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Category Archives: "Hungarian food"
Seven Hungarian Food and Wine Resolutions for 2017
Posted by Carolyn Bánfalvi on 04 January, 2017 in Cook ,Drink ,Eat ,Explore ,

As you might have suspected, at Taste Hungary we’re not big fans of New Year’s resolutions that focus on what we will not eat. We prefer to turn it around and focus on what we will do, rather than what we won’t do. So in 2017 I resolve to do more—more things which will expand my palate, bring joy, teach me something, and help me dig deeper into my favorite topics—Hungarian food, Hungarian wine, and travel.

I spend a lot of time thinking about Hungarian food and wine, talking about it, cooking it, eating and eating it, and writing about it. There is still so much to learn, and so much to appreciate (I’m only reminded how amazing it is that foie gras and Tokaji aszú are pretty much standard fare at any Budapest restaurant when I leave Hungary). So I’ve made some resolutions that will help me (and you!) to further appreciate and discover the rich cuisine and wine of Hungary.

If you are unfamiliar to Hungarian cuisine, I give you one more resolution to start with—make this the year that you dive in and get to know it! Start with George Láng’s Cuisine of Hungary (which is out of print, but many used copies are available), which will also introduce you to Hungary’s fascinating culinary history. Culinaria Hungary, which is full of beautiful photographs as well as recipes, is also a great place to get inspired. You’ll thank yourself at the end of the year after you master dishes like paprikás csirke, lecsó, töltött paprika (stuffed peppers), gulyás, and szilvás gombóc (plum dumplings)!

Here is what I resolve to do more of in 2017. Will you join?

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The Most Rewarding Moments of 2016: Taste Hungary and The Tasting Table Budapest
Posted by Gábor Bánfalvi on 01 January, 2017 in Drink ,Eat ,Explore ,People ,

2016 was such an amazing year for Taste Hungary and The Tasting Table that it was not easy to narrow them down for this post! Many things happened that opened the doors for other things to happen. Now it’s the end of the year (and I am enjoying a glass of Samuel Tinon’s dry szamorodni). I’ll put my plans aside for a few days and will start fresh and motivated for the beginning of 2017. There is so much more we can do that it feels like we’re just getting started …

Building The Taste Hungary Team

We are fortunate that Taste Hungary has been growing nicely and that we have an increasing number of customers every year. To make our offerings more colorful and attractive to a wider range of guests, we frequently develop new tours and offer more services … and we have so many new ideas (and not enough time to follow up on them!). Now that we have around 4,000 guests booking tours with us annually, our team is more important than ever. We’ve put a lot of effort into building a circle of very smart, highly-qualified people who love food and wine (and also beer) as much as we do. We’ve ended up with a team of colorful people, who all bring very different skills and interests into the mix. We all come from different areas of life, and we are all experts at some aspect of food/drink to connect us to Taste Hungary. Since I don’t meet every guest in person, the values that I believe in and share with the team are my way to communicate with guests even without meeting them. These values are the foundation of our team, and they shape us and ensure our commitment to high standards (which results in great service at the end of the day). The importance of our team goes beyond business. Our team is a happy (and growing) community made of people who make this world a better place to live.

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2016—Our Year in Food Memories
Posted by Carolyn Bánfalvi on 20 December, 2016 in Eat ,Explore ,People ,

We’ve eaten (and drunk) a lot this year. Hey, it’s part of the job. And we love that. Of course, not everything we’ve eaten has been good (such as a disastrous attempt at kürtőskalács in Seoul, sampled by one of our tour guides). But luckily plenty of it has been very good. We’ve asked some of our tour guides (who eat and drink for a living) to recount their year in food and share the best things they’ve eaten in 2016. Some of these eating experiences happened at restaurants in Hungary (we’ve shared the addresses here so you can try them for yourselves). Others happened during our travels around the world, which is when we are all most open to allowing ourselves to encounter new experiences and flavors. Others—like a feast Júlia ate in her hospital room, which was lovingly prepared by her father—were so personal that they left an indelible impression, which goes deeper than the actual food that was eaten. That’s the real magic of food. We hope that you also experienced some of that in 2016.

Here are some of the best things that Taste Hungary guides have eaten in 2016. We’re already looking forward to what will come in 2017!

Read about our best wine memories of 2016 here.

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