Budapest Dinner Cruise
on Danube River

A smooth spread made from duck liver, often eaten with bread. Liver is a common ingredient in Hungary and is usually served as a cold starter. Rich in flavor.

Hungary’s national dish. This is a soup, not a stew. Made with beef, potatoes, carrots, and paprika. It is light but filling, and one of the most loved meals in the country.

A popular Sunday or holiday meal. The duck is slow-roasted until tender, served with creamy mashed potatoes and sweet-and-sour red cabbage. This combination is very common in Hungarian family kitchens.

A flaky pastry filled with apple and sour cherry. Not too sweet. This dessert comes from old family recipes and is part of the Hungarian version of strudel, which has Austrian roots.

Duck liver pâté is a creamy spread made from finely blended duck liver, often served cold with fresh bread. In Hungary, liver-based dishes are traditional and often appear at the start of family meals or celebrations. This starter is smooth, rich, and full of deep, savory flavor.

A clear chicken broth with vegetables and noodles. Named after a famous Hungarian actor, Ede Újházi. Often served on weekends and during celebrations.

A thick meat stew cooked with paprika and onions, served with small egg noodles called galuska. This is typical Hungarian home cooking: warm and satisfying.

A rich dessert made with layers of sponge cake, chocolate sauce, whipped cream, and walnuts and a dash of rum. Very popular at family events and restaurants.

A soft eggplant spread, usually eaten with vegetables or gluten-free bread. Has a smoky taste. A common appetizer, especially in summer.

A smooth soup made from green peas. Green peas are a staple ingredient in Hungarian kitchens. They appear in many classic soups, such as vegetable soup and meat-based broths, adding sweetness and texture. Hungarians also enjoy green pea cream soup, or even as a veggie-stew.

Although Hungarians are known for their love of meat, cheese and vegetable dishes are also part of everyday meals. It’s common to pair grilled or fried cheese with both cooked and fresh vegetables. This dish is a more modern take on that tradition, combining creamy goat cheese with roasted sweet potatoes and a fresh raspberry salad.

A thin pancake filled with ground walnuts, raisins, and a bit of rum. Covered in warm chocolate sauce. One of the most famous Hungarian desserts.

A smooth spread made from duck liver, often eaten with bread. Liver is a common ingredient in Hungary and is usually served as a cold starter. Rich in flavor.

A clear chicken broth with vegetables and noodles. Named after a famous Hungarian actor, Ede Újházi. Often served on weekends and during celebrations.

A true Hungarian classic. The chicken is simmered in a creamy, paprika-infused sauce, which is the heart of the dish. It is served with a golden, crispy potato gratin.

A light and creamy contemporary dessert. The cheesecake has a smooth texture on a crumbly base, topped with a fresh strawberry marrow for a fruity tartness.