pork and rice. It is cooked together with smoked sausages, sauerkraut and its juice. It always contains paprika, sweet or hot and is served with sour cream on top. In Hungary it is typically eaten around Christmas and New Year's, but stuffed cabbage also belongs to the traditional pig slaughter.

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Stove cake or Chimney cake, cooked over an open fire—a Transylvanian specialty, famous as Hungary's oldest pastry.

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Clara and Jancsi met in 1896, while Rigo Jancsi played violin at a Paris restaurant, where Clara dined out with her husband, Prince Joseph. Between 1896 and 1898, newspapers wrote extensively about the marriage of the primás (first violinist) Jancsi Rigó to the Belgian countess. The cake is a celebration cake wearing Rigó Jancsi's name and in honor of the romantic love story.

Sources do not agree about the origin of the pastry. Some claim that Rigo created the pastry together with an unknown pastry chef to surprise Clara; others claim that Rigó Jancsi brought this pastry to Clara and the confectioner named it afterwards Rigó Jancsi.

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Traditionally lángos was baked in the front of the oven, close to the flames. Hence its name; "láng" means "flame".

Lángos was made from bread dough and was served as breakfast on the days when new bread was baked. Now that people no longer bake bread at home, lángos is fried in oil.

Lángos is popular all year long around bus stations, at fairs and local celebrations or sport events, in amusement parks and at open-air baths, pools, slide-parks and beaches.
Lángos is most often served with garlic sauce, sour cream and grated cheese.

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The Hungarian 'Ratatouille'. It is a thick vegetable stew or ragout from yellow peppers, tomatoes and onions as a base recipe.  Further variations may contain eggs or/and sausages or other meat.

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Jókai bableves -                                    Jókai bean soup

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Jókai bableves -                                    Jókai bean soup

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Bean soup with smoked piglet foot, big white beans and Hungarian roux seasoned with onions, garlic, paprika and parsley.
It was named after Hungarian novelist of the 19th c., Mór Jókai.

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Újházi tyúkleves             Újházi hensoup

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Újházi tyúkleves             Újházi hensoup

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It's clear hen soup with pieces of meat, soup vegetables and soup pasta.
It was named after Hungarian actor Ede Újházi. It was first made in Wampetics Restaurant (predecessor of Gundel Restaurant) after the actor having described his recipe to the chef. The next day the chef prepared the desired soup for the actor.

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It's traditional red fish soup spiced with hot paprika.

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Paprika is a ground spice made from the red air-dried fruit of the pepper plant.
Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages, mixed with meats and other spices.

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Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. It originates from the medieval Kingdom of Hungary.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.