Hungary lies under the radar among the world's greatest culinary destinations. However, don't be fooled by the country's lack of recognition. Its evolving food scene has been pleasing even the most discerning palates for quite some time now. Culinary events such as the Mulled Wine Competition or the Pigstickers Competition are popular tourist attractions. Also, the Farmers’ Market of Hévíz offers quality and chemical-free products to conscious customers, while the Becherovka 'Kocsonya' Carnival provides tourists with the opportunity to taste traditional Hungarian winter meals.
Executive chefs at the country’s resorts and hotels are serving a variety of cuisine, from traditional Hungarian goulash to New Zealand Silver Fern Farm beef tenderloin. The Corinthia Hotel Budapest is a shining example. With a history dating back to the 1800s, its grandeur and opulence have made it one of Europe's landmark hotels for generations. The central atrium alone is worth the price of admission. It soars up a full six stories to a glass ceiling and is lined with guest rooms which overlook the space. The mosaic floor, countless columns, and surrounding wrought ironwork only add to the feeling that perhaps you should arrive with a count or countess on your arm.
Dining at the Corinthia Hotel Budapest is an unparalleled experience, as guests have plenty of exquisite options from which to choose. There are five restaurants, with the Royal Kávéház & Champagne Lounge being especially popular both for the elegant ambiance and the bubbly. Serving an array of traditional Hungarian tarts and cakes, the Szamos Marcipan Royal Café is the perfect destination for an indulgent breakfast or afternoon treat. Enjoy coffee or a light lunch in the spacious café.
From authentic dishes across the Orient at the Rickshaw Restaurant to more traditional Hungarian flavors, or even a selection of delicious Spanish tapas at the Bock Bistro, everyone's appetite will be exceedingly pleased.
The Brasserie and Atrium restaurants feature such innovative appetizers as spinach and ricotta pasty in tomato sauce with seasonal vegetables, or goose liver terrine with dark chocolate and fresh coconut. A traditional Hungarian goulash soup is a favorite choice among guests. Artfully presented entrees include grilled pike perch with ratatouille; potato foam and garlic ash; or pan fried pork tenderloin with foie gras shavings, honshimeji mushrooms, and a delectable tarragon beurre blanc. Peter Bolyki, the hotel’s executive chef, incorporates such ingredients as anise, rosemary, coffee, and juniper berries into his rub for a truly delightful venison loin. Red wine, garlic, and a hint of thyme can also be detected in the luscious marinade.
Budapest has positioned itself to become as one of Europe’s most inviting, and intriguing, cities. Architecturally, it boasts buildings from baroque to contemporary eras, the art scene is booming, and its cafe culture, born from bohemian roots, is still at the center of what makes this romantic destination tick. Its eclectic culinary options alone are worth the visit.