Budapest is a beautiful city, it invites walking and strolling, and eventually to sit down and eat with an hearty appetite.

I was very curious to know Hungarian cuisine, but I found nothing but a mix of Hungarian/Italian cuisine (and I put Hungarian first for respect).

I had dinner at a place called “La Fabbrica”, located near St. Stephen Basilica on Sas u, 8. It is in reality an Italian restaurant/pizzeria. It has good reviews though, even if it didn’t leave me with remarkable memories.

Eventually, on a recommendation I ate at “Aszu Restaurant” were it supposedly was absolutely Hungarian. Located in Sas u, 4

Although it claims to be a Eastern European cuisine, it looked like very italian to me.

As a starter I ordered a “Goulash Soup”, which seemed to be a very popular choice. It was good, spicy but tasty, and that is very Hungarian. As a main course I had fettuccine with spinach sauce. Good, but again very italian looking and tasting.

I think the best dinner was at a place in Buda called “Ramazuri Bistronomy” (Uri u. 30); not only the food was excellent but the view was spectacular.

Next to this restaurant there was a Jaime Oliver Italian Pizzeria. I decided to pass on that one in favor of more local cuisine. But I noticed that there were many restaurants by Jaime Oliver around town.

And many Starbucks too, which proved to be very convenient for morning breakfast.

I knew that in Hungary there is a famous and most delicious cake called “Dobos Torte”.

Dobos torte or Dobosh is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian confectioner József C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited.

I only found it here at Ruszwurm Confectionery in Buda.

In all other places where I asked for, the answer was always the same. It is too complicated and too time consuming to do it.

Isn’t it a good incentive in absolutely wanting that cake.

If you undertake the challenge to do it your own with the recipe here, please leave me a message on the comments.

For lunch many places offered the now international “Cesar Salad.”

As for what to buy, you can’t really miss their Paprika. It comes literally in all shapes and sizes.

There were was also a good production of Patè de Fois Gras.

Then of course there were a number of little souvenirs to bring back home.