What to eat in Budapest

Hungarian food gets reduced to one word abroad — goulash — and that's exactly where the confusion starts: what's called goulash in the West is a soup in Budapest, not a thick stew with potatoes. What's actually eaten on the street is lángos, fried dough piled with soured cream and grated cheese, while chimney cake is eaten as a sweet, warm and straight from the hand.

Lángos — fried dough, not a pizza

Lángos (€9.63 (3,490 HUF)) is a disc of deep-fried dough, brushed with garlic or butter and piled with soured cream and grated cheese — the basic version. Toppings like sausage or extra cheese push the price above that. It's sold at kiosks and markets across the city, eaten by hand, while it's still hot.

NightlifeAfter dinner, a night out in District VII:Nightlife in Budapest →

3 daysWhere lángos fits into the day-by-day plan:Budapest in 3 days →

Goulash is a soup, not a stew

What gets called "goulash" outside Hungary — a thick meat-and-potato stew — is a different dish in Budapest, called pörkölt. Real goulash (gulyás) is a soup of beef, onion, paprika and potato, a regular menu item at any restaurant serving home cooking; the price varies by venue — check the menu on the spot.

BudgetHow this and other meals fit into the daily total:What Budapest costs →

Chimney cake and the Central Market

Chimney cake (€2.73–6.07 (990–2,200 HUF)) is dough wound around a cylinder, baked over an open flame and dusted with sugar, cinnamon, coconut or walnuts — it's eaten warm, straight off the spit, not once it's cooled. It's sold from stalls near the main sights and at the Central Market Hall (Nagycsarnok), which puts the vegetables, meat and souvenirs of the city under one roof; entry is free.

Where to stayThe areas the market sits closest to:Where to stay in Budapest →

Also worth trying

• Tokaji wine — a glass of white wine from the Tokaj region, on most restaurant menus; the price varies by venue, so check before ordering.
• A set lunch menu — a fixed weekday lunch deal, common in the centre; the price changes by restaurant and is posted on a board outside.
• Pörkölt and paprikás — meat stewed with paprika, thicker than goulash, alongside it on most menus.

Getting aroundHow the metro and trams get you to the market and the restaurant districts:Getting around Budapest →

When to goWhich month changes what the market has on offer:The best time to visit Budapest →

Day tripsWhat to eat in the towns worth a day trip out of Budapest:Day trips from Budapest →

Hidden gemsLesser-known places off the main sightseeing list:Underground and out of town: four sights beyond the six main ones →

MistakesMistakes around the bill and tipping at a restaurant:Mistakes everyone makes in Budapest →