Goulash (gulyás)
Not the thick stew known abroad but a soup: beef, potato, onion and plenty of paprika, the dish of the herdsmen of the Great Plain. It arrives steaming, often in a little kettle.
Where to try it

Kings, revolutions and legends on both banks of the Danube.
Budapest is really two cities, Buda and Pest, joined by a chain bridge in 1849. Along their banks you'll find a castle of medieval kings, a Parliament built to celebrate a thousand years of history, Ottoman baths and memorials to a brutal 20th century. Three free routes to explore it on foot, at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the essentials.

A century and a half of revolutions, occupations and hard-won freedom, told in six places along the Danube.

A Roman fort under glass, a bishop hurled into the river, Turkish baths, a church walled up in the rock and the mythical bird of the Magyars.

Fairy-tale towers, royal coronations and the finest balcony over the Danube, from Matthias Church to the Chain Bridge.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
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A day in the city
Link the three routes and you will see the best of the city on foot, for free: the essentials in the morning, history in the afternoon and legends as the sun goes down.
Morning
Afternoon
Early evening
Where to eat. Try Goulash (gulyás) at Százéves Étterem.
What to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Not the thick stew known abroad but a soup: beef, potato, onion and plenty of paprika, the dish of the herdsmen of the Great Plain. It arrives steaming, often in a little kettle.
Where to try it
Deep-fried dough, crisp outside and fluffy inside, rubbed with garlic and piled with sour cream and grated cheese. The market snack par excellence.
Where to try it
Carp or catfish simmered in a fiery red paprika broth. In Hungary it is the Christmas Eve dish, but the taverns by the Danube serve it all year round.
Where to try it
A classic of the old Óbuda taverns: the marrow is scooped out of the bone and spread on toast with garlic, salt and paprika. The writer Gyula Krúdy turned it into something close to a literary symbol.
Where to try it
Thin layers of sponge and chocolate buttercream topped with a crisp sheet of caramel. Confectioner József C. Dobos invented it in 1885, and it remains Hungary's most famous cake.
Where to try it