There’s no denying that the 21st century is gradually sweeping away not only the pastoral lifestyle but also its traditional dishes. This is not just about national sentiment — health considerations and even fashion play a role. After all, international cuisine is in vogue. Walk into a trendy restaurant in any Hungarian city, and chances are it will be Arab, Israeli, Thai, or at least fusion — blending influences. Chinese, Indian, or Italian food no longer feel particularly exciting. The downside is that reading such menus often means wading through unfamiliar dish names we can’t interpret without the waiter’s help. In the end, we just point to something, hoping it will be good. A risky business. By contrast, paprikás krumpli never surprises you!

At the same time, we must admit that Hungarian cuisine — at least in the form we’ve inherited — isn’t exactly the healthiest. Compared to a light Sardinian dish with olive oil, tomatoes, and fish, our körömpörkölt is heavy, fatty, low in fiber, and perhaps not especially imaginative in flavor: paprika, pepper, salt, garlic — Hungarian cooking, at least its mainstream version, struggles to go beyond these. Experts say that medieval Hungarian cuisine was far more diverse. Perhaps Transylvania has preserved this richness best, with its broader use of local spices and ingredients, and with fewer one-pot meals. Sadly, centuries of deprivation and turmoil have done gastronomy no favors. Refined taste requires peace and prosperity.

Still, there’s no reason to feel guilty if we occasionally crave a traditional, well-prepared paprikás krumpli, hortobágyi rakott tészta, Makó-style fish cracklings, or székelykáposzta! Let’s go ahead and order or cook them, and enjoy them wholeheartedly! At the same time, it’s worth broadening our gastronomic horizons: integrating new-style dishes into Hungarian cuisine, or reviving exciting, forgotten ancient recipes.

Check out our menu and choose a delicious lunch for yourself as soon as tomorrow!