Gastronomy has always played an important role in Hungarian culture. It is characterized by both tradition and innovation, as well as creative ideas and solutions inspired by a heritage of many centuries. Throughout history, the diversity of the peoples and cultures of the Carpathian Basin has created original and unique dishes, cooking methods and folk traditions in Hungary. High-quality and diverse ingredients are provided by the region’s wonderful geographic location and climatic conditions.
New restaurants, bistros, street food and wine bars... The whole country is undergoing gastronomic change. Today, a new approach has crystallized in the best Hungarian restaurants: the bold use of high level international gastronomic technology and the level of professionalism is world class. This will reinvent Hungarian traditions in a contemporary style. At the same time, Hungary is developing internationally as a culinary destination, with its current 7 Michelin starred restaurants.
Hungarian game is de facto organic because, although it does not come from certified farms, Hungarian forests and fields offer a natural environment that produces excellent meat, whether it be poultry or big game (deer, roe deer, wild boar, brown hare, pheasant and wild duck are familiar with menus). Other iconic ingredients: the cottage cheese, "túró" as they call it, of cows or sheep, and paprika.
After hosting the European part of Bocuse d’Or competition in 2016, Budapest is looking forward to the 2022 edition! Potato and deer for the plateau test will be the local ingredients to be sublimated.
©Etienne Heimermann/Stanislas Brochier