Dishes of famous Hungarians.
Literature, theater and confectionery on one plate. Historical fact and gastro-legend are still not mindlessly mixed together.
10 recipes · choose a picture for the full recipe
Jókai bean soup
The version we know today is a classic associated with the name of Mór Jókai, which was later enriched: beans, smoked meat, sausage and pinches. A soup after which the second course often goes home offended.
Rákóczi curd-cheese cake
Not the prince's dessert: it was named after master chef János Rákóczi. This makes it less saber-rattling, but much creamier.
Kossuth crescent cakes
Soft, nutty, crescent-shaped cake. It is selling so fast that the history book can only document the crumbs.
Petőfi-style beef steak
The name Petőfi-selet does not cover a single nationally standard recipe. We keep the grilled version with peppers, onions, and bacon — it's vibrant, Hungarian and doesn't speak softly.
Dobos torte
A classic by pastry chef József C. Dobos. The caramel topping is not for decoration: it is crunchy, shiny and causes a short diplomatic crisis with every family slice.
Újházi chicken soup
A slow-cooked golden soup named after the actor Ede Újházi. Do not rush: the hen and time do the work together.
Gundel pancakes
Nut-rum filling, chocolate sauce, thin pancake. According to the legend, they are still looking for the diet version, but no one seems to be in a hurry.
Eszterházy torte
Walnut sheets, vanilla cream and the characteristic spider web pattern. An elegant cake that even leaves its crumbs aristocratically on the tablecloth.
Rigó Jancsi chocolate cake
Chocolate sponge cake, light chocolate cream and shiny coating. A romantic legend measured in calories — and not a little of either.
Gerbeaud slices
Nuts, apricot jam, chocolate layers — a cake linked to the heritage of Budapest's Gerbeaud, which even with its French name can be sold very well in Hungary.