Attention, Hungarian cuisine fans: here you can sample excellent bean soup, lángos, and pörkölt

What exactly will we be covering?

- 72-hour beef stew at Lamareda Restaurant in Győr

- Flaska Restaurant’s hearty bean soup in Debrecen

- Dödölle with Mangalica bacon from Lokalista

- Lángos (fried dough) with a new twist at Patja in Őriszentpéter

- Ikon Restaurant’s divine mákos guba (poppy seed dumplings) in Debrecen

- Hearty plate of meat from Platán Bistro in Tata

- Egg noodles, as prepared at Galuschka Bistro & Garden in Tokaj

The MICHELIN-recommended Lamareda Restaurant and Bistro in Győr is one of the most exciting, modern representatives of Hungarian cuisine. Located in the city center, in the 17th-century historic building known as the “Kuster House,” the kitchen is led by Balázs Kozma, under the mentorship of former executive chef Szilveszter Horváth. The dishes are characterized by modern techniques and spectacular yet refined presentation, while Hungarian classics remain the focus. In addition to golden dumplings and gypsy roast, the 72-hour beef stew is also noteworthy: deep, concentrated flavours, a familiar taste profile, all presented with exceptional elegance.

Flaska is the city’s first privately owned restaurant since the war, where guests have been welcomed for a hearty lunch or dinner for over forty years. The restaurant’s cellar atmosphere sets the tone from the start, while the courteous service and extensive menu are just the icing on the cake. Knuckle of pork, stuffed cabbage, and cottage cheese noodles: at Flaska, you can find just about everything that appeals to the Hungarian palate. One of our favourites is the bean soup, which is thick and hearty, served with pork knuckle and Debrecen sausage – exactly as it should be. For dessert, we recommend a Gundel pancake or Somlói sponge cake.

Lokalista is a wonderful example of how progressive Hungarian cuisine can thrive even in rural areas. Richárd Csillag and Janka Gelencsér’s concept grew out of the “Piac a Kertben” (‘Market in the Garden’) farmers’ market in Nagykanizsa during the pandemic, and ever since, a “zero waste” philosophy has defined its operations. The restaurant primarily uses seasonal ingredients sourced from the market and their own garden. In addition to sustainability, showcasing the region’s flavours is a key priority; one of the best examples of this is Zala-style dödölle with Mangalica bacon and sour cream. The drink selection is also noteworthy: guests at Lokalista are treated to locally roasted coffee, homemade kombucha and syrups, craft beers, and a special selection of wines.

Hello Hungary’s tip: Richárd and Janka’s other restaurant in Fonyód, Lokal at the Lake, operates on the same principle, and Zala-style dödölle is also available here – alongside other Hungarian delicacies. Don’t miss it if you’re in the area!

The Michelin-starred Pajta is a key player in the Őrség region and one of Hungary’s leading gastronomic destinations. Chef István Akács and his team put traditional dishes in a new light, placing great emphasis on quality and seasonality. One of the exciting appetizers on the tasting menu available during dinner is lángos (fried dough), which is served with a refined, contemporary twist.

At Ikon in Debrecen, you can choose from a selection of Hungarian dishes presented in a fine bistro style. The kitchen, led by Chef Ádám Thür, uses primarily local ingredients, and while the presentation is modern, the flavours remain familiar. Among other items on the menu, the mákos guba is well worth trying; it’s wonderful in its simplicity: soft sweet bread, creamy vanilla custard, and plenty of poppy seeds – just as we remember it from our childhood.

On the shores of the Old Lake (‘Öreg-tó’) in Tata, in the shade of a roughly 250-year-old plane tree, stands one of the standout establishments on the Hungarian culinary scene: Platán Bistro, a MICHELIN Bib Gourmand-rated restaurant. There is no shortage of traditional Hungarian dishes here, yet Chef Donát Mogyorósi approaches these traditions with an exceptional, contemporary perspective. The pre-war dish known as “Tafelspitz” serves as an appetizer, soup, and main course all at once at Platán Bistro: the beef broth is served with potatoes, boiled beef, sauces, marrow, and vegetables. This dish, dating back to the Austro-Hungarian Empire, is a complex experience that appeals to all the senses – one well worth taking the time to savor! To finish off the meal, browse the dessert menu: the cream cake, goose foot cake, poppy seed cake, or Platán’s signature dessert are all excellent choices!

Galuschka in Tokaj is a Hungarian-style bistro operating in a 19th-century villa under the direction of Chef Bence Várkonyi, where checkered tablecloths go hand in hand with Tokaj Hárslevelű wine and fish soup. Traditional dishes are served here in a friendly yet elegant setting – the menu offers an exceptionally diverse selection, ranging from chicken paprikash and meat broth to pancakes. The egg noodles are a particularly good choice: a simple yet delightful dish, served with onions, romaine lettuce, and “the perfect egg.” If you have room left, it’s worth trying one of the desserts, as well.