What is known about Hungary, even those who have never been here - that this country is the birthplace of goulash, a thick meat soup (sometimes called soup) from different types of stew with flavored sauce. A special flavor and taste of local dishes is given to spices: especially the main one, Hungarian paprika.

Do not regret if you try the rich and fragrant Hungarian fish soup "halasle", served in pots, and trout, which are grown in mountain lakes.

And Hungary - the second after France place in the European Union, where the goose liver "foie gras" is not forbidden: this delicacy here is also considered traditional. Plus from goose liver make excellent pastes and second courses.

Sweetheads will not give up such no less traditional dishes as pancakes "gundel", "roll-retesh", chestnut mass with cream and biscuit-chocolate dumplings in Shomoloy.

Traditional cuisine in Hungary is best served in the so-called chards (csarda). And local pastry shops are called tsukrasdas.