Hungarian Food Guide: what to eat in Budapest
Hungarian food is rich, comforting and full of flavor. It might be exactly what you need after a long day exploring Budapest!
The local cuisine is built around rich stews, smoky paprika, sour cream, and carbs that hug your soul (think dumplings and potatoes)!
If you’re visiting Budapest and want to eat like a local, here’s your complete guide to the most popular Hungarian dishes: how they’re made, what they taste like, and where to try them.
Goulash (gulyás)
The most famous dish in Hungary and a must-try for any visitor. Goulash is a paprika-flavored soup made with beef, potatoes, carrots, onions, and sometimes small pasta called csipetke. It’s hearty but still light enough to eat as a starter or a main course.
Some versions are thicker, others more brothy. But all share that comforting paprika aroma that defines Hungarian food.
Where to eat: our favorite goulash in Budapest is at Belvárosi Lugas, right behind St. Stephen’s Basilica. It comes with slices of bread and, honestly, dipping it into that rich paprika broth might be one of the best things you’ll eat in Budapest!
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Beef stew (pörkölt)
If goulash is a soup, pörkölt is its stew cousin. It's thicker, meatier, and usually served as a main course. Made with beef, pork, or sometimes game, it’s slow-cooked in a paprika and onion sauce until tender.
You’ll often find it served with nokedli (Hungarian egg dumplings — we love it!), rice or boiled potatoes. Some versions include mushrooms or bell peppers for extra flavor.
Chicken Paprikash (Csirkepaprikás)
Another Hungarian classic you’ll see everywhere. This one’s made with chicken simmered in a creamy paprika sauce finished with sour cream. It’s mild, velvety and full of comfort.
Typically served with nokedli or sometimes rice, it’s a favorite family dish and one of the best introductions to traditional Hungarian food.
Lángos (our favorite 💗)
A golden, deep-fried flatbread topped with sour cream, grated cheese, and garlic. You’ll find endless variations: with sausage, ham, or even vegetables — but the classic version (cheese + sour cream) never fails and is a must-try.
Best eaten hot, straight from the stall, as a snack or quick lunch.
Where to try: we love Retro Lángos, Lángos Papi and Krumplis Lángos.
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Fisherman’s Soup (Halászlé)
This bright red soup is made with fish from the Danube or Tisza rivers, typically carp or catfish, and plenty of paprika. It’s spicy, smoky and full of flavor. A favorite among locals, especially in colder months.
Usually eaten as a starter or light main course, sometimes served with bread or pasta on the side.
Stuffed Cabbage (Töltött Káposzta)
A comforting winter dish made of cabbage leaves filled with minced pork, rice, and herbs, then cooked slowly in tomato sauce. It’s rich, tangy, and often served with sour cream on top.
Although it’s popular during holidays like Christmas, you can find it in traditional restaurants year-round.
Hungarian Sausage (Kolbász)
You’ll see kolbász everywhere, from market stalls to restaurant platters. It’s a smoked sausage made from pork, paprika, and garlic, with variations ranging from mild to spicy.
It can be eaten on its own, in sandwiches, or sliced into stews and soups.
Try this: the Gyulai and Csabai varieties are especially famous for their deep flavor and smokiness.
Vegetable Stew (Főzelék)
This is Hungarian comfort food in its simplest form: a thick vegetable stew, somewhere between a soup and a main dish.
Common versions include green pea (zöldborsó főzelék), potato (krumpli főzelék), or cabbage. It’s usually thickened with flour and sour cream and often topped with a fried egg or sausage for extra protein.
Lecsó
Think of lecsó as Hungary’s answer to ratatouille. It's a simple yet delicious vegetable stew made with bell peppers, tomatoes, and onions cooked slowly together until soft and juicy. It can be completely vegetarian, or include extras like kolbász (Hungarian sausage) or scrambled eggs.
It’s full of natural sweetness from the peppers and tanginess from the tomatoes, making it one of the lighter dishes in traditional Hungarian food.
Usually eaten as a main course in summer or as a side dish next to meats, and always served with a slice of bread to soak up the sauce.
Hortobágyi Pancakes (Hortobágyi Palacsinta)
Despite the name, this isn’t dessert. These are savory crêpes filled with minced meat (usually veal or chicken), then covered with paprika sauce and baked.
It’s creamy, filling, and often served as a starter — but one portion easily works as a light main dish.
Hungarian desserts you shouldn't miss
Hungary’s sweet side deserves its own article, but here are some classics you’ll spot on every café menu:
- Dobos Torte (Dobostorta): sponge cake with chocolate buttercream and a caramel top;
- Chimney Cake (Kürtőskalács): sweet dough grilled on a spit, rolled in cinnamon sugar;
- Somlói Galuska: trifle with sponge cake, custard, rum and whipped cream;
- Palacsinta: Hungarian crêpes with jam, chocolate or sweet cheese filling;
- Krémes: layers of puff pastry with vanilla custard;
- Esterházy Torte: almond cake with rich buttercream and fondant glaze;
- Floating Islands (Madártej): a soft vanilla custard topped with poached meringue
Conclusion
Hungarian food is all about comfort and bold flavors. Whether it’s a steaming bowl of goulash, a crispy lángos, or a plate of lecsó on a summer day, you’ll always find something satisfying and full of character.
And if you’re ready to taste it all, check out our guide on where to eat Hungarian food in Budapest!