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Amennyiben szeretnél éttermeket véleményezni a vendégkönyvbe, vagy saját kedvenceket összegyüjteni (éttermek, szórakozóhelyek, programok) regisztráld magad.
The Hungarian Gastronomy
When we visit a foreign country, a town, we could come to know not only the sights of the town but the flavours of the country too. The rightly reputed Hungarian dishes and wines have already pleased a lot of people both in our country and abroad too. This part of the webpage gives the possibility for those people who have already been to Hungary and have enjoyed the relish of our dishes, to prepare the Hungarian flavours in their kitchen and have these dishes at home reviving great memories, looking photos.
The "Hungarian firewater"
What is the cognac for the French, the whisky for the Scottish, it is the brandy (in Hungarian we say pálinka) for us, for the Hungarians, so the firewater, having a more than 500 years of history, is rightly included in the Hungarian gastronomy. One of the Hungarian hungaricum, the brandy has 
Hungarian patent rights by the accession to the European Union. The Hungarian „firewater” is pure flavoured, characteristic fruit aromatic, light and delicat fine, pleasant in its after-taste too, thus it has place in the gastronomy. The wide range of the real brandies made of home fruit, spreads from the apricot-, plum-brandy, through the strawberry-, apple-, pear-brandy to ederberry-brandy but naturally we could continue the line. This centrury old tradition is an elemental part of our national culture, the real Hungarian gastronomy couldn’t be imagined without it.
The Hungarian wines
In our country, the wine culture was already well-known in the III. century by the Celts, but it was the Roman Empire who left lasting memories about the wine-growing in the Pannonia of that time. In the history of the Hungarian wine, a lot of change took place. The Hungarian wine trade could be traced back to the Middle Ages, when we started to export our wines to west also.
The popularity of our wines in the western countries can be proved by the fact that the costs of the Rákóczi’s insurrection (1703-1711) were mostly covered by our wine export. The French king, Louis the XIV got to know the famous Hungarian Tokay wine thanks to Ferenc Rákóczi the II, and the sentence about the Tokay aszu, which has become adage since then, was made on the occasion of one of their common dining: „Vinum regum, rex vinorum.” – „ The king of the wines, the wine of the kings.”
In Hungary, 22 wine districts can be found, and they could be divided into 6 bigger areas as like: North Transdanubia, Balaton, South Transdanubia, Alföld, Northern Hungary, Tokaj.
We would like to introduce in a few words the hungarian wine districts with their characteristic features.
