Hungarian food is paprika, pork, and long simmering: a cauldron of gulyás out on the plains, pörkölt thick with onions and sweet paprika, chicken stewed pale-orange with sour cream. The country bakes as seriously as it stews, from coffee-house layer cakes to the chimney-turned Kürtőskalács, and Budapest keeps the sweetest tables.
85 dishes ranked·5 in the global top 1,000
·4,883 diner ratings·Best rank Nº 259
18 É Édes babos rétesSweet Pastry · HungaryNº 2,694
19FatányerósBarbecue · HungaryNº 2,866
20Hungarian Foie GrasOffal Dish · HungaryNº 2,908
Open the Complete Ledger ↓of 10,833 worldwide
Fig. 1
Where 85 ranked hungarian dishes were born.
Dish origin
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The Signature Dishes
The twelve highest-ranked Hungarian dishes, by global position.
Plate IIMeat Soup · Hungary
1
Nº 259 worldwide
Gulyás
Meat Soup · Gulyásleves · Goulash · Gulaš
Not the thick stew the word conjures elsewhere, but a paprika-red soup of beef, onions, and root vegetables that Hungarian herdsmen once cooked in cauldrons out on the plains. Tiny pinched csipetke noodles go in near the end, and it is the dish the world pictures when it thinks of Hungary.
A curd cheese slice on a shortcrust base, the sweet túró filling topped with a lattice of piped meringue and dabs of apricot jam. Named for the chef János Rákóczi, who created it for a 1958 world's fair, it has held its place in Hungarian pastry cases ever since.
★ 4.1|89% positive
|34 ratings
3HúslevesNº 560
Meat Soup
A clear golden broth simmered slowly from beef or chicken with carrots, parsley root, and celeriac, then strained and ladled over thin noodles. It is the traditional first course of a Hungarian Sunday lunch, restorative and unhurried.
★ 4.1|103 ratings
4PörköltNº 885
Stew · Also Perkelt
Hungary's national stew, meat seared then cooked down slowly with onions, garlic, and a heavy hand of paprika until the sauce turns thick and rust-red. Its name comes from pörkölni, to singe, and boiled potatoes or soft nokedli dumplings are there to catch the gravy.
★ 4.0|129 ratings
5LekvárNº 898
Spread
A dark, intensely thick fruit spread, usually apricot or plum, boiled down far past the point of jam so it can fill a pastry without running. Families still put it up by the jar each autumn, and it is the classic smear inside a rolled palacsinta.
★ 4.0|51 ratings
6PalacsintaNº 1,340
Pancake
Hungary's thin crêpe, rolled paper-thin around apricot lekvár, sweet curd, or ground walnuts, and never eaten at breakfast. Dressed up as Gundel palacsinta, filled with walnuts and rum and flamed in chocolate sauce, it becomes a restaurant showpiece.
★ 3.9|13 ratings
7PogácsaNº 1,361
Savory Pastry
Small, round savory scones, flaky and best eaten warm, flavored with cheese, cracklings, cabbage, or dill. A fixture of Hungarian home baking and welcome tables, pogácsa is the thing set out with wine or handed to a traveler for the road.
★ 3.9|94 ratings
8Majgaluska levesNº 1,422
Soup · Also Liverball Soup
A clear soup floated with liver dumplings, chicken livers ground with egg, breadcrumbs, onion, and paprika and poached until light. It is grandmother cooking, the kind of soup you meet at a family table more than on a restaurant menu.
★ 3.9|25 ratings
9Tepertős pogácsaNº 1,519
Snack
The richest member of the pogácsa family, its sour-cream dough shot through with tepertő, the crisp bits of rendered pork crackling. Salty, peppery, and flaky in layers, it is a savory snack made to go with a glass of wine.
★ 3.9|40 ratings
10Füszerezett vöröskáposztaNº 1,536
Side Dish · Also Spiced Red Cabbage
Spiced red cabbage as they braise it in Sopron, cooked down with pears, onion, and bacon in red wine, sharpened with caraway and vinegar and rounded out with a little honey. A traditional partner to roast pork and game.
★ 3.9|12 ratings
11AranygaluskaNº 1,614
Sweet Bread
Golden dumplings, literally: balls of soft yeast dough rolled in butter, walnuts, and sugar, packed into a tin, and baked until they fuse into one caramelized pull-apart cake. Brought warm to the table to tear at, it is a likely ancestor of American monkey bread.
★ 3.9|34 ratings
12Chicken Paprikash (Paprikás csirke)Nº 2,047
Stew
Chicken thighs stewed gently with onion and sweet paprika, the sauce finished with sour cream until it turns pale orange and silky. Born as rustic cauldron cooking, it is now Sunday-lunch comfort food, spooned over soft nokedli dumplings.
★ 3.9|183 ratings
The Departments
Every Hungarian dish in our ranking, grouped the way you'd
order them.
Székely gulyás · Szeged Fish Cracklings (Haltepertő)
Debrecen1 dish
Debreceni kolbász
Northern Hungary1 dish
Palócleves
Hajdú-Bihar County1 dish
Slambuc
Questions, Answered
Hungarian food, frequently asked. Answered from the data.
Q.
What is the most popular Hungarian food?
Gulyás, and it is not close. Hungary's paprika-laced beef soup is the best-ranked Hungarian dish at #259 worldwide, and its ratings dwarf any other. Behind it come two street sweets: Kürtőskalács, the spit-roasted chimney cake, and Lángos, the deep-fried flatbread heaped with sour cream and cheese. All 27 Hungarian soups & stews →
Q.
What food is Hungary known for?
Paprika stews and serious cakes. Stews are Hungary's deepest category, led by the national Pörkölt and Chicken Paprikash, both built on onions and sweet paprika. The sweet side is just as distinctive, from the curd-cheese Rákóczi túrós to Aranygaluska, buttery walnut pull-apart dumplings. All 23 Hungarian desserts & sweets →
Q.
What is Hungary's national dish?
Gulyás, the herdsmen's soup that gave the world the word goulash, though in Hungary it is a paprika broth rather than the thick stew served abroad under that name. The closest thing to that stew is Pörkölt, which Hungarians actually call their national stew. Gulyás tops our Hungarian ranking.
Q.
What is the most famous Hungarian street food?
Lángos, a plate-sized round of deep-fried dough eaten hot, rubbed with garlic and heaped with sour cream and grated cheese. It is market and festival food, second only to Gulyás and the chimney cake Kürtőskalács among the most-rated Hungarian dishes.
Q.
What should I eat in Budapest?
Save room for dessert. Budapest's ranked dishes lean sweet, led by Somlói galuska, a rum-soaked sponge trifle, and Gundel palacsinta, a walnut-filled crêpe flamed in chocolate. Round it out with Zserbó, a layered walnut-and-apricot cake from the city's grand coffee houses.