My journey with Hungarian wine began with a bottle of Hungary's most infamous wine, picked from the bottom shelf of a convenience store. Since then it has taken off in many directions ...
Gulyás is the one Hungarian dish that most people think they know. But their imagination of gulyás rarely resembled the real Hungarian thing.
While Taste Hungary and The Tasting Table are closed due to the Coronavirus, some of our team members will be checking in here with updates about they are managing work and life.
Tracing Hungary’s history through wine labels.
Many Hungarian classic films, and some newer releases, are available to stream online. Open a bottle of Hungarian wine and dig into some Hungarian film history!
There is something both very particular, yet very universal about Budapest that makes it a perfect stand-in location on film for many other cities. And District VIII is being increasingly discovered a...
if you haven’t had a chance to come to Budapest in person, it is likely you are familiar with it to some degree from the silver screen. Budapest has hosted so many large-budget (read: Hollywood) films...
I was hungry, but I guiltily kept walking, on my way to stock up on cleaning supplies. I am sure I’m not the only one who has performed this kind of quick calculation: weighing the options between sup...
There is always something delicious (and local) to drink in Hungary. The drinks that inspire the most pride in Hungary have also been named Hungarikums.
If you spend time in Hungary, sooner or later you’ll hear talk of ‘Hungarikums.’ As any traveler will quickly learn, Hungarians are proud (and fiercely protective) of their natural treasures, achievem...
This guide will help you understand some of the essential Tokaji concepts, decode the important vocabulary you will find on a bottle of wine from Tokaj, and just generally put the nuances of the regio...
In a country renowned for its beautiful baked goods, the glistening and golden-tinted Dobos torta is arguably Hungary’s most famous layer cake.
Hungarian food is closely tied in with the country’s literature, and perhaps no other writer captures the romance of the early-20th-century Budapest café society and the magic of Hungarian food better...
You can see why Jokai was so taken with the soup. Jókai bableves has a rich, nourishing flavor that intoxicates and demands to be overindulged in. The meal is hearty in the truest sense of the word. W...
Túró Rudi is one of those acquired tastes, but once acquired, impossible to shake.
For Taste Hungary’s 10th birthday, I’ve looked back at some of the key moments of our first decade and some of the things I’m most grateful for … one for each year.
In Hungary, you’d be doing yourself a disservice for the rest of the year if you didn’t eat plenty of lentils to ring in the new year.
The way that celebrating Hanukkah shifted from being a big social event to an intimate family gathering, as it is today, shows how Jews regained their religious consciousness. The importance of food a...
A bottle of Tokaji aszú holds deep history, fascinating myths, much hard work, centuries of passion, and plenty of sheer luck.
In Tokaj the grapes are harvested several times, to make wines of varying levels of sweetness. If the noble rot has developed there will be an aszú harvest in which the berries are selected by hand, o...
Unicum is a national institution in Hungary, and has a long history that in some ways mirrors the history of modern Hungary itself.
Flódni is a traditional Hungarian Jewish confection. With fillings of poppy, walnut, apple, and plum jam, separated by five layers of sweet pastry, its flavors of tart, bitter, and sweet meld together...
We’re not saying it’s a good idea to buy under-the-counter pálinka, but if that’s what you want, you should know how to go about getting it.
With cafés like Centrál and New York giving shelter and comfort to writers of the famous Nyugat movement of Hungarian writing, you can’t talk about a classic Hungarian café without mentioning the writ...
Imagine a landscape with numerous giant volcanoes spewing out lava and ash and a receding, bubbling inland sea. This was Hungary ten or fifteen million years ago.
In Budapest, some dishes go out of style, only to be re-introduced years later as more expensive ‘retro’ fare. It also happens that some dishes disappear not to be seen again.
More than fortification for the coming party, the midnight cabbage represents a kind refusal to give in.
If nostalgia had a taste, it would be that of a bitter, robust sip of coffee served at Centrál Café, or one of the other coffee houses in Budapest.
Lecsó as a noun is known in flippant company as the Hungarian ratatouille, the dish that's not really a stew, not a soup, not exactly a side dish, but somehow takes characteristics of all these.
Every now and again a word gets mistranslated, and that mistranslation is picked up on and replicated until it’s been hopelessly absorbed into common usage.
Winemakers in Tokaj are singularly obsessed with a fungus called botrytis. And I had become fascinated by these winemakers who go to such lengths and expense to make this traditional wine.
If you haven’t heard of Mangalica, don’t feel left out. The fact that there is any of it at all is a small miracle.
When the weather gets hot in Hungary, fröccs season is on. A refreshing mixture of soda water and wine, it's the ultimate summer go-to drink.
The 1956 vintage was a good one in Tokaj. But 1956 didn’t go down in the history books for the great quality of botrytis in Tokaj, rather because of the revolution that began on October 23rd.
If there is one ingredient that Hungary is undeniably associated with, it's paprika. It symbolizes Hungarian cuisine and is an essential component of some of the best-known Hungarian dishes.
This story of how the Hungarian (and Central European) wine trade functioned before the two world wars and communism is not a well-known one.
You can tell Christmas is coming in Hungary when cukrászdas begin stockpiling bejglis. Whether filled with poppyseed or walnuts, these cylindrical shaped cakes are the essence of Hungarian Christmas.
Sunday lunch is practically a sacred ritual in Hungary. This I learned when I found myself sitting at a table set under towering chestnut trees, eating the kind of meal I usually only ate on holidays....
What happened before the takeover of the state-owned coops in Hungary, which lasted more than forty years (and devastated Hungarian wine)?
Best Contribution to Wine & Spirits Tourism
Traveller's Choice 2020
Wine Writing Award 2020
Wine Writing Award 2019
Certificate of Excellence Hall of Fame
Best Wine Tour Operator Winner in 2017 & 2018
Certificate of Excellence Winner (2011-2019)
Best Contribution to Wine & Spirits Tourism
Global Food Tourism Association (Member)
Fortified Travel (Co-Founder)