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Our Story

Carolyn and Gábor in the Tokaji vineyards

Taste Hungary was founded in 2008 by Carolyn and Gábor Bánfalvi. Travel has been a part of their lives together from the time they met working on a ship in the Caribbean. They share a special passion (and an appetite) for the food and wine of Central Europe, as well as the people, places, and stories that make this region so fascinating. After spending years researching and writing Carolyn’s culinary guidebooks to Hungary, they founded Taste Hungary with the intention of sharing their passion for Hungarian food and wine with like-minded travelers who are seeking to experience the region’s authentic flavors and experiences. Carolyn and Gábor live in Budapest with their three young children, who (luckily) love tagging along with their parents throughout Hungary and Central Europe in search of food and wine. In 2014 they opened The Tasting Table , a wine tasting room and shop in Budapest’s Palace District, where they organize wine tastings and special events, and sell unique local wines (including Budapest’s largest selection of Tokaji aszú). Their latest project is renovating their house in the Tokaj wine region (and figuring out how they will use its 75-foot-deep wine cellar!).


FOOD WINE BUDAPEST / Little Bookroom

THE FOOD AND WINE LOVER’S GUIDE TO HUNGARY: With Budapest Restaurants and Trips to the Wine Country / Park Kiadó


If you are taking one of our tours and would like to purchase a book, let us know and we will bring along a copy for you (signed, if you’d like).

Taste Hungary co-founder Carolyn Bánfalvi is the author of the only culinary guidebooks devoted solely to Hungarian food, wine, and restaurants. Food Wine Budapest and The Food and Wine Lover’s Guide to Hungary: With Budapest Restaurants and Trips to the Wine Country are the ultimate companions for anyone seeking to experience Budapest (and Hungary) the best way: by tasting its food and exploring its eating and drinking scene. Beginning with sections on the history of Hungarian cuisine and descriptions of Hungarian staples and specialties, the book also includes everything from tips on dining etiquette and service to background on the wine regions and drinks such as pálinka and Unicum. The heart of the book is the hundreds of thoughtful reviews of restaurants, cafés, patisseries, bars, open-air markets, specialty food shops, and wine shops. The book ends with English and Hungarian glossaries with more than 1,000 entries. Exploring Hungary’s cuisine is one of the best routes into the country’s culture. But despite its variety, Hungarian cuisine remains under-appreciated and unknown outside of the region. These books will help you dig in and discover the best of Hungarian food and wine, whether you have a few days to spend in Budapest (or a few years) or you are just traveling by armchair.

“The indispensable guide” to BudapestCondé Nast Traveler (US edition)

“Incomparable”Condé Nast Traveller (UK edition)

“It is, quite simply, the best guide available today to the culinary renaissance of the city and region in the post-communist era. Bánfalvi profiles some of the best restaurants and wine bars in Budapest, but also includes cafés, pastry shops, specialty food shops and markets, as well as the traditions behind their offerings. Helpfully, she includes extensive translations for the names of wines, foods and cooking methods as well. This is the first book in a new series called Terroir Guides, which promises to explore cities or regions, focusing on the way local influences are reflected in food and wine. The Budapest guide sets a high standard for those that follow.” The Globe and Mail


iacp Food Wine Budapest was a finalist for an International Association of Culinary Professionals (IACP) Cookbook Award in 2009.

foodlover The Food and Wine Lover’s Guide to Hungary won in the Hungary category of the Gourmand World Cookbook Awards in 2008, making it to the second tier of judging.


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