Hungarians who start their meals with soup always consume the famous Hungarian salami. In addition to meat such as turkey, foie gras and chicken, the city is built on the Danube River, and in Budapest, where freshwater fish are also highly preferred, plenty of spices are used in accordance with the Turkish taste.

In Budapest, you should definitely taste the dishes, goulash, cherry soup, fozeleks, which contains a large variety of boiled vegetables and a special sauce, and five-layer soft chocolate cake Dobostorta is ideal for dessert.

Goulash / Gulyasleves, the most famous and national soup of Hungarians, is the first taste you will taste in Budapest. The goulash, which is the main soup but sometimes prepared as a stew and served as a main dish, is prepared with red meat, red onion, red pepper, potato, carrot and spices, whose reputation exceeds the borders of Hungary. It is known that goulash was first eaten by shepherds and then spread all over the country. Because goulash means 'cattle man, shepherd' in Hungarian. You can taste different varieties prepared both as soup and main course in the restaurants in Budapest.

In the sine qua non of Hungarian cuisine, paprika is a kind of pepper. Hungarians use the paprika they met during 150 years of Ottoman domination in almost every meal except for desserts. The paprika, which has long been pronounced as "Török Bors", that is Turkish pepper, has both bitter and sweet, dry or fresh ones. Like the painful ones, it does not leave a sharp and unpleasant taste in the mouth. Sweet paprika is used to add color and fragrance to food. On the other hand, this product, whose name is identified with the country, has already entered the status of souvenirs in different shapes and packages.

Also known as Bosnian Pour, Palacinka is a food that you can eat the most delicious in Budapest, both salty and sweet. Palacinka, which is a kind of crepe special to Bosnian cuisine, is made in a wide Balkan geography such as Albania, Montenegro, Macedonia, Bulgaria and even in Central Europe and Slavic countries. In some concept kitchens, the palaçinka, which was presented as a Russian crepe with a small presentation details in Germany, has been moved to the Thracian cuisine by the Bosnian and Albanian immigrants, especially with the Rumeli immigration. While honey, jam, marmalade and forest nuts are used in the classic pancake dough, they are decorated with fruit, chocolate and caramel sauces, and they are given the final touches with powdered sugar.

Dobostorta or Dobos cake (Dobos cake), one of the most famous desserts of Hungarians, is named after Hungarian confectioner József C. Dobos, and is made with a chocolate cream placed between a five-layer soft cake. You can taste Dobostorta, which is covered with caramel, at Gerbeaud Cafe in Vörösmarty Square, one of the oldest cafes in Budapest.

Many fine wines from red to white are produced in Budapest, the capital of Hungary. Two of them are red Villány wines and the white sweet wine Tokaji, which has been known for three centuries. Another famous drink in the country, you can also try Unicum liqueurs containing more than forty plants.